Looking for an easy and delicious chicken for the grill? Greek Chicken Souvlaki is full of flavor and turns out so moist!
For the Marinade
4BonelessSkinless Chicken Breasts, cubed in 2" pieces
Zest and Juice Of 2 Lemons, about 1/4 Cup but only use fresh
1TeaspoonWhite or Red Wine Vinegar
2TablespoonsFresh Oreganoroughly chopped
2TeaspoonsSea salt or Kosher Salt
Freshly ground pepper
1Red Bell Pepperchopped in 1-2" pieces
1Green Bell Pepperchopped in 1-2" pieces
1Lemonhalved and rubbed with olive oil on the flesh side.
For the Tzatziki Sauce
1English cucumberpeeled slightly (peel, skip a section, peel, skip etc)
2CupsPlain Greek Yogurt
1/4TeaspoonFresh Mint. finely chopped
a pinch of salt
In a glass measuring cup, add the marinade ingredients and whisk to combine.
Remove 1/4 Cup as a reserve for after the chicken is cooked.
Add the remaining marinade in a ziploc bag, add the chicken and seal shut.
Allow the chicken to marinade for 30 minutes in the fridge.
Turn the grill to high heat and allow to heat during the marinating process.
Thread bell pepper and onion on the skewers followed by chicken and then topping off with more pepper and onion.*SEE NOTE.*
Turn off all but two burners and place the skewers on the grill as well as the lemon halves.
Turn the heat to medium.
Grill the meat, turning often, until grill marks appear.
Move to the warm but not hot side of the grill to finish cooking, about 15 minutes start to finish or until meat it cooked through.
Remove the meat to a platter and tent, not wrap with foil for 5 minutes to allow juices to redistribute.
Drizzle with the reserved marinade and a squeeze of the grilled lemons and serve with tzatziki and pitas.
Slice the ends off of the cucumber, slice in half lengthwise.
Using a spoon, slide the spoon down the inside of the cucumber to remove the seeds.
Finely chop the cucumber and place in two paper towels.
Wrap the towels and squeeze out the moisture as much as possible.
In a bowl, whisk together the cucumber and remaining ingredients into a tzatziki sauce.
Store in fridge until serving.
We heat all burners but turn them all but one off to cook. I learned this with regular chicken breasts on America's Test Kitchen and have found it works well with kabobs to prevent dry meat.
We've found that peppers and onions help the bottom and top piece of meat from drying out as well. since they are protected by the veggies. This is our own experience and has not been tested 6 billion times like ATK would do but it's a habit so we continue.
Greek Chicken Souvlaki
Amount Per Serving (1 g)
Calories 45Calories from Fat 18
% Daily Value*
Polyunsaturated Fat 2g
* Percent Daily Values are based on a 2000 calorie diet.