Looking for an easy grilled chicken recipe? Look no further than this Chicken Souvlaki! These Greek chicken kabobs come together quickly and are perfectly moist every time.
Ingredients
For the Marinade:
2 Lemons, zested and juiced (you need roughly 1/4 cup juice)
1/3CupOlive Oil
3ClovesGarlic, minced
1TeaspoonWhite or Red Wine Vinegar
1TeaspoonGranulated Sugar
2TablespoonsFresh Oregano, roughly chopped
1TablespoonFresh Parsley, minced
2TeaspoonsSea Salt (or Kosher Salt)
Freshly Ground Pepper
For the Kabobs:
4Boneless Skinless Chicken Breasts, cut in 2-inch pieces
1Red Bell Pepper, chopped in 1-2 inch pieces
1Green Bell Pepper, chopped in 1-2 inch pieces
1/2Red Onion, cubed
1Lemon, halved and rubbed with olive oil on the flesh side.
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 marinate 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 is 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.
Make the Tzatziki Sauce:
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.
Notes
We heat all burners but turn off all but one 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.
Grilled chicken will keep for 3-4 days in the refrigerator
Nutrition Facts
Greek Chicken Souvlaki
Amount Per Serving (1 g)
Calories 423Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 77mg26%
Sodium 1338mg58%
Potassium 985mg28%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 11g12%
Protein 37g74%
Vitamin A 1306IU26%
Vitamin C 117mg142%
Calcium 210mg21%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.