Greek Chicken Souvlaki

Prep Time: 15 minutes

Cook Time: 15 minutes

Marinating Time: 30 minutes

Total Time: 1 hour

Servings: -6 servings

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)
1/3 Cup Olive Oil
3 Cloves Garlic , minced
1 Teaspoon White or Red Wine Vinegar
1 Teaspoon Granulated Sugar
2 Tablespoons Fresh Oregano , roughly chopped
1 Tablespoon Fresh Parsley , minced
2 Teaspoons Sea Salt (or Kosher Salt)
Freshly Ground Pepper

For the Kabobs:

4 Boneless Skinless Chicken Breasts , cut in 2-inch pieces
1 Red Bell Pepper , chopped in 1-2 inch pieces
1 Green Bell Pepper , chopped in 1-2 inch pieces
1/2 Red Onion , cubed
1 Lemon , halved and rubbed with olive oil on the flesh side.

For the Tzatziki Sauce:

1 English Cucumber , peeled slightly (peel, skip a section, peel, skip etc)
3 Cloves Garlic , minced
2 Cups Plain Greek Yogurt
1 Teaspoon Lemon Zest
3 Tablespoons Lemon Juice
1/2 Teaspoon Fresh Dill , chopped
1/4 Teaspoon Fresh Mint , finely chopped
Pinch of Salt

US Customary - Metric

Instructions

Make the Souvlaki:

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 423 Calories 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.