The Kitchen · Dinner
Greek Chicken Souvlaki
From The Kitchen
🗓 A Set-the-Week staple — make once, eat all week.
Fresh lemon, oregano and garlic are all you need to make this classic Greek favorite. It's simple enough for a weeknight and perfect for entertaining.
🔥 Prep-ahead: marinate first with the Greek chicken marinade — it keeps two weeks in the fridge.
Scale
Ingredients
- 1½ pounds boneless chicken breasts, cut into 1½-inch cubes
- ¼ cup olive oil
- Juice of 2 lemons
- 3 garlic cloves, minced
- 1½ teaspoons fresh oregano (or ½ teaspoon dried)
- 1 teaspoon Dijon mustard
- Salt and pepper
- Wooden skewers, soaked
Method
- Whisk together the olive oil, lemon, garlic, oregano, Dijon, salt and pepper.
- Marinate the chicken for at least 30 minutes.
- Thread onto skewers.
- Grill 10–12 minutes, turning occasionally.
- Serve with tzatziki, Israeli salad and grilled pita.
Gina's tip
Add chunks of zucchini, red onion and bell pepper to the skewers for a complete meal.
Coach's Note
Marinate in the morning, grill at night — dinner that feels like a celebration on an ordinary Tuesday.
Serve With
- Tzatziki
- Israeli Salad
- Grilled pita
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
— Gina