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
Scaled from the original recipe, sizing up or down is proportional, so taste and adjust the salt, acid & spice.
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
Pairs well with → Tzatziki & Garlic-Herb Yogurt, and a side of Sautéed Broccolini & Quinoa. Make it a dinner: Greek Chicken Night →
I hope this recipe finds a place in your kitchen as it has in mine. Enjoy!
Gina