Chicken Souvlaki Recipe

I can’t wait to share my Chicken Souvlaki with zesty, juicy chicken, smoky vegetables and a tangy, creamy Feta Yogurt Dip that makes a meal-in-one, whether you serve it straight off the skewers with lemon rice or as Greek Chicken Kabobs With Tzatziki.

Whenever I crave the kind of summer dinner that makes neighbors ask questions, I reach for boneless skinless chicken thighs and a good splash of extra virgin olive oil. I love how the chicken gets almost sweet with char and the oil helps everything slick and shiny.

Call it Greek Shish Kabobs or Greek Chicken Kabobs On The Grill, either way it’s messy, loud, and the kind of thing you dunk into whatever dip you like. I don’t always follow rules so sometimes I skewer more chicken than I should but it’s always worth it.

Ingredients

• Chicken thighs: Rich in protein, moist and forgiving, supplies iron, keeps skewers juicy.
• Extra virgin olive oil: Healthy monounsaturated fats, adds silkiness and mild fruitiness, helps marinade penetrate.
• Lemon (juice and zest): Bright acidic tang, cuts fat, adds fresh citrus aroma and zippy sourness.
• Garlic: Pungent savory punch, boosts flavor, has immune friendly compounds when lightly cooked.
• Oregano: Classic herb, earthy bitter notes, pairs with lemon, offers antioxidants and herbal aroma.
• Bell peppers: Crunchy colorful veggies, provide fiber, vitamins A and C, add sweet notes.
• Greek yogurt dip with feta: Thick tangy dip, high protein, creamy, salty feta adds richness, cools spicy bites.
• Rice (lemon rice): Comforting carb base, absorbs lemon flavor, gives satiety and balances the meal.

Ingredient Quantities

• 1 1/2 lb (700 g) boneless skinless chicken thighs, or breasts if you prefer
• 1/3 cup (80 ml) extra virgin olive oil
• 3 tbsp (45 ml) fresh lemon juice
• zest of 1 lemon
• 3 garlic cloves, minced
• 2 tsp dried oregano (or 2 tbsp fresh oregano, chopped)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika (optional)
• 2 bell peppers (mixed colors), about 1 lb total
• 1 large red onion
• 1 medium zucchini
• 8 oz (225 g) cherry tomatoes
• 8 to 10 wooden or metal skewers
• 1 tbsp extra olive oil for brushing
• 1 cup (240 g) plain Greek yogurt, full fat
• 1/2 cup (75 g) crumbled feta cheese
• 1 clove garlic, minced (for the dip)
• 1 tbsp (15 ml) lemon juice (for the dip)
• 1 tbsp (15 ml) extra virgin olive oil (for the dip)
• 1 tbsp chopped fresh dill, or 1 tsp dried dill
• 1/4 tsp salt and a pinch black pepper (for the dip)
• 1 to 2 tbsp cold water to thin the dip if needed
• 1 1/2 cups (300 g) long grain rice (for lemon rice side)
• 3 cups (720 ml) low sodium chicken broth or water (for the rice)
• 1 tbsp butter or olive oil (for the rice)
• zest and juice of 1 lemon (for the rice)
• 2 tbsp chopped fresh parsley (for the rice)
• 1/2 tsp salt (for the rice)

How to Make this

1. Cut the chicken into even 1 inch pieces and put in a bowl; stir together 1/3 cup extra virgin olive oil, 3 tbsp fresh lemon juice, zest of 1 lemon, 3 minced garlic cloves, 2 tsp dried oregano (or 2 tbsp chopped fresh), 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika if you like it smoky, then toss the chicken in the marinade and chill at least 30 minutes, up to overnight for better flavor.

2. While chicken marinates, soak wooden skewers 30 minutes if using wood, or use metal skewers; cut 2 bell peppers into roughly 1 inch squares, cut 1 large red onion into wedges, slice 1 medium zucchini into 1/2 inch rounds, leave 8 oz cherry tomatoes whole; try to make all pieces about the same size so they cook evenly.

3. Preheat grill to medium high (or heat broiler and set an oven rack about 6 inches from the element), oil the grates lightly so nothing sticks; if you happen to use a grill pan heat it on the stove over medium high.

4. Thread the chicken and vegetables onto 8 to 10 skewers, alternating chicken with peppers, onion, zucchini and tomatoes; dont pack them too tight so heat can circulate, brush the finished skewers with 1 tbsp extra olive oil and give a light sprinkle of salt and pepper.

5. Grill or broil the skewers: cook over direct medium high heat about 3 to 4 minutes per side, turning so each side chars a bit, total about 10 to 12 minutes until chicken reaches 165 F (74 C) and juices run clear; if broiling, cook 4 to 6 minutes per side and watch closely so tomatoes dont burst; a quick brush of the reserved marinade is fine only if you bring it to a boil first or use fresh marinade.

6. Make the Feta Yogurt Dip while skewers cook: crumble 1/2 cup feta into a bowl and mash a bit with a fork, stir in 1 cup full fat plain Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill (or 1 tsp dried), 1/4 tsp salt and a pinch of black pepper; if it seems too thick add 1 to 2 tbsp cold water to reach a creamy dunking consistency and chill briefly so flavors marry.

7. Cook the lemon rice: rinse 1 1/2 cups long grain rice until water runs clear, heat 1 tbsp butter or olive oil in a saucepan, toast the rice 1 to 2 minutes stirring, add 3 cups low sodium chicken broth or water, 1/2 tsp salt, zest and juice of 1 lemon, bring to a boil then reduce to low, cover and simmer 15 to 18 minutes until liquid is absorbed; remove from heat, let rest 5 minutes then fluff with a fork and stir in 2 tbsp chopped fresh parsley.

8. Let the skewers rest 3 to 5 minutes after cooking so juices settle, squeeze a bit more fresh lemon over them if you like, then either serve right off the sticks or slide pieces off and pile over the lemon rice.

9. Quick tips and hacks: use thighs for juicier results, breasts work if you dont overcook them; cut pieces evenly; keep the grill hot to get quick sear and not dry the chicken; if veggies char too fast move them to a cooler part of the grill; make the dip a few hours ahead to deepen flavor; metal skewers dont need soaking and conduct heat so middles cook faster.

Equipment Needed

1. Cutting board (use a roomy one so pieces stay uniform)
2. Sharp chef’s knife (for 1 inch chicken and veggie cuts)
3. Mixing bowls, one large for the marinade and one small for the dip
4. Measuring cups and spoons
5. Skewers, wooden or metal, about 8 to 10 (soak wooden ones 30 minutes)
6. Grill, grill pan, or oven with broiler and a rack you can set about 6 inches from heat
7. Long tongs for turning, you want good grip so nothing slips
8. Silicone or natural bristle basting brush (for oil and reserved marinade if boiled)
9. Saucepan with lid plus a fork (for the lemon rice)
10. Instant read thermometer (check chicken hits 165 F / 74 C)

FAQ

Chicken Souvlaki Recipe Substitutions and Variations

• Chicken thighs: chicken breasts (cook a little less so they don’t dry), turkey breast or tenderloin, firm tofu (press and marinate well), or halloumi/firm tempeh for a vegetarian grilled option.
• Extra virgin olive oil: avocado oil or grapeseed oil for higher-heat grilling, light or regular olive oil if you want less pronounced flavor, or melted butter for a richer finish when brushing.
• Greek yogurt + feta dip: labneh or strained yogurt (nearly identical), sour cream mixed with lemon and garlic, crème fraîche with crumbled goat cheese, or plain yogurt blended with a little ricotta or cottage cheese then seasoned.
• Long grain rice (lemon rice): orzo (treat and cook like pasta and toss with lemon), quinoa for a higher-protein swap, couscous or bulgur for a faster side; just adjust liquid and cook times accordingly.

Pro Tips

1) Marinate smart: thighs take well to long marinades so overnight is great, breasts can get mealy if left too long in lots of lemon so keep them closer to 30 minutes up to 2 hours.

2) Even cuts and carryover heat matter: cut everything similar size, bring the chicken out of the fridge for 15 minutes before grilling and use an instant read thermometer. Pull the skewers a few degrees under target since resting will finish them, it keeps things juicy.

3) Veggie timing and placement: group dense veg together or cut them smaller, put delicate items like cherry tomatoes on toward the end or on a separate skewer, and dont pack pieces tight so they can char instead of steaming. Metal skewers help cook the center faster.

4) Safety and make-ahead hacks: never brush raw marinade on cooked chicken unless you boil it first, or just make a small extra batch for basting. Make the feta yogurt dip a few hours ahead so the flavors meld, and thin it with a splash of cold water or lemon if it seems too thick.

Chicken Souvlaki Recipe

Recipe by James Level

0.0 from 0 votes

I can't wait to share my Chicken Souvlaki with zesty, juicy chicken, smoky vegetables and a tangy, creamy Feta Yogurt Dip that makes a meal-in-one, whether you serve it straight off the skewers with lemon rice or as Greek Chicken Kabobs With Tzatziki.

Pin

Servings

6

servings

Calories

739

kcal

Equipment: 1. Cutting board (use a roomy one so pieces stay uniform)
2. Sharp chef’s knife (for 1 inch chicken and veggie cuts)
3. Mixing bowls, one large for the marinade and one small for the dip
4. Measuring cups and spoons
5. Skewers, wooden or metal, about 8 to 10 (soak wooden ones 30 minutes)
6. Grill, grill pan, or oven with broiler and a rack you can set about 6 inches from heat
7. Long tongs for turning, you want good grip so nothing slips
8. Silicone or natural bristle basting brush (for oil and reserved marinade if boiled)
9. Saucepan with lid plus a fork (for the lemon rice)
10. Instant read thermometer (check chicken hits 165 F / 74 C)

Ingredients

• 1 1/2 lb (700 g) boneless skinless chicken thighs, or breasts if you prefer

• 1/3 cup (80 ml) extra virgin olive oil

• 3 tbsp (45 ml) fresh lemon juice

• zest of 1 lemon

• 3 garlic cloves, minced

• 2 tsp dried oregano (or 2 tbsp fresh oregano, chopped)

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1/2 tsp smoked paprika (optional)

• 2 bell peppers (mixed colors), about 1 lb total

• 1 large red onion

• 1 medium zucchini

• 8 oz (225 g) cherry tomatoes

• 8 to 10 wooden or metal skewers

• 1 tbsp extra olive oil for brushing

• 1 cup (240 g) plain Greek yogurt, full fat

• 1/2 cup (75 g) crumbled feta cheese

• 1 clove garlic, minced (for the dip)

• 1 tbsp (15 ml) lemon juice (for the dip)

• 1 tbsp (15 ml) extra virgin olive oil (for the dip)

• 1 tbsp chopped fresh dill, or 1 tsp dried dill

• 1/4 tsp salt and a pinch black pepper (for the dip)

• 1 to 2 tbsp cold water to thin the dip if needed

• 1 1/2 cups (300 g) long grain rice (for lemon rice side)

• 3 cups (720 ml) low sodium chicken broth or water (for the rice)

• 1 tbsp butter or olive oil (for the rice)

• zest and juice of 1 lemon (for the rice)

• 2 tbsp chopped fresh parsley (for the rice)

• 1/2 tsp salt (for the rice)

Directions

• Cut the chicken into even 1 inch pieces and put in a bowl; stir together 1/3 cup extra virgin olive oil, 3 tbsp fresh lemon juice, zest of 1 lemon, 3 minced garlic cloves, 2 tsp dried oregano (or 2 tbsp chopped fresh), 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika if you like it smoky, then toss the chicken in the marinade and chill at least 30 minutes, up to overnight for better flavor.
• While chicken marinates, soak wooden skewers 30 minutes if using wood, or use metal skewers; cut 2 bell peppers into roughly 1 inch squares, cut 1 large red onion into wedges, slice 1 medium zucchini into 1/2 inch rounds, leave 8 oz cherry tomatoes whole; try to make all pieces about the same size so they cook evenly.
• Preheat grill to medium high (or heat broiler and set an oven rack about 6 inches from the element), oil the grates lightly so nothing sticks; if you happen to use a grill pan heat it on the stove over medium high.
• Thread the chicken and vegetables onto 8 to 10 skewers, alternating chicken with peppers, onion, zucchini and tomatoes; dont pack them too tight so heat can circulate, brush the finished skewers with 1 tbsp extra olive oil and give a light sprinkle of salt and pepper.
• Grill or broil the skewers: cook over direct medium high heat about 3 to 4 minutes per side, turning so each side chars a bit, total about 10 to 12 minutes until chicken reaches 165 F (74 C) and juices run clear; if broiling, cook 4 to 6 minutes per side and watch closely so tomatoes dont burst; a quick brush of the reserved marinade is fine only if you bring it to a boil first or use fresh marinade.
• Make the Feta Yogurt Dip while skewers cook: crumble 1/2 cup feta into a bowl and mash a bit with a fork, stir in 1 cup full fat plain Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, 1 tbsp chopped fresh dill (or 1 tsp dried), 1/4 tsp salt and a pinch of black pepper; if it seems too thick add 1 to 2 tbsp cold water to reach a creamy dunking consistency and chill briefly so flavors marry.
• Cook the lemon rice: rinse 1 1/2 cups long grain rice until water runs clear, heat 1 tbsp butter or olive oil in a saucepan, toast the rice 1 to 2 minutes stirring, add 3 cups low sodium chicken broth or water, 1/2 tsp salt, zest and juice of 1 lemon, bring to a boil then reduce to low, cover and simmer 15 to 18 minutes until liquid is absorbed; remove from heat, let rest 5 minutes then fluff with a fork and stir in 2 tbsp chopped fresh parsley.
• Let the skewers rest 3 to 5 minutes after cooking so juices settle, squeeze a bit more fresh lemon over them if you like, then either serve right off the sticks or slide pieces off and pile over the lemon rice.
• Quick tips and hacks: use thighs for juicier results, breasts work if you dont overcook them; cut pieces evenly; keep the grill hot to get quick sear and not dry the chicken; if veggies char too fast move them to a cooler part of the grill; make the dip a few hours ahead to deepen flavor; metal skewers dont need soaking and conduct heat so middles cook faster.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 515g
• Total number of serves: 6
• Calories: 739kcal
• Fat: 36.8g
• Saturated Fat: 11.2g
• Trans Fat: 0.08g
• Polyunsaturated: 3.5g
• Monounsaturated: 15.5g
• Cholesterol: 122mg
• Sodium: 1138mg
• Potassium: 715mg
• Carbohydrates: 52g
• Fiber: 6g
• Sugar: 9g
• Protein: 40g
• Vitamin A: 2500IU
• Vitamin C: 117mg
• Calcium: 155mg
• Iron: 2.7mg