Chicken Souvlaki
Chicken souvlaki is a simple yet delicious Greek style kebab that is juicy, deliciously lemony and loaded full of yummy Greek flavours. The perfect summertime grill recipe served with my home a Greek yogurt and garlic sauce and my soft pita bread!
My favourite thing about Chicken Souvlaki!
What’s not to love? I grew up with chicken souvlakia. They’re one of my favourite things about a Greek bbq and were always present. And as a kid, chicken was my favourite meat. Still is!
The great thing about my recipe is that it can prepare up to a day in advance and then grilled either on a bbq with an open flame, or a on a frypan indoors. Great dinner too! Can I suggest serving with my Tzatziki and soft Greek pita bread? Great sides!
What do these Chicken Souvlakia taste like?
These chicken souvlakia are so juicy. Can I tell you why? Cos of the veggies! They don’t just add flavour, but they also help keep the chicken from drying out. Even on an open flame! Combined with delicious Greek marinade ingredients like garlic and lemon, they make the perfect summertime BBQ lunch or frypan dinner!
The ingredients you’ll need to make Chicken Souvlaki are simple!
- Greek yogurt – I would recommend using full fat yogurt. The brand I use is the farmers union one.
- Extra virgin olive oil – vegetable oil will work when cooking, but use good quality olive oil for the yogurt sauce.
- Salt – I used fine sea salt.
- Garlic – freshly minced is best!
- Mint and parsley – fresh is best here too.
- Pepper – I used freshly cracked pepper but white pepper will also work.
- Chicken thighs – I used chicken thighs because they have a nice amount of fat on them which make these juicy. You can alternatively use chicken breast if you’re looking to make these leaner. When it comes to chicken, I’m a little picky. You don’t have to do that, but I run a knife under the blood nerve on each chicken thigh and cut it out.
- Oregano – I used dried but fresh will work too. Dried has a stronger flavour though.
- Lemon – freshly squeezed. The lemon here helps tenderize the chicken too.
- Veggies – I used zucchini, capsicum and red onion. But feel free to use what ever you like!
Let’s go through each step to make Chicken Souvlaki
Yogurt Sauce
- Add all the ingredients into a medium sized mixing bowl.
- Mix until well combined. Set aside in the fridge until ready to use.
Chicken Souvlakia
- Cut the chicken into 3 cm cubes.
- Place in a large mixing bowl along with salt, oregano, parsley, garlic, pepper, olive oil and lemon.
- Mix to coat.
- Cover with plastic wrap and set aside in the fridge for 2 hours to marinade.
- To construct the souvlakia slide a piece of chicken onto a skewer. Then a piece of vegetable. Alternate between chicken and vegetable.
- Brush a very, very hot grill plate or frypan with olive oil.
- Cook each souvlaki, no more than 3 at a time if cooking indoors for 3 minutes on each side or until the internal temperature reaches 75C / 165F.
- Serve with yogurt sauce and pita bread. A side salad would go well with this too.
My Top Tips to make Chicken Souvlakia!
Serving suggestion
This recipe will make 12 souvlakia, enough for 3 people. Can I suggest serving with my Tzatziki and soft Greek pita bread? So good!
Storage and Freezing
These chicken souvlakia can be put together up to a day in advance. You can even freeze them for 2 weeks. Simply thaw in the fridge the day before grilling.
Chicken temperature
Cooked chicken must reach an internal temperature of 75C / 165F to be safe to eat.
Greek yogurt
I would recommend using full fat yogurt. The brand I use is the farmers union one.
Chicken thighs
I used chicken thighs because they have a nice amount of fat on them which make these juicy. You can alternatively use chicken breast if you’re looking to make these leaner. When it comes to chicken, I’m a little picky. You don’t have to do that, but I run a knife under the blood nerve on each chicken thigh and cut it out.
Skewers
I used metal skewers. I bought these from Woolworths in Australia, They’re 25cm in length. You can use wood skewers. I would recommend using the thick ones. I would also recommend soaking them in water the day before using so they don’t burn, especially if grilling on an open flame.
Other Recipes You Might Like!
- Greek Lamb Burgers
- Delicious Greek Salad
- Greek Slow Roasted Lamb
- Amazing Greek Lemon Potatoes
- Thick And Creamy Tzatziki Recipe
- Soft Pita Flat Bread Recipe
Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!
Chicken Souvlaki
Chicken Souvlaki is a simple yet delicious Greek style kebab that is juicy, deliciously lemony and loaded full of yummy Greek flavours.
Serves 6
Ingredients
Yogurt Sauce
- 1 cup – 250g Greek yogurt, see notes
- 2 tbsp extra virgin olive oil
- 1 tsp salt
- 1 garlic clove, finely minced
- 2 tbsp mint, finely chopped
- Pinch of pepper
Chicken Souvlakia
- 6 chicken thighs, see notes
- 2 tsp salt
- 1 tbsp dried oregano
- 2 tbsp parsley, finely chopped
- 1 garlic clove, finely minced
- Pinch of pepper
- 2 tbsp extra virgin olive oil + extra to cook
- 1 lemon, juiced
- 1 zucchini, sliced
- 1 capsicum, sliced
- 1 red onion, coarsely chopped
Learn How To Make it! [VIDEO]
Instructions
Yogurt Sauce
- Add all the ingredients into a medium sized mixing bowl and mix until well combined. Set aside in the fridge until ready to use.
Chicken Souvlakia
- Cut the chicken into 3 cm cubes. Place in a large mixing bowl along with salt, oregano, parsley, garlic, pepper, olive oil and lemon and mix to coat. Cover with plastic wrap and set aside in the fridge for 2 hours to marinade.
- To construct the souvlakia slide a piece of chicken onto a skewer, then a piece of vegetable. Alternate between chicken and vegetable.
- Brush a very, very hot grill plate or frypan with olive oil. Cook each souvlaki, no more than 3 at a time if cooking indoors for 3 minutes on each side or until the internal temperature reaches 75C / 165F. Serve with yogurt sauce and pita bread. A side salad would go well with this too.
Notes
Serving suggestion
This recipe will make 12 souvlakia, enough for 3 people. Can I suggest serving with my Tzatziki and soft Greek pita bread? So good!
Storage and Freezing
These chicken souvlakia can be put together up to a day in advance. You can even freeze them for 2 weeks. Simply thaw in the fridge the day before grilling.
Chicken temperature
Cooked chicken must reach an internal temperature of 75C / 165F to be safe to eat.
Greek yogurt
I would recommend using full fat yogurt. The brand I use is the farmers union one.
Chicken thighs
I used chicken thighs because they have a nice amount of fat on them which make these juicy. You can alternatively use chicken breast if you’re looking to make these leaner. When it comes to chicken, I’m a little picky. You don’t have to do that, but I run a knife under the blood nerve on each chicken thigh and cut it out.
Skewers
I used metal skewers. I bought these from Woolworths in Australia, They’re 25cm in length. You can use wood skewers. I would recommend using the thick ones. I would also recommend soaking them in water the day before using so they don’t burn, especially if grilling on an open flame.
Nutrition
Calories : 318kcal
Carbonhydrates: 7g
Protein: 20g
Fat: 24g
Saturated Fat: 6g
Polyunsaturated Fat: 4g
Monounsaturated Fat : 11g
Trans Fat : 1g
Cholesterol: 111mg
Sodium: 1256mg
Potassium : 442mg
Fiber: 2g
Sugar : 3g
Vitamin A: 976IU
Vitamin C: 45mg
Calcium: 46mg
Iron: 2mg
Nutrition Disclosure
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