Go Back
Chicken Souvlaki Kebabs | Balanced Bites, Diane Sanfilippo
Print Recipe
5 from 1 vote

Chicken Souvlaki Kebabs

Greek flavors are some of my absolute favorites! Lemon, oregano, and a rich-tasting extra- virgin olive oil are magic together, and they take me back to our trip to Greece a few years back.
I’ve added some turmeric to what would otherwise be a more traditional souvlaki marinade to up the nutritional value and the visual impact of these skewers. They’re perfect for a cookout or even a weeknight meal.
Prep Time10 mins
Cook Time20 mins
Author: Diane Sanfilippo

Ingredients

GREEK MARINADE

  • 1/4 cup extra-virgin olive oil
  • Grated zest and juice of 2 lemons
  • 1 small red onion thinly sliced
  • 2 large cloves garlic minced
  • 1 tablespoon GREEK blend
  • 1/2 teaspoon turmeric powder
  • 2 pounds boneless skinless chicken breasts
  • 1 small red onion

FOR GARNISH

  • Coarse sea salt
  • Minced fresh oregano

TOMATO & CUCUMBER SALAD

  • 1 pint grape tomatoes halved or quartered
  • 1/4 cup Kalamata olives pitted
  • 1 large cucumber sliced into half- moons
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • 1/2 teaspoon minced fresh oregano optional
  • Sea salt and black pepper

Instructions

  • Make the marinade: Combine the ingredients for the marinade in a mixing bowl.
  • Marinate the chicken: Cut the chicken breast into 1 1/2-inch chunks. Add the chicken to the marinade and refrigerate for at least 20 minutes or up to overnight.
  • When you’re ready to grill the chicken, preheat a grill or grill pan to medium-high heat and remove the chicken from the marinade (discard any remaining marinade). Cut the red on- ion into 1 1/2-inch chunks, then arrange the marinated chicken pieces on skewers, alternat- ing them with the onion pieces.
  • Grill the skewers for 3 to 5 minutes on each side, until the chicken is seared but not burned and the internal temperature registers 165°F, 16 to 20 minutes total.
  • Make the salad (optional): Toss the tomatoes, olives, and cucumber with the lemon juice, olive oil, and oregano (if using). Season to taste with salt and pepper.
  • Garnish the kebabs with a sprinkling of coarse sea salt and fresh oregano leaves, and serve with the salad, if desired.