Dinner
Grilled Chicken Souvlaki Skewers
Lemon and oregano season grilled chicken breast skewers served with cucumber-dill yogurt.
- Yield
- 4 servings
- Cuisine
- Greek-inspired
Serving ideas
Serve the skewers with the yogurt sauce and warm flatbread.
Ingredients
See the ingredient checklist
- 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
- kosher salt and black pepper, to taste
- 3 tbsp extra-virgin olive oil
- 1 lemon, juiced
- 6 cloves garlic, smashed
- 1 tbsp dried oregano
- 1/2 cup Greek yogurt
- 1/2 lemon, juiced
- 1/3 cup cucumber, finely chopped
- 1 clove garlic, minced
- 1 tbsp chopped fresh dill
- kosher salt and black pepper, to taste
- red pepper flakes, a pinch
Before you cook
Cut the chicken into even pieces so they cook at the same rate.
How to make Grilled Chicken Souvlaki Skewers
Season the chicken with salt and pepper, then toss with the olive oil, juice of one lemon, smashed garlic and oregano. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Mix the yogurt, remaining lemon juice, cucumber, minced garlic and dill. Season with salt, pepper and red pepper flakes and chill.
Soak wooden skewers for at least 30 minutes if using. Heat the grill or grill pan to medium-high and thread the chicken onto skewers.
Grill for about 6 minutes per side, until golden and the chicken reaches 165°F. Serve with the tzatziki.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Grilled Chicken Souvlaki Skewers
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Ingredients
- 1 ½ lb boneless skinless chicken breasts cut into 1-inch pieces
- kosher salt and black pepper to taste
3 tbsp extra-virgin olive oil- 1 lemon juiced
- 6 cloves garlic smashed
- 1 tbsp dried oregano
- ½ cup Greek yogurt
- ½ lemon juiced
- ⅓ cup cucumber finely chopped
- 1 clove garlic minced
- 1 tbsp chopped fresh dill
- kosher salt and black pepper to taste
- red pepper flakes a pinch
Instructions
- Season the chicken with salt and pepper, then toss with the olive oil, juice of one lemon, smashed garlic and oregano. Cover and refrigerate for at least 30 minutes or up to 24 hours.
- Mix the yogurt, remaining lemon juice, cucumber, minced garlic and dill. Season with salt, pepper and red pepper flakes and chill.
- Soak wooden skewers for at least 30 minutes if using. Heat the grill or grill pan to medium-high and thread the chicken onto skewers.
- Grill for about 6 minutes per side, until golden and the chicken reaches 165°F. Serve with the tzatziki.
Notes
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