Chicken Souvlaki Kebabs
Greek flavors are some of my absolute favorites! These Chicken Souvlaki Kebabs feature lemon, oregano, and a rich-tasting extra- virgin olive oil that magically blend together, and take me back to our trip to Greece to see where the olives for Kasandrinos brand oil are grown. 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. Shop our Balanced Bites Greek spice blend to make this recipe even easier!
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 to see where the olives for Kasandrinos brand oil are grown. 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.
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.
Comments 1
Beautiful pictures and an interesting recipe… I like the use of grated zest in the marinade!
~~Elle