Chicken Souvlaki

Grilled chicken souvlaki is tender and bursting with flavor!  The key to great souvlakis is to marinate the meat for 1-3 hours in the refrigerator and then bring to room temperature right before grilling.  I make souvlakis all year long.  They are wonderful on the grill but can also be done using a grill pan indoors or even in the oven.  Tzatziki (yogurt cucumber sauce), is the perfect companion and dipping sauce.  A Greek Salad and a loaf of crusty bread make for a wonderful quick and easy dinner!


1/3 cup The Furies Extra Virgin Olive Oil

3-4T of fresh lemon juice (approximately 1 lemon)

1 clove crushed garlic

1t Dijon mustard

1t Worcestershire sauce 

1T Plain Greek Yogurt (I like Fage best)

1t Greek Mountain Oregano or dried oregano

1t sea salt

½ t black pepper



Combine all ingredients in a small bowl.  Use a fork or whisk to mix together.  The marinade should look cloudy and thick.  Feel free to add more garlic to taste.


3-4 Boneless Chicken Breast, cut into 1 inch cubes

Bamboo skewers, soaked in cold water for 15 min to prevent burning

Thread chicken onto bamboo or metal skewers and place in shallow baking dish.  Pour marinade over and to coat all sides.  Marinate for 1-3 hours refrigerated.  Let souvlakis come to room temperature before grilling,  Additional oregano, salt and pepper can be sprinkled on top before grilling.  Sear on grill at high heat for 1-2 minutes, and then grill over medium heat until juices run clear. 

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