Chicken Souvlaki Kabobs

Souvlaki chicken is a flavorful Mediterranean dish. The chicken is marinated overnight in a mixture of Greek yogurt, lemon juice, garlic, and Greek herbs. During summer months I love to add fresh lemon thyme from my garden to the marinade and as a garnish on the cooked kabobs.

If you don’t want to prepare kabobs, you can also marinate the chicken thighs or breasts whole, and grill or roast the whole pieces of chicken until cooked through.

We like to serve these kabobs with roasted zucchini or asparagus, and with hummus and tzatziki dips. You can also serve these kabobs with warm pita bread, if desired.

Tzatziki, recipe below

RECIPES:

Chicken Souvlaki Kabobs

Servings: 4-6
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2 lb boneless chicken breasts or thighs
Fresh lemon thyme for garnish, optional
Tzatziki and/or hummus for serving

Marinade:
½ cup plain Greek yogurt
2 Tbs extra virgin olive oil
2 cloves garlic, minced
1 lemon, zested and juiced
1 Tbs red wine vinegar
1 Tbs honey or pinch of powdered stevia
2 tsp Greek seasoning
1 Tbs fresh oregano (or ½ tsp dried oregano)
1 Tbs fresh lemon thyme, optional (do not substitute with dried thyme)
1 tsp kosher salt
¼ tsp fresh ground black pepper

Mix marinade ingredients in a large Ziploc bag. Cut chicken into 1-2” cubes. Add chicken to the marinade in the bag and mix to coat the chicken well. Refrigerate overnight for best flavor (or a minimum of 4-6 hours). Remove chicken from marinade and thread onto skewers. Grill until cooked through.

Optional: Garnish cooked kabobs with fresh lemon thyme. Serve with tzatziki and/or hummus for dipping.

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Tzatziki

Servings: Makes about 2 ½ cups
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½ large seedless cucumber (or 2 mini cucumbers)
½ tsp sea salt
2 cups whole-fat plain Greek yogurt
2 Tbs olive oil
2 Tbs lemon juice
4-6 cloves garlic, crushed
1 tsp dill
Dash white pepper
Additional salt, to taste

Grate cucumber (unpeeled) into a colander. Sprinkle cucumber with ½ tsp sea salt, and drain in the colander for about 15 minutes. Use the back of a spoon to press out as much additional liquid as possible. Mix cucumber into yogurt and remaining ingredients. Taste before adding any additional salt. Add additional salt (about ¼-½ tsp) to taste. Refrigerate several hours to blend flavors.

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