This Chicken Souvlaki recipe is so EASY! A simple Greek marinade is divided among cubed chicken breasts and a mix of veggies. The chicken is then threaded on to metal skewers and grill along side the vegetabless which cook in a metal grill basket. A deliciously healthy and satisfying meal! Serves 4.
I’ve made Chicken Souvlaki once a week for the entire summer.
It’s the perfect go-to for busy nights when you want something healthy, but don’t want to put in a lot of work. Prep one marinade and divide it among cubed boneless skinless chicken breasts and veggies.
Grill. Serve. Swoon.
I like to serve it over Greek lemon rice pilaf. It’s the perfect base to all that grilled goodness. Don’t worry, I plan on sharing the recipe this week!
The combination of grilled marinated chicken, tender veggies and lemony rice pilaf is out of this world.
To Make Chicken Souvlaki You Will Need:
- lemons
- olive oil
- garlic
- greek seasoning
- kosher salt
- freshly ground black pepper
- boneless skinless chicken breasts
- zucchini
- red bell pepper
- onion
- mushrooms
- parsley
- feta cheese
Start by adding the juice of 1 large lemon (1/4 cup), 2 tablespoons olive oil, 1 tablespoon homemade greek seasoning, 2 teaspoons garlic paste, 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Pro Tip: Use the garlic paste in a tube found in the produce section! This saves so much time without compromising flavor.
Whisk well to combine.
In a large mixing bowl, add 2 small zucchini (sliced), 1 chopped red bell pepper, 1 red onion that has been cut into eighths and 8 ounces mushrooms – I halve the mushrooms if they are large, otherwise keep them whole.
In a separate bowl, add 1 and 1/2 pounds of boneless skinless chicken breasts that have been cut into 1-inch pieces.
Pour half of the Greek Marinade over top of the chicken.
Use tongs to toss the chicken until evenly coated.
Then pour the remaining Greek marinade over the vegetables and toss to coat.
Thread the chicken onto skewers.
Preheat your grill to 500℉ (or 360℃).
Once hot, add the veggies into a grill basket
And place the chicken skewers onto the hot grill grates.
Turn and cook 2 to 3 minutes a side for a total of 8 to 9 minutes or until fully cooked and no longer pink.
As you turn the skewers, toss the vegetables in the basket. I use long grilling tongs or a silicone spatula will work as well.
Remove and let cool before serving.
Once the skewers are cool enough to handle, slide the chicken off and serve with some of the grilled vegetables.
Even more delicious when served with my Greek Lemon Rice Pilaf.
Such a flavorful meal! Reheats beautifully which makes this also great for meal prepping for the week!
Enjoy! And if you give this Greek Chicken Souvlaki recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Chicken Souvlaki with Grilled Vegetables
Ingredients
- 1/4 cup fresh lemon juice, 1 large lemon
- 2 tablespoons olive oil, extra light
- 1 tablespoon homemade greek seasoning
- 2 teaspoons garlic paste
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
- 2 medium zucchini
- 8 ounces mushrooms, halved if large
- 1 red bell pepper, seeded and chopped
- 1 red onion, cut into eighths
- 1½ pounds boneless skinless chicken breasts, cut into 1-inch cubes
- lemon wedges, for serving
- minced parsley, for serving
- crumbled feta, for serving
Instructions
- Place a grill basket onto your grill grates and preheat your grill to 500℉ (or 360℃).
- In a bowl, whisk together lemon juice, olive oil, greek seasoning, garlic paste, salt and pepper.
- Add prepped veggies and chicken into TWO separate large bowls. Divide the greek marinade over each, tossing to coat.
- Thread the chicken onto metal skewers.
- Once the grill is hot, add the veggies to the grill basket and place the skewers onto the grill grates. Grill, turning the chicken every 2 to 3 minutes, tossing the veggies ocassionally. Cook until the chicken is no longer pink and fully cooked with good grill marks.
- Remove off the grill and let rest a few minutes.
- Once the metal skewers are cool enough to handle, slide chicken off and serve with the grilled vegetables. Garnish with minced fresh parsley and a squeeze of lemon and crumbled feta cheese.
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OMGOODNESS…another fabulous, flavorful meal. I loved the whole dinner….but, I must confess….the lemon rice pilaf….WAS THE BOMB!!!! I’ve made pilaf before…but this was over the top. For sure my favorite!
Chalk another one up for you, Laurie!
Thank you!!!!
Simply DEEEElicious!
Another triumph, Laurie! Thank you so much! I approached things a wee bit differently…after all what is a girl to do when it is almost 8:00 P.M. on an unseasonably chilly night on the Canadian prairies! LOL!
Since I’ve blended your Greek seasoning, I’ve wanted to make your Chicken Souvlaki and Vegetables along with your Greek Lemon Rice and Orzo Pilaf. I could not get it out of my head and I had one lonely chicken breast in the fridge just calling my name!
I did not have all of the vegetables I wanted and it felt too cold to start the grill so I compromised! I prepared the chicken as instructed and let it sit in the marinade while I prepared the pilaf.
After pre-heating the oven broiler, I placed the un-skewered chicken pieces on a rack over a foil-lined sheet which I had filled with enough water just to covered the bottom.
Flipped the chicken as needed and it turned out beautifully tender and oh so flavourful. I also incorporated the slightly charred drippings with the residual water for a tasty pan sauce – just enough to enhance the already delightful chicken flavour. So much ‘real’ Greek flavour!
The Greek Lemon Rice and Orzo Pilaf turned out delicious too!…so gently, but fully seasoned, light, and fluffy.
Yes…it was a late night supper, but so very worth it! Your Greek seasoning blend will have a permanent place in my pantry and both of these recipes will find their way to the table many times over I am sure.
I’m due for a trip to our local Farmer’s Market, so I see the vegetables being included in the next go!
Once again, Laurie, thank you so much for sharing your talent and creativity with us. Your writings are always a welcome treat to find in my Inbox!
Please continue to remain vigilant and warmest wishes for a lovely rest of the summer with your family.
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Could this be made in the oven rather than grill?
Seriously…One of the best dinners I have made. My teenage son said to put it on the menu once a week. Thank you!