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Enjoy San Joaquin Valley Living

Grilled Greek Chicken Souvlaki

Jun 28, 2018 11:00AM ● By Lana Granfors

What's Cookin'

July 2018
Story by Lana Granfors
Photos by Kara Stewart

Fire up the grill – it’s time for Greek Chicken! This is an easy and delicious dish, full of flavor and it turns out really moist. Skewers make it easy, and using bell peppers and onions on both ends of each skewer will help the end pieces from drying out.  

Heat all burners, but turn all but two off to grill. This works great with whole chicken breasts, too, as it helps to prevent dry meat.

The sauce is very easy, but if you want a shortcut, Trader Joe’s Tzatziki is delicious! Happy Grilling!


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Grilled Greek Chicken Souvlaki

Serves 4

Prep time: 30 minutes 

Cook Time: 15 minutes 

Total Time: 45 minutes

Marinade ingredients:

  Zest and juice of 2 lemons, about 1⁄4 cup

1⁄3 cup olive oil

3 cloves of garlic, minced

1 T red wine vinegar

2 tsp. Italian or Greek dried seasoning

2 tsp. salt

Freshly ground pepper

Skewer ingredients:

4 boneless, skinless chicken breasts, cubed in two-inch pieces

1 red bell pepper, chopped in 1- to 2-inch pieces

1 green bell pepper, chopped in 1- to 2-inch pieces

1⁄2 red onion, cubed

1 lemon, halved and rubbed with olive oil on the flesh side

Sauce ingredients:

1 English cucumber, peeled if desired

3 cloves of garlic, minced

2 cup Plain Greek yogurt

1 tsp. lemon zest

3 T lemon juice

1⁄2 tsp. fresh dill, chopped

1⁄4 tsp. fresh mint, finely chopped

Pinch of salt

Directions for the marinade:

STEP 1: In a glass bowl, add marinade ingredients and whisk to combine. Remove 1/4 cup and set aside for after the chicken is cooked. Put the remaining marinade in a zip-top bag, add the chicken and seal shut.  Allow the chicken to marinade for 30 minutes in the fridge.

Directions for the sauce:

STEP 1: Cut off the ends of the cucumber, and then slice in half lengthwise. Use a spoon and slide it down the center of the cucumber, removing the seeds. Finely chop the cucumber, place in two paper towels and squeeze out the moisture as much as possible. In a bowl, whisk together the remaining ingredients and then add the cucumber and combine. Store in refrigerator until serving.. 

Directions for the skewers:

STEP 1: Using a gas grill, turn to high heat and allow the grill to heat up as the skewers are assembled. Thread bell pepper and onion on the skewers followed by chicken, and top off with more pepper and onion until all vegetables and chicken are used. Set aside, on a tray, until ready to grill. 

STEP 2: Once ready to grill, turn off all but two burners and place the skewers and the lemon halves on the grill. Turn the heat to medium. Grill the meat, turning often, until grill marks appear. Move to the warm side of the grill to finish cooking, about 15 minutes start to finish. Remove the meat to a platter and tent with foil for 5-10 minutes to allow juices to redistribute.

STEP 3: Drizzle with the reserved marinade and squeeze the grilled lemons over the chicken and veggies. Serve with sauce in a pita or on flat bread.