Greek-Style Chicken Kebabs (Chicken Souvlaki)
Tender chicken thighs marinated in lemony Greek yogurt and herbs, skewered with onion, pepper and zucchini, and grilled to a golden char.
🍳 Cook: 10 min
Ingredients
| 1/2 cup | 120 ml | plain full-fat Greek yogurt |
| 1/4 cup | 60 ml | olive oil |
| 1 tsp | 5 ml | lemon zest |
| 3 Tbsp | 45 ml | lemon juice |
| 1 Tbsp | 15 ml | red wine vinegar |
| 7 cloves | garlic, grated or minced | |
| 1 tsp | 5 ml | Dijon mustard |
| 2 tsp | 10 ml | dried oregano |
| 1 tsp | 5 ml | dried parsley |
| 1 tsp | 5 ml | dried thyme |
| 1 tsp | 5 ml | kosher salt |
| 1/2 tsp | 2.5 ml | black pepper |
| 1 pinch | red pepper flakes | |
| 1 1/2 lbs | 680 g | boneless skinless chicken thighs, cubed |
| 1 | red onion, cut into squares | |
| 1 | bell pepper, cut into squares | |
| 1 | medium zucchini, sliced | |
| — | chopped fresh parsley | |
| — | crumbled feta cheese | |
| — | lemon wedges |
Instructions
- Add all the marinade ingredients to a mixing bowl, then whisk to combine well.
- Add the chicken pieces to the marinade and stir to coat well. Cover and refrigerate for at least 2 hours, or up to 24 hours.
- If using wooden skewers, soak them in water for at least 30 minutes so they don't burn too much on the grill.
- Brush the grill grates and preheat the grill over MEDIUM-HIGH heat.
- While the grill is preheating, strain the chicken through a sieve to remove excess marinade, then thread the chicken onto skewers, alternating 2 chicken pieces, then red onion, zucchini and bell pepper, and repeat until the skewers are full.
- Place the skewers on a wax-paper-lined baking sheet for transport to the grill.
- When the grill is hot, add the skewers, close the lid and cook for 8-10 minutes, flipping once or twice. The chicken should be golden brown with a little char and cooked through.
- Add the chicken to a platter and, if desired, sprinkle with chopped parsley and crumbled feta. Arrange lemon wedges around the platter and serve with tzatziki sauce and warmed pita bread if desired.