Greek Chicken Skewers
These savory and flavorful greek chicken skewers are an easy and delicious weeknight meal!
When my husband and I were first married, we discovered the most delightful little Greek restaurant close to our house. It quickly became one of our favorite places to eat, and we often stopped by for a chicken souvlaki plate with lemon rice and tzatziki on the side. I had never tried Greek food before, (and I have no idea how authentic it was), but I absolutely loved the combination of flavors. Now that I live a few states away, I’ve been missing that delicious chicken souvlaki, so I decided it was high time to make my own version at home. It’s not exactly the same, but it’s just as tender and flavorful as the chicken I remember, and the bonus is that it’s so easy to make at home. I made my own lemon rice to go with it (recipe coming soon!) and it was a delicious meal that everyone in my family loved!
To make the chicken, you’ll whisk together a quick lemon and yogurt marinade, then let the chicken sit in it for about an hour. The marinade adds a ton of flavor, and makes the chicken extra juicy and tender. Next, you’ll thread the marinated chicken pieces onto skewers. I cooked my chicken in the oven because it was pouring outside and I had no desire to be sopping wet, but feel free to cook the skewers on the grill if you would prefer.
The chicken comes out so tender and flavorful, and I love that it’s such a big payoff for so little effort. These greek chicken skewers are perfect as a main dish, and also work great in a grain bowl or salad. They have the most delicious combination of flavors!
Greek Chicken SkewersPrint Recipe
- 2 pounds boneless skinless chicken breasts
- zest and juice of one lemon
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 2 teaspoons dried basil
- 2 teaspoons dried oregano
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 1/2 cup plain greek yogurt
- Cut the chicken breasts into bite sized pieces. In a medium bowl, whisk together the lemon juice and zest, olive oil, garlic, basil, oregano, parsley, salt, and yogurt. Mix the chicken pieces into the sauce and toss to coat completely. Cover and refrigerate for one hour. While the chicken is marinating, soak wooden skewers in water to soften them up and prevent burning. After the chicken has marinated, preheat the oven to 400. Line a baking sheet with foil or parchment, then place a cooling rack on the baking sheet and spray with cooking spray. Thread the chicken onto the prepared skewers, and place them on the prepared baking sheet. Cook 15 minutes, then flip and cook an additional 10-15 minutes, until cooked through.