Today we’re going to Greece!

I was lucky enough to travel through the Greek isles during college and I can’t wait to go back as a (slightly) more mature adult. The beaches, the sun, the people…all amazing. But the food especially was right up my alley – light and veggie forward with spicy mediterranean flavors…so so good!

Today we’re making one of my favorites – chicken souvlaki! It’s grilled after a little bath in a herby, spicy, lemony marinade that gives it a ton of flavor. We’re keeping it light with some smoky grilled vegetables, using the same marinade to keep things simple, and then tying it all together with a creamy, tangy tzatziki sauce. I love this sprinkled with some feta and rice pilaf on the side. It’s easy enough for a weeknight meal but also great for a backyard BBQ on the weekend when you’re tired of the same ole barbeque chicken.

chicken souvlaki with grilled vegetables

Note on Equipment

If you have an outdoor grill, great! You can always use a grill basket like this one on the barbecue if you’re worried about losing a zucchini or two through the slats. No outdoor grill? No problem, just use a grill pan on the stove. This is actually the method I use, and it works great. I love this double burner grill pan from All-Clad so that you can use longer skewers easily.

Wine Pairings for Chicken Souvlaki

Albariño: This light, dry yet fruity white wine from Spain will bring out the lemony flavors in the marinade and tzatziki.
Rosé: Always great for some backyard grilling! A dry rosé will be able to hold up next to the spicy souvlaki flavors.

Travel Tips for the Greek Isles

While this recipe will hopefully help transport you to a beach in Greece, here are some of my favorite islands if you’re lucky enough to actually go!

Mykonos: Yes, this is the party island, but it’s popular for a reason with great beaches, outdoor activities and the beautiful windmill views. If you’re not into the party scene, the off season is still amazing and worth putting a sweater on at night for.
Ios: This off the beaten path island was definitely my favorite! The food was amazing at all the restaurants and the locals were super friendly. You also get the most bang for your buck here when it comes to accommodations.
Santorini: One of the most famous islands for good reason. The blue and white buildings are stunning and the food was fresh and delicious. Take a boat ride out to the volcano for a unique hike and gorgeous views.

Chicken Souvlaki with Grilled Vegetables and Tzatziki

Total Time: 1 hour 30 minutes
Yield: 4 people 1x

Print Recipe

Description

Grilled chicken and vegetables with a herby, spicy, lemony marinade and served with tangy tzatziki sauce on the side. A simple, flavorful recipe that will transport you right to the Greek isles!

Ingredients

Scale

1.5 lbs boneless skinless chicken breasts (cut into 1 inch cubes)
2 red bell peppers (cut into four pieces each)
1 large zucchini (cut diagonally into ½ inch slices)
6 green onions
¼ cup fresh oregano leaves (chopped)
6 cloves of garlic (minced)
6 tablespoons extra virgin olive oil
½ cup lemon juice
1 teaspoon cumin powder
1 teaspoon paprika
4 tablespoons fresh parsley (chopped)
1 teaspoon red pepper flakes
Salt and pepper to taste

Tzatziki Sauce Ingredients

16 ounces greek yogurt
2 cloves of garlic (minced)
1 tablespoon white wine vinegar
1 teaspoon dried oregano
3 tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 cucumber (peeled and grated with a cheese grater)
Salt and pepper to taste

Instructions

Make the marinade: Whisk together the oregano, garlic, olive oil, lemon juice, cumin, paprika, parsley and pepper flakes. Season generously with salt and pepper to taste.
Put chicken into one large bowl or ziplock bag and the veggies in a second. Pour 2/3rds of the marinade over chicken and the rest over the vegetables. Stir each to coat and place in the fridge for 1 hour.
Make the tzatziki: Add greek yogurt, garlic, vinegar, oregano, lemon juice and olive oil to a bowl, mixing to combine. Using a paper towel, blot the grated cucumber to remove any extra moisture. Add to yogurt mixture and stir to combine. Season with salt and pepper as desired. Refrigerate until ready to serve.
Heat bbq or grill pan to medium high heat. Thread chicken pieces onto skewers (if using wooden skewers, make sure to soak them in water before using).
Transfer chicken skewers and vegetables to the hot grill. Grill for about 5 minutes, then flip all the skewers and vegetables and grill for another 5 minutes until chicken is cooked through and vegetables are tender with char marks.
Serve skewers and veggies family style with tzatziki sauce on the side. Best served with rice pilaf, pita bread, and feta!

Prep Time: 15 minutes
Marinade Time: 1 hour
Cook Time: 15 minutes
Category: Entrée, Meat