Grilled Chicken Souvlaki
This Grilled Chicken Souvlaki recipe is made with succulent chicken marinated in a zesty blend of olive oil, fresh lemon juice, garlic, and aromatic herbs, paired with a rainbow of grilled vegetables and optional creamy feta cheese. Indulge in the tantalizing flavors of this delightful dish that is a taste of Greece in every bite!
Ingredients
For the Chicken:
- 1-1/2 lbs boneless skinless chicken breasts , cut into 1 1/4-inch cubes
- 1/3 cup olive oil , divided (plus more for grill)
- 1/2 cup fresh lemon juice , about 2 large lemons
- 2 tbsp red wine vinegar or 1 tbsp apple cider vinegar for Whole30
- 2 cloves garlic minced
- 1 tsp fresh chopped oregano or 1/2 teaspoon dried
- 1/2 tsp fresh thyme or 1/4 teaspoon dried
- 1/2 tsp fresh dill or 1/4 teaspoon dried
- 1/2 tsp ground coriander
- salt and black pepper to taste
For the Bowls:
- 2 cups cauliflower rice or cooked rice /quinoa of choice
- 3 large sweet bell peppers , diced into large chunks
- 3 medium zucchini , sliced into 1/4" rounds
- 1/2 cup cherry tomatoes halved
- 1/2 cup sun-dried tomatoes
- 1/2 cup jarred artichoke hearts quartered
- 1/3 cup assorted greek olives pitted
- 1/3 cup dairy-free or regular feta cheese crumbled optional - we like Violife for dairy-free
- For the Tzatziki Sauce optional - leave out for dairy free version:
- 1 cup thick plain Greek-style yogurt dairy-free or regular (we like Kite-Hill or Culina for a coconut based yogurt)
- 1/2 English cucumber , grated
- 1 clove garlic grated or minced
- 2 tbsp fresh lemon juice
- 1 tbsp extra-virgin olive oil
- 1 tsp grated lemon zest
- 2 tbsp chopped fresh dill
- salt and pepper to taste
Optional Toppings:
- hummus
- flatbread or pita bread gluten-free as needed
- fresh basil parsley, or dill
- lemon wedges
Instructions
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Whisk together marinade in a large bowl then add the cubed chicken and toss to coat.
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Cover and refrigerate the chicken for 45 minutes to 2 hours.
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Cook the rice / quinoa according to package directions and as desired.
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**Heat the grill to medium-high heat.
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Thread the chicken onto metal or presoaked wooden skewers (about 30 minutes in water)
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Brush the grates with olive oil then place the skewers over top. Grill the chicken for 3-4 minutes per side, gently flipping and cook for another 3-4 minutes, until chicken is cooked through and has light char marks.
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While the chicken is grilling, toss the zucchini, bell peppers, tomatoes and artichoke hearts onto the grill and cook for about 3-4 minutes on each side, or until tender.
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Fluff the quinoa brown rice and divide among bowls. Add grilled vegetables, olives, and chicken skewers.
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Sprinkle with feta cheese and serve with extras as desired.
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To make the Tzatziki sauce: combine all the ingredients by hand or a blender (if you want it smooth). Cover and refrigerate until ready to use.
Recipe Notes
**If you don't have a grill, you can also use a grill pan to cook everything on the stove.
How to store:
Store the components separately in airtight containers in the refrigerator. The grilled chicken and vegetables should stay fresh for 3-4 days.
As for the Tzatziki sauce, it's best consumed within 2 days.
How to freeze:
You can freeze the cooked chicken and vegetables in separate freezer-safe containers for up to 2-3 months. Thaw in the refrigerator before reheating.