Take your tastebuds on an adventure with this Chicken Souvlaki recipe. It’s an easy and healthy meal that’s naturally high in protein and low in carbohydrates. And it’s bursting with bright Greek flavor!
I love Greek cuisine. It embodies the best of Mediterranean cooking, with fresh flavors and perfect seasonings. And it has a good balance of vegetables and animal proteins. I can honestly say I’ve never had a Greek dish I didn’t like.
It can also be quite keto friendly, as long as you skip the pita and the rice. Take this Souvlaki Chicken for example. It consists of chicken marinated in lemon juice, olive oil, and seasonings, then grilled to a juicy, succulent finish.
Pair it with some grilled zucchini, serve it over cauliflower rice, and drizzle on some
creamy feta dressing. Now you’ve got an ideal low carb high protein recipe!
If you love Greek-style food, make sure you don’t miss the Lemon Chicken Soup recipe, and my Keto Spanakopita.
Why you need to try this recipe
Souvlaki can be made with any kind of meat or even fish, and it’s usually marinated for a long time to infuse it with extra flavor before grilling. These Souvlaki Chicken Skewers are no exception.
The marinade comes together in a matter of seconds and then you simply pour it over the chicken and let it work some magic. The lemon juice and salt help tenderize the chicken, and the seasonings make every bite flavorful.
Chicken Souvlaki also has fabulous macros for anyone trying to prioritize protein.
Each serving has 37 grams of protein, and only 4.1 grams of carbs. And it’s quite low in fat too!
Ingredients you need
- Chicken: You need to use boneless, skinless chicken, but it can be either thighs or breasts. Breasts are easier to cut into even chunks as they are less irregularly shaped than thighs.
- Zucchini: I chose to thread my zucchini right on the skewers along with the chicken. They were delightfully charred and flavorful that way.
- Olive oil: You can also use avocado oil, but olive oil is classic for Greek cooking.
- Garlic: It wouldn’t be souvlaki without plenty of garlic in the marinade! Mince it finely so it really gets into the chicken.
- Lemon: Use both the zest and the juice for a bright lemony flavor.
- Seasonings: Paprika, rosemary, parsley, oregano, marjoram, salt, and pepper.
Step by Step Instructions
1. Make the marinade: In a glass measuring cup, whisk together the olive oil, lemon zest, lemon juice, garlic, paprika, rosemary, salt, pepper, parsley, oregano, and marjoram.
2. Marinate the chicken: Place the chicken in a bowl and pour the marinade over. Toss to coat well and refrigerate for 4 hours and up to overnight.
3. Grill the skewers: Preheat the grill to medium high. Thread the meat and zucchini onto the skewers and place over the heat. Grill about 4 minutes per side, turning quarter turns, until nicely browned and cooked through. The chicken should register 165ºF on an instant read thermometer.
4. Serve: Remove from the grill and add additional salt and pepper to taste. Serve on or off the skewers with Chunky Feta Dressing.
Expert Tips
Don’t skimp on the marinating time. The longer you leave the chicken, the better, but it should be at least 4 hours. This allows the flavor to infuse every pieces, and makes the chicken more tender and juicy.
If you use bamboo skewers make sure you soak them for at least an hour before grilling. If you can set up indirect heat on your grill, you can set the ends over that so they don’t burn too much.
No grill? You can still make this recipe! It works on a grill pan on the stove or under the broiler in the oven. Place on a baking sheet and place about 6 inches from the heat. Cook, turning once, for 8 to 10 minutes.
Frequently Asked Questions
Chicken souvlaki is naturally low in carbohydrates. This keto friendly recipe has only 4.1 grams of carbs, mostly from the zucchini. It also has 1.1g of fiber, so it has a net carb count of 3g.
When made with chicken breast, this classic Greek dish is low in calories, carbs, and fat. It’s an excellent high protein meal for Mediterranean, keto, and low carb diets.
You can prep and even cook these chicken skewers a day or two in advance. Store them in the fridge, tightly covered, for up to 5 days. Reheat gently in the microwave or oven.
More healthy chicken recipes to try
Keto Chicken Marsala
This Keto Chicken Marsala is a classic recipe with a healthy twist. You can’t beat this golden pan-seared chicken topped with succulent mushrooms in a rich, velvety sauce. And it has only 4.5g of carbs per serving!
Tomato Basil Chicken
Tomato Basil Chicken is easy and quick to prepare, and bursting with fresh flavor. Seven simple ingredients and less than 40 minutes is all it takes. It’s a must if you’re looking for more easy keto dinners.
Chipotle Lime Chicken
Succulent and flavorful, this Chipotle Lime Chicken makes your tastebuds sing. Whip up the sweet and spicy marinade and fire up the grill for an easy low carb dinner!
Chicken Souvlaki Recipe
Equipment
- 6 skewers
Ingredients
- ¼ cup olive oil
- 2 teaspoon lemon zest
- ¼ cup lemon juice
- 4 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon dried parsley
- ½ teaspoon dried oregano
- ½ teaspoon marjoram
- 1 ½ lb chicken breast cut into 1 ½ inch pieces
- 2 medium zucchini cut into ¾ inch slices
- Feta Dressing
Instructions
- In a glass measuring cup, whisk together the olive oil, lemon zest, lemon juice, garlic, paprika, rosemary, salt, pepper, parsley, oregano, and marjoram.
- Place the chicken in a bowl and pour the marinade over. Toss to coat well and refrigerate for 4 hours and up to overnight.
- Preheat the grill to medium high. If using bamboo skewers, remember to soak them in water for at least 1 hour before using.
- Thread the meat and zucchini onto the skewers and place over the heat. Grill about 4 minutes per side, turning quarter turns, until nicely browned and cooked through. The chicken should register 165ºF on an instant read thermometer.
- Remove from the grill and add additional salt and pepper to taste. Serve on or off the skewers with Chunky Feta Dressing.
Lisa J york says
This has literally become my husbands favorite recipe this summer along with the feta salad dressing on a simple spring salad 😀 No reason to complicate matters. add a glass of wine and Viola it’s complete ❤
Nora Fernandez says
Delicious and easy prep too
Nikki says
The whole family LOVED this. I used the skewers in the garden (oops!) so we ended up cooking the chicken in a pan with some olive oil and then cooked the zucchini in the same pan afterward. It was delicious! Our picky eater even ate the sauce, much to my surprise!
Carolyn says
Sounds like a great adaptation!
Linda says
Outstanding! Husband and I loved this. It will be an often repeated meal this summer. It would be a perfect meal for guests. Already looking forward to the next time we make this.
Kathy Risko says
Making this tonight!
Wish I could figure out how to drop a picture, it looks Delicious!!!!
Janice Nelson says
I made this recipe with chicken wings that I had on hand. After marinading them I put them directly on the gas grill and made kabobs with the zucchini (added mushrooms and onions). They were OUTSTANDING! My husband loved them and the sauce and he is not a sauce person. We dipped the wings in the sauce. Love, love, love this recipe! Thank you for such a great recipe. 🙂
Ellie says
Mmmmmmmm!!! My taste buds are having a happy dance right now!!
Thanks so much Carolyn for the amazing recipe and for spreading the love for my home country’s tasty cuisine :-).
I would also suggest pairing these with a nice tangy and refreshing tzatziki dip, so quick and easy to make: whole fat Greek yoghurt, finely grated cucumber, some minced garlic, some dill, pinch of salt and pepper, freshly squeezed lemon or a dash of white wine vinegar, mix et voilá, summer at its best!
Carolyn says
So glad you enjoyed it!