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Dinner Recipes

Tender and Juicy Chicken Souvlaki Recipe Grills Up to Smoky Deliciousness

Our easy-prep drizzle adds a bright and tangy pop

Souvlaki is a classic Greek street food. It’s simply small pieces of meat that are threaded onto skewers and grilled like kabobs. Often eaten right off the stick, the skewers are traditionally made with pork, but lamb, beef and chicken are popular too. For our Chicken Souvlaki recipe, we use lean white meat chicken. Then, to turn this dish into a complete meal, we serve the skewers over pita bread with grilled veggies and tangy feta.

Our easy sauce combines yogurt, garlic and lemon juice. The zingy blend doubles as a glaze for the meat and dressing for the vegetables. To keep things authentically Greek, we serve the chicken with eggplant, chickpeas, kalamata olives and tomatoes. The Mediterranean medley pairs deliciously with hot-off-the grill poultry. Try it yourself and then leave us a comment and let us know what you think.

Yields

4 serving

Total Time

Prep Time

Cook Time

Ingredients

  • 3/4 cup plain nonfat Greek yogurt
  • 3 Tbs. lemon juice
  • 1 clove garlic, minced
  • 1/8 tsp. + 1/4 tsp. salt
  • 1/8 tsp. + 1/4 tsp. pepper
  • 1 lb. chicken tenders cut into 1”-wide strips
  • Wooden skewers, soaked 30 min.
  • 1 lb. eggplant, trimmed, cut into 1/2”-thick rounds
  • Torn pita breads, warmed (optional)
  • 1 (15.5 oz.) can chickpeas, rinsed, drained
  • 2 cups fresh parsley leaves
  • 2 plum tomatoes, diced
  • 2 oz. feta cheese, crumbled
  • 1/3 cup drained pitted kalamata olives

Instructions

Print

In large bowl, combine yogurt, lemon juice, garlic, 1/8 tsp. salt, 1/8 tsp. pepper and 1 Tbs. water; reserve 1/2 cup yogurt mixture. Toss chicken with remaining yogurt mixture; thread onto skewers.

Sprinkle eggplant with remaining 1/4 tsp. salt and 1/4 tsp. pepper; coat with cooking spray. Coat grill pan with cooking spray; heat over medium heat. In batches, grill eggplant, flipping once, until tender, 4–5 min. per side. Coat grill pan with cooking spray. Grill chicken, flipping once, until no longer pink, 4–5 min. per side.

Cut eggplant into 1/2” wide strips. If using, place pita halves on serving plates. Dividing evenly, top with chickpeas, parsley, eggplant, tomato, feta and olives. Top with chicken skewers. Drizzle with reserved yogurt mixture.

Nutrition

  • Calories: 320 kcal
  • Fat: 8 gram
  • Saturated Fat: 3 gram
  • Protein: 39 gram
  • Carbohydrate: 28 gram
  • Fiber: 7 gram
  • Cholesterol: 70 mg
  • Sugar: 8 gram
  • Sodium: 1,010 mg
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