Chicken Soulvaki Kabobs

CHICKEN SOULVAKI KABOBS
Printable Recipe 



• 1.5-2 lbs boneless, skinless chicken breasts cut into cubes
• 1/4 cup extra virgin olive oil
• 1 lemon, juiced
• 3 Tbsp plain Greek yogurt, low fat 
• 1 Tbsp red wine vinegar
• 1/3 cup red onion, chopped
• 2 garlic cloves, sliced  
• 1 1/2 tsp fresh or dried oregano
• 1 tsp fresh or dried thyme
• 1/2 tsp ground coriander
• Salt & freshly to taste 
• Pita bread, side

 1. Cut chicken into large 1" chunks or strips.

2. Combine olive oil, lemon juice, yogurt, vinegar, onion, garlic, oregano, thyme, coriander, salt, & pepper in a bowl & whisk together.

3. Place chicken in a gallon size ZipLock bag & pour marinade over the chicken. Zip bag tightly & coat chicken evenly. Place in the fridge & marinate for 4-6 hours or overnight.

4. When chicken is ready to cook, thread onto skewers. If using wooden skewers, allow skewers to soak in water for 10-15 minutes prior to threading.

5. Oil grill grate with olive oil or spray oil then BBQ skewers on a gas or charcoal grill over medium-high heat for 12-15 minutes, turning when you see defined grill marks. When done remove from grill & cover with foil for 3-5 min to allow juices to settle.

Plate Finished Product

Great in Greek Gyros

STORY BEHIND THE DISH

I love Greek food and this Chicken Soulvaki goes great served on the kabob, in a Greek Gyro, or on top of a Greek Salad. It is an easy dish & is fun to make. 

MODIFICATIONS/Whole30

For whole30 or paleo remove the Greek yogurt. This recipe can be modified to your taste. For a more traditional recipe remove the Greek Yogurt, I add it to keep the white meat more tender when cooking on the BBQ but it's not as traditional as the olive oil & lemon.