Grilled Chicken Souvlaki Skewers with Chopped Greek Salad
Tender, lemon-oregano marinated chicken skewers grilled to perfection and paired with a refreshing chopped Greek salad. Inspired by the “Taste of the Game” cookbook, this recipe is perfect for game day or any summer gathering.
Ingredients
- For the Chicken Souvlaki Skewers:
- ¼ cup lemon juice
- 2 tablespoons lemon zest
- ¼ cup olive oil
- 2 teaspoons dried oregano
- 3 cloves garlic minced
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
- Salt and pepper to taste
- Wooden skewers soaked in water
- For the Chopped Greek Salad:
- A Southern Soul
- 2 cups grape tomatoes halved
- 2 cups cucumbers sliced
- ½ cup red onion thinly sliced
- 3 tablespoons lemon juice
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a zip-top bag, combine lemon juice, lemon zest, olive oil, oregano, garlic, salt, and pepper. Add the chicken cubes, seal the bag, and toss to coat. Refrigerate for at least 30 minutes to marinate.
- Prepare the Salad: In a medium bowl, combine grape tomatoes, cucumbers, and red onion. Drizzle with lemon juice and olive oil. Sprinkle with dried oregano, salt, and pepper. Toss gently to combine and set aside.
- Assemble the Skewers: Preheat your grill to medium-high heat (around 400°F or 204°C). Thread the marinated chicken cubes onto the soaked wooden skewers.
- Grill the Skewers: Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the grill and cook for 10–12 minutes, turning occasionally, until the chicken is cooked through and has an internal temperature of 165°F (74°C).
- Serve: Arrange the grilled chicken skewers on a platter alongside the chopped Greek salad. Serve immediately and enjoy!
Notes
For best results, marinate the chicken for at least 30 minutes to enhance flavor. Ensure the grill is preheated to the correct temperature to achieve optimal grilling.