The name souvlaki comes from the Greek word for “skewer,” and the actual dish is exactly what it says on the tin: bite-sized pieces of meat, marinated in lemon juice and spices, and then grilled on skewers. It’s versatile, easy to eat, and perfect for the summertime, especially because it only takes a few minutes on the grill before you’re ready to dig in.
The long marinating time means you do have to start a little in advance, but that can actually be a bonus for meal planning. The hardest part of cooking is sometimes just getting up and getting started: if you get home from work tired and don’t feel up to cooking, but you have something already started for dinner, you’ve passed the first hurdle. It’s like a little extra motivation to carry on with the recipe you’ve already started.
In Greece souvlaki is often served with pita bread, but for a Paleo version, you could throw it over some roasted vegetables or a fresh Greek salad and call it dinner. (And then save the leftovers for the next day and call them lunch.)
Chicken Souvlaki Recipe
Protein: 55g / %
Carbs: 1g / %
Fat: 19g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 1 ½ lbs. boneless skinless chicken breasts, cut into chunks;
- 1/4 cup olive oil;
- 2 garlic cloves, minced;
- 2 tbsp. fresh lemon juice;
- 2 tsp. dried oregano;
- Sea salt and freshly ground black pepper;
- In a bowl, combine the olive oil, garlic, lemon juice, oregano, and season with salt and pepper to taste.
- Place the chicken in a marinating container, pour the olive oil marinade on top, and toss to coat.
- Marinate in the refrigerator for 2 to 12 hours.
- Preheat your grill to medium high.
- Remove the chicken from the marinade and thread onto wood or metal skewers.
- Place the souvlaki on the preheated grill and cook for 6 to 8 minutes per side, turning frequently.
- Serve the souvlaki with a Greek salad.