Greek Chicken Souvlaki Skewers

Greek Souvlaki are one of the easiest Mediterranean-style summer dishes. These marinated meat skewers can be prepared using just a few common ingredients: meat, olive oil, lemon, herbs, salt and pepper.

Souvlaki are traditionally served in pita bread together with Tzatziki and vegetables; sometimes Greek salad, sometimes shredded lettuce, tomatoes and other veggies.

To keep this recipe low-carb, we are simply skipping the bread and serving these skewers with lots of Tzatziki instead. Souvlaki are not just low in carbs, they are also high in protein which means that they will help you stay full for longer.

Recipe Tips

To make Chicken Souvlaki we are using a cast iron griddle pan. Souvlaki can also be prepared in the oven just like these Lamb Souvlaki Skewers, or on a barbecue.

If you're using wooden skewers and planning to bake the souvlaki in the oven or on a barbecue instead of a griddle pan, place the skewers in a bowl filled with water while the meat is marinating. This will prevent the exposed parts of skewers from burning.

Serving Suggestions

Authentic Greek Souvlaki can be served with any summer salads and dips such as:

Preparation time

Hands-on:    30 minutes
Overall:     2 hours 30 minutes

Nutritional values (per serving, 2 skewers)

Total Carbs	2.6	grams
Fiber	0.8	grams
Net Carbs	1.8	grams

Protein	50.8	grams
Fat	24	grams
of which Saturated	3.8	grams

Energy	440	kcal

Magnesium	68	mg (17% RDA)
Potassium	799	mg (40% EMR)

Macronutrient ratio: Calories from carbs (2%), protein (48%), fat (50%)

Ingredients (makes 4 servings)

4 chicken breasts (900 g/ 2 lbs)
¹/₃ extra virgin olive oil (80 ml)
6 tbsp chopped herbs such as mint, tarragon and/or oregano
juice from 1 lemon (60 ml)
1 tsp sea salt
¹/₂ tsp black pepper

Instructions

Start by marinating the chicken. Cut into large (about 2 inch/ 5 cm) pieces and place in a bowl. Add olive oil, chopped herbs, juice from 1 lemon, salt and pepper.
Mix to combine and cover all the chicken pieces in the marinade. Cover and refrigerate for at least 2 hours or overnight.
Note: You can use any fresh herbs including mint, tarragon, oregano, basil, rosemary, dill or thyme. A combination of mint and oregano and/or tarragon always work well with chicken.
Once ready to cook, pierce 4 to 5 pieces onto each skewer until you get 8 skewers, or more if using shorter skewers.
Cook the skewers in batches on a hot a griddle pan undisturbed for 3 to 4 minutes, and then turn 90 degrees, until browned and cooked from all sides. As you turn each skewer, brush it with the leftover marinade.
It will take 12 to 16 minutes to cook the chicken skewers through.
Remove from the pan and set aside to cool for 5 minutes before serving.
Serve with any salads or dips (see recipe tips above). Eat warm or refrigerate for up to 4 days.