I love grilling this time of year, I also love fast and easy dishes. These Chicken Souvlaki Skewers fit the bill as being a deliciously easy grilled meal. Make it ahead of time for lunches or fire up the grill for dinner and have the whole family asking for more.
May is a crazy busy month for me. It’s everyone’s birthday, including my own, plus Mother’s Day, Memorial Day Weekend and so much more. I’m not complaining because my high energy self prefers to be doing something at all hours of all days but some days you just wonder how it’s all going to get done, you know?
A few weeks ago I went home to Maryland to see my family and celebrate everyone’s birthday/Mother’s Day. It was a whirlwind as always but we had a blast catching up with everyone. One night we went to Zoes Kitchen after my niece’s lacrosse practice and it was delicious.
Ever since I had been craving quick and easy greek food. So, I decided, why not try and recreate what was served at Zoes? Turns out skewers and rice are an easy and filling combo.
Souvlaki is basically a name for cut up meat (and maybe vegetables) that are grilled on skewers. So it’s a fancy way of saying “meat on a stick”. I’m not one to care what the name of a food is but do care how it tastes. If you allow the chicken to marinate for a few hours, you will be pleasantly surprised with how tender the meat is once grilled.
I’m not always the biggest fan of chicken, I prefer beef, to be honest, but with the right seasoning this dish had me wanting more. Too bad we barely had any leftovers. Next time I make this I’m doublig the recipe!
JJ ordered turmeric rice as his side dish at Zoes. I had one bite and immediately regretted not ordering it myself. So, usually, when that happens I challenge myself to make the dish at home so I can enjoy it over and over again. Turmeric rice might be a weekly staple for us this summer now.
Turmeric is known for its bold color (and staining abilities) as well as anti-inflammatory properties. While white rice may not have too much to offer in the way of vitamins and minerals, by adding turmeric it becomes a nutrient-packed game changer. I would venture to guess this would also work with cauliflower rice as well. Enjoy the taste and the nutrition all at once.
Pro tip: Use any vegetable for this dish that you have on hand like peppers, onions, eggplant etc. if zucchini is not available or you forget.Print
Chicken Souvlaki Skewers
- 2 Tbsp olive oil
- 2 Tbsp lemon juice + zest of 1 lemon
- 3–4 cloves garlic, minced
- 1 Tbsp oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 1–1/2 to 2 lbs chicken breast, cubed
- 2 large zucchini, sliced
- 2 tsp olive oil
- 1 small yellow onion, diced
- 3–4 cloves garlic, diced
- 2 tsp turmeric
- 1 cup rice
- 1–1/2 cup broth or water
- 1 cucumber, peeled & shredded
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cloves garlic, minced
- 1 cup greek yogurt
- 1/2 juice of lemon + zest
- Salt & pepper, to taste
Chicken Souvlaki Skewers
- In a large bowl, whisk together olive oil, lemon juice + zest, garlic, oregano, salt & pepper
- Split mixture into 2 bowls, add chopped chicken to one and chopped zucchini to another, toss to combine in separate bowls.
- Cover and refrigerate allowing to marinate for a minimum of 30 minutes.
- Pre heat grill to medium high heat.
- Remove from refrigerator, and assemble skewers alternating chicken & zucchini, discard any remaining marinade
- Place skewers on grill, cooking 5-6 minutes per side or until chicken reaches an internal temperature of 165°F.
- In a medium saucepan, heat oil over medium heat, add in onion & garlic, saute for 2-3 minutes
- Add turmeric and rice and saute for 1 minute
- Add broth, bring to a boil then reduce heat to low, cover and cook for 20 minutes.
- Remove from heat and let sit for 10 minutes then fluff rice with a fork.
- Mix cucumber with a dash of salt in a medium bowl, wait 2 minutes, squeeze out excess water in a paper bowl or cheese cloth.
- Mix cucumber and the rest of the ingredients for Tzatziki with a whisk or blender, set aside.
Pin Now, Souvlaki Later