Easy Chicken Souvlaki

I love BBQ in the summer – truthfully I love it year round but it’s much easier not having to brush snow off the BBQ – and try and incorporate as many of my favorite BBQ recipes into the short summer we have as possible!  One recipe that I’ve made twice in the past few weeks is this easy version of Chicken Souvlaki.  Easy because it’s as simple as marinating the chicken the night before in a bottled marinade, skewing the chicken and veggies on the kabobs, and grilling.  The best part – I make lots so we have leftovers, which make amazing chicken souvlaki wraps the next day for lunch!

Chicken Souvlaki Recipe

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Easy Chicken Souvlaki
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 3 to 4 chicken breasts, cut into bigger pieces for skewing
  • 1 bottle souvlaki marinade (I like President's Choice)
  • Kabob skewers
  • 1 green or red pepper (or both!), cut into bite size pieces
  • ½ red onion, but into bite size pieces
  • 1 zucchini, sliced
  • 500g white mushrooms, stems removed
  1. Cut chicken breasts into bigger pieces for skewing and place in a glass bowl.
  2. Pour marinade over chicken and ensure all pieces are covered, place in fridge covered overnight or for at least 3-4 hours.
  3. Soak kabob skewers in water for 15-30 minutes (this will help them to avoid burning, though I always seem to end up with black tips on mine!)
  4. Skewer chicken and veggies.
  5. BBQ at medium-high heat for about 8 minutes each side, until nicely browned and chicken is no longer pink inside.
  6. Serve with rice or a crisp summer salad.
You can add or eliminate veggies depending on your tastes. I love grilled veggies so I add in as many as possible. Celery is another veggie that works if you can skewer it. Remember to save the leftovers for chicken souvlaki wraps the next day, serve in a wrap with lettuce, cheese, and whatever dressing you have on hand.



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