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Grilled Chicken Souvlaki

This makes the a wonderful summer dinner to serve guests. Everything is easy to prepare ahead of time and the flavor of this chicken is the so good!

Grilled Chicken Souvlaki


Chicken Marinade

  • 2 Tbsp extra-virgin olive oil

  • 1 Tbsp chopped fresh thyme

  • 3 garlic cloves, minced

  • 3 (3-inch) strips lemon zest, chopped (use a vegetable peeler)

  • 2 tsp kosher salt

  • 1 tsp dried oregano

  • 1/2 tsp ground coriander

  • 1/4 tsp red pepper flakes

  • 1/4 tsp pepper

  • 2 lbs boneless, skinless chicken breast

  • 6 - 8 (10-inch) wooden or metal skewers

Tahini-Butter Sauce

  • 2 Tbsp tahini

  • 1 1/2 Tbsp lemon juice

  • 1/2 tsp kosher salt

  • 1/4 tsp pepper

  • 1/4 dried oregano

  • 4 Tbsp unsalted butter, melted


  1. Combine oil, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper in a large bowl.

  2. Slice chicken breasts lengthwise into 1/2-inch thick strips. Place chicken strips in the bowl with the oil mixture and toss until the chicken is evenly coated. Cover the bowl and refrigerate for at least 2 hours or up to 24 hours.

  3. Thread chicken strips lengthwise onto skewers in S shape.

  4. Prepare your grill and cook kebabs on the grill until chicken is lightly charred and internal temp registers 160 degrees, 3-5 minutes per side. Transfer to serving platter and let rest while you prepare the tahini-butter sauce.

For the Tahini-Butter Sauce

  1. Whisk tahini, lemon juice, salt, pepper, and oregano in bowl until combined. Slowly thick in melted butter until emulsified.

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