Grilled chicken souvlaki is the perfect grilled dinner - easy and tasty it’s always a crowd pleaser.
Ok, so I’m on a major Greek kick around here! Last week loaded greek hummus, this week chicken souvlaki. Now some really yummy chicken souvlaki is one of those things that I have found to be hard to perfect and one of those things that are only enjoyed at really great Greek restaurants. For Aaron and I Spiros in YYC is our go to and if you ever have the chance you must go - I promise you will not be disappointed.
I don’t know about you but for me, so many versions of this marinade that I have tried just haven’t cut it, they have either been lacklustre and void of flavour or excessively lemony and overpowered by garlic, but not this one! This marinade is perfectly balanced and wonderfully flavoured - the addition of dijon mustard and seasoning salt is exactly what the other recipes were missing.
The other great thing with this recipe is that you can marinate for as little as 2 hours or as long as 24, so you can be extra prepared, or not. Serve these beauties up tonight with a delightful caesar or greek salad for a light and fresh summer dinner.
prep time 25 minutes + marinading time
cook time 10 minutes
total time 35 minutes
1.5 lb chicken breast
1 tsp dried dill
1 tbsp freshly chopped garlic
1 tsp dried oregano
1 1/2 tsp dijon mustard
1/3 cup lemon juice
1/4 tsp pepper
1/2 tsp seasoning salt
3 tbsp olive oil
1 tbsp red wine vinegar
In a small bowl combine dill, garlic, oregano, dijon mustard, lemon juice, pepper, seasoning salt, olive oil and red wine vinegar.
Cut each chicken breast into 1-inch cubes and place in a ziplock bag or marinating container. Pour marinade over chicken and allow to rest in the refrigerator for 2-24 hours.
When ready take each cube of chicken and skewer on either wooden or metal skewers. Grill for 3-4 minutes per side or until internal temperature reaches 165.