These grilled marinated chicken souvlaki skewers are super flavorful and juicy. We’ve used our Greek yogurt in addition to the traditional herbs, lemon and garlic in the marinade. Serve these right on the skewers, or pile them into pitas or wraps with fresh lettuce, tomatoes, cucumbers and our popular tzatziki sauce.
1 teaspoon coarse kosher salt, plus more to taste
1 clove garlic, peeled and chopped
¼ cup Cabot Plain Lowfat Greek Yogurt
2 tablespoons extra-virgin olive oil, plus additional for oiling grill
2 tablespoons lemon juice
1½ teaspoon Italian Seasoning
½ teaspoon ground black pepper
1 pound boneless skinless chicken breasts
Prep: 45 mins | Cook: 15 mins | Total: 1 hr
SPRINKLE salt over the garlic. Chop and mash with the side of a chef’s knife on the cutting board to form a paste. Scrape the garlic and salt into a medium bowl. Add Cabot Lowfat Plain Greek Yogurt, olive oil, lemon juice, herbs and pepper and whisk to combine.
CUT chicken into 1-inch cubes and add to the marinade. Stir to coat, cover and refrigerate 30 minutes to 4 hours.
PREHEAT grill to medium-high heat. Soak a paper towel with oil and set with tongs near the grill.
THREAD chicken onto eight metal skewers, dividing evenly.
OIL GRILL RACK: Just before grilling, hold the oil soaked towel with tongs. Drag gently along grill grates, pulling toward you. Immediately add chicken to the oiled grill. Grill, turning two times until the chicken is charred and cooked through, 8 to 12 minutes. Let rest 3 to 5 minutes before serving. Season with additional salt if desired.
Recipe and photo courtesy of Katie Webster.
Deeelicious! I used chicken breast tenders and marinated them nearly 4 hours. The Greek Yogurt and lemon garlic sauce tenderized the meat and gave them great flavor. Will be making this tasty easy recipe again! Thank you Cabot!