Chicken Souvlaki is one of my favorite summertime meals, except we don’t always call it chicken souvlaki.  It’s either “grilled chicken”, “chicken kebabs” or “lemon chicken”, but with the addition of the yogurt sauce, I think I can officially call what we had last night “chicken souvlaki”.


I used store-bought naan, and just put it on the grill for a minute on each side after the chicken came off.


The best part about eating Chicken Souvlaki?  No dishes!  Just throw them at the fireplace and sweep them up later.

– Catherine

Chicken Souvlaki

3-4 boneless, skinless chicken breasts, cut into 2-inch pieces

1/2 cup fresh lemon juice (juice from about 3 lemons)

1/2 cup olive oil

1 garlic clove, chopped

1 Tbsp dried oregano or 2 Tbsp fresh

2 tsp honey

Kosher salt and freshly ground black pepper

Whisk the lemon juice, olive oil, garlic oregano, honey, salt and pepper together until emulsified in a container large enough to hold the chicken.  Add the chicken pieces and marinate for at least a couple of hours.  Thread the chicken on skewers, discard the marinade.  Grill over medium high heat until cooked through, turning as necessary, about 15 minutes.

Serve with store-bought naan and yogurt sauce. (And corn on the cob if they sell it on the side of the road where you live and your daughter insists on eating three ears of corn at each meal.)

Yogurt Sauce

3/4 cup plain Greek yogurt

1/2 medium-sized cucumber, peeled and grated on a box grater

1 tsp lemon zest

2 Tbsp lemon juice

1 garlic clove, crushed

2 Tbsp fresh mint, finely chopped

Kosher salt and freshly ground black pepper

Combine all ingredients and season to taste.  Serve with the chicken and naan.

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