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Grilled Chicken Souvlaki Skewers with Chopped Greek Salad

Greek food has been a staple of DC culture for decades, so it’s no surprise that easy-to-eat souvlaki skewers are a favorite in the streets and at the ballpark. We like to serve ours hot off the grill, on top of a cool cucumber and tomato salad.
  • Yields: 8 Servings
  • Cook time: 12 minutes
  • Prep time: 30 minutes

Ingredients

For the Chicken
  • ¼ cup lemon juice
  • 2 tablespoons lemon zest
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • 2 teaspoons dried oregano
  • 3 cloves garlic, minced
  • kosher salt and ground black pepper, to taste
  • 2 pounds boneless, skinless chicken breast, cut into 1-inch cubes
  • 8 wooden skewers, soaked in water for at least 20 minutes
For the Salad
  • 2 cups tomato, diced
  • 2 cups cucumber, diced
  • ½ cup red onion, minced
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • kosher salt and ground black pepper, to taste

Instructions

For the skewers, combine the lemon juice and zest, olive oil, oregano, garlic and plenty of salt and pepper. Add the cubed chicken and toss to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to one hour.

Divide chicken pieces into 8 portions and thread onto the skewers.

While the chicken is marinating, make the salad. In a medium bowl, combine the tomatoes, cucumbers, red onions, lemon juice, olive oil and oregano. Season to taste with salt and pepper. Set aside.

Build a charcoal fire for direct grilling using Kingsford® Original Charcoal and preheat to 400°F. Lightly oil the grates to prevent sticking.

Place the chicken skewers on the grill and cook for 10–12 minutes, turning often, until the chicken is cooked through. For your safety, please reference the USDA safe cooking temperatures.

Serve the skewers warm on top of the salad.

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