Greek Chicken Souvlaki grilled to perfection and served with Greek lemon rice. This is the best recipe for Greek Chicken Kabobs ever! They make the perfect weeknight dinner for anyone who loves the fresh, bright flavors of Greek food.
My husband loves Greek food so recently we went searching for the “perfect” souvlaki recipe. We found this one and it’s so delicious! The Greek Chicken Souvlaki turns out tender and so flavorful and the Lemon Rice complements the dish so well. It’s easy to make and a real crowd pleaser! I even made extra last time and put chicken and marinade in a bag together to freeze for an easy meal later on. We love it!
What is greek chicken souvlaki with lemon rice?
Greek chicken souvlaki is a meat on skewer type of meal. It’s marinated chicken that is placed on kabob sticks with or without vegetables and then grilled to perfection. It goes great with many foods but the lemon rice dish we’re sharing today is fantastic with it!
Greek Chicken Souvlaki with Lemon Rice Ingredients
-Chicken: Using 4-6 boneless and skinless chicken breasts we can trim them down to size and make several kabobs.
-Vegetables: Adding vegetables like mushrooms, onion, tomatoes and zucchini is totally optional but well worth it if you want to stretch the meal further or use up fresh garden vegetables.
-Greek Marinade: Using olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano and dried thyme we are going to create our own flavorful Greek marinade that’s bursting with tangy flavors. Together they’ll help to flavor and tenderize the chicken.
-Lemon Rice: Using long grain rice, olive oil, salt, lemon juice and chicken broth we’re going to create a flavorful rice side dish. I like making it the night before so the flavors can really develop!
How to make Greek chicken souvlaki
Trim your chicken breasts and cut them into large chunks roughly 1.5” big.
In a large Ziploc bag or container, place your olive oil, lemon juice, vinegar, garlic, oregano and thyme to combine. Add in the chicken chunks, seal the bag and remove as much air as you can. Gently shake it around to coat the chicken and then place the bag in the fridge for 6-8 hours before using.
When you’re ready to cook the chicken, remove the bag from the fridge. Pull out the chicken chunks and dump the remaining marinade. Thread the chicken onto the skewers and prepare your grill.
Grill the skewers over medium high heat for about 12-15 minutes, turning when you see grill lines. The chicken will be done when it’s nice and firm and slightly browned. Make sure it reaches 165F degrees before removing from the grill.
If you plan on grilling vegetables alongside the chicken, reserve 3-5 tablespoons of the marinade before adding the chicken and place it in a separate bag with the veggies. Let them marinade int the fridge for 6-8 hours alongside the chicken turning the bags over every so often to ensure the marinade has everything well coated. Them thread them onto skewers as well and grill.
How to make Greek lemon rice
In a saucepan over medium heat, add your olive oil and let it heat up for a minute.
Add in the rice and then saute for 2-3 minutes, stirring often so that it doesn’t brown too much.
Add your salt and lemon juice and saute for an additional minute.
Slowly add in your hot chicken broth and let the mixture come to a boil. Reduce the heat to the lowest setting and put a lid on the pot. Cook for 30 minutes.
If all of the liquid has been absorbed, remove the lid, turn off the heat, and let it rest for 10 minutes prior to serving. If there’s still some liquid in the pot, cook for an additional 5 minutes or so then turn off the heat and let it rest for 10 minutes.
Enjoy!
GREEK CHICKEN SOUVLAKI with LEMON RICE
Ingredients
Greek Chicken Ingredients
- 4-6 chicken breasts boneless, skinless
- 1/4 cup olive oil
- 1/4 cup lemon juice 3 lemons
- 1 1/2 tsp red wine vinegar
- 2 tsp minced garlic
- 1 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- **vegetables: onions, zucchini, tomatoes if desired
Greek Lemon Rice Ingredients
- 1 cup long grain rice or 1 1/2 cups short grain rice
- 2 TBSP olive oil
- 1 tsp salt
- 2-3 TBSP lemon juice
- 2 cups chicken broth hot!
Instructions
How to Make Greek Chicken Kabobs
- Trim chicken and cut into large chunks- mine were about 1.5" big and I got 4-6 chunks from each chicken breast.
- Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme into Ziploc bag or plastic container. Add in chicken. Seal and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 6-8 hours or more.
- To get ready to grill, remove chicken from refrigerator, pull out chicken pieces and dump remaining marinade. Thread chicken onto skewers. Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high.
- Grill skewers about 12-15 minutes, turning the first time as soon as you see nice grill marks. Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch. {If you use a meat thermometer, the temp should register 160 degrees. It will increase to 165 degrees even after you take it off the grill. I love using a thermometer as it really helps me not over-cook the chicken!}
Grilling Vegetables
- If you'd like to grill some vegetables along side your chicken, I highly recommend it! We did a skewer of mushrooms, plus we also sliced some white onion to thread along with the chicken. The mushrooms were amazing!! To marinate vegetables, if you just have a few, set aside 3-5 TBSP of the marinade prior to mixing with the chicken. Then just put vegetables & marinade in a separate ziplock bag in the fridge, turning the bag occasionally to mix it. If you're doing a good amount of vegetables, I'd double the marinade instead!
How to Make Greek Lemon Rice
- Heat a saucepan over medium heat. {Make sure pan has a lid!} Add in oil. After about a minute, add in rice and saute for 2-3 minutes, stirring often so it doesn't brown too much. Add salt and lemon juice to rice and saute 1 minute more.
- Slowly add in chicken broth. Let it come to a boil, then reduce heat to the lowest setting and put the lid on the pan. Cook for 30 minutes.
- If all the liquid has been absorbed after 30 minutes, remove lid, turn off heat and let it sit for about 10 minutes prior to serving. If there's still a bit of liquid, let it cook without the lid on for another 5 minutes or so. Then turn heat off and let it sit for 10 minutes.
Notes
Nutrition
How do I know when my chicken is done?
You can tell that your chicken is finished cooking by using a meat thermometer. This is the perfect way to check for food safety without overcooking or undercooking your chicken. My all-time favorite meat thermometer is the Thermapen. It’s super fast and incredibly durable. Another great meat thermometer is the ThermoPop which is a more basic version that works just as well!
What kind of skewer stick should I use?
Metal skewers work great for cooking because they help to heat the inside of the meat and there’s no prep work involved, meaning that they’re easy to use and a great tool. Wooden skewers are cheap and good too, but you should soak them in warm water for at least 30 minutes before using to make sure that they don’t burn or splinter in the food.
How long is lemon rice good for?
If you keep lemon rice in an airtight container in the fridge you can expect it to last up to 5 days and still taste great. I think it tastes even better the older it gets because the flavors really get to develop!
Check out some of our other chicken and greek recipes:
- Honey Mustard Grilled Chicken
- BBQ Chicken Bacon Pineapple Kabobs
- Greek Pot Roast
- Ranch Chicken Bacon Kabobs
- Grilled Chicken Salad with Pesto Ranch
- BLT Salad Recipe
Find even more BBQ recipes here:
- BBQ Chicken Pineapple Kabobs with Bacon
- Ranch Chicken Bacon Kabobs
- Best Grilled Steak Recipe Ever
- Grilled Honey Mustard Chicken
- Easy Grilled Italian Chicken with Vegetables
- Grilled BBQ Chicken with Pineapple Salsa
- BBQ Sticky Chicken recipe
- Jack Cheese Pineapple Chicken
- Grilled Honey Chicken with Glazed Pineapple
Greek Chicken Souvlaki grilled to perfection and served with Greek lemon rice. Best recipe for Greek Chicken Kabobs ever! Perfect weeknight dinner for anyone who loves the fresh, bright flavors of Greek food.
Helene says
I have been looking for such a recipe, what a great find! =D
Jessica says
I hope you enjoy them Helene!
Liz says
What a magnificent meal! My mom used to make a
pork souvlaki without a recipe so now I’m dyng to try this with both pork and chicken. It sounds exactly like what I’ve been searching for!!
Tammi says
Such a great meal! Love the lemon rice!
Jessica says
I’m so glad you liked it Tammi!
Amanda Marchand says
Can’t wait to make this but don’t have red wine vinegar…would apple cider vinegar be ok?
Jessica says
I think it’d be fine Amanda!
Angela MacIsaac says
Perfect rice, exactly what I was hoping for. Thanks!
(I was already underway with a pork tenderloin and olive tapenade recipe, with Greek salad)
Happy dance, I’m actually looking forward to my leftovers for lunch tmrw!
Jessica says
So glad you enjoyed it!
Glenda says
This recipe was spot on… I did not add the red wine vinegar and lemon juice until the next day 40 minutes before grilling the chicken kebabs; however I marinated the chicken overnight with the other ingredients. The lemon rice was outstanding! I don’t need to go to the Greek restaurants for this now …so easy to make and affordable! This will be repeated over and over!
Nicole says
That’s great! We’re so glad you enjoyed this recipe 🙂
Dianne L Singleton says
I am trying this tonight.! Even in the dead of cold and snow – we have an indoor grill to enjoy such meals.
Alison says
Dianne, sometimes you just need to eat Summer time foods to bring on the good weather 😉 Hope you enjoyed it!
Lisa says
Amazing recipe!! Everyone loved the chicken!!! Thanks for sharing!
Alison says
Thanks Lisa! Glad you all enjoyed it!
Louise says
Made ex@ctly as written and it was just delicious. Every one loved it. Thanks for sharing!
Alison says
Louise, I’m so glad everyone loved it!
Angie Shemilt says
So yummy! The only thing I did different was use fresh garlic and herbs! I made extra marinade and used the leftover to make a Greek salad! Amazing. Recipe is a keeper!
Crystal Jacques says
What is the nutrition information without the rice? I would love to make this, but I don’t know if it will fit into our low carb lifestyle.
Jennifer says
Thank you! I’ve been craving Greek lemon rice for a while. I didn’t make the chicken the same- I fried the chicken in the marinade instead until the liquid was gone and it started to crisp up. It’s delicious. Added a side Greek salad.
Dirk says
Been using this recipe for a couple of years now, sometimes with the rice, sometimes without, always with a Greek salad though. I don’t bother with vegetables on the stick, just chicken, turns out perfect every time (just don’t over cook).
Thanks…..
Jessica says
You’re most welcome Dirk! It’s a favorite of ours as well. : ) I’m on the hunt for a great Greek salad dressing- let me know if you find one!
carole says
Really delicious
Nellie says
At the very top of every page, you can click “Jump to Recipe” and it takes you straight to the actual recipe.
Caylee says
Can you also use boneless chicken thighs?
Nellie says
That’s a great idea!
Nadine says
Love this recipe…..is delicious! Chicken was flavorful with just the right amount of spices . I made the rice the night before as suggested and was perfect! I only put 2 tbs of lemon juice in rice, as my family is not a big fan of lemony dishes and it was perfect amount…..gave a subtle hint of lemon! I will make this dish over and over!,
Jessica says
So glad to hear Nadine! We love it too!