Chicken souvlaki was one of my favourite items to order in Greece. Souvlaki literately translated means “meat on a stick”. Being gluten and dairy intolerant it is challenging for me to find menu options but chicken souvlaki is gluten and dairy free so this was one of my staple orders when I was in Greece.
They originally made souvlaki with pork and beef, but as these are red meats, and red meats may cause greater levels of inflammation in the body compared to white meats like chicken breast, making souvlaki with chicken has its advantages.
I had an interesting experience at a restaurant in Athens where I ordered chicken souvlaki. My meal came to my table skewered into half an orange which they set on fire to keep the chicken warm (see photo below). It was quite surprising when my waiter brought that to my table and set it down before me!
Another meal idea inspiration is chicken souvlaki with roasted vegetables. It’s a great combo because you can roast the vegetables and cook the souvlaki at the same time! Prepare your vegetables (just drizzle some cut up vegetables with olive oil and season with salt, pepper and a little garlic powder) and put them in oven 10 min earlier than the chicken because they take a little longer to cook (about 35 min). When it’s time to put the chicken in the oven give the vegetables a shake. When you turn over the chicken souvlaki again give your vegetables a shake to ensure even cooking. There you go! A 2 for 1 deal meal ready in 35 min!
I love how simple this recipe is to make! You just marinade and grill the meat. If you don’t have a grill or a barbeque, you can always roast the skewers in the oven at 350 F for 25min instead. In fact, baking and grilling meats are a healthier way to cook meat vs. frying for example. Furthermore, the ingredients that go into souvlaki marinade (lemon juice, olive oil and garlic) will not add extra calories, fat or sugar like barbeque sauce or other marinades might but they still combine to give the meat an incredible flavour.