Souvlaki Chicken Kabobs with Dill Sauce


Prep time: 10 minutes
Cook time: 10 minutes

Cory and I love greek food. There’s this amazing place we go to every once in a while and completely indulge. We get three entrees for two people. That’s how much we love it. So about two years ago, I made him a greek dinner as a surprise (In our home, food is an expression of love. When we want to recognize or spoil one another, it usually relates to food). The bigger surprise, however, was how easy the food was to make. So its become somewhat of a mainstay now. Souvlaki anything is great to make, but I love the taste of grilled chicken. So that’s how we got to souvlaki chicken.

As for the dill sauce, I’m sure you’ve heard of tzatziki sauce, which is basically yogurt, dill, and cucumbers. Well I didn’t have any cucumbers on hand, so I made a variation of tzatziki. Its quite delicious and since you don’t have to grate any cucumbers, its less work. Win!

1 package chicken breast, about 1 lb. You could switch out for pork or lamb, but follow the cooking instructions regarding internal heat since it varies with each type of meat.
1/4 C olive oil
1 lemon, juiced
2 cloves garlic, minced
2 tsp oregano
1 medium yellow onion
salt and pepper, to taste

Dill Sauce
1/4 C whole or 2% plain greek yogurt
1 T dill
1/2 tsp garlic powder
1 tsp lemon juice
salt and pepper to taste


1. Cut chicken into roughly 1 inch pieces. The size pieces don’t have to be exactly the same size, but you should aim to cut all of the pieces {roughly} the same size as each other so they cook evenly.

2. In a small bowl, combine the lemon juice, olive oil, garlic, oregano, salt, and pepper. Pour over the chicken. Set aside in fridge for 30 minutes to 1 hour. In the meantime, soak 5 wooden skewers. This is so that they don’t light on fire on the grill!




3. Chop onion into similar sized pieces. Set aside.

4. After the chicken has finished marinating, heat grill. In the meantime, skewer the chicken and onions in whatever order you wish (I did one piece of chicken separated by two pieces of onion…then I ran out of onion. Whoops!).


5. Place skewers on the grill. By the time I usually get back to my grill, its about 600 degrees. I try to get it to between 350-400 degrees after I put the chicken on, by lowering it to three-quarters heat. Cook for 4-5 minutes and then turn over. Your chicken is done once it reaches an internal heat of 160 degrees (I love meat thermometers and you should, too!).

On the grill

6. While chicken is cooking, prepare dill sauce by mixing all of the ingredients. Serve in a dipping bowl or drizzled on top of the chicken.

Last pic

You can make these skewers as little appetizers or serve with other dishes as a main course. I tend to serve greek food with whole wheat pita and hummus. You could also serve it over white rice. When I photographed this meal, I had also prepared a tomato salad from the most recent edition of Food and Wine. It was delicious. The recipe was in the paper version itself, but I found a similar recipe here.

Hungry for more? Explore Lawyer in the Kitchen!

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