Chicken Souvlaki is a wonderful Greek dish that is perfect for cooking on the grill. Low carb and keto recipe.
Disclosure: I was provided with this spice blend from Cole & Mason free of charge in exchange for my fair and honest review. Please see my disclosure policy. This post also contains affiliate links, which means that at no extra cost to you I can make a tiny bit of money to help support this blog. Thank you!
OK, so I confess. When I gave this recipe a “low carb” prefix – it didn’t really need to be there. That was totally just to get your attention! Because, if you’ve never heard of a souvlaki – a popular Greek dish consisting of well-seasoned pieces of meat grilled on a skewer – then you might be unaware that it is totally suitable for anyone following a low carb or keto diet.
Having visited Greece several times with my husband and we both LOVED it – and I’ve made several dishes inspired by the Greek cuisine – you can see them all here.
Chicken souvlaki is an easy dish to prepare – but it basically comes in two stages – marinating, and cooking. The marinating stage was made easy for me because the fabulous people over at Cole & Mason sent me a Mediterranean Spice Blend which was perfect for this recipe. To make the marinade, I combined it with plain Greek yogurt and extra virgin olive oil, then I added some diced chicken breast. I stirred everything well to ensure it was coated in the yogurt marinade, then covered it and left it in the fridge overnight.
My husband and I spent quite a while trying to work out the components of the spice blend – because the ingredients list doesn’t specify which herbs and spices are used. There’s clearly salt, garlic, and pepper in there, but we also thought dried oregano, dried tomato or bell pepper, and a hint of something aniseedy like fennel or tarragon. We don’t know for sure – but regardless of what was actually in the mix we both loved the aroma and the taste!
But if for some reason you can’t get hold of this amazing Cole & Mason spice blend, my best advice is to use my standard mix of Greek flavorings: garlic, oregano, lemon, salt, and pepper. It won’t be the same – but the chicken will still be super tasty!
Once the chicken has marinated, you’ll need to make sure you soak some wooden skewers in water at least an hour before threading.
Then cook the chicken on a hot grill – at our house we prefer to cook food like chicken on the upper tier of the grill, even though it will take longer. However you cook it, you’ll need to make sure it reaches an internal temperature of 180C – use a probe thermometer to check.
To serve, garnish with fresh oregano and/or flat leaf parsley, and some lemon slices.
This Chicken Souvlaki is a Greek dish that is perfect for grilling season!
- ½ cup plain Greek yogurt
- 1 tbs extra virgin olive oil
- 1 tbs Cole & Mason Mediterranean Spice Blend
- 2 large chicken breasts skinless, diced
- fresh oregano and/or parsley leaves to garnish
- lemon slices
To make the marinade, combine the Greek yogurt, olive oil, and spice blend, then add diced chicken breast. Stir everything well to ensure it is coated in the yogurt marinade, then cover it and leave it in the fridge for at least 4 hours or overnight.
In advance of cooking the chicken, soak some wooden skewers in water for at least an hour.
Thread the chicken onto the soaked skewers, and cook them on a hot grill until they reach an internal temperature of 180C.
- To serve, garnish with fresh oregano and/or flat leaf parsley, and some lemon slices.
3g net carbs per serving (half the recipe).
See main blog post for alternatives to the spice blend.