Easy Greek Chicken Souvlaki Recipe with Lemon Rice (Print version)

Juicy Greek chicken souvlaki skewers served over fluffy lemon rice with cool tzatziki and fresh herbs.

# Ingredients:

For the chicken souvlaki

01 - 1 1/2 lb (680 g) boneless skinless chicken thighs or breasts, cut into 1 1/2-inch pieces
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 1 teaspoon finely grated lemon zest
05 - 3 cloves garlic, grated or minced
06 - 1 tablespoon red wine vinegar
07 - 1 1/2 teaspoons dried oregano
08 - 1 teaspoon kosher salt
09 - 1/2 teaspoon black pepper
10 - 8 wooden or metal skewers

For the lemon rice

11 - 1 1/2 cups (285 g) long-grain white rice, rinsed until the water runs mostly clear
12 - 2 tablespoons olive oil
13 - 1 small yellow onion, finely chopped
14 - 2 cloves garlic, minced
15 - 2 1/2 cups (600 ml) low-sodium chicken broth
16 - 1 teaspoon finely grated lemon zest
17 - 3 tablespoons fresh lemon juice
18 - 1/2 teaspoon kosher salt, plus more to taste
19 - 2 tablespoons chopped fresh parsley or dill

For the tzatziki and serving

20 - 1 cup (240 g) plain Greek yogurt
21 - 1/2 cup (60 g) grated cucumber, squeezed dry
22 - 1 small garlic clove, grated
23 - 1 tablespoon fresh lemon juice
24 - 1 tablespoon chopped fresh dill
25 - 1/4 teaspoon kosher salt
26 - Lemon wedges, cucumber, tomatoes, and parsley, for serving

# Instructions:

01 - In a bowl, combine chicken, olive oil, lemon juice, lemon zest, garlic, vinegar, oregano, salt, and pepper. Toss well and marinate for at least 20 minutes or up to 4 hours in the refrigerator.
02 - Heat olive oil in a medium saucepan over medium heat. Add the onion and cook for 3-4 minutes until softened, then add the garlic and cook for 30 seconds.
03 - Stir in the rinsed rice, broth, lemon zest, lemon juice, and salt. Bring to a simmer, cover, reduce heat to low, and cook for 16-18 minutes until the liquid is absorbed.
04 - Remove the pan from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and stir in parsley or dill.
05 - Thread the marinated chicken onto skewers. Grill or cook in a hot grill pan over medium-high heat for 8-10 minutes, turning often, until browned and the chicken reaches 165°F.
06 - Stir together Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, and salt. Taste and adjust with more lemon or salt if needed.
07 - Spoon lemon rice onto plates and top with chicken skewers. Serve with tzatziki, lemon wedges, cucumber, tomatoes, and parsley.

# Good to know:

01 - Marinate the chicken for at least 20 minutes and up to 4 hours.
02 - Wooden skewers should be soaked in water for 20-30 minutes before grilling.
03 - Chicken is done when the thickest piece reaches 165°F.

Back