Greek Chicken Soulvaki

This past Memorial Day weekend was an awesome weekend and a great start to the summer. My parents came to town to help me celebrate my birthday, which was last Thursday. The long weekend began ¬†with a birthday lunch with my husband at one of my favorite restaurants, and then an early dinner with the family. The weather was perfect all weekend, allowing us to visit the zoo, Grant’s Farm, and the Farmer’s Market.


Sunday night we had the extended family over for a Greek-themed meal. This was the second time we’ve gone Greek for a dinner party in the last few weeks. If you’ve never hosted a Greek-themed dinner, I highly recommend it for your next party. There are so many tasty appetizers and dishes to choose from, making the possibilities endless. For our meal we started with tzatziki, roasted red pepper hummus, and feta dip. The feta dip and tzatziki were store-bought, but shhhh, nobody has to know! The dips were served with fresh veggies, crackers and pita bread, and an assortment of Greek olives.


For the meal we enjoyed Greek Chicken Souvlaki, mushroom kabobs, Greek salad, roasted broccoli, and rice pilaf. The recipe I found for Greek Chicken Souvlaki is off the charts! With fresh dill, fresh oregano, lemon juice, garlic, balsamic vinigar, smoked paprika and olive oil, this chicken is guaranteed to be one of the most flavorful dishes, ever. We threaded bite-sized pieces of chicken onto kabob sticks, and then my husband grilled the chicken perfectly. The marinade, plus the flavor from the grill made this chicken truly incredible!

It was so fun preparing this meal with my mom, and I know her next dinner party is going to be a re-do of this menu. After such a fun visit with my family, it’s always so sad when the weekend ends. I hope you had a great long weekend!

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Greek Chicken Soulvaki

Recipe from: with some slight changes to the preparations

What You Need

  • 1 pound boneless chicken breast, diced into chunks
  • 1/4 cup fresh lemon juice
  • 1/4 olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon smoked paprika or paprika
  • 1 tablespoon fresh dill
  • 1 tablespoon fresh oregano
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • Vegetable additions of your choice: 2 small zucchini, cut into slices and/or mushrooms, and/or red peppers, sliced

What To Do

  1. In a medium size bowl or glass measuring cup combine the lemon juice, olive oil, balsamic vinegar, smoked paprika, dill, oregano, garlic, salt and pepper.
  2. Thread chicken chunks onto skewers and place kabobs into a baking dish. Pour 2/3 marinade over chicken, turning chicken until all pieces are generously coated. Place chicken in refrigerator and marinate for 3 hours, if time permits.
  3. Thread vegetables on skewers or if cooking them in a grill basket, place them in a plastic bag. Pour remaining marinade over vegetables. Place in refrigerator for 3 hours, if time permits.
  4. When it's time to grill chicken, preheat the grill.
  5. Grill the chicken for 3-4 minutes per side, gently flipping 2-3 times until chicken is cooked through and has light char marks.
  6. While the chicken is grilling, grill the veggies, either on the skewers or in a grill basket, about 4-5 minutes on each side.
  7. Remove chicken and vegetables from the grill and serve with other Greek sides.

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