Grilled Chicken Souvlaki with Hummus-Yogurt Dip

Grilled Chicken Souvlaki with Hummus-Yogurt Dip. Succulent boneless chicken thighs marinated in a blend of garlic, oregano, rosemary, and more, grilled to perfection on skewers. Pair it with a creamy Hummus-Yogurt Dip, enhancing the experience with a zesty lemon kick.

This easy-to-follow recipe promises a delightful Mediterranean feast. It is one of my go-to recipes for a weeknight or weekend lunch or dinner, backyard parties and large events.

Ingredients

• Boneless skinless chicken thighs

Easy Chicken Souvlaki Marinade

• Garlic cloves
• Dried oregano
• Dried rosemary
• Sweet paprika
• Kosher salt and black pepper
• Extra virgin olive oil
• Dry white wine
• Lemon
• Bay leaves

Hummus-Yogurt Dip

• Hummus (homemade or store bought)
• Plain 2% Greek yogurt
• Lemon
• Lemon juice
• Salt and freshly ground black pepper

See recipe card for quantities.

Equipment

• 10-12 6-8" Skewers. If using wooden skewers, soak in water for 60 minutes, so that they do not burn.

Instructions

For the Marinade

Place the garlic, oregano, rosemary, paprika, salt & pepper into the bowl of a small food processor and blitz to combine. Add the white wine and lemon juice, mix, and combine. Slowly add the oil and combine.

Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover tightly and refrigerate 2 to 18 hours.

Hummus-Yogurt Dip

Mix the hummus, yogurt, lemon zest and juice together. Taste, season with salt & pepper and add more lemon juice if desired.

Skewer and Grill

Preheat the grill to medium-high heat.

Thread chicken pieces on the skewers (4-5 pieces/skewer).

Place skewers on the grill.

Cook 3-5 minutes/side until chicken is slightly charred and cooked through. To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).

Top Tips:

1. Marinating Magic: Allow the chicken to marinate for at least 2 hours, or even better, overnight. This ensures the flavours penetrate the meat, resulting in a more flavourful and tender dish.
2. Wooden Skewer Soak: If using wooden skewers, soak them in water for at least 60 minutes before grilling. This prevents them from burning during cooking.
3. Even Skewering: When threading the chicken onto skewers, aim for even-sized pieces. This ensures uniform cooking, preventing some pieces from being overcooked while others are undercooked.
4. Preheat Grill: Make sure to preheat your clean grill to medium-high heat before cooking. A properly preheated grill helps achieve that desired char on the chicken while ensuring it cooks evenly.
5. Char for Flavour: Do not shy away from a bit of charring. The slight char on the chicken adds a smoky flavour that enhances the overall taste of the souvlaki.
6. Check for Doneness: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C). This guarantees juicy and safe-to-eat chicken.

What to Serve with Chicken Souvlaki

• Appetizers: Make smaller skewers and serve in individual boats with a dollop of hummus-yogurt dip with a few Kalamata olives.
• Family Style Souvlaki Pitas: Serve skewers on a large platter with a stack of warm pitas, a bowl of hummus-yogurt dip, Kalamata olives, chopped tomatoes, onions, and cucumbers. Have your guests build their own pitas.
• Souvlaki Dinner: Serve the skewers on a bed of rice, with lemon potatoes, hummus-yogurt dip or Tzatziki sauce, and a Greek salad.

This last photo was taken the day I grilled one hundred and twenty skewers for my niece's shower!

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If you get the chance to try this Grilled Chicken Souvlaki with Hummus-Yogurt Dip recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks in advance, Elaine & James 🙂

📖 Recipe

Grilled Chicken Souvlaki with Hummus-Yogurt Dip

Succulent boneless chicken thighs marinated in a blend of garlic, oregano, rosemary, and more, grilled to perfection on skewers. Pair it with a creamy Hummus-Yogurt Dip, enhancing the experience with a zesty lemon kick.

This easy-to-follow recipe promises a delightful Mediterranean feast. It is one of my go-to recipes for a weeknight or weekend lunch or dinner, backyard parties and large events.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Marinating time 2 hours hrs

Total Time 2 hours hrs 30 minutes mins

Course Appetizer, Dinner, Entree, Lunch, Main Course

Cuisine Greek, Mediterranean

Servings 10 -12 Skewers

Equipment

• 10-12 6" or 8" Skewers. If using wooden skewers, soak in water for 60 minutes, so that they do not burn.

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 2 ½ lb boneless skinless chicken thighs fat removed, cut into 1 ½-inch pieces.

Marinade

• 5 garlic cloves peeled
• 1 tablespoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon sweet paprika
• 1 teaspoon each Kosher salt and black pepper
• ¼ cup extra virgin olive oil
• ¼ cup dry white wine
• Juice of 1 lemon
• 2 bay leaves

Hummus-Yogurt Dip

• 2 cups hummus homemade or store bought
• ½ cup plain 2% Greek yogurt
• Zest of one lemon
• 2 teaspoons lemon juice
• Salt and freshly ground black pepper

Instructions

 

Marinade the Chicken

• Place the garlic, oregano, rosemary, paprika, salt & pepper into the bowl of a small food processor and blitz to combine. Add the white wine and lemon juice, mix, and combine. Slowly add the oil and combine.
• Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover tightly and refrigerate 2 to 18 hours.

Hummus-Yogurt Dip

• Mix the hummus, yogurt, lemon zest and juice together. Taste, season with salt & pepper and add more lemon juice if desired.

Skewer and Grill

• Preheat the grill to medium-high heat.
• Thread chicken pieces on the skewers (4-5 pieces/skewer).
• Place skewers on the grill.
• Cook 3-5 minutes/side until chicken is slightly charred and cooked through. To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C).

What to Serve with Chicken Souvlaki

• Appetizers: Make smaller skewers and serve in individual boats with a dollop of hummus-yogurt dip with a few Kalamata olives.

  Family Style Souvlaki Pitas: Serve skewers on a large platter with a stack of warm pitas, a bowl of hummus-yogurt dip, Kalamata olives, chopped tomatoes, onions, and cucumbers. Have your guests build their own pita.

  Souvlaki Dinner: Serve the skewers on a bed of rice, with lemon potatoes, hummus-yogurt dip or Tzatziki sauce, and a Greek salad.

  Enjoy!

Notes

Top Tips:

1. 1. Marinating Magic: Allow the chicken to marinate for at least 2 hours, or even better, overnight. This ensures the flavours penetrate the meat, resulting in a more flavourful and tender dish.

1. 1. Wooden Skewer Soak: If using wooden skewers, soak them in water for at least 60 minutes before grilling. This prevents them from burning during cooking.

1. 1. Even Skewering: When threading the chicken onto skewers, aim for even-sized pieces. This ensures uniform cooking, preventing some pieces from being overcooked while others are undercooked.

1. 1. Preheat Grill: Make sure to preheat your clean grill to medium-high heat before cooking. A properly preheated grill helps achieve that desired char on the chicken while ensuring it cooks evenly.

1. 1. Char for Flavour: Do not shy away from a bit of charring. The slight char on the chicken adds a smoky flavour that enhances the overall taste of the souvlaki.

1. 1. Check for Doneness: To ensure the chicken is cooked through, use a meat thermometer. The internal temperature should reach 165°F (74°C). This guarantees juicy and safe-to-eat chicken.

Keyword bbq ideas for large groups, easy chicken souvlaki marinade, hummus greek yogurt dip, hummus yogurt dip, souvlaki marinade for chicken, What to serve with Chicken Souvlaki

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