Chicken Souvlaki

Before the arctic tundra arrives tomorrow, I thought I would throw one last thing on the grill for good measure. It’s delicious marinated chicken, and then I built these low carb chicken souvlaki bowls. Souvlaki is often meat on skewers, but I didn’t have any so I just grilled it and placed it in a bowl. Oh my word. This is so good.. Again, it was so good. Have I said that already? 

No carb November, start your engines! (Of course by the end of the month, we will all be carb-loading.)

 

Low Carb Chicken Souvlaki Bowls

 

Ingredients

To marinate the chicken:

  • 1 1/2 lbs boneless skinless chicken breasts, cut into 1 1/4-inch cubes
  • 1/3 cup olive oil 
  • 1/2 cup fresh lemon juice about 2 large lemons
  • 2 T. red wine vinegar
  • 2 cloves garlic minced
  • 1 tsp. fresh chopped oregano 
  • 1/2 tsp. fresh thyme 
  • 1/2 tsp. fresh dill 
  • 1/2 tsp. ground coriander
  • salt and black pepper to taste

For the bowls:

  • 2 sweet bell peppers – red, orange or green
  • 3 medium zucchini sliced into 1/4″ rounds
  • 1/2 c. cherry tomatoes halved
  • 1/2 c. sun-dried tomatoes
  • 1/3 c. Kalamata and green olives
  • 1/3 c.  feta cheese crumbled optional 

For tzatziki sauce:

  •  1 cup plain Greek yogurt 
  • 1/2 English cucumber with peel grated
  • 1 clove garlic pressed
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoons grated lemon zest
  • 2 tablespoons chopped fresh dill
  • salt and pepper to taste

Optional toppings:

  • Hummus
  • Flatbread
  • Fresh basil parsley and/or dill
  • Lemon wedges

Instructions

  1. Add marinade ingredients to a large zip-top bag and add chicken. Seal bag and using your hands, press down on the chicken to distribute marinade evenly. Refrigerate for 45 minutes to 2 hours. 
  2. Thread the chicken onto metal or pre-soaked wooden skewers (about 30 minutes in water) (THIS STEP IS OPTIONAL. I DIDN’T PUT IT ON SKEWERS).
  3. Brush the grates with olive oil then place the skewers over top. Grill the chicken for 3-4 minutes per side, gently flipping and cook for another 3-4 minutes, until chicken is cooked through and has light char marks.
  4. While the chicken is grilling, toss the zucchini, bell peppers and tomatoes onto the grill and cook for about 3-4 minutes on each side, or until desired doneness.
  5. If you want to put this over basmati rice, it would be delicious. (I was lazy and didn’t.)
  6. Top with grilled vegetables, olives and chicken (if you kept it on skewers, great. If not, put it on top of the veggies).
  7. Sprinkle with feta cheese and serve with optional toppings as desired.

OPTIONAL: To make the tzatziki sauce:

  1. Combine all the ingredients by hand or a blender (if you want it smooth). Cover and refrigerate until ready to use.

Recipe Notes:

If you don’t have a grill, you can also use a grill pan to cook everything on the stove.

Adapted from www.lifemadesweeter.com

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