Chicken Souvlaki with Tahini-Lemon Sauce
Tender, juicy grilled chicken skewers marinated in lemon, garlic, and oregano. Served with a creamy, dairy-free tahini-lemon sauce, this is a fresh and modern take on a Greek classic.
For 4 servings
Marinate the chicken.
In a medium bowl, combine the chicken cubes, 2 tablespoons of olive oil, 2 tablespoons of lemon juice, 2 minced garlic cloves, dried oregano, salt, and black pepper. Mix well to coat the chicken evenly.
TIPFor best flavor, cover and let the chicken marinate in the refrigerator for at least 30 minutes or up to 4 hours.Prepare the tahini-lemon sauce.
- In a small bowl, whisk together the tahini, the remaining 2 tablespoons of lemon juice, and the remaining 1 minced garlic clove.
- The mixture will thicken at first; this is normal.
- Gradually whisk in 3 tablespoons of water, one at a time, until the sauce is smooth and pourable.
- Season with a pinch of salt. Set aside.
TIPIf the sauce is too thick, add another tablespoon of water. If it's too thin, whisk in a little more tahini.Thread the chicken onto skewers.
Preheat your grill or grill pan to medium-high heat. Thread the marinated chicken pieces onto the soaked wooden skewers, leaving a small space between each piece for even cooking.
Grill the chicken souvlaki.
- Place the skewers on the hot grill.
- Cook for 10-12 minutes, turning every 3-4 minutes, until the chicken is golden brown and cooked through.
- The internal temperature should reach 165°F (74°C).
TIPAvoid pressing down on the chicken, as this can dry it out. Let the grill do the work.Rest the chicken.
Remove the skewers from the grill and let them rest on a plate for 5 minutes. This allows the juices to redistribute, keeping the chicken tender.
Serve with tahini-lemon sauce.
Serve the chicken souvlaki skewers warm, drizzled with the prepared tahini-lemon sauce. They pair wonderfully with rice and a fresh salad.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning.
- 2Don't overcrowd the skewers. Leaving a little space between chicken pieces ensures they cook evenly on all sides.
- 3For an alternative cooking method, you can bake the skewers at 400°F (200°C) for 15-20 minutes, turning halfway through.
- 4The tahini sauce can be made ahead and stored in an airtight container in the fridge for up to 3 days.
Adapt it for your goals.
Vegan
Replace the chicken with 1 block of extra-firm tofu, pressed and cubed, or use large chunks of cauliflower and zucchini.
low carbLow carb
Serve the chicken skewers over a large green salad or with cauliflower rice instead of traditional white rice.
quickQuick
If you're short on time, skip the skewers and simply pan-fry the marinated chicken pieces in a skillet over medium-high heat until cooked through.
high proteinHigh protein
Increase the chicken portion to 1.5 lbs to create a higher protein meal, adjusting marinade quantities accordingly.
Why this is on our healthy list.
Excellent Source of Lean Protein
Chicken breast is a high-quality lean protein, essential for muscle repair, growth, and overall body function.
Contains Healthy Fats
Both olive oil and tahini provide monounsaturated and polyunsaturated fats, which are beneficial for heart health.
Dairy-Free and Creamy
The tahini-lemon sauce offers a creamy, satisfying texture without any dairy, making it suitable for those with lactose intolerance.
Frequently asked questions
Yes, this version of chicken souvlaki is very healthy. It uses lean chicken breast for protein and healthy fats from olive oil and tahini. Grilling is also a low-fat cooking method.