Chicken Souvlaki Recipe


I must apologise for being quiet for so long, I was sorting out my education and now that I have finished I can finally get back to what I love, cooking!

I have a close family wedding to attend to this year, so I am not dieting but making healthier choices. I have never made Chicken Souvlaki but it was a big hit. I always see these at Greek Restaurants but never tried it! This recipe is very healthy and serves 5-6 people, please see the recipe below.


  • 1 cup Greek yoghurt
  • 2 pounds of skinless chicken breasts
  • ½ lemon, juices
  • 2 tsp paprika
  • ½ tsp smoked paprika
  • 2 tablespoon extra virgin olive oik
  • 1 tsp dried oregano
  • 1 tsp dried red chilli flakes
  • 1/8  tsp cinnamon
  • 2 tsp Victoria Taylor’s zesty lemon herb



Add all the above, except the chicken breasts in a bowl and mix until a thick paste is formed.


Clean the chicken with lemon and salt, remove the fat and cut into big chunks. Add into the marinade. Leave refrigerated for 8 hours (24 hours is the optimal amount).


Cooking the Chicken

I experimented with different techniques of cooking the chicken, I tried using a griddle with the chicken pieces on the skewer (the skewers were soaked for 2 hours to prevent burning), although it had a lovely, crispy outside, the marinade stuck to the pan, therefore I suggest the following method of cooking:

  1. Cover a metal tray with aluminum foil, use tongs and place the chicken evenly on the tray (no overlap).
  2. Put into a 180 degrees Celsius oven (preheated) and cook until succulent, my oven is temperamental and took about 20 minutes (every 5 minutes I turned the chicken).
  3. You will notice half way through the cooking, a puddle of water will be surrounding the chicken, this is normal. When you see this carefully drain the water in the sink by tilting the pan (make sure you don’t lose any chicken pieces though!) You will notice that the marinade on the outside of the chicken is soft, this is how we need it to be.
  4. To finish it off, lightly brush olive oil on a griddle pan (medium heat). When it starts to smoke, add the chicken pieces (you may have to do two batches).  This takes 3-5 minutes and forms a beautiful crust. Once cooked, carefully skewer the chicken.

The meal was served with a spinach salad,with thinly sliced red onion, carrot thins mixed with a touch of Greek Yoghurt, tortillas (cut with scissors into triangles and used the griddle to form the lines, you can also use the grill but on a low temperature until a slight golden brown or a pan), a Greek Yogurt dip (made with dried parsley and minced cucumber) and quinoa (2 cups made with 2 vegetable stock cubes and a tin of chickpeas) served with a wedge of lemon and coriander.

The dinner was the bomb.


I was impressed, as I had never made Chicken Souvlaki before. This is my healthy take and does not compromise on flavours.

I hope to be setting up a YouTube channel of my recipes soon, so it is easier for you all! I am so happy to be writing my blog posts and will definitely be posting regularly.

Has anyone else made Chicken Souvlaki? If so I would love to know how by commenting below. Also if you make this recipe, be sure to tag #basibeauty!

Hope you all enjoy the weekend,

Kimren xo

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