Marinated Chicken Souvlaki

Marinated Chicken Souvlaki


BBQ season is in full swing and these Marinated Chicken Souvlaki skewers are a perfect way to eat healthy this summer.  They take 5 mins to prepare, 2 hours to marinate (for the best flavour), and another 15 mins to BBQ.   I like to serve them with tzatziki, a big Greek salad, and a side of pita bread.  The fresh squeezed lemon, garlic, olive oil, and oregano give these a zesty flavour that is sure to impress everyone in the family.

This marinade also works well with tofu, lamb, or beef so you can use the protein of your choice.  You can also add cut up bell peppers on the skewers if you want to add extra veggies.  If I’m entertaining I like to make them with peppers to add some colour.  I just lightly coat the veggies with olive oil before grilling and then I sprinkle them lightly with salt and pepper. I also often make my own garlic tzatziki sauce and have included the recipe below.  Happy Grilling!

Chicken Souvlaki Marinade


1/4 cup olive oil

2 tbsp fresh lemon juice (1 lemon)

2 cloves garlic, minced

1.5 tsp dried oregano

1/2 tsp salt

1 1/2 pounds skinless boneless chicken breasts cut into bite sized pieces

6 wooden skewers

Greek Yogurt Tzatziki


1 (6 oz) container plain unsweetened Greek-style yogurt

1/2 english cucumber peeled and grated

1 tbsp olive oil

2 tsp white vinegar

1 clove garlic, minced

1 pinch salt



  1. Combine 1/4 cup olive oil, lemon juice, 2 cloves minced garlic, oregano, and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic, and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavors to blend, 1 to 2 hours.
  3. Pre-heat an outdoor grill for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
  4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.


xo Chelsea


Mediterranean Chickpea Salad

Mediterranean Chickpea Salad


Now that summer is upon us I’m always looking for new salad recipes.  This Mediterranean Chickpea Salad is a spin-off of your traditional Greek salad and it’s really delicious.

It’s loaded with lots of goodies and has basically everything except the kitchen sink!  The sun-dried tomatoes, mint, parsley, and chickpeas really take the flavour to the next level. The chickpeas add some good protein and I used a local goat Feta which added the perfect amount of saltiness.

This salad is perfect to bring to your next summer BBQ!  I hope you enjoy it as much as I do!!


1 can (15 oz) chickpeas drained and rinsed

1 cucumber diced

4 Roma tomatoes diced

1 pint cherry tomatoes (halved)

1/2 red onion diced

250 grams of feta cheese crumbled or cubed

1/4 cup sun-dried tomatoes in oil chopped fine

1 can black olives (or your favourite olives) sliced

3 tbsp mint chopped

1/4 cup flat parsley chopped


1/3 cup olive oil

1-2 cloves garlic (I added 2 but love garlic)

1-2 lemon juiced (I used 2 as my lemons were small)

1 tsp Dijon mustard

Dash of Salt and Pepper


1.  Make the dressing by placing the dressing ingredients in a container with a lid and shake up.  Or use a blender to emulsify.  Place the dressing in the fridge.

2.  Chop all your veggies and place them in a bowl with your chopped parsley, mint, and chickpeas.  I like to leave a little extra mint and parsley for using as a garnish at the end!

3.  Pour dressing over the salad.  You likely won’t need all the dressing.  I added approx half and then mixed everything to see how it looked.  Everyone has their own preference on how much dressing they like and I personally don’t like when it gets too soggy.

4.  Add the cubed Feta and toss again.

5.  Place the salad in the fridge until ready to serve.  Remove and toss before serving. This is where I will add more dressing if it seems to need it.

6. Garnish with crumbled feta, parsley, and mint if you like.

7. Enjoy!

xo Chelsea