Low Carb Greek Souvlaki
Elevate your weeknight meals with this flavor-packed Low Carb Greek Souvlaki, a perfect combination of grilled perfection and vibrant Mediterranean freshness. Tender chicken, marinated in olive oil, lemon juice, garlic, and aromatic herbs, is threaded alongside colorful veggies on skewers and grilled to juicy, charred perfection. Served alongside a refreshing Greek salad brimming with crunchy cucumbers, juicy cherry tomatoes, tangy feta, and briny kalamata olives, this dish delivers all the bold flavors of traditional souvlaki in a healthier, low-carb format. Quick to prep and easy to cook, it’s a delightful option for anyone craving a guilt-free Mediterranean feast while keeping carbs in check. Perfect for outdoor grilling or a cozy indoor grill pan, this gluten-free recipe is ideal for keto enthusiasts, meal preppers, or anyone seeking a balanced, high-protein dinner that bursts with zesty Greek flair.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 4 tablespoons extra virgin olive oil
- 3 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 large red onion, cut into wedges
- 1 medium green bell pepper, cut into large pieces
- 1 medium cucumber, sliced
- 12 cherry tomatoes, halved
- 100 grams crumbled feta cheese
- 10 kalamata olives, pitted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 wooden skewers
Instructions
Start by cutting the chicken breasts into 1-inch cubes.
In a large bowl, mix together 3 tablespoons of olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper.
Add the cubed chicken to the bowl, ensuring all pieces are well coated. Cover and marinate in the refrigerator for at least 1 hour.
While the chicken is marinating, soak the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
Preheat your grill or grill pan over medium-high heat.
Thread chicken pieces, red onion wedges, and green bell pepper pieces alternately onto the soaked skewers.
Grill the skewers for about 12-15 minutes, turning occasionally, until the chicken is fully cooked and has light char marks.
While the skewers are grilling, prepare the Greek salad by combining cucumber slices, cherry tomato halves, kalamata olives, and crumbled feta cheese in a large bowl.
Drizzle the remaining 1 tablespoon of olive oil over the salad ingredients and toss well. Garnish with chopped fresh parsley.
Serve the grilled chicken skewers hot with the Greek salad on the side.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 28.9 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 6738 mg | 293% | |
| Total Carbohydrate | 101.1 g | 37% | |
| Dietary Fiber | 27.9 g | 100% | |
| Total Sugars | 46.5 g | ||
| Protein | 143.8 g | 288% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 776 mg | 60% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 4059 mg | 86% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
