Chicken Souvlaki with Greek Village Salad

By Sandy M – Winnipeg , MB
Chicken Souvlaki with Greek Village Salad
  • Prep Time: 20
  • Total Time: 35
  • Servings: 4-6

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About this Recipe

Always a favourite. Tender marinated skewers of chicken breast served with a brilliant Greek salad. A fresh healthy meal.


1/4 cup (60 mL) Red wine vinegar
1 tsp (5 mL) Dijon or dry mustard
1 tsp (5 mL) Dried oregano
1 Clove garlic, minced
1 tbsp (15 mL) Chopped fresh parsley
Salt and pepper
Pinch sugar
.5 tsp (2 mL) Lemon juice
.5 cup (125 mL) Olive oil
4 Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into 1 inch (2.5 cm) pieces
1 Cucumber, coarsely chopped
.5 Red onion, coarsely chopped
1 Red Pepper, coarsely chopped
1 Yellow pepper, coarsely chopped
1 cup (250 mL) Halved grape tomatoes
.5 cup (125 mL) Crumbled Feta cheese
.25 cup Pitted kalamata olives


WHISK together vinegar, mustard, oregano, garlic, parsley, salt, pepper, sugar, lemon juice and olive oil. Pour 2/3 into a large re-sealable plastic bag. Set remainder of mixture aside.

ADD chicken to bag, seal bag tightly and gently massage mixture into the chicken. Refrigerate for 30 minutes.

COMBINE cucumber, red onion, peppers, tomatoes, Feta and olives in a medium salad bowl. Drizzle with remaining dressing and toss to coat. Season with pepper. Refrigerate until ready to serve.

PREHEAT BBQ to medium-high. Lightly coat grill with non-stick cooking spray.

THREAD marinated chicken pieces onto skewers. Place on prepared grill and cook 10-12 minutes, turning frequently or until golden brown and the internal temperature reaches 165 ̊F (74 ̊C).

SERVE chicken with salad.


If using wooden skewers soak for 30 minutes prior to use to avoid burning.

Serve with ready prepared tzatziki and pita bread.

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