Grilled Chicken Souvlaki with Garlic-Chili Yogurt

This high-protein take on classic Greek souvlaki features lean chicken breast marinated in lemon juice, olive oil, garlic, and oregano, then threaded onto skewers and grilled until beautifully charred and juicy. Each skewer delivers roughly 35 grams of protein, making it an ideal centerpiece for anyone following a high-protein diet looking to build muscle, stay satisfied longer, or simply eat a delicious, balanced dinner. The real star alongside the chicken is the garlic-chili yogurt sauce — a thick, protein-packed Greek yogurt dip spiked with fresh garlic, chili flakes, and a touch of lemon for brightness. It adds creamy heat without piling on empty calories, and doubles as a sauce for grain bowls, wraps, or roasted vegetables throughout the week. Serve these skewers with a simple cucumber-tomato salad, warm pita, or a bed of quinoa for a complete, muscle-fueling meal. They're perfect for weeknight grilling, meal prep, or entertaining guests who want big flavor without the heavy carbs or saturated fat often found in traditional takeout.

Ingredients

• 900 gboneless, skinless chicken breast, cut into 1.5-inch cubes
• 3 tbspolive oil
• 3 tbsplemon juice, freshly squeezed
• 4 clovesgarlic, minced, divided
• 2 tspdried oregano
• 1.5 tspsalt, divided
• 0.5 tspblack pepper
• 1 cupplain Greek yogurt, full-fat or 2%
• 1 tspred chili flakes, adjust to taste
• 1 tspFresh lemon zest
• 2 tbspfresh parsley, chopped, for garnish
• 1 mediumred onion, cut into chunks, for skewering
• 1 largebell pepper, cut into chunks, for skewering

Method

1. In a mixing bowl, whisk together olive oil, lemon juice, half the minced garlic, oregano, 1 teaspoon salt, and black pepper.
2. Add the cubed chicken breast to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor. 20:00
3. While the chicken marinates, make the garlic-chili yogurt sauce: in a small bowl, stir together Greek yogurt, remaining minced garlic, chili flakes, lemon zest, and remaining 1/2 teaspoon salt. Refrigerate until ready to serve.
4. Thread the marinated chicken onto skewers, alternating with chunks of red onion and bell pepper.
5. Preheat a grill or grill pan to medium-high heat. Grill the skewers, turning occasionally with tongs, until the chicken is charred on the outside and cooked through (internal temperature of 165°F/74°C), about 10-12 minutes. 11:00
6. Remove skewers from the grill and let rest for 2-3 minutes. Garnish with chopped parsley and serve hot alongside the garlic-chili yogurt sauce for dipping. 2:30