This Grilled Chicken Souvlaki is a fabulous way to keep chicken night from getting boring this week!
I’m trying something a little different for the next week or so. I’ve opened up my little home here on the world wide web to other clean eating bloggers. And boy does it smell good!
Why am I doing this? Because I firmly believe that the more resources we all have for eating clean and healthy, the better off we will all be. So with that in mind, I’d like to introduce you to Liz Della Croce.
Liz publishes The Lemon Bowl. Stop by her blog for some wonderful recipes. But don’t forget to check out the one she’s sharing with us here first. Yum!
Do you smell what I smell? It’s the sweet flavor of food on the grill.
As the weather heats up, my Chicken Souvlaki becomes a staple around the house – mainly because I always have the marinade ingredients on hand. Most likely, so do you.
Homemade marinades are easy to make, save you money and allow you to control the sodium, fat and calories in your meal. But mainly, they are delicious and much more flavorful than anything you could buy in a bottle.
As always, this recipe is simply a guideline. No chicken? No problem. Use pork tenderloin, pork shoulder or vegetables. Kids don’t like it spicy? Leave out the chili flakes. No lemons? Use red wine vinegar.
Whatever you do…get outside and enjoy the heat.
Your fork is waiting.
MORE HEALTHY CHICKEN RECIPES:
GRILLED CHICKEN SOUVLAKI RECIPE:
Clean Eating Grilled Chicken Souvlaki
- 1 1/2 lbs. chicken breasts, cut into chunks
- 2 tbsp. olive oil
- 2 tbsp. lemon juice
- 1 tbsp. lemon zest
- 3 medium cloves garlic, minced
- 1/2 tbsp. sea salt
- 1 tsp. red chili flakes
- 1 tbsp. dried mint
- 1 tbsp. dried oregano
- Cut chicken breasts into 2 inch sized chunks and place in a large zip loc bag.
- In a small bowl, wisk together marinade and pour over chicken. Marinade 30 minutes or overnight.
- When ready to grill, heat over medium-high heat rotating once until chicken is cooked through about 4 minutes per side.