Chicken Souvlaki
Marinated chicken skewers grilled to perfection, served with tzatziki, warm pita, and Greek salad.
Marinated chicken skewers grilled to perfection, served with tzatziki, warm pita, and Greek salad.
Per serving · Adjust servings below to scale ingredients
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Make dressing: whisk mayonnaise, lemon juice, mustard, anchovies, garlic, parmesan, and olive oil until smooth.
Season chicken with salt and pepper. Grill or pan-sear 5-6 minutes per side until cooked through.
Let chicken rest 5 minutes, then slice.
Toss romaine with dressing until well coated. Add croutons and shaved parmesan.
Top with sliced chicken. Serve with extra parmesan and black pepper.
Values are per 1 serving and stay fixed regardless of the servings adjuster above — use the adjuster to scale ingredients only.
Each serving of Chicken Souvlaki delivers 38g of protein at 420 calories — that's 11 calories per gram of protein, making it one of the more efficient protein sources on this site. Protein accounts for roughly 36% of total calories in this dish. The 32g of carbohydrates per serving provide energy for training, making this a well-rounded meal both pre- and post-workout. The 16g of fat primarily comes from the cooking method and protein source itself, contributing to satiety and supporting fat-soluble vitamin absorption.
Chicken Souvlaki is a quick recipe that scales well for meal prep. This recipe makes 4 servings, each delivering 38g of protein and 420 calories — ideal for tracking macros across the week. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop over medium-low heat or in the microwave in 90-second intervals, stirring between each, until heated through. Adding a small splash of water or broth prevents the protein from drying out during reheating. Chicken Souvlaki also freezes well — portion into individual freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Batch cooking a double or triple portion on the weekend means you have 38g-protein meals ready throughout the week with zero daily effort.
Keeps well in an airtight container in the fridge for 3-4 days. Reheat gently — add a splash of water or broth if the sauce thickens.
Yes! Thighs are juicier and more forgiving with cooking time. They have slightly more fat but won't dry out. Adjust cook time — thighs take 1-2 minutes longer.
The two most common causes: the pan isn't hot enough before the chicken goes in (heat oil until shimmering), or the chicken is wet (pat dry with paper towels). Don't force it — a properly seared piece releases cleanly when the crust forms.
Recipe by
BoBo ChefFitness enthusiast and home cook. Every recipe is tested in a real kitchen and macro-verified before publishing.
