Greek Chicken Souvlaki Skewers
Why This Is Strictly Keto
Souvlaki is traditionally tucked into pita, but the skewers themselves are pure whole-food keto: chunks of chicken thigh marinated in olive oil, lemon juice, garlic and oregano, then grilled. There is no sugar in the marinade and no starchy filler. Serve with a cucumber-tomato-feta salad and tzatziki instead of bread and the whole plate stays under 6 grams of net carbs.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Marinate: Whisk the olive oil, lemon juice, garlic, oregano, thyme, salt and pepper in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 2 hours, or overnight.
Skewer: If using wooden skewers, soak them in water for 30 minutes. Thread the chicken onto skewers, leaving a little space between pieces.
Heat the grill: Bring a grill or grill pan to medium-high (about 425°F) and oil the grates.
Grill: Cook the skewers 3–4 minutes per side, turning once or twice, until nicely charred and cooked through (165°F internal).
Rest and serve: Let the skewers rest 5 minutes. Serve with lemon wedges, tzatziki and a Greek salad.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~360 kcal | 22g | 36g | 2g |
Tips
- Thighs stay juicy on the grill; breast works but dries out faster, so pull it at 160°F.
- Don’t marinate longer than 24 hours — the lemon juice starts to make the meat mealy.
- A metal skewer through the center helps the interior cook before the outside burns.
