SugarDoctor Recipe chicken souvlaki on a plate

chicken souvlaki

These delicious cubes of chicken souvlaki are marinated in lemon juice, red wine vinegar, garlic, oregano and olive oil, and then skewered and grilled. Perfect for summer BBQs and warm evenings, paired with a light salad.

Makes 4-6 servings


3 cloves garlic

2 tbsp red wine vinegar

6 tbsp fresh lemon juice (approx. 1-2 lemons)

4 tbsp extra virgin olive oil

1 tbsp fresh oregano

3/4 tsp sea salt

1/2 tsp freshly ground black pepper

4 chicken breasts

Wood or metal skewers


Crush the garlic and finely chop the oregano. In a large dish, add the garlic, red wine vinegar, and lemon juice. Whisk in the olive oil and add the oregano, salt, and pepper, and set aside.

Cut the chicken breasts into 1-and-1/2 inch cubes. Place the chicken in the marinade and mix to evenly coat. Cover with plastic wrap and let it marinate in the refrigerator for at least 2 hours or overnight for a stronger flavour.

Before using wooden skewers, soak them in water for at least 2 hours.

Pre-heat the oven to 200C/390F. Slide 3 to 4 pieces of meat onto each skewer.

Cook for about 12 minutes turning once, or until cooked through.

When done, place on a platter, drizzle with olive oil and serve with homemade tzatziki and Greek salad.

Andy’s Sugar Safe® Tips

When choosing chicken, be sure it is free-range organic chicken. Non-organic chicken feed is very often laced with many pesticides, and the chickens themselves are routinely dosed with high levels of antibiotics that get passed on to us through the food chain.

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