Chicken souvlaki


Chicken souvlaki

These dry rubbed skewers are a delicious alternative to sauce and can be served on the stick, in a wrap or on top of a salad.


  • 8 wooden skewers, soaked in water for 10 minutes

  • 4 chicken breasts, or 6 thighs, cubed

  • 1 1/2 tablespoons Mediterranean herb rub

Mediterranean herb rub

  • 3 tablespooms dried tarragon

  • 3 tablespoons dried oregano

  • 3 tablespoons dried dill

  • 3 tablespoons dried thyme

  • 3 tablespoons dried rosemary

  • 3 tablespoons coarse sea salt

  • 2 tablespoons lemon pepper

  • 1 tablespoon garlic flakes


  • Make the Mediterranean herb rub. Combine the tarragon, oregano, dill, thyme, rosemary, salt, lemon pepper, and garlic flakes in a small bowl and stir to mix.

  • Store the leftover rub in an airtight jar away from heat for up to 6 months. You can add it to any meat or fish you’re cooking for additional flavour.

  • Make the chicken souvlaki. Place the cubed chicken in a large bowl. Add the Mediterranean herb rub and toss to evenly coat the chicken.

  • Assemble the seasoned chicken on the skewers (not too tightly packed and as flat as possible). Skewers can be assembled the night before, stored in an airtight container, and refrigerated.

  • Grill on an outdoor barbecue over medium heat or broil in the oven for about 6 to 10 minutes on each side until cooked through and slightly browned.


For a vegetarian option, cube an assortment of vegetables like zucchini, peppers, and onion. Coat the veggies with olive oil and the dry rub, assemble them on the skewers in an alternating pattern, then grill them on the barbecue or cook under the broiler for about 10 minutes, turning regularly.

Recipe by Lianne Phillipson and excerpted from Sprout Right Family Food, published by Penguin an imprint of Penguin Canada, a division of Penguin Random House Canada Limited, 2019. Photo by Dan Robb for Sprig Creative.

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