yogurt Archives - A Kitchen of Herbs

Today I wanted to share one of my new favorite marinades: Chicken Souvlaki!

I might not have progression photos, but that’s ok because its simple and delicious. Its the kind of meal that lets you pretend you’re a decorated chef with very little effort.

You can serve this marinated chicken in 15 different ways without even trying hard. (In my head, I’m hearing “George, not even trying hard!” – as he shrugs, grins, and spins a lion over his head. Yes, I love George of the Jungle.)

This chicken souvlaki recipe is reminiscent of something I used to make in my restaurant days. I never got that official recipe, so I made my own version. And I think I can actually say I prefer mine.

Without further ado, I give you: Yogurt-Rosemary-Olive Oil-Lemon Juice-and-a-Bunch-of-Other-Spices Chicken. This dish is more commonly known to the rest of the world as Chicken Souvlaki.

Why You’ll Love This Marinade

Effortlessly Flavorful: The yogurt tenderizes the chicken. Rosemary, lemon juice, and other herbs pack it with bright, Mediterranean flavor.
Unbelievably Versatile: Use it on breasts, thighs, drumsticks, or skewers!
Meal-Prep Hero: Let it marinate for 30 minutes. Alternatively, you can marinate it for up to a day. This allows for an easy dinner waiting in the fridge.

How To Use This Marinade

We’ve dispensed with further ado because my small human is napping. As soon as I try to get a post written, he will invariably wake up. So, time’s a-tickin’! Here’s the simple method:

Cut your chicken into cubes for skewers, or leave pieces whole.
Whisk the marinade ingredients together in a bowl.
Coat the chicken thoroughly and let it marinate for at least 30 minutes.
Cook it your way:
- Skillet: Cook the cubed chicken over medium-high heat until golden and cooked through.
- Grill: Thread onto skewers and grill for that authentic smoky flavor.
- Bake: Place drumsticks or thighs in a baking dish and bake at 375°F (190°C) until internal temperature reaches 165°F (74°C).

Serving Suggestions

This versatile chicken is fantastic with:

Noodley Rice* (recipe coming soon—I promise!)
Fluffy pita bread and homemade tzatziki
A simple Greek salad with tomato, cucumber, red onion, and feta
Over a bed of leafy greens for a healthy lunch

Chicken Souvlaki

The Story Behind The Recipe

I actually made the Noodley Rice to go with mine. But due to the current election cycle, I neglected to photograph the delicious result. I will of course provide the recipe and photos in the future…the next time I make it – which might be next week or next year. You know I like to keep you guys on your toes!

As always, thanks for reading my nonsense and trying my recipes! If you enjoy it here, please stop by our Instagram page. You can also check out our Facebook! Drop a follow if you like what you see.

Have a comment or request? Let me know below! See you (I mean, type to you) next time. 😉

My #1 Tip for Easy Chicken Salad

If you have no time to cook, use a store-bought rotisserie chicken! It’s the ultimate shortcut for flavor and convenience. (And don’t forget to save the broth for soup—it’s liquid gold!).

The Non-Negotiable Ingredient

The basil is the absolute key to this recipe. It adds that fresh, vibrant flavor that makes it special.

No fresh basil? No problem! You can use dried basil or even basil paste in a pinch.
Whatever you have to do, make sure there is some form of it in there! 😀
(P.S.: Want to learn more about growing and using this amazing herb? Check out my Basil Herb Guide!)

Chicken Salad with Fresh Basil

Yield: 6-8 servings

Prep Time: 20 minutes

Total Time: 20 minutes

Ingredients

1 Yellow or White Onion
1 Whole Cooked Rotisserie Chicken
1 Large Red Onion
5 Stalks Celery or 1 English Cucumber, peeled
1 Cup Lightly Packed or 1 Large Handful of fresh basil (about 15 Leaves)
2 T. Basil Paste or 3 T. Dried Basil (if you don't have fresh basil)
1 1/2 c. Mayonnaise
1/2 c. Plain Yogurt (I really like this, but you can always sub in more mayonnaise.)
3 T. Mustard (optional)
1 1/2 T. Salt

Instructions

Finely chop red onion and celery.
Roughly chop or tear basil.
Combine completely cooled chicken in a large bowl with the red onion, celery and basil.
Add yogurt, mayonnaise, mustard and salt and mix well to combine.

Notes

If you love the chicken salad available at the grocery store deli counter, my homemade recipe is based on the same basic formula.
The basil is the key to this recipe. Whatever you have to do, make sure there is some form of it in there!
With guacamole, salsa and crackers or on a sandwich, it’s a perfect quick meal or snack.

How We Love to Eat It

I love having a batch of this chicken salad on hand every couple of weeks. It’s the perfect quick meal or snack:

Next to a dollop of guacamole and salsa for a full-flavor lunch

When I worked in the above mentioned deli, my go-to lunch was actually a small container of the chicken salad. I also enjoyed a small container of the medium spicy guacamole from the produce department. A few water crackers completed my meal. If I was craving more vegetables, I would add a small container of the freshly made pico de gallo! It is still one of my favorite meals! It’s high in protein, low in carbs and even has veggies because of the guacamole!

On a sandwich or in a wrap

My favorite breads to use for this sandwich are sourdough and rye. Any type, really. Personally, a good dark pumpernickel floats my boat.

With crackers or sliced cucumbers for scooping

Obviously, I usually involve crackers. I have recently experimented with substituting the celery for cucumber, which I really like. The diced cucumber is easier to chew while still adding a nice crunchy texture.

Tag: yogurt

Chicken Souvlaki: Yogurt Marinades are Great