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Chicken Souvlaki on Rosemary Sticks

Apollonas Kapsalis
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Marinating 2 hours
Total Time 20 minutes
Course Main Course
Cuisine Keto Mediterranean
Servings 8

Ingredients
  

  • 4 medium chicken breasts free-range or organic, boneless and skinless

Marinade

  • 4 tbsp sour cream organic
  • 3 tbsp olive oil extra virgin
  • 3 tbsp melted butter grass-fed
  • 1 tsp freshly ground black, red, and white pepper mix
  • 1 tsp red paprika powder
  • 1/2 tsp sea salt
  • 1 small lemon (juice and zest)
  • 1 tsp dried peppermint
  • 1 tbs ground dry rosemary
  • 1 tsp garlic powder
  • 1 tsp dried oregano

Souvlaki tools

  • 8 freshly cut rosemary branches
  • 8 wooden skewers

Instructions
 

  • Cut the chicken into cubes so that you get 8 cubes from each breast.
  • Mix all the ingredients for the marinade in a deep metallic or ceramic bowl and mix well with chicken cubes. Cover it and leave in the refrigerator for at least 2 hours. It would be ideal to leave it for 5 hours.
  • Thread the chicken cubes onto wooden skewers and grill them. IF you are using a conventional grill, brush some of the marinade mixture onto the Souvlaki sticks during the grilling. If you are using a grilling pan, use a mixture of olive and coconut oil in ratio 1:1. Keep adding the marinade during the frying process to keep the chicken moist.  
  • When the Souvlaki is ready and has a nice golden-brown colour, using a fork, gently take off all the cubes from the skewers. Let it cool down a bit and then thread the cubes (you already have the holes) on the freshly picked rosemary sticks which you washed and dried with a kitchen paper. Return it to grill or grilling pan for just 2-3 minutes to get warm again.
  • Serve with some Tzatziki sauce or a Greek salad prepared with Keto macros in mind, as you can see in the links. 
Keyword Chicken, Rosemary, Souvlaki