Bring the flavors of Greece to your grill this summer with this Low FODMAP Greek Chicken Souvlaki! Souvlaki (pronounced soov-laa-kee) is a popular Greek street food of marinated meat, typically chicken, lamb, or pork, grilled on a skewer. Topped with cooling, homemade low FODMAP tzatziki sauce, eat this low FODMAP souvlaki straight from the skewer, in a low FODMAP pita or tortilla with fresh veggies, or over quinoa or rice compliant with your dietary needs for a deliciously satisfying summer meal.
In addition to being low FODMAP, this chicken souvlaki is Keto, low carb, gluten-free, and lactose-free if needed.
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Is traditional souvlaki low FODMAP?
Traditional Greek souvlaki contains garlic, which is high in FODMAPs. This low FODMAP chicken souvlaki uses garlic-infused olive oil, which offers great garlicy flavor without the FODMAPs.
Also, I use my own homemade blend of low FODMAP Greek Seasoning to season the chicken marinade; store-bought Greek seasoning mixes also typically contain garlic and/or onion.
Necessary Equipment
The equipment I use to make this Low FODMAP Greek Chicken Souvlaki includes:
- Outdoor grill or grill pan
- 8 or 9 12-inch wooden skewers, or your preferred skewers. I typically only get 8 skewers out of this but always soak an extra skewer just in case all the chicken doesn't fit. I've only tested this with wooden skewers but believe other types of skewers will work.
- Chopping board and knife
- Measuring cups and spoons
- Citrus juicer
- Citrus zester
- Shallow glass container with lid. Mine is 1.5 quarts but other sizes might work.
- Dish to soak the skewers in. I use an 8-inch by 11-inch glass baking dish, but other methods may work.
- Instant read thermometer
- Baking sheets covered in parchment paper (optional) or platters
Ingredients
The ingredients I use to make this Low FODMAP Greek Chicken Souvlaki include:
- Boneless skinless chicken thighs, chopped into 1-inch pieces. Boneless skinless chicken breasts can also be used; however, chicken thighs offer the best flavor and don't dry out or overcook as easily as chicken breasts.
For the Low FODMAP Greek Chicken Marinade:
- Garlic-infused olive oil
- Lemon juice, freshly-squeezed from 1 large lemon
- Red wine vinegar
- Low FODMAP Greek Seasoning, or see notes in recipe card if you prefer not to make a full batch of seasoning mix.
- Lemon zest, from about 2 large lemons. This may seem like a lot of zest, but it's so important to achieve the best flavor.
For the dressing:
- A full batch of homemade Low FODMAP Tzatziki
Method
Make Marinade
A minimum of 2 hours prior to grilling or up to overnight:
Add marinade ingredients to a shallow glass container.
Whisk...
...until combined.
Add chicken thigh pieces to the glass container with marinade.
Toss with your hands until chicken thigh pieces are evenly coated in marinade. Cover and refrigerate a minimum of 2 hours or up to overnight.
Soak
A minimum of 30 minutes prior to grilling but preferably overnight:
Soak wooden skewers in water. This will prevent them from burning too much.
Make Low FODMAP Tzatziki
While the chicken is marinating, make a full batch of homemade Low FODMAP Tzatziki.
Thread and grill
Once ready to cook, preheat grill on medium heat to 400°F. Remove marinated chicken from refrigerator.
Thread chicken pieces onto wooden skewers.
Grill skewers for 4 minutes per side or until the internal temperature of the largest piece of chicken reaches 165°F per an instant read thermometer.
Remove from grill.
Serve
Serve this Low FODMAP Greek chicken souvlaki on its own or with some fresh veggies in a low FODMAP pita or tortilla, over Low FODMAP Instant Pot Quinoa or rice fitting your dietary requirements, and topped in homemade low FODMAP Tzatziki. For Keto/low carb, I serve it over shirataki rice or hearts of palm rice and top with tzatziki.
Sometimes I substitute this souvlaki for the shawarma in my low FODMAP Chicken Shawarma Quinoa Bowls.
Easier variation
If you don't want to go through all the work of threading the chicken onto skewers, you can always leave it whole, marinate it as described, and then grill it on medium heat for 5-6 minutes per side. It's technically no longer souvlaki but still has the same amazing flavor and works if you're in a rush or feeling particularly lazy (like I often do).
Low FODMAP Greek Chicken Souvlaki
Ingredients
- 2 pounds boneless skinless chicken thighs, chopped into 1-inch pieces*
Low FODMAP Greek Chicken Marinade
- ¼ cup garlic-infused olive oil
- 3 tablespoons lemon juice, freshly-squeezed from 1 large lemon
- 1 tablespoon red wine vinegar
- 2 tablespoons low FODMAP Greek seasoning, or see notes
- 2 teaspoons lemon zest, from about 2 large lemons
Dressing
- A full batch of Low FODMAP Tzatziki
Instructions
- A minimum of 2 hours prior to grilling or up to overnight: add marinade ingredients to a shallow glass container (mine is 1.5 quarts) and whisk to combine. Add chicken thigh pieces and toss with your hands until chicken is evenly coated in marinade. Cover and refrigerate for a minimum of 2 hours or up to overnight.
- A minimum of 30 minutes prior to grilling but preferably overnight: soak 8-9 12-inch wooden skewers in water. I soak them in an 8-inch x 11-inch glass baking dish filled halfway with water.
- While the chicken is marinating: prepare a full batch of homemade Low FODMAP Tzatziki. Cover and refrigerate until ready to serve.
- Preheat grill on medium heat to 400°F.
- Remove chicken from refrigerator. Thread chicken pieces onto soaked wooden skewers.
- Grill skewers for 4 minutes per side or until the internal temperature of the largest piece of chicken reaches 165°F per an instant read thermometer. Remove from grill.
- Serve Low FODMAP chicken souvlaki on its own or with some fresh veggies in a low FODMAP pita or tortilla, over Low FODMAP Instant Pot Quinoa or rice fitting your dietary requirements,* topped in homemade low FODMAP Tzatziki.
Notes
- Chicken thighs: you can use chicken breasts for this recipe, but the flavor of the chicken thighs is 1,000 times better. Chicken breasts also easily dry out and overcook when grilled.
- Low FODMAP Greek Seasoning: If you prefer not to make a full batch of homemade low FODMAP Greek Seasoning, instead use 2 teaspoons oregano, 2 teaspoons thyme, 1 teaspoon sea salt, 1 teaspoon dried chives, ½ teaspoon ground black pepper, ½ teaspoon rosemary, crushed, and ½ teaspoon red pepper flakes (optional – lessen or omit if you have problems with spicy food).
- Lemon zest: this may seem like an excessive amount of lemon zest, but this amount truly brings the best flavor in the marinade. Do not short the zest!
- For Keto/low carb: eat this souvlaki on its own or over shirataki rice or hearts of palm rice topped in tzatziki.
- Serving suggestion: I sometimes substitute this Low FODMAP Greek chicken souvlaki for the shawarma in my Low FODMAP Chicken Shawarma Quinoa Bowls.
- Nutritional information does not include info for Low FODMAP Tzatziki. See that post for its nutritional information.
- Make this recipe even easier by simply leaving the chicken whole, marinating it as described and grilling it on medium heat for 5-6 minutes per side. It's technically no longer souvlaki but still has the same great flavor.
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