This quick and easy meal is ready in under 30 minutes. It’s basically a deconstructed version of one of the most popular Greek pita sandwiches, the chicken souvlaki. My version is low-carb but, you can always serve it alongside warm pita bread or over rice or even buttery pasta. A quick and easy meal full of Mediterranean flavor!
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Quick & Easy Chicken Souvlaki Skillet
This quick and easy meal is ready in under 30 minutes. It’s basically a deconstructed version of one of the most popular Greek pita sandwiches, the chicken souvlaki. My version is low-carb but, you can always serve it alongside warm pita bread or over rice or even buttery pasta. A quick and easy meal full of Mediterranean flavor!
Ingredients
- 1 lb. boneless, skinless chicken thigh meat, cubed
- 3-4 tablespoons olive oil
- 1 small onion, diced
- 2 bell peppers, diced
- 3 garlic cloves, grated
- 1 cup grape or cherry tomatoes
- 8-10 pitted Kalamata olives, whole or sliced
- 3-4 oz. Halloumi cheese, cubed
- Salt and freshly ground black pepper, to taste
- 2 teaspoons dried crushed oregano
- ½ teaspoon ground cumin powder
- ½ teaspoon lemon zest
- Juice of a small lemon
- Serve with tzatziki and lemon wedges
Optional vegetables:
- Mushrooms
- Zucchini
- Eggplant
- Spinach
Instructions
- Season the chicken cubes with salt and pepper.
- Heat a cast-iron skillet over medium-high heat and add the chicken. Cook for about 10-12 minutes, until golden all around and fully cooked. A meat thermometer inserted in the center of the chicken will register 165 °F when cooked. Remove chicken from the pan and set aside.
- Add onions and peppers to the skillet and cook for 3-4 minutes until slightly soft.
- Add garlic and warm through 30 seconds.
- Place the chicken back into the pan along with the Halloumi, tomatoes, lemon zest, and the spices. Mix to incorporate and cook for 4 minutes or until the tomatoes are soft.
- Stir in the lemon juice and serve.
Great recipes! I just bought my first smooth top stove. Do you ever worry about using cast iron on your smooth top stove?
I know not to slide any thing around or to God forbid drop it on the glass top, but I guess I worry about it overheating the stove top?
I’ve hear people say just don’t heat it above medium heat. Your thoughts on that based on your experience:)
I’ve had several glass cooktops and thankfully, never had any problems with them. I cook with cast-iron all the time (on HIGH heat too!! haha, maybe I’ve been lucky..) Don’t take my word for it, but that’s just my experience so far. Hope this helps!! Happy Holidays 🙂
Hi Dimitra,
I made this (Chicken Souvlaki Skillet) last night. The recipe was easy to follow and I loved that is was a one pan. My family loved it. I will definitely add this to my rotation of recipes.
Thank you, Dimitra, for sharing your Delicious recipes! I have loved Greek food since my husband and I honeymoon there 38 years ago. I have made a few dishes from your collection, and they were easy as well as fool proof.
I’d like to ask how do I make th béchamel sauce rise in the moussaka recipe.
Thanks so much again! You’re the best! ❤️
Love this recipe very quick and tasty