Chicken Souvlaki
This Chicken Souvlaki recipe is an easy grilled chicken dinner that brings classic Greek flavors right to your table. The chicken turns out tender, juicy, and lightly charred, making it perfect for busy weeknights, summer cookouts, or meal prep. Serve these flavorful chicken skewers with Greek salad, rice, or wrapped in warm pita for a fresh and satisfying Mediterranean meal.
Equipment
- Bamboo or metal skewers
- Large Mixing Bowl for marinating the chicken in
- Measuring Cups
- Measuring Spoons
- Whisk
- Citrus Juicer
- Instant Read Thermometer to help tell when the chicken is done
- Grill
Ingredients
- 4 boneless skinless chicken breasts (cut into 1" cubes" 970g
Souvlaki Marinade
- ¼ cup olive oil
- ¼ cup lemon juice about 1 lemon
- 3 cloves of garlic minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon cracked black pepper
Instructions
- To a large mixing bowl add in all the marinade ingredients. Whisk together until homogenous. (¼ cup olive oil, ¼ cup lemon juice, 3 cloves of garlic, 1 tablespoon dried oregano, 1 teaspoon salt, 1 teaspoon cracked black pepper)
- Add the cubed chicken to the marinade and mix together thoroughly. Cover with plastic wrap and place in the fridge to marinate for 30 minutes - 4 hours preferably.
- while chicken is marinating, soak the bamboo skewers in water for the same amount of time. (you can add them to a 9x13 casserole dish with a small amount of water at the bottom)
- Preheat the grill to 400F about 10 minutes before you will be grilling.
- Skewer the chicken pieces onto the skewers, leaving enough room to be able to grab and maneuver the skewers.
- Add skewers to the grill and allow them to cook for about 4-6 minutes per side, until cooked through. You can use an instant read thermometer to determine when it gets to 165F.
- Remove from the grill and serve hot.
Notes
- When using bamboo skewers, it is helpful to soak them for at least 30 minutes in water. This helps to prevent the skewer from burning too fast while grilling and aids in the ease of chicken removal after cooking.
- To prevent your chicken from drying out, try to get the skewers off the grill once they reach 165F. The hotter they get after this, the dryer they become.
- For the best flavor, marinate the chicken for about 2–4 hours. If you're short on time, even 30 minutes will still add great flavor. People often say to avoid marinating overnight, as the lemon juice can start to affect the texture of the chicken. I have done this, and I was still happy with the results.