Greek Chicken Souvlaki
Greek Chicken Souvlaki is a simple Mediterranean favorite made with tender chicken marinated in olive oil, lemon juice, white wine vinegar, garlic, oregano, and thyme. Grilled or cooked until lightly charred and juicy, these chicken skewers are an easy high-protein dinner served with pita, salad, tzatziki, or your favorite Greek-inspired sides.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Dinner
- Method: Grilled
- Cuisine: Greek
Ingredients
- 2 pounds boneless, skinless chicken breasts, cut into cubes or strips
- 4–6 wooden skewers
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 2 garlic cloves, minced
- Juice of ½ fresh lemon
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons salt
- Black pepper, to taste
Instructions
- Prepare the skewers: If using wooden skewers, soak them in water for at least 30 minutes before cooking to help prevent them from burning.
- Make the marinade: In a large bowl, whisk together the olive oil, white wine vinegar, minced garlic, lemon juice, oregano, thyme, salt, and black pepper.
- Marinate the chicken: Add the chicken pieces to the marinade and toss until thoroughly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Thread the chicken: Thread the marinated chicken pieces onto the prepared skewers, leaving a little space between pieces for even cooking.
- Cook the souvlaki: Preheat a grill or grill pan over medium-high heat. Cook the skewers for about 4–6 minutes per side, turning occasionally, until the chicken is browned and cooked through.
- Check that the thickest pieces reach an internal temperature of 165°F (74°C).
- Rest and serve: Remove the skewers from the heat and let the chicken rest for a few minutes before serving. Serve warm with pita, tzatziki, Greek salad, lemon wedges, or roasted vegetables.
Notes
- For the juiciest chicken, avoid marinating the chicken for longer than 4 hours because the lemon and vinegar can affect the texture.
- Cut the chicken into evenly sized pieces so they cook at the same rate.
- Chicken thighs can be substituted for chicken breasts if you prefer darker, more tender meat.
- Do not reuse leftover marinade that has touched raw chicken unless it is boiled thoroughly first.
- For extra charred edges, cook the skewers over medium-high heat and turn them regularly.
- Serve with warm pita, tzatziki, chopped tomatoes, cucumber, red onion, olives, or Greek salad.
- Always cook chicken to an internal temperature of 165°F (74°C).
- Leftover cooked chicken can be refrigerated in an airtight container for up to 3–4 days.
Find it online: https://ayoubrecipe.com/greek-chicken-souvlaki/