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Chicken Souvlaki Recipe
Ash Tyrrell

Chicken Souvlaki Recipe

When I made chicken souvlaki for the first time, I was amazed at how simple ingredients could create such bold and vibrant flavors. The marinade infused the chicken with a zesty tang of lemon and herbs, and grilling brought out a perfect smoky char.
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Prep Time 15 minutes
Cook Time 10 minutes
4 hours
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 1 ½ pounds, cubed into 1-inch cubes): Fresh chicken works best for tenderness and soaking up the flavors.
  • ⅓ cup olive oil: Acts as the base for the marinade keeping the chicken juicy while grilling.
  • 3 tablespoons fresh lemon juice about 1 lemon: Adds a tangy zest and tenderizes the meat.
  • 3 cloves garlic crushed: Gives a bold, savory undertone.
  • ½ teaspoon dried oregano: A staple in Greek cooking this herb brings an earthy flavor.
  • ½ teaspoon salt or to taste: Elevates the other flavors without overpowering.
  • ¼ teaspoon black pepper: A touch of pep to balance the marinade.
  • ½ onion optional: Adds sweetness and a nice crunch when grilled.

Method
 

  1. Start by whisking together olive oil, lemon juice, crushed garlic, oregano, salt, and black pepper in a mixing bowl. Make sure everything is well combined to coat the chicken evenly. Slice the chicken into evenly sized 1-inch cubes. Add the chicken to the marinade, stirring or tossing to coat thoroughly. Cover the bowl with plastic wrap or seal it in a freezer bag. Place it in the fridge to marinate for at least 4 hours or overnight for maximum flavor.
  2. If using wooden skewers, soak them in water for at least 30 minutes before use. This prevents them from burning on the grill. Once your skewers are ready, thread the marinated chicken onto them. You can also add onion slices between the chicken pieces for added sweetness and texture.
  3. Preheat your grill or grill pan to medium-high heat. Lightly brush the grates with oil to keep the chicken from sticking. Place the skewers on the grill and cook for about 10-15 minutes, turning frequently to ensure even cooking. The chicken should be golden with slight charring and reach an internal temperature of 165°F.
  4. Carefully remove the skewers from the grill and place them on a platter. Pair your freshly grilled chicken souvlaki with pita, a dollop of tzatziki, and a sprinkle of feta cheese for an irresistible finish!

Notes

  • Marinate the chicken for at least 4 hours, but overnight is even better for deeper flavor.
  • Always use fresh lemon juice instead of bottled for its vibrant citrusy flair.
  • If possible, grill the chicken outdoors for an authentic smoky char.
  • Avoid overcooking by checking the internal temperature with a thermometer (165°F is the sweet spot).
  • If using metal skewers, keep a pair of oven mitts handy as they can get very hot.