Greek Chicken Souvlaki

4.86 from 34 votes

Greek chicken souvlaki marinated in olive oil, lemon, garlic, and oregano, then grilled until the edges char. Works on a grill, in a grill pan, or in the oven. Serve with pita and tzatziki.

Prep Time10

Cook Time15

marinade1

Total Time25

Course: Main Course

Cuisine: Greek, Mediterranean

Servings: servings

Author: Shadi HasanzadeNemati

Ingredients

1 1/2 lb chicken breast boneless and skinless
1/4 cup olive oil extra virgin
2 lemons juice of
1 tsp salt
2 tsp dried oregano
8 cloves garlic minced

To serve:

US Customary - Metric

Instructions

Cut the chicken breast into one inch cubes and set aside.
In a large bowl, mix olive oil, lemon juice, salt, dried oregano and minced garlic. Add the chicken cubes to the marinade and mix well.
Cover with a plastic wrap and marinate in the fridge for at least one hour or overnight, but not more than 12 hours.
Once ready to cook, heat a grill pan over medium high heat.
Thread the chicken pieces on 8-inch wooden skewers. Do not crowd the skewers.
You can cook chicken souvlaki 3 ways:
On the grill: Heat the grill to medium-high heat, place the skewers on the grill and cook five to eight minutes per side, until the chicken is golden with charred edges and reaches 165°F at the center.
In a grill pan: Heat the pan over medium-high until a drop of water skitters across it, then add the skewers and leave them alone for three to four minutes before turning. Work in batches. A crowded pan drops the temperature and you lose the char. Turn the skewers every three to four minutes to get complete char on all sides.
In the oven: Heat the oven to 425°F and arrange the skewers on a foil-lined sheet pan. Roast for 18 - 22 minutes, turning once halfway. Finish under the broiler for two to three minutes for color.
Once ready, serve chicken souvlaki with fresh and warm pita bread, homemade tzatziki sauce, tomatoes, onions and olives.

Video

Notes

The marinade for chicken souvlaki is perfect for freezing. You can simply place the chicken pieces and marinade in a freezer bag and freeze for up to one month. To cook, thaw the chicken in the fridge and then proceed with the grilling instructions. You can double and triple the recipe and freeze some of the marinated chicken to use later.
Store the leftovers in an airtight container and refrigerate for up to three days.
Make sure the grill (indoor or outdoor) is set on medium-high to get that crispy texture outside and keep all the juice inside.

Nutrition