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Chicken Souvlaki

Greek Chicken Souvlaki

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  • Prep Time: 20 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 35 Minutes
  • Yield: 4 Servings 1x
  • Cuisine: Greek

Description

How to make authentic chicken souvlaki with lemon, oregano and garlic that brings the taste of Greece to your backyard grill every time.

Ingredients

Scale

Chicken and Base

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 large lemon, juiced and zested

Greek Seasonings

  • 2 tablespoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon smoked paprika

For Serving

  • 8 wooden skewers, soaked in water
  • 4 pita breads, warmed
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • Tzatziki sauce for serving

Instructions

  1. Make Marinade: Whisk together olive oil, minced garlic, lemon juice and zest, oregano, thyme, salt, pepper, and paprika in a large bowl until well combined.
  2. Marinate Chicken: Add chicken pieces to marinade, toss to coat completely. Let sit at room temperature for 20 minutes, or refrigerate up to overnight for deeper flavor.
  3. Prepare Skewers: Thread marinated chicken onto soaked skewers, leaving small gaps between pieces for even cooking. You should have about 8 skewers total.
  4. Heat Grill: Preheat grill to medium-high heat and oil the grates well. If using a grill pan, heat over medium-high heat with a little oil.
  5. Cook Souvlaki: Grill skewers for 12-15 minutes, turning every 3-4 minutes until chicken is golden brown and cooked through to 165°F internal temperature.
  6. Rest and Serve: Let chicken rest for 3 minutes, then serve hot with warm pita, cucumber, red onion, feta, parsley, and plenty of tzatziki sauce.

Notes

  • Soak wooden skewers for at least 30 minutes to prevent burning during cooking.
  • Marinate chicken overnight for deeper flavor – the acid in lemon juice tenderizes beautifully.
  • Don’t overcrowd skewers; leave space between pieces for even cooking and browning.
  • Let chicken rest 3 minutes after cooking to keep all the juices locked inside.
  • Store leftovers in refrigerator up to 3 days; remove from skewers first for easier storage.
  • Serve immediately with warm pita and cool tzatziki for the perfect temperature contrast.

Allergy Information: None

Nutrition

  • Calories: 385 calories
  • Fat: 22g
  • Carbohydrates: 8g
  • Protein: 38g

Find it online: https://tastetrend.net/the-best-greek-chicken-souvlaki-you-ll-crave-all-summer/