Description
This Traditional Greek Chicken Souvlaki recipe features tender, marinated chicken pieces grilled to perfection, infused with classic Mediterranean flavors like lemon, garlic, and oregano. Perfect as a main dish for a casual meal or festive gathering, it’s served on skewers for an authentic touch and juicy, smoky taste.
Ingredients
Scale
Chicken and Marinade
- 600 g (1.3 lb) boneless, skinless chicken thighs or breasts
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/2 teaspoon paprika or dried thyme
Skewers
- Wooden skewers, soaked in water for 20–30 minutes (optional but recommended)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, salt, black pepper, and optional paprika or dried thyme until the mixture is well combined and fragrant.
- Cut the Chicken: Chop the chicken thighs or breasts into evenly sized chunks about 1 to 1½ inches each, ensuring they will cook uniformly on the grill.
- Marinate the Chicken: Add the chicken pieces to the marinade and toss thoroughly to coat each piece. Cover the bowl and refrigerate for at least 1 hour, though marinating up to 8 hours will deepen the flavor and tenderness.
- Prepare the Skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning during grilling. This step is important for safety and to keep the skewers intact.
- Thread the Chicken onto Skewers: Thread the marinated chicken chunks onto the skewers, leaving a small gap between each piece for even cooking and heat circulation.
- Preheat the Grill: Heat a grill or grill pan over medium-high heat. Lightly oil the grill grates or pan surface to prevent sticking, using a high smoke point oil like vegetable or canola.
- Grill the Chicken: Place the skewers on the hot grill and cook for 10–12 minutes, turning occasionally to ensure all sides are golden brown and slightly charred. Cook until the internal temperature reaches 75°C (165°F) for safe consumption.
- Rest and Serve: Remove the chicken skewers from the grill and let them rest for 5 minutes to allow juices to redistribute. Serve hot with your favorite sides or pita bread.
Notes
- Marinating the chicken overnight enhances the flavor and tenderness significantly.
- Use chicken thighs for juicier meat; chicken breasts work well but can dry out if overcooked.
- Soaking wooden skewers is essential to prevent them from burning on the grill.
- Adjust spice levels by adding more paprika or including cayenne pepper for heat.
- This recipe pairs well with tzatziki sauce, Greek salad, or warm pita bread.
