Chicken Souvlaki Recipe
This easy Chicken Souvlaki Recipe is made with tender pieces of chicken marinated in olive oil, fresh lemon juice, garlic, and herbs, then grilled on skewers until juicy and lightly charred. Serve with warm pita, tzatziki sauce, crisp vegetables, and lemon wedges for a fresh Greek-inspired dinner.
Servings: 8 skewers (approx)
Calories: 193kcal
Ingredients
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 2-3 cloves garlic - minced
- 2 teaspoons fresh thyme - finely chopped
- 2 teaspoons fresh oregano - finely chopped
- 1 teaspoon fresh rosemary - finely chopped
- 1 teaspoon fresh parsley - finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds chicken breasts - (approx. 3-4 chicken breasts), cut into 1 ½-inch cubes
Instructions
- In a large mixing bowl, whisk together ¼ cup olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2-3 minced garlic cloves, 2 teaspoons fresh thyme, 2 teaspoons fresh oregano, 1 teaspoon fresh rosemary, 1 teaspoon fresh parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
- Add 2 pounds of chicken pieces to the bowl and toss until evenly coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.
- Preheat an outdoor grill to medium-high heat, about 400°F (200°C). Clean and lightly oil the grill grates to help prevent sticking.
- Thread the marinated chicken pieces onto skewers, leaving a little space between each piece so the chicken cooks evenly.
- Place the skewers on the hot grill and cook for 8 to 10 minutes, turning every 2 to 3 minutes, until the chicken is golden, lightly charred, and cooked through. The chicken is ready when the thickest pieces reach an internal temperature of 165°F as measured with a digital meat thermometer.
- Transfer the skewers to a plate and let them rest for a few minutes before serving. Serve with warm pita bread, tzatziki sauce, tomatoes, cucumbers, red onion, and lemon wedges, if desired.
Notes
Yield: This recipe makes approximately 8 skewers. Total will depend on the size of your meat chunks and the size of your skewers.
Cooking Tips:
- Remember to soak wooden skewers in water for 30 minutes to prevent them from burning.
- Make sure the chicken pieces are roughly the same size (about 1–1½ inches) so they cook at the same rate.
- Marinate for at least 1 hour, or overnight for best results. Do not marinate for longer than 24 hours.
- No outdoor grill? Cook the skewers under the broiler or in an indoor grill pan for 8 to 10 minutes, turning as needed, until the chicken reaches 165°F.
- Refrigerate leftovers in an airtight container for up to 3–4 days. If the skewers are wooden, it’s easiest to slide the meat off before storing.
- You can freeze leftover cooked souvlaki by letting it cool completely, then place the meat in a freezer-safe bag or container. To avoid sticking, freeze pieces on a parchment-lined tray first, then transfer to a bag once solid.
- You can also freeze uncooked marinated meat for up to 2 months. Just thaw in the fridge overnight before grilling.
Nutrition
Calories: 193kcal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 438mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
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