chicken souvlaki
Chicken souvlaki brings irresistible Greek flavor to your table. Easy, protein-rich, and perfect for a light, tasty dinner any day.
Ingredients
Method
- Soak wooden skewers in water for at least 20 minutes if using wooden skewers, to prevent burning while grilling.
- In a bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, thyme, smoked paprika, black pepper, and salt. Mix well to create a marinade.
- Add the chicken cubes to the marinade, toss to coat evenly, and cover. Refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).
- Thread the marinated chicken onto skewers, pushing cubes together but not too tightly.
- Preheat a grill, grill pan, or barbecue to medium-high. Cook the skewers for 12–15 minutes, turning occasionally, until the chicken is cooked through and nicely browned.
- Rest the chicken souvlaki for a few minutes before serving for maximum juiciness.
- Serve immediately with sliced cucumber, tomato wedges, and red onion. For a complete Greek meal, offer with pita bread and tzatziki.
Notes
Chicken souvlaki is a beloved classic in Greek cuisine, celebrated for its versatility and fresh, bold flavors. It’s perfect for everything from a quick midweek dinner to an impressive backyard cookout. Because it’s so simple and endlessly adaptable, it’s also a fantastic option for those looking to experiment with Mediterranean cooking.
Prep and Flavor Tips
- Marinating is key: Letting the chicken marinate for at least 30 minutes greatly enhances flavor—but if you have more time, marinate for up to 2 hours to really let the spices and acidity work their magic. If rushed, even 15 minutes will still help.
- Don’t overpack your skewers: Thread the chicken pieces with a little room between each to help achieve even charring and juicy, tender bites.
- Ingredient swaps: If you’re out of red wine vinegar, try white wine or apple cider vinegar. Boneless chicken thighs can be used instead of breasts for even more succulence.
- Don’t skip resting: Let the grilled chicken rest for a few minutes before serving; this keeps it extra juicy.
Cooking Techniques
- Grill or pan: While classic souvlaki is grilled, you can use a grill pan on the stove, or even broil the skewers in your oven if needed.
- Avoid dryness: High heat and quick cooking are crucial. Overcooking is the number one culprit for dry chicken, so keep a close eye and turn skewers frequently for even results.
- Maximize flavor: Add a sprinkle of sea salt and a squeeze of fresh lemon over the skewers right after grilling for a bright, authentic touch.
Serving Suggestions & Variations
- Make it a meal: Serve with warm pita, homemade tzatziki, or a crisp Greek salad featuring feta cheese and olives.
- Vegetarian twist: Substitute chicken for halloumi cheese or marinated mushrooms for a delicious meat-free version.
- Creative sides: Try with lemon roasted potatoes, herbed rice, or grilled veggies to round out the experience.
- Leftover tip: Slice leftover souvlaki and use it in wraps, salads, or grain bowls for a tasty lunch the next day.
