Ingredients
Equipment
Method
- In a medium bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, black pepper, and smoked paprika (if using). Ensure all the ingredients are well combined to create a fragrant and zesty marinade.1/4 cup extra virgin olive oil, 1/4 cup fresh lemon juice, 2-3 cloves garlic, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/4 teaspoon smoked paprika
- Add the chicken cubes to the marinade. Toss gently to ensure each piece of chicken is thoroughly coated. For the best flavor, cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours. Avoid marinating for too long, especially with lemon juice, as it can start to "cook" the chicken and affect its texture.1.5 pounds boneless, skinless chicken thighs or breasts
- If you are using wooden skewers, place them in a shallow dish filled with water and let them soak for at least 30 minutes. This crucial step prevents them from burning when exposed to heat, especially when grilling.Wooden or metal skewers
- Once marinated, thread the chicken cubes onto the soaked wooden or metal skewers. Pack them fairly snugly, but leave a small space between each piece to allow for even cooking. You should be able to fit about 4-6 pieces of chicken per skewer, depending on the skewer length.1.5 pounds boneless, skinless chicken thighs or breasts
- Grilling Method: Preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking. Place the chicken skewers on the hot grill, turning them every 3-4 minutes, until the chicken is cooked through and has lovely grill marks, about 10-15 minutes total. The internal temperature of the chicken should reach 165°F (74°C).
- Pan-Frying Method: Heat a large skillet or grill pan over medium-high heat. Add 1-2 tablespoons of olive oil. Once the oil is shimmering, carefully add the chicken skewers, working in batches if necessary to avoid overcrowding the pan. Cook for about 4-5 minutes per side, until the chicken is golden brown, slightly charred, and cooked through (165°F internal temperature).1/4 cup extra virgin olive oil
- Once cooked, remove the chicken souvlaki from the heat and let them rest for a few minutes. This allows the juices to redistribute throughout the chicken, ensuring maximum tenderness and moisture.
- Serve the hot chicken souvlaki skewers immediately. They are fantastic served with warm pita bread, a generous dollop of creamy tzatziki sauce, and your favorite Greek toppings like chopped tomatoes, thinly sliced red onion, Kalamata olives, crumbled feta cheese, and a sprinkle of fresh parsley.Pita bread, Tzatziki sauce, Chopped tomatoes, Sliced red onion, Kalamata olives, Feta cheese, Fresh parsley
Notes
Properly storing your Chicken Souvlaki Recipe leftovers ensures you can enjoy them for days to come. Refrigeration: Once the chicken souvlaki has cooled completely, store any leftover skewers in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. Keep any additional toppings or sauces separate to maintain their freshness and texture. Reheating: To reheat, you can gently warm the chicken skewers in a skillet over low heat with a little olive oil, or bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes, until heated through. Avoid high heat, as this can dry out the chicken. If you’re reheating pita bread, a quick toast or brief warm in a low oven is best. Freezing: While not ideal for optimal texture, you can freeze cooked chicken souvlaki if needed. Allow the chicken to cool completely, then wrap individual skewers or portions tightly in plastic wrap and then in aluminum foil or place them in a freezer-safe bag. Freeze for up to 1-2 months. Thaw in the refrigerator overnight before reheating using the methods described above.