Chicken Souvlaki
This Greek street food classic is bursting with flavor from a marinade of lemon, herbs, and garlic. It's delicious served as a pita wrap or as skewers along with tzatziki sauce.
Servings: 4
Calories: 318kcal
Ingredients
- 2 lbs boneless, skinless chicken breast or thighs cut into 1-inch pieces
Souvlaki Marinade
- ⅓ cup olive oil
- zest from 1 lemon
- juice from 1 lemon around 2 tbsp
- 2 teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 cloves garlic minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Add all of the marinade ingredients to a small bowl and stir until well combined.
- Cut the chicken into cubes around 1 inch in size. Place it in a large resealable bag and pour the marinade over the top. Seal the bag and toss until the chicken is thoroughly coated. Refrigerate for at least 1 hour, or up to 4 hours.
- Clean your grill grates and brush them with a light coating of oil, then preheat the grill to medium-high heat, around 400°F to 450°F.
- Remove the chicken from the marinade and thread it onto skewers. Discard any remaining marinade.
- Grill the chicken for 8 to 12 minutes, turning occasionally, until lightly charred and the chicken reaches 165°F. Transfer to a platter and serve.
Notes
- Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Don't overcrowd the grill: Leave space between skewers to ensure even cooking.
- Use a meat thermometer: Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Storage: Store leftover chicken souvlaki in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a skillet over medium heat until warmed through or in the microwave.
Nutrition
Calories: 318kcal | Carbohydrates: 5g | Protein: 51g | Fat: 11g | Cholesterol: 134mg | Sodium: 374mg | Potassium: 747mg