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Greek Chicken Skewers (Souvlaki)

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Juicy chicken marinated in lemon, garlic, and oregano, served on skewers for a fresh and flavorful meal.

Ingredients

Scale
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lemon juice + 1 teaspoon lemon zest
  • 1 tablespoon red wine vinegar (or white wine vinegar)
  • 2–3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme (or 1 tablespoon fresh)
  • 1 teaspoon kosher salt (to taste)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon smoked paprika (optional)
  • Wooden or metal skewers
  • For serving: warm pita, tzatziki, chopped tomatoes, cucumber, red onion, fresh parsley or dill, lemon wedges

Instructions

  1. Soak wooden skewers in water for 20–30 minutes (skip if using metal).
  2. Whisk olive oil, lemon juice and zest, vinegar, garlic, oregano, thyme, salt, pepper, and paprika (if using) in a bowl.
  3. Add chicken pieces to the bowl and toss to coat well. Cover and marinate in the fridge for at least 30 minutes (up to 24 hours for more flavor).
  4. Preheat your grill to medium-high heat, or heat a grill pan over medium-high. For oven, preheat to 425°F (220°C) and line a sheet pan with foil and a rack, if you have one.
  5. Thread chicken onto skewers, packing pieces close but not too tight so heat can flow.
  6. Cook the skewers: Grill 8–10 minutes, turning every 2–3 minutes, until lightly charred and chicken reaches 165°F (74°C). Oven option: Roast 12–15 minutes, turning once; broil 1–2 minutes at the end for color.
  7. Rest for 3 minutes. Squeeze with fresh lemon, sprinkle herbs, and serve with pita, tzatziki, and crisp veggies.

Notes

Chicken thighs stay extra juicy and are harder to overcook. Breasts are leaner and cook a bit faster. Use a thermometer to ensure chicken is cooked to 165°F.

Nutrition

Find it online: https://diyprzepisy.com/greek-chicken-skewers-souvlaki/

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