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Chicken souvlaki with Greek flavors keeps things lively without any extra work. Juicy marinated chicken gets loaded onto sticks and grilled until it's golden and full of bright, Mediterranean flavor. Trying to remember days in Greece or just want an easy meal with good vibes? These skewers totally deliver. Awesome for busy nights, outdoor get-togethers, or whenever you need something chicken that's not boring.
The first time I made this my family loved it, but the real surprise was when the smell pulled our neighbors into the backyard. Now, whenever there's a potluck, this is the first thing gone from the table.
Mouthwatering Ingredients
- Freshly cracked black pepper: Gives a low-key heat, grind it up right before you use it for the best kick
- Salt: A pinch of sea salt brings out bright flavors and has those minerals you want
- Lemon juice: Squeeze it fresh for that tart finish, plump, shiny lemons work best
- Greek seasoning: It’s all about herby goodness so look for a mix with oregano, rosemary, and thyme or whip one up yourself
- Fresh garlic: This bumps up the Mediterranean punch, just chop it nice and small so it melts into your marinade
- White wine vinegar: It softens the chicken and adds zip, you want a good, clean vinegar here
- Olive oil: Go for fruity extra virgin if you want true Greek flavor
- Chicken thighs or breasts: Thighs are tender and flavorful, breasts are lighter—take your pick based on what you love
Simple Step-by-Step
- Let the Chicken Rest and Dig In:
- After grilling, cover your chicken loosely with foil and let it chill out for five minutes. This keeps everything moist. Pile on whatever you like—Tzatziki, tomatoes, crunchy cucumbers, warm pita, or a laid-back salad.
- Grill Away:
- Set the skewers over a hot grill or a grill pan. Turn them now and then so every side gets that tasty char and is golden all over. Shoot for 165 degrees inside—keeps it juicy but means it's done for real.
- Skewer and Set Up:
- Pull chicken out of the marinade, letting the extra stuff drip off. Slide the pieces onto skewers with little gaps for even grilling. If you’re using wood sticks, soak 'em in water half an hour first so they don’t burn up.
- Marinate Your Chicken:
- Throw olive oil, vinegar, chopped garlic, Greek seasoning, lemon juice, salt, and pepper all together in a bowl or big zip bag. Mix in your chicken until every chunk is fully coated. Seal it up or put a lid on and let it sit in the fridge for at least six hours—overnight if you can, so every bite soaks up the good stuff.
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Honestly, it’s the lemon that wins me over every time. It gives this sunny pop I remember from summers spent outside with family. Everybody lines up waiting at the grill, and somehow there’s no leftovers, no matter how many I make.
Smart Storage
Tuck leftover chicken skewers into an airtight box, and stash them in the fridge up to five days. Pull the chicken off the sticks first to make reheating easier. You also can freeze raw chicken in the marinade for two months—just thaw in the fridge overnight before grilling like usual.
Swap Outs
No Greek seasoning? Make your own using dried thyme, oregano, rosemary, garlic powder, marjoram, salt, and black pepper. Lemon all gone? Lime works instead for a tangy twist. Chicken not your thing? Try tofu, shrimp, or pork with this same marinade and crush it every time.
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How to Serve It Up
Go classic with warm pita and creamy tzatziki, or lighten things up with a lemony rice and crunchy salad. These skewers are also perfect in a grain bowl filled with roasted veggies, or stuff 'em into lettuce cups if you’re watching carbs.
Classic Greek Souvlaki Vibes
Souvlaki started out as casual street food over in ancient Greece, usually handed over in small shops and wrapped to go. The combo of grilled meat and fresh toppings is still a favorite. Now you can change it up however you want, but it’s the bright marinade that really makes it awesome.
Recipe FAQs
- → Which chicken cut should I choose for souvlaki?
You can use either chicken thighs or breasts, but thighs usually turn out juicier and pack in more flavor after grilling.
- → What's a good marinating time for the chicken?
Let it soak for at least 6 hours, but overnight in the fridge gives the most flavor and helps make it nice and tender.
- → Can I make souvlaki without grilling it?
Totally! Try the air fryer at 370°F for about 18 minutes, or pop them in the oven at 400°F for 20 minutes and flip halfway through.
- → What are typical sides to eat with chicken souvlaki?
You usually see it served with warm pita bread, tzatziki, lemon rice, Greek salad, tomatoes, cucumbers, and some red onion.
- → Can I freeze chicken souvlaki after it's marinated?
Yep. Just toss chicken with the marinade into a freezer bag, freeze for up to two months, then thaw overnight before cooking.
- → How do I keep souvlaki from drying out on the grill?
After it's done, cover the chicken with foil and let it sit for five minutes. That helps keep all the juices inside and makes it super moist.