Grilled Greek Chicken Souvlaki (Printable Version)
Grilled tender chicken marinated with Mediterranean goodies, awesome with rice, pita, or some tzatziki on the side.
# Everything You’ll Need:
→ Marinade
01 -
½ teaspoon freshly cracked black pepper
02 -
Juice of 1 large lemon
03 -
3 tablespoons Greek seasoning
04 -
4 large garlic cloves, minced
05 -
2 tablespoons olive oil
06 -
½ teaspoon salt
07 -
1 tablespoon white wine vinegar
→ Protein
08 -
450 grams chicken breasts or thighs, boneless, skinless, chopped into small bites
# Steps to Cook:
01 -
Take the skewers off and wrap them lightly in foil. Let them hang out for about 5 minutes before digging in—that way they'll stay juicy and soft. Plate them up with warm pita, lots of fresh salad, and some tzatziki if you want.
02 -
Crank your grill or grill pan to medium-high. Set the skewers down and let them cook for 10–15 minutes. Flip them now and then till the chicken's got good color and is cooked through. Check for a temp of 74°C inside.
03 -
Stick those marinated chicken pieces onto your skewers, leaving tiny spaces between each so they cook everywhere. If you've got wooden skewers, give them a water soak for at least 20 minutes so they don't burn up.
04 -
Toss the chicken chunks into your marinade and make sure every piece gets some. Pop a lid or zip the bag, then chill it for at least 6 hours—overnight's even better to lock in the flavors.
05 -
Grab your biggest bowl or a big zip bag. Toss in the olive oil, white wine vinegar, garlic, Greek seasoning, lemon juice, salt, and pepper. Give everything a solid stir so it's well mixed.
# Extra Suggestions:
01 -
Letting the chicken chill in the marinade overnight makes it way juicier and tastier.
02 -
If you want to save leftovers, take the chicken off the skewers first and pop it into a sealed container in the fridge. It'll last up to 5 days.
03 -
Want less hassle? Air fry at 188°C for about 18–20 minutes or bake in a 200°C oven for 20, flipping halfway.
04 -
Mix up your own Greek spice blend by combining dried oregano, thyme, rosemary, garlic powder, marjoram, a pinch of salt, and some black pepper.