Grilled Chicken Souvlaki
Tender chicken cubes infused with garlic, lemon, and oregano, grilled on skewers until charred and juicy. A classic Greek favorite that brings Mediterranean flavors to your table in minutes.
- 1 1/2 pounds (700g) chicken breast or thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- juice of 1 lemon
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- salt and freshly ground black pepper, to taste
- wooden or metal skewers
- In a large mixing bowl, combine the olive oil, minced garlic, fresh lemon juice, dried oregano, ground cumin, paprika, salt, and freshly ground black pepper. Whisk all the ingredients together thoroughly until well combined and the spices are evenly distributed throughout the oil.
- Add the chicken cubes to the marinade and toss well to coat each piece evenly with the aromatic mixture. Cover the bowl with plastic wrap or a lid and place in the refrigerator. Allow the chicken to marinate for at least 30 minutes, though 1-2 hours will yield even more flavorful results.
- If using wooden skewers, soak them in water for at least 30 minutes prior to grilling. Preheat your grill to medium-high heat, ensuring the grates are clean and lightly oiled to prevent sticking.
- Remove the marinated chicken from the refrigerator. Carefully thread the chicken cubes onto the prepared skewers, distributing them evenly and leaving a little space between each piece to ensure even cooking.
- Place the loaded skewers on the hot grill and cook for 10-12 minutes total, turning every few minutes to ensure even cooking on all sides. The chicken is done when fully cooked through with a nice golden-brown char on the exterior.
- Carefully remove the skewers from the grill and transfer to a serving platter. Serve the hot souvlaki immediately alongside warm pita bread, cooling tzatziki sauce, and a crisp fresh salad for a complete Mediterranean meal.
Chef's Note: The defining characteristic of good souvlaki is the marinade time. The lemon, olive oil, and oregano need at least 2 hours to penetrate the chicken — but overnight is significantly better, particularly for thighs which can handle the acidity without drying out. Breast meat works but becomes less forgiving after about 4 hours as the lemon starts to break down the texture.
Don't crowd the skewers — leave a small gap between pieces so the heat can circulate and char the edges rather than steaming the meat. A very hot grill is essential; you want visible grill marks in 2 to 3 minutes per side. Serve with warm pita, a generous spoonful of tzatziki, sliced tomatoes, and red onion. Leftovers work brilliantly stuffed into a wrap the next day.
A few tools that make this recipe easier to get right.
As an Amazon Associate, Salt & Simmer earns from qualifying purchases made through these links, at no extra cost to you.