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Tender, juicy chicken marinated in a classic blend of lemon, garlic, and oregano, then grilled to perfection. These skewers bring a taste of the Mediterranean to your backyard barbecue, ready in under 30 minutes.
If using wooden skewers, place them in a shallow dish with water and let them soak for at least 30 minutes. This prevents them from burning on the grill.
Prepare the marinade. In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
Marinate the chicken. Add the 1-inch chicken cubes to the bowl with the marinade. Toss everything together until the chicken is evenly coated. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours. Don't marinate for longer, as the lemon juice can affect the texture of the chicken.
Assemble the skewers. Preheat your grill to medium-high heat (about 400-450°F or 200-230°C). Thread the marinated chicken pieces onto the soaked skewers, alternating with the chunks of red onion. Leave a small space between each piece to ensure even cooking.
Grill the souvlaki. Place the skewers on the hot grill. Cook for about 8-12 minutes, turning them every 2-3 minutes, until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C) when checked with a meat thermometer.
Rest and serve the skewers. Remove the skewers from the grill and let them rest on a platter for 3-5 minutes before serving. This allows the juices to redistribute, keeping the chicken moist and tender.
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Tender, juicy chicken marinated in a classic blend of lemon, garlic, and oregano, then grilled to perfection. These skewers bring a taste of the Mediterranean to your backyard barbecue, ready in under 30 minutes.
This greek recipe takes 27 minutes to prepare and yields 4 servings. At 346.08 calories per serving with 38.96g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Replace chicken with firm tofu or halloumi cheese. You can also use a mix of zucchini, bell peppers, and mushrooms. Marinate for at least 1 hour.
If you're short on time, marinate for just 15 minutes at room temperature. The flavor will be less intense but still delicious.
Reduce the amount of garlic and skip the black pepper for a milder flavor. Serve with a simple yogurt dip instead of a strong tzatziki.
This recipe is naturally low-carb. Serve with a side of cauliflower rice or a large green salad instead of pita bread to keep it keto-friendly.