Chicken Souvlaki Skewers

POPULARITY

0.0/5

TASTE SCORE

9/10

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.

PREP

15m

COOK

12m

SERVES

2 PIECES

422 cal

SERVINGS

INGREDIENTS

For 4 servings

1.5 lbboneless, skinless chicken breast · cut into 1-inch cubes60 mlolive oil · extra virgin3 tbsplemon juice · freshly squeezed4 pcsgarlic · cloves, minced2 tspdried oregano1 tspsalt½ tspblack pepper · freshly ground1 pcsred onion · large, cut into 1-inch chunks

EQUIPMENT

wooden skewers

NUTRITION · PER SERVING

422

CALORIES · 2 PIECES

Protein53g · 50%

Carbs5g · 5%

Fat20g · 43%

Fiber1g

Sodium710mg

Potassium567mg

Phosphorus378mg

How we calculate →

INSTRUCTIONS

6 steps. 12 minutes total.

6 STEPS

1
Step 1
- a.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.
2
Prepare the marinade
- a.In a large bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and black pepper until well combined.
3
Marinate the chicken
- a.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.
4
Assemble the skewers
- a.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.
5
Grill the souvlaki
- a.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.
6
Rest and serve the skewers
- a.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.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the juiciest results, you can use boneless, skinless chicken thighs instead of breasts.
2
Ensure your chicken pieces are cut into uniform 1-inch cubes for even cooking.
3
Don't overcrowd the skewers; leaving a little space between pieces helps them cook evenly on all sides.
4
If you don't have a grill, you can cook these on a grill pan on the stovetop over medium-high heat.
5
Serve hot with warm pita bread, tzatziki sauce, and a simple Greek salad for a complete meal.
6
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days. It's great in salads or wraps.

RECIPE VARIATIONS