Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds, cut into 1-inch cubes
- Olive oil: 1/4 cup
- Lemon juice: 3 tablespoons
- Dried oregano: 2 teaspoons
- Garlic: 2 cloves, minced
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Wooden skewers: 8-10, soaked in water for 30 minutes
Instructions
- Step 1: In a medium bowl, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper.
- Step 2: Add the chicken cubes to the marinade, ensuring they are well coated. Cover the bowl and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
- Step 3: Preheat your grill to medium-high heat.
- Step 4: Thread the marinated chicken onto the soaked wooden skewers, leaving a small space between each piece.
- Step 5: Grill the souvlaki skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C).
- Step 6: Remove from the grill and serve immediately with pita bread, tzatziki sauce, and your favorite Greek sides.
Notes
- Leftover souvlaki can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the souvlaki in a skillet over medium heat with a splash of olive oil to prevent drying.
- Serve your souvlaki with a vibrant Greek salad for a complete and refreshing meal.
- Don't skip soaking the wooden skewers – it prevents them from burning on the grill.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American