Ingredients
- Boneless, skinless chicken breasts: 1.5 lbs, cut into 1-inch cubes
- Olive oil: 1/4 cup
- Lemon juice: 1/4 cup, freshly squeezed
- Dried oregano: 2 tablespoons
- Garlic: 4 cloves, minced
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Wooden skewers: 8-10
Instructions
- Step 1: In a large bowl, whisk together the olive oil, lemon juice, dried oregano, minced garlic, salt, and pepper.
- Step 2: Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Step 3: While the chicken is marinating, soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- Step 4: Preheat your grill to medium-high heat. Thread the marinated chicken cubes onto the soaked skewers.
- Step 5: Grill the chicken souvlaki 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 the souvlaki from the grill and let rest for a few minutes before serving. Serve hot with pita bread, tzatziki sauce, and your favorite Greek sides.
Notes
- Store leftover souvlaki in an airtight container in the refrigerator for up to 3 days.
- Reheat souvlaki gently in a skillet with a drizzle of olive oil or in a 350°F oven to prevent drying.
- Serve your Greek Chicken Souvlaki with a vibrant Greek salad and lemon wedges for an authentic taste.
- For extra flavor, add a pinch of dried thyme and a bay leaf to the marinade while the chicken rests.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American