Greek Chicken Souvlaki with Oregano and Garlic
Succulent chunks of chicken marinated in a fragrant blend of oregano, garlic, and classic Mediterranean spices, threaded onto skewers and grilled to perfection. This Greek Chicken Souvlaki is a delightful journey through the flavors of Greece, perfect for a satisfying dinner or a tantalizing appetizer.
Equipment
- Mixing bowl
- Whisk
- Grill
- Skewers
Ingredients
- 1 1/2 pounds boneless, skinless chicken breast cut into 1-inch cubes
- 1/4 cup olive oil
- 1 lemon juice of
- 3 cloves garlic minced
- 2 tablespoons fresh oregano chopped, or 1 tablespoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes optional
- Salt and pepper to taste
Instructions
- In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, red pepper flakes (if using), and a generous pinch of salt and pepper to create the marinade.
- Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor.
- If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
- Preheat the grill to medium-high heat.
- Thread the marinated chicken pieces onto the skewers, leaving a small space between each piece to ensure even cooking.
- Grill the chicken skewers for 10-12 minutes, turning occasionally, until the chicken is thoroughly cooked and has a slight char on the outside.
- Remove from grill and let the souvlaki rest for a few minutes before serving.
Notes
For a more authentic Greek experience, serve with a side of tzatziki sauce, a squeeze of fresh lemon juice, and warm pita bread.
Leftovers can be stored in the refrigerator for up to 3 days and are excellent for salads or wraps.
If you prefer a less tangy flavor, adjust the lemon juice to your taste.
Always ensure chicken is cooked to an internal temperature of 165°F (75°C) for safety.