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This authentic Greek Chicken Souvlaki recipe captures the flavors of Greece in every juicy bite. Marinated chicken is grilled alongside peppers and onions, creating a meal that is equal parts vibrant and satisfying. Serve with pita and tzatziki for a true taste of the Mediterranean.
The first time I made this I was missing travel and it genuinely brought the sunshine of a Greek island meal right to my kitchen. Now it is our summer grilling tradition.
Ingredients
- Boneless skinless chicken breasts: This cut absorbs marinade beautifully and stays tender on the grill Buy organic or free range for best taste
- Olive oil: This is the base of the marinade Choose extra virgin for more flavor and richness
- Lemon juice: Adds freshness and a classic Greek tang Use freshly squeezed for best results
- Garlic: Mincing garlic releases its flavor throughout the chicken Go for firm heavy garlic with tight papery skins
- Dried oregano: This herb brings earthy depth and classic Mediterranean character Use Greek oregano if available
- Dried thyme: Another aromatic note enhancing every bite Organic options tend to be more aromatic
- Salt and pepper: Essential for balancing flavor Freshly cracked pepper gives a nice finish
- Red onion and bell peppers: Add bright color and sweet-savory flavor Look for firm vegetables with shining skins
- Wooden skewers: Soaking prevents burning on the grill Go for sturdy ones for easy turning
Step-by-Step Instructions
- Make the Marinade:
- Whisk together olive oil lemon juice minced garlic oregano thyme salt and pepper in a large bowl until combined and fragrant. This step infuses the oil with herbs and makes sure every bit of chicken will soak up flavor.
- Marinate the Chicken:
- Add the chicken chunks to the bowl and toss thoroughly so every piece is coated. Cover and let this marinate in the refrigerator for at least one hour or let it sit overnight for even deeper flavor.
- Prep the Grill and Skewers:
- Preheat your grill to medium-high so you get nice grill marks and even cooking. Meanwhile soak wooden skewers in water for at least thirty minutes to prevent them from burning.
- Assemble the Skewers:
- Thread a piece of chicken onto a soaked skewer then alternate with chunks of red onion red bell pepper and green bell pepper. Repeat until all ingredients are used up and try not to pack them too tightly to allow heat to circulate.
- Grill to Perfection:
- Place skewers on the hot grill and cook for eight to ten minutes turning every couple of minutes so each side gets golden and smoky. The chicken should register at least one hundred sixty five degrees internally and the vegetables should be tender with some char.
- Serve it Up:
- Slide finished souvlaki off the skewers onto warm pita bread and serve with a big spoonful of cool creamy tzatziki sauce for dipping.
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I never get tired of how the lemon and oregano work together in the marinade. The sound of my family gathering around an outdoor table while these smell amazing on the grill is always my favorite part of summer.
Storage Tips
Store leftover chicken souvlaki in an airtight container in the refrigerator for up to three days. If you have extra skewers simply wrap them tightly in foil and reheat on the grill or in a hot skillet to preserve flavor and texture. The chicken also freezes well just remove from the skewers first.
Ingredient Substitutions
If you are out of chicken breast chicken thighs can make an even juicier option. Swap bell peppers for zucchini or cherry tomatoes for a veggie twist. You can use dried basil in place of thyme for a subtle flavor change. If you have metal skewers use those instead of wooden and skip soaking.
Serving Suggestions
Serve the souvlaki on a bed of steamed rice or couscous for a more filling meal. Add a Greek salad with cucumbers tomatoes olives and feta on the side. Leftover chicken works deliciously cold in wraps or tossed into a fresh salad for a next day lunch.
Cultural and Historical Context
Souvlaki has shining roots in Greek street food culture. Grilled skewers have been enjoyed as casual meals and festive gatherings since ancient times with each family often having their own marinade secrets. Offering souvlaki is a way to bring familiar hospitality and bold flavors to any table.
Recipe FAQs
- → What cut of chicken works best for souvlaki?
Boneless, skinless chicken breasts are ideal for souvlaki, as they cook quickly and absorb marinades beautifully. Thighs can also be used for extra juiciness.
- → How long should I marinate the chicken?
For best flavor, marinate the chicken for at least an hour. Marinating overnight enhances the depth of flavor.
- → Can I use other vegetables on the skewers?
Absolutely! Bell peppers and onions are traditional, but zucchini, cherry tomatoes, or mushrooms also complement the chicken well.
- → What is the best way to serve chicken souvlaki?
Souvlaki is delicious served with warm pita bread, a generous spoonful of tzatziki, and fresh salad or lemon wedges.
- → Is chicken souvlaki gluten free?
The skewers are naturally gluten-free; simply choose gluten-free sides or wraps as needed.