Chicken souvlaki – Greek skewers with lemon and oregano Recipe
Chicken souvlaki are simple yet very aromatic Greek skewers marinated in olive oil, lemon, and oregano. In Greece they are served in a bun or pita with vegetables and sauce as quick street food. At home they’re perfect from the grill, grill pan, or even a regular frying pan.
This chicken souvlaki recipe captures the simple, sunny flavors of Greece with just a few ingredients: olive oil, lemon, and oregano. The quick marinade makes the meat juicy and aromatic, and the skewers work equally well on an outdoor grill or a regular pan.
Chef's tips
Cut the chicken into even-sized cubes so they cook at the same rate and don’t dry out. Don’t skip the resting time after grilling – even a few minutes helps keep the meat juicy. If you’re cooking on a pan, don’t overcrowd it; fry the skewers in batches if needed so they brown nicely instead of steaming.
How to serve
Serve the souvlaki in warm pita bread with lettuce, tomato, cucumber, red onion, and plenty of tzatziki. For a more filling meal, add Greek salad and roasted potatoes or rice on the side. A squeeze of fresh lemon over the hot skewers just before serving brightens the flavor.
Ingredients
- chicken breast boneless, skinless - 700 g
- olive oil for the marinade - 4 tablespoons
- lemon juice freshly squeezed - 3 tablespoons
- garlic - 3 cloves
- dried oregano - 2 teaspoons
- sweet paprika powder - 1 teaspoon
- salt to taste
- black pepper to taste
- skewers wooden or metal - 8 pieces
Preparation
- If you’re using wooden skewers, soak them in water for at least 20 minutes so they don’t burn during frying or grilling.
- Rinse the chicken breast, pat dry with paper towels, and cut into cubes about 2.5 cm on each side so the pieces are fairly even.
- Peel the garlic and finely chop it or press it through a garlic press.
- In a bowl, mix the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. You should get a fairly thick marinade.
- Add the chicken pieces to the marinade and mix thoroughly with your hands or a spoon so every piece is coated. Cover and refrigerate for at least 30 minutes, preferably 2–3 hours.
- Thread the chicken pieces onto the skewers without packing them too tightly so the meat can cook evenly.
- Heat a grill, grill pan, or regular frying pan with a little olive oil over medium-high heat. When hot, place the skewers on it.
- Fry or grill the souvlaki for about 10–12 minutes, turning every few minutes, until the meat is nicely browned on all sides and cooked through (it should not be pink when cut).
- After cooking, let the skewers rest for 2–3 minutes so the juices settle in the meat, then serve immediately.
Storage
Usmażone souvlaki przechowuj w lodówce w szczelnym pojemniku. Możesz je też zamrozić i później odgrzać w piekarniku lub na patelni.
