Grilled Greek Chicken Souvlaki

How to Make Grilled Greek Chicken Souvlaki

1. 1

   Step 1: Make the marinade and marinate the chicken

   Combine the olive oil, lemon juice, minced garlic, dried oregano, kosher salt and black pepper in a large bowl. Add the chicken pieces and toss to coat thoroughly; cover and refrigerate for at least 60 minutes (up to 4 hours) so the flavors penetrate.

   For this step

   • 1 1/2 lbboneless skinless chicken thighs or breasts, cut into 1-inch pieces
   • 1/4 cupextra-virgin olive oil
   • 2 tbspfresh lemon juice
   • 3 clovesgarlic, minced
   • 1 tbspdried oregano
   • 1 tspkosher salt
   • 1/2 tspfreshly ground black pepper
   
2. 2

   Step 2: Prepare the tzatziki

   While the chicken marinates, grate the cucumber, squeeze out excess moisture in a clean towel or sieve, and stir into the Greek yogurt with the chopped dill. Season to taste with a pinch of salt and a little lemon juice if desired, then chill until serving.

   For this step

   • 1 cupplain Greek yogurt (for tzatziki)
   • 1/2 cupcucumber, grated and squeezed dry (about 1/2 cup)
   • 2 tbspfresh dill, chopped
   
3. 3

   Step 3: Preheat the grill and prepare skewers

   If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and oil the grates to prevent sticking.
4. 4

   Step 4: Thread the chicken onto skewers

   Thread the marinated chicken pieces onto skewers, leaving a little space between pieces for even heat circulation. Brush lightly with extra olive oil if desired to encourage browning.
   
5. 5

   Step 5: Grill the souvlaki

   Grill the skewers over direct medium-high heat for 4–5 minutes per side, turning once, until nicely charred in spots and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Avoid overcooking to keep the chicken tender.
   
6. 6

   Step 6: Rest and serve

   Let the skewers rest for 5 minutes off the heat, then serve with chilled tzatziki, lemon wedges, and warm pita or a simple salad. For family-style service, slide the chicken off the skewers onto platters and spoon tzatziki on the side.

1. Combine the olive oil, lemon juice, minced garlic, dried oregano, kosher salt and black pepper in a large bowl. Add the chicken pieces and toss to coat thoroughly; cover and refrigerate for at least 60 minutes (up to 4 hours) so the flavors penetrate.
2. While the chicken marinates, grate the cucumber, squeeze out excess moisture in a clean towel or sieve, and stir into the Greek yogurt with the chopped dill. Season to taste with a pinch of salt and a little lemon juice if desired, then chill until serving.
3. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and oil the grates to prevent sticking.
4. Thread the marinated chicken pieces onto skewers, leaving a little space between pieces for even heat circulation. Brush lightly with extra olive oil if desired to encourage browning.
5. Grill the skewers over direct medium-high heat for 4–5 minutes per side, turning once, until nicely charred in spots and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Avoid overcooking to keep the chicken tender.
6. Let the skewers rest for 5 minutes off the heat, then serve with chilled tzatziki, lemon wedges, and warm pita or a simple salad. For family-style service, slide the chicken off the skewers onto platters and spoon tzatziki on the side.