Name: Chicken Souvlaki Skewers
Prep time: 15 min
Cook time: 12 min
Total time: 57 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 300 g Boneless Chicken, cut into bite-size pieces; 2 tbsp Lemon Juice, fresh; 2 tbsp Olive Oil; 3 clove Garlic, grated; 1 tsp Dried Oregano; ½ tsp Paprika; to taste Salt; to taste Black Peppercorns, freshly crushed; 2 tbsp Parsley, chopped

57 mintotal

27 min hands-on30 min hands-off

Prep 15 min · Cook 12 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Ingredients

Quantities are for 2 servings.

You'll need: Grill, Stovetop.

Includes 30 minutes of marinating time. Keep the chicken refrigerated while it marinates, then cook over medium-high heat for browned edges without drying it out.

Method

Mix the lemon juice, olive oil, garlic, oregano, paprika, salt, and black pepper in a bowl.
Add the chicken and coat every piece well. Cover and marinate in the refrigerator for 30 minutes.
30 min
Thread the marinated chicken onto skewers, keeping a little space between pieces so the edges can brown.
Heat a grill pan or heavy skillet over medium-high heat and cook the skewers, turning regularly, until lightly charred on the outside.
Cook until the chicken is fully opaque, the juices run clear, and the thickest pieces reach 74°C.
Rest for 3 minutes, then finish with chopped parsley before serving.
3 min

How to tell it's done

The chicken should be juicy inside, lightly charred outside, and firm but not rubbery.

Getting it right

Tip

Do not overcrowd the pan; browning in small batches gives a more souvlaki-like char.

What to serve it with

Serve with salad, flatbread, lemon wedges, and thick curd or Greek-style yogurt on the side.

Common mistakes

The chicken browns outside but turns dry inside.: Cut even pieces, leave space between them on the skewers, and stop cooking once the thickest pieces reach 74°C.

Substitutions

Use Chicken Breast for a leaner version, but watch closely because it can dry faster.
Use fresh mint instead of parsley for a brighter finish if preferred.
If cooking without skewers, sauté the marinated chicken pieces in a hot skillet and turn them often for even browning.

Storing and reheating

Refrigerate cooked chicken souvlaki for up to 3 days. Reheat covered until warm, then uncover briefly for the edges; freeze cooked pieces for up to 2 months.

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