Greek Chicken Souvlaki Recipe for Smoky Char-Grilled Marinated Skewers Skewers
This chicken souvlaki recipe makes classic Greek grilled skewers marinated in dried oregano, thyme and mint, garlic, extra virgin olive oil, and lemon juice. The Greek kebabs are cooked in a grill pan on the stovetop, but you could slide them under an oven-grill (broiler) on do them on a barbecue. Serve them with pita, a Greek salad, and tzatziki, the Greek yoghurt cucumber sauce.
Servings: 8 Skewers
Calories: 255kcal
Equipment
- Bamboo Skewers
- Long Grill Tongs
- Grill/Griddle Pan
Ingredients
- 600 g chicken thighs skinless, boneless, cut into 2 cm pieces
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried mint
- ¼ tsp salt
- ¼ tsp black pepper
- 4 garlic cloves peeled, minced
- 80 ml extra virgin olive oil
- 1 lemon juice only
Instructions
- Soak 8 short wooden skewers in a tray of water so they don’t burn.
- In a small bowl, stir the dried oregano, dried thyme, dried mint, and salt and pepper together.
- To a mixing bowl, add the 2cm chicken thigh pieces, dried herb mix, minced garlic, extra virgin olive oil, and lemon juice, and use a large spoon, spatula or clean hands to combine, making sure the chicken pieces are completely coated in the marinade.
- Transfer the chicken pieces to a container with lid and refrigerate to marinate for a minimum of one hour up to a maximum of overnight.
- When you’re ready to eat, loosely thread the chicken pieces onto the wooden skewers so they cook evenly; around 6 chicken pieces per skewer if you’re making 8 skewers.
- Brush just enough olive oil onto the grill pan to lightly coat it, heat a grill pan over high heat until hot, lay the skewers out on the pan, leaving some space between them, and grill the skewers. Turn each skewer in the order you laid them down, 2 minutes a side for about 8 minutes.
- Serve immediately on warm pita bread slathered with tzatziki, topped with fresh herbs, lemon wedges for squeezing onto the souvlaki, and a Greek salad.
Notes
To serve: warmed pita bread, tzatziki, fresh dill and flat leaf parsley, lemon wedges.