Description
This Greek Chicken Souvlaki recipe features tender, marinated chicken pieces grilled to perfection. Marinated in olive oil, lemon juice, garlic, and traditional Greek seasoning, this dish is bursting with Mediterranean flavors. Perfect for a delicious main course, it can be grilled, baked, or air fried for juicy, flavorful chicken skewers.
Ingredients
Scale
Chicken and Marinade
- 1 lb. boneless, skinless chicken breasts or thighs, cut into bite size pieces
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 4 large garlic cloves, minced
- 3 tablespoons Greek seasoning
- 1 large lemon, juiced
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
Instructions
- Mix Marinade: Combine olive oil, white wine vinegar, minced garlic, Greek seasoning, lemon juice, salt, and black pepper in a ziplock bag or a tightly covered bowl. Shake or whisk to mix well.
- Marinate Chicken: Add the chicken pieces into the marinade and shake the bag or stir to coat all pieces evenly. Refrigerate and marinate for at least 6 hours or overnight for best flavor.
- Prepare for Cooking: Remove chicken from the marinade and discard the leftover marinade. Thread the chicken pieces onto skewers evenly.
- Grill Chicken: Cook the skewered chicken on an outdoor grill or a stovetop grill pan over medium-high heat until fully cooked, about 15 minutes total, turning occasionally. Use an instant-read thermometer to ensure chicken reaches 165°F.
- Alternative Cooking Methods: To cook in an air fryer, place chicken skewers at 370°F for 20 minutes, flipping halfway through. To bake, place chicken pieces in a baking dish and bake at 400°F for 20 minutes, flipping halfway.
- Rest Chicken: Remove chicken from heat and let rest wrapped in foil for 5 minutes to retain juices and tenderness.
- Serve: Serve the chicken souvlaki on skewers or removed from skewers with your choice of sides such as pita, tzatziki, or salad.
Notes
- You can store cooked chicken souvlaki in an airtight container in the refrigerator for up to 5 days; removing the chicken from skewers makes storage easier.
- Freeze marinated chicken in a freezer-safe ziplock bag for meal prep; thaw overnight in the refrigerator before cooking.
- Using a meat thermometer ensures perfectly cooked chicken without drying it out — aim for 165°F internal temperature.
- Resting the chicken after cooking keeps it juicy and tender.
- For a vegetarian version, substitute chicken with firm tofu or vegetables and adjust cooking time accordingly.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 70 mg
