Ingredients
Scale
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Wooden or metal skewers
Instructions
- Step 1: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Step 2: Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight.
- Step 3: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Step 4: Thread the marinated chicken onto the skewers, leaving a small space between each piece.
- Step 5: Preheat your grill to medium-high heat. Grill the souvlaki for about 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
- Step 6: Remove from the grill and serve immediately with pita bread, tzatziki sauce, and your favorite Greek sides.
Notes
- Store leftover cooked souvlaki in an airtight container in the refrigerator for up to 3 days.
- For best reheating, lightly brush the souvlaki with olive oil and warm it in a skillet or oven to prevent drying out.
- Serve your souvlaki wrapped in warm pita bread with a generous dollop of homemade tzatziki and a sprinkle of fresh dill.
- Don't overcrowd the skewers; leaving a little space between the chicken pieces helps them cook evenly and get nicely browned.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American