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In a medium bowl, whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper to create the marinade.

Add the cubed chicken thighs to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to grilling to prevent them from burning.

Preheat your outdoor grill or indoor grill pan to medium-high heat, aiming for a temperature of about 400°F.

Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.

Place the chicken skewers on the preheated grill. Cook for 3 to 4 minutes per side, turning occasionally, until the chicken is cooked through and has appealing char marks. The internal temperature should reach 165°F.

Remove the souvlaki from the grill and let it rest for a few minutes before serving. Garnish with fresh chopped parsley. Serve hot with warmed pita bread, tzatziki sauce, thinly sliced red onion, halved cherry tomatoes, and diced cucumber.


In a medium bowl, whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper to create the marinade.

Add the cubed chicken thighs to the marinade, tossing to ensure all pieces are well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours, to allow the flavors to meld.

If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to grilling to prevent them from burning.

Preheat your outdoor grill or indoor grill pan to medium-high heat, aiming for a temperature of about 400°F.

Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.

Place the chicken skewers on the preheated grill. Cook for 3 to 4 minutes per side, turning occasionally, until the chicken is cooked through and has appealing char marks. The internal temperature should reach 165°F.

Remove the souvlaki from the grill and let it rest for a few minutes before serving. Garnish with fresh chopped parsley. Serve hot with warmed pita bread, tzatziki sauce, thinly sliced red onion, halved cherry tomatoes, and diced cucumber.
