Lemon Herb Grilled Chicken Souvlaki
Lemon Herb Grilled Chicken Souvlaki
Ingredients
For the Chicken Souvlaki
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 12 wooden skewers, soaked in water for at least 30 minutes
For the Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving (Optional)
- 4 pita bread, warmed
- 1 cup tzatziki sauce
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper to create the marinade.
⏱️ 3 min
- 2
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.
⏱️ 5 min
- 3
If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to grilling to prevent them from burning.
- 4
Preheat your outdoor grill or indoor grill pan to medium-high heat, aiming for a temperature of about 400°F.
⏱️ 10 min•🌡️ 400
- 5
Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
⏱️ 5 min
- 6
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.
⏱️ 12 min
- 7
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.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Herb Grilled Chicken Souvlaki
Ingredients
For the Chicken Souvlaki
- 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 12 wooden skewers, soaked in water for at least 30 minutes
For the Marinade
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon dried oregano
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
For Serving (Optional)
- 4 pita bread, warmed
- 1 cup tzatziki sauce
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
In a medium bowl, whisk together the olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and black pepper to create the marinade.
⏱️ 3 min - 2
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.
⏱️ 5 min - 3
If using wooden skewers, ensure they have been soaked in water for at least 30 minutes prior to grilling to prevent them from burning.
- 4
Preheat your outdoor grill or indoor grill pan to medium-high heat, aiming for a temperature of about 400°F.
⏱️ 10 min•🌡️ 400 - 5
Thread the marinated chicken cubes onto the soaked skewers, leaving a small space between each piece for even cooking.
⏱️ 5 min - 6
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.
⏱️ 12 min - 7
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.
⏱️ 5 min