Chicken Souvlaki Recipe

close up of Chicken Souvlaki skewers with hummus

5 from 5 votes

This chicken souvlaki recipe has classic Mediterranean flavor with tender marinated chicken, lemon, garlic, oregano, and onion. Cook until juicy and golden. Serve with tzatziki, pita, rice, or salad.

Prep Time15

Cook Time10

Marinating Time4

Total Time4 25

Course: Main Course

Cuisine: American, Mediterranean

Servings: servings

Calories: 303

Author: Candace

Equipment

Ingredients

1 lemon juiced and zest of ½ of the lemon
⅓ cup olive oil
3 cloves garlic minced
1 teaspoon dried oregano
½ teaspoon kosher salt or to taste
½ teaspoon freshly ground black pepper or to taste
4 chicken breasts cubed into bite sized pieces
½ onion cut into bite sized pieces (or 1 small onion)

Instructions

Marinate Chicken

Add lemon juice, zest, olive oil, garlic, oregano, salt, and pepper to a large zip-top bag. Mix ingredients together and add chicken and onions.
Gently massage bag to ensure chicken and onions are covered. Refrigerate for 4 hours, or overnight.

Cook Chicken

Soak 8 wooden skewers in water (at least 1 hour).
Thread chicken and onions onto skewers.
Cook on an oiled grill pan preheated to medium (up to medium high) for 10 to 15 minutes or until chicken is cooked through and reaches 165°F. Turn skewers frequently.

Notes

To Cook in the Oven:
- Move rack to the position above the center. Preheat oven to 450˚F. Line a baking tray with foil paper.
- Place skewers on the baking tray and bake for 10-12 minutes.
- Broil for 1 minute to brown if desired (watch carefully if using wooden skewers).
Make sure chicken is cooked to an internal temperature of 165˚F for safe consumption. Use a meat thermometer to be sure of temperature.
Refrigerate leftovers for 3-4 days.
Reheat in the microwave or wrapped with foil in the oven, taking care to just warm, not re-cook the chicken.
Remove meat from skewers before placing in a zippered bag to freeze for up to 4 weeks.
Thaw in the refrigerator before reheating.

Nutrition