Greek chicken kabobs called souvlaki are marinated in fresh oregano (my favorite), garlic, lemon, olive oil, and seasonings. Every lover of Mediterranean cuisine must try Chicken Souvlaki since it is so straightforward but so tasty. Friendly to the paleo, whole-30, low-carb, and gluten-free diets. Therefore, today I decided to give you another classic to add to your menu for your summer barbecue! Oh, and if you don’t want to grill, no worries. I’ve provided instructions for baking chicken souvlaki kabobs.
This Greek chicken main dish is considerably simpler to make at home than you might think, requiring only 10 minutes of prep time and pantry basics. If you enjoy cooking with Greek or Mexican ingredients, you probably already know how oregano tastes. Simply put, chicken souvlaki is incomplete without oregano. Period. Of course, oregano is the star of the marinade for souvlaki, but so are garlic, lemon, and olive oil.
How to Make Souvlaki With Chicken
I begin of Chicken Souvlaki by combining the ingredients for the marinade, including oregano, garlic, lemon, olive oil, parsley, chili flakes, and cumin powder, in a bowl or a plastic bag that can be sealed. I either slice the chicken into bite-sized pieces after the marinade is finished, or I pound the chicken tenders into thin strips to make (fancy tiny) skewers. In any case, marinating chicken for at least 30 minutes is essential for flavor. The oregano and garlic flavors are enhanced by this. Additionally, marinades make chicken softer, resulting in delicious, moist kabobs.
When I’m ready to grill, I thread the chicken onto skewers and place them on a preheated grill. I cook them until the chicken is cooked through on all sides and the kabobs have a wonderful char, just like in Greek restaurants. I’m done now! The recipe for souvlaki chicken is quite simple. Just be careful not to let the oregano burn out as the chicken starts to brown. I prefer to brush kabobs with a mixture of salt, oil, and lemon to keep them wet and stop the delectable marinade from burning.
Perfect souvlaki chicken
You can bet that if I eat at a Greek restaurant, I’ll get some type of souvlaki. All of the meats—chicken, beef, lamb—are delectable. “Less is more” perfectly describes this recipe! My favorite Chicken Souvlaki among the many varieties I’ve eaten is always one that emphasizes the flavors of lemon, oregano, and garlic.
The hardest part of making chicken souvlaki will now be figuring out how to serve it. Are you going to put it in a pita? Enjoy it on skewers with some delectable Greek rice and a side of Greek salad. Serve it with tzatziki as an appetizer. The only way to decide who will win is perhaps to try it both ways.
Ingredients for Chicken Souvlaki
- Olive oil, 1/4 cup
- 2 minced garlic cloves
- Lemon juice, two tablespoons
- Oregano, dry, 1 teaspoon
- Salt, 1/2 teaspoon
- Chicken breast halves weighing 1 1/2 pounds, skinless and boneless, sliced into bite-sized pieces.
- 6 wood skewers, or more if necessary
- 1 carton (6 ounces) of plain Greek yogurt
- Peeled, seeded, and grated half a cucumber
- White vinegar, 2 tablespoons
- 1 minced garlic clove
- Olive oil, 1 tbsp
- 1 dash of salt
Steps for making chicken souvlaki
- Make the kabobs: A sizable resealable bag should be filled with olive oil, garlic, lemon juice, oregano, and salt. Chicken should be added, covered with the marinade, air squeezed out, and the bag sealed. The chicken should marinate for two hours in the fridge.
- Make the sauce: In a bowl, combine yogurt, cucumber, olive oil, vinegar, garlic, and salt. The sauce should be chilled for 1 to 2 hours to allow flavors to meld.
- For around 15 minutes, soak wooden skewers in a bowl of cold water. Set an outdoor grill over medium-high heat and give the grates a quick oiling.
- Put the chicken on the soaked skewers after removing it from the marinade. Delete any leftover marinade.
- Cook the skewers on the prepared grill, flipping them periodically, for 7 to 8 minutes per side, or until the chicken is cooked through and browned on all sides. With tzatziki sauce, serve.
Without a grill, How To Make Chicken Souvlaki
No matter the technique you choose, keep in mind that the skewers must be thoroughly soaked.
- Set the oven to 450 degrees.
- Put the skewered chicken on a wire rack-lined baking sheet.
- After 15 minutes of baking, turn on the broiler.
- Cook the chicken for a further 1-3 minutes, or until it reaches your desired level of browning.
Skillet or grill pan
- 1-2 tablespoons of olive oil are heated on medium-high heat in a skillet. Put a few skewers into the skillet in batches.
To cook the chicken thoroughly, cook it for 3 minutes on each side.
How to Serve Chicken Souvlaki
In a pita bread with some freshly cut red onion, lettuce, tomato, and a dab of homemade tzatziki sauce, this souvlaki is my favorite way to eat it. Heaven in every mouthful! Additionally, you may serve your chicken souvlaki alongside some of these traditional sides:
- Italian Salad
- The Best Ever Greek Pasta Salad
- Perfect Thyme Skillet Potatoes
- Italian Rice
It’s recommended to freeze them raw if you want to prepare these in advance. Spread the marinade evenly over the skewers before placing them in a big freezer bag. More than one bag might be required. up to nine months in the freezer. Before continuing with the recipe’s instructions and cooking the chicken, let it thoroughly thaw in the refrigerator for the night. We need to ensure that the chicken is fully thawed because we’ll be using high heat and we want the center to be cooked through.
The whole list of marinade ingredients is included in the nutritional information for this dish. The amount of marinade that is consumed will differ.