Authentic Greek Chicken Souvlaki

This authentic Greek Chicken Souvlaki recipe transports me to the Mediterranean with every bite. The combination of tender, marinated chicken chunks and charred vegetables delivers the classic flavors of Greek street food right to your dinner table. I perfected this recipe after visiting Athens and studying with local cooks who shared their family secrets.

I first made this souvlaki for my family after returning from Greece and they immediately requested it become part of our regular meal rotation. The aroma of grilling souvlaki now instantly transports me back to those small seaside tavernas.

Ingredients

• Boneless skinless chicken breasts: the traditional choice for souvlaki with lean protein that stays juicy when properly marinated
• Olive oil: authentic Greek olive oil adds fruity notes and helps tenderize the meat
• Lemon juice: fresh squeezed provides brightness and helps break down proteins for tenderness
• Garlic: fresh minced cloves infuse the marinade with essential Mediterranean flavor
• Dried oregano: look for Greek oregano which has more intense flavor than Italian varieties
• Dried thyme: adds earthy notes that complement the oregano beautifully
• Red onion: provides sweetness when grilled and authentic texture
• Bell peppers: add color vibrance and smoky sweetness when charred
• Wooden skewers: traditional method that allows even cooking

Step-by-Step Instructions

Prepare the marinade:

Whisk together olive oil lemon juice minced garlic dried oregano dried thyme salt and pepper in a large bowl until fully incorporated. The acidic components will help tenderize the chicken while herbs infuse flavor.

Marinate the chicken:

Add chicken chunks to the bowl and toss thoroughly to ensure each piece is well coated. Cover with plastic wrap and refrigerate for at least one hour but preferably overnight. This extended marination allows flavors to penetrate deeply into the meat.

Prepare for grilling:

Soak wooden skewers in water for at least 30 minutes to prevent burning. Preheat your grill to medium high heat around 375°F to 400°F. The proper temperature ensures good char without drying the meat.

Assemble the skewers:

Thread marinated chicken pieces onto skewers alternating with chunks of red onion and bell peppers. Leave small spaces between items to ensure even cooking throughout. This alternating pattern is not just visually appealing but functional.

Grill to perfection:

Place skewers on the preheated grill and cook for 8 to 10 minutes turning occasionally to ensure even cooking on all sides. Look for light charring on the edges and internal temperature of 165°F in chicken pieces.

Rest and serve:

Remove skewers from grill and let rest for 3 minutes before serving. This allows juices to redistribute throughout the meat ensuring maximum tenderness and flavor in every bite.

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My favorite part of this recipe is the marinade. The combination of lemon and oregano is quintessentially Greek and brings me back to the small family restaurants in Santorini where I first fell in love with this dish. My children now recognize the smell of souvlaki marinade as the signal that a special dinner is coming.

Marinade Magic

The marinade is the heart and soul of authentic souvlaki. For best results allow chicken to marinate overnight in the refrigerator. The lemon juice works as a natural tenderizer breaking down proteins while the olive oil helps lock in moisture. If you're short on time a minimum of one hour will work but the flavor development will be significantly better with longer marination. For an extra authentic touch add a splash of good quality red wine vinegar to the marinade.

Serving Traditions

In Greece souvlaki is typically served with warm pita bread tzatziki sauce sliced tomatoes and onions. Create a complete Greek feast by adding a traditional Greek salad with cucumber tomato feta and kalamata olives dressed simply with olive oil and oregano. For an authentic experience set everything out family style and let everyone build their own pita wraps. Complete the meal with a side of lemon potatoes or simple rice pilaf to soak up extra juices.

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Temperature Tips

The key to perfect souvlaki is cooking at the right temperature. Too hot and the outside will burn before the inside cooks. Too cool and you'll miss the characteristic char marks. On a gas grill medium high heat about 375°F to 400°F is ideal. For charcoal grills wait until coals are covered with white ash and you can hold your hand about 5 inches above the grate for 3 to 4 seconds. If using an indoor grill pan heat until water droplets sizzle and evaporate immediately when sprinkled on the surface.

Recipe FAQs

→ How long should I marinate the chicken for best flavor?

For best results, marinate the chicken for at least 1 hour, but overnight marination (8-12 hours) will provide the most flavorful results as it allows the herbs and lemon to fully penetrate the meat.

→ Can I cook this in the oven instead of grilling?

Yes! Bake the skewers on a lined baking sheet at 425°F (220°C) for 20-25 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F (74°C).

→ What can I serve with Greek chicken souvlaki?

Traditional accompaniments include warm pita bread, tzatziki sauce, Greek salad, lemon rice, and roasted potatoes. For a complete Greek feast, add some olives and feta cheese on the side.

→ Can I prepare the skewers ahead of time?

You can marinate the chicken and prepare the skewers up to 24 hours in advance. Keep them covered in the refrigerator until ready to grill. This makes them perfect for meal prep or entertaining.

→ Is this dish gluten-free?

The chicken souvlaki itself is gluten-free, but be sure to serve it with gluten-free pita if necessary. Always check your tzatziki ingredients as some commercial brands may contain additives with gluten.

→ How do I make homemade tzatziki sauce?

Combine 1 cup Greek yogurt, 1 grated cucumber (excess water squeezed out), 2 minced garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, and 2 tablespoons chopped fresh dill. Season with salt and refrigerate for at least 30 minutes before serving.