Description
This Chicken Souvlaki recipe features tender, marinated chicken breast pieces seasoned with garlic, oregano, lemon juice, and olive oil, skewered and grilled to perfection. It offers an authentic Greek flavor profile, perfect for a quick and easy Mediterranean-inspired meal that serves six.
Ingredients
Scale
Chicken and Marinade
- 1 ½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- 5 cloves garlic, minced
- 2 tablespoons dried oregano
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- ¼ cup olive oil
- 3 tablespoons lemon juice (from 1 lemon)
Other
- Wooden skewers (soaked in water for 1-2 hours)
Instructions
- Marinate Chicken: Combine chicken pieces, minced garlic, dried oregano, salt, black pepper, olive oil, and lemon juice in a large freezer bag or airtight container. Seal and refrigerate to marinate for at least 2 hours or preferably overnight to maximize flavor infusion.
- Soak Skewers: Place wooden skewers in water and soak for 1-2 hours before grilling. This prevents them from burning and helps maintain their structural integrity during cooking.
- Assemble Skewers: Preheat your grill to medium-high heat. Thread the marinated chicken evenly onto the soaked skewers, leaving about ½ inch of space free at each end for safe handling.
- Grill Chicken: Place skewers on the preheated grill and cook for approximately 3 minutes on each side. Turn carefully to ensure even cooking until the chicken is fully cooked through with no pink in the center.
- Rest and Serve: Transfer cooked skewers to a plate and allow the chicken to rest for 5 minutes. This helps juices redistribute, keeping the meat moist and flavorful before serving.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Soaking skewers is crucial to prevent them from burning on the grill.
- Use boneless, skinless chicken breasts for even cooking and easy handling on skewers.
- Ensure the grill is properly preheated for ideal cooking temperature and to prevent sticking.
- Resting the meat after grilling helps retain moisture and improves taste.
