👩🍳 Instructions
-
1
Pat chicken breast cubes dry with paper towels. This helps the marinade adhere better and promotes a good sear.
-
2
In a medium bowl, combine the olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper. Whisk vigorously until well combined.
-
3
Add the cubed chicken to the marinade, tossing to ensure every piece is thoroughly coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. (If using wooden skewers, soak them in water for at least 30 minutes during this time to prevent burning.)
-
4
Thread the marinated chicken pieces onto skewers, leaving a small space between each piece for even cooking.
-
5
Preheat your grill to medium-high heat (about 400°F / 200°C) or a large cast-iron skillet over medium-high heat. Lightly oil the grates or pan.
-
6
Place the chicken skewers on the hot grill or in the skillet. Cook for 3-4 minutes per side, turning occasionally, until the chicken is golden brown, nicely charred, and cooked through (internal temperature of 165°F / 74°C).
-
7
Remove the souvlaki from the heat and let it rest for 5 minutes before serving to lock in the juices.
💡 Notes
Serve your chicken souvlaki with warm pita bread, creamy tzatziki, fresh tomatoes, cucumbers, and red onion for a truly authentic Greek experience. It's also fantastic over a fresh Greek salad or alongside lemon rice. For a spice kick, add a pinch of red pepper flakes to the marinade.
🥗 Nutrition (per serving)
Calories
320 kcal
Protein
35g
Total Fat
18g
Saturated Fat
3g
Carbs
4g
Fiber
1g
Sugar
1g
Sodium
480mg
Cholesterol
95mg
