This recipe is on rotation for me all summer long. I can eat Souvlaki every single day and never get sick of it. Souvlaki is a popular Greek dish consisting of pieces of chicken, beef or lamb and sometimes vegetables that are grilled on a skewer. The word souvlaki has roots in the Greek word souvla, meaning skewer. This recipe paired with my homemade tzatziki and greek pita is what Mediterranean summer dreams are made of. You can find my incredible tzatziki recipe on my website and use any meat you enjoy. I have been engulfed in the Greek culture and enjoyed meals like this all my life. This recipe feels like home to me and Greece will forever have my heart. This recipe makes 5 large metal skewers so feel free to adjust. It is perfect for summer or even as a meal prep and I know it will be on rotation for you as well.
Chicken Souvlaki Skewers
- 5 boneless skinless chicken breasts that I cut in half and cubed — thighs will work as well
- ⅓ cup of olive oil
- salt and pepper to taste
- 2 tablespoons dry oregano
- 1 minced garlic clove
- juice of 1.5-2 lemons — or as lemony as you like
- greek pita & tzatziki to serve with
- Cut the chicken breast in half and then cut it into equal size pieces. I cut mine into 1.5 inch cubes. Add them to a bowl with the rest of the ingredients and massage really well. Let it sit for at least an hour. You can let it sit out at room temperature for 1-2 hours but if it’s more than that please transfer it into the fridge.
- If you leave the meat in the fridge to marinate please be sure to take it out and let it sit at room temperature for at least 30 minutes before you cook it. Take each chicken cube and add it onto the skewer stacking them all the way until the end. If you used 5 breasts like I did, you should have a total of 5 large metal skewers.
- Turn on the barbeque to medium heat and cook the skewers on the grill for 7-8 minutes on each side turning them 1 to 2 times. I leave the metal skewer handles hanging on the outside of the barbecue so they don’t get too hot and I am able to turn them.
- Take them off the heat after 15 minutes, the meat should be nice and golden and charred. If you want to use an instant read meat thermometer you are more than welcome to as the chicken should be 165F.
- The cook time of the meat will depend on how thick your cut of breast was as well. Let the meat rest for at least 5 minutes and enjoy with salad, potatoes, tzatziki, on pita, or any way you like.