Ingredients
- Boneless, skinless chicken breasts: 1.5 pounds, cut into 1-inch cubes
- Olive oil: 1/4 cup
- Lemon juice: 3 tablespoons, fresh
- Dried oregano: 2 teaspoons
- Garlic: 3 cloves, minced
- Salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Wooden skewers: 10-12
Instructions
- Step 1: In a medium bowl, whisk together olive oil, lemon juice, oregano, garlic, salt, and pepper.
- Step 2: Add the chicken cubes to the marinade and toss to coat evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
- Step 3: While the chicken is marinating, soak the wooden skewers in water for at least 30 minutes to prevent them from burning during grilling.
- Step 4: Preheat grill to medium-high heat. Thread the marinated chicken cubes onto the soaked skewers.
- Step 5: Grill the souvlaki skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly browned. Internal temperature should reach 165°F (74°C).
- Step 6: Remove the souvlaki from the grill and serve immediately with pita bread, tzatziki sauce, and your favorite Greek sides.
Notes
- Leftover souvlaki can be stored in an airtight container in the fridge for up to 3 days.
- For best results, reheat souvlaki in a skillet with a touch of olive oil to keep the chicken moist.
- Serve your souvlaki with a squeeze of fresh lemon juice and a sprinkle of oregano for an extra burst of flavor.
- Don't skip the marinade; letting the chicken soak for the full 4 hours really enhances the tenderness and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American