Greek & Mediterranean · Free recipe
Chicken Souvlaki
Juicy skewers of lemon-and-oregano marinated chicken, grilled until charred at the edges and tender inside. A classic Greek street food that is impossible to stop eating.
Step 1
If using wooden skewers, put 8 of them in a shallow dish of water to soak for at least 30 minutes so they do not burn on the grill. Metal skewers need no soaking.
Step 2
Cut the chicken thighs into pieces about 1.5 inches wide. Aim for even sizes so they cook at the same rate. Pat the pieces dry with paper towels.
Step 3
In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and paprika until it looks like a loose, cloudy dressing.
Step 4
Add the chicken to the bowl and use your hands or a spoon to coat every piece. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. Do not marinate longer than overnight or the lemon can make the meat mushy.
Step 5
Thread the chicken onto the skewers, pushing 5 to 6 pieces snugly onto each one. Leave a tiny gap between pieces so the heat can reach all sides.
Step 6
Heat an outdoor grill or a large ridged grill pan over medium-high heat. It is ready when a drop of water sizzles instantly, about 400 to 450 F.
Step 7
Lightly oil the grates or pan by wiping with an oil-dampened paper towel held in tongs. This stops the chicken from sticking.
Step 8
Lay the skewers down and let them cook undisturbed for 4 minutes. Do not move them early or they will tear; wait until they release easily and show dark grill marks.
Step 9
Turn the skewers and cook another 4 to 5 minutes, turning once or twice more, until all sides are golden brown with charred edges.
Step 10
Check for doneness: cut into the thickest piece. The juices should run clear with no pink inside, or an instant-read thermometer should read 165 F.
Step 11
Move the skewers to a plate and tent loosely with foil. Let them rest 5 minutes so the juices settle back into the meat.
Step 12
Serve hot with lemon wedges to squeeze over the top and warm pita bread alongside.
Tips from the test kitchen
- Thighs stay juicier than breast meat, but if you use breast, do not cook past 165 F or it dries out.
- A squeeze of fresh lemon right at the table wakes up all the flavors.
