Souvlaki Chicken
(Greek-Style Chicken Skewers)
Souvlaki is a form of Greek kebab, that is, cooked on a skewer. You can make this on metal or wooden skewers -- do soak the wooden ones overnight so they do not burn -- and you could also use pork, veal or beef. But, I love to use chicken thighs that have been marinated for 4-12 hours to allow the chicken to take in even more flavor. Once you make these simple chicken skewers, you will never go back.
Souvlaki Chicken (Greek-Style Chicken Skewers) Recipe
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(Serves About 2-4)
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Ingredients​
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4 Skewers (About 6 inches Long)
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4 Chicken Thighs (Boned and Skinned, and Cut into ½ - 1 Inch Cubes)
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¼ Cup Red Wine Vinegar
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4 Cloves Garlic (Very Finely Chopped)
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1 Lemon (Juiced and Zested)
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2 Oz Olive Oil (Not Extra Virgin)
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1 Oz Dried Oregano
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1 Oz Dried (Or Fresh) Rosemary
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1 Oz Dried Parsley
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1 Tsp Kosher Salt (or To Taste)
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1 Tsp Ground Black Pepper (or To Taste)
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Instructions​​
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If you are using wooden skewers, soak them in water from 4 to 12 hours so they do not burn. If you are using metal skewers, you can skip this step.
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Place all the red wine vinegar, garlic, lemon juice and zest, olive oil, oregano, rosemary, parsley, salt and pepper into a large non-reactive bowl, and whisk together to form a marinade.
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Add the chicken and make sure the chicken is fully coated with the marinade.
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Leave the chicken marinating in the fridge for 4 to 12 hours.
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When you are ready to grill -- either using an outdoor grill or something like an indoor cast iron grill -- skewer the chicken pieces on to 4 skewers. If you are using wooden skewers, leave them soaking until the moment you have to skewer the chicken.
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Grill on all sides until the chicken reaches an internal temperature of 165°F.
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Serve with Pita Bread, Greek salad and Tzatziki.