Chicken Souvlaki Skewers

Name: Chicken Souvlaki Skewers
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1¼-inch (3 cm) cubes; 4 tbsp (60 ml) extra-virgin olive oil; 3 tbsp (45 ml) fresh lemon juice, from 1 large lemon, zested first; 1 tsp (2 g) lemon zest, finely grated, from the same lemon; 2 tbsp (30 ml) red wine vinegar; 4 cloves (12 g) garlic cloves, finely grated or minced; 1 tbsp (3 g) dried Greek oregano, crumbled between your fingers; 1½ tsp (6 g) kosher salt (Diamond Crystal; use 1 tsp if using Morton or fine salt); ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) neutral oil, such as canola, for oiling the grates; 1 whole (100 g) lemon, cut into 4 wedges; 4 pieces (240 g) pita breads, warmed on the grill for 20–30 seconds per side (optional); 1 cup (240 ml) tzatziki, chilled (optional)

From the MyKitchenBank Kitchen

Juicy cubes of chicken thigh marinated in lemon, garlic, red wine vinegar and plenty of Greek oregano, then grilled over high heat until charred at the edges and tender inside. Serve with warm pita, tzatziki and lemon wedges.

Prep: 30 min
Cook: 12 min
Wait: 2 hr 15 min
Total: 2 hr 57 min
Makes: 8 skewers (4 servings, 2 skewers each)

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Ingredients

4 servings

For the chicken
2 lb (900 g) boneless, skinless chicken thighs, trimmed of excess fat and cut into 1¼-inch (3 cm) cubes
4 tbsp (60 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, from 1 large lemon, zested first
1 tsp (2 g) lemon zest, finely grated, from the same lemon
2 tbsp (30 ml) red wine vinegar
4 cloves (12 g) garlic cloves, finely grated or minced
1 tbsp (3 g) dried Greek oregano, crumbled between your fingers
1½ tsp (6 g) kosher salt (Diamond Crystal; use 1 tsp if using Morton or fine salt)
½ tsp (1 g) black pepper, freshly ground
For grilling
1 tbsp (15 ml) neutral oil, such as canola, for oiling the grates
To serve
1 whole (100 g) lemon, cut into 4 wedges
4 pieces (240 g) pita breads, warmed on the grill for 20–30 seconds per side (optional)
1 cup (240 ml) tzatziki, chilled (optional)

Equipment (8)

Gas or charcoal grill (or a cast-iron grill pan)
8 wooden or metal skewers, 10–12 inches (25–30 cm) long
Large bowl or zip-top bag (at least 2-quart/2 L)
Cutting board and sharp knife
Citrus zester or fine grater
Instant-read thermometer
Long-handled tongs
Baking dish or shallow pan for soaking skewers

Steps

Before you start

Plan for at least 2 hours of marinating (up to 8 hours in the fridge). Longer than 8 hours makes the chicken mushy because of the lemon and vinegar.
If using wooden skewers, start soaking them in water about 30 minutes before the marinating time ends. Metal skewers need no soaking.
Use boneless, skinless chicken thighs, not breasts. Thighs stay juicy over high heat and are much more forgiving.
You need an instant-read thermometer to check doneness without guessing.

1
Cut the chicken
- Pat the chicken thighs dry with paper towels.
- Trim off any large pieces of fat or gristle, then cut the thighs into even 1¼-inch (3 cm) cubes.
- Aim for uniform size so every piece cooks at the same rate.
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Ready when: Cubes are roughly the same size, about the size of a large cork.
Tip: Chicken is easier to cut evenly if it's very cold, so keep it in the fridge until you're ready.
2
Mix the marinade
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, red wine vinegar, grated garlic, oregano, kosher salt and black pepper until cloudy and well combined.
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Ready when: The marinade looks emulsified and smells strongly of lemon and oregano.
3
Marinate the chicken
- Add the chicken cubes to the marinade and toss until every piece is coated.
- Cover the bowl (or seal the bag) and refrigerate for at least 2 hours and up to 8 hours.
- About 30 minutes before the time is up, submerge wooden skewers in water in a baking dish and weigh them down so they stay under.
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Ready when: Chicken looks glossy and evenly coated, with garlic and oregano clinging to the pieces.
Tip: Don't marinate past 8 hours; the acid will turn the surface of the chicken chalky.
4
Preheat the grill
- Heat a gas grill on high, or build a charcoal fire with the coals banked for direct high heat, for about 10 minutes until the grill reaches about 450–500°F (230–260°C).
- Scrape the grates clean.
- Fold a paper towel, dip it in the neutral oil, grip it with tongs, and rub it over the grates.
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Ready when: Grates are very hot, and the oiled surface lightly smokes.
Tip: A hot, clean, oiled grate is the best protection against sticking.
5
Thread the skewers
- Drain the soaked skewers.
- Lift the chicken from the marinade, letting excess drip off (discard the leftover marinade).
- Thread 5–6 cubes onto each of 8 skewers, pressing them snugly together but not crushed, leaving about 2 inches (5 cm) of skewer free at the handle end.
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Ready when: Each skewer holds about 110 g (4 oz) of chicken, tightly packed and lined up straight.
Tip: Discard used marinade; it has touched raw chicken and must not be used as a sauce.
6
Grill the first side
- Lay the skewers on the hot grates, spaced slightly apart.
- Close the lid if using a gas grill.
- Grill for 5–6 minutes without moving, until the underside is browned with dark grill marks and the chicken releases easily.
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Ready when: Underside is deeply golden with charred spots, and the skewer lifts without tearing the meat.
Tip: If flare-ups happen from dripping oil, move the skewers to a cooler spot briefly instead of spraying water.
7
Turn and finish
- Turn the skewers a quarter turn at a time (3 sides total, about 2 minutes each, for 6 more minutes) until all sides are browned and lightly charred.
- Insert an instant-read thermometer into the thickest cube, avoiding the skewer.
- Remove at 175°F (80°C).
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Ready when: Chicken reads at least 165°F (74°C), ideally 175°F (80°C) for tender thighs, with juices running clear.
Tip: Thighs are forgiving; 175°F gives a more tender texture than 165°F.
8
Rest the skewers
- Transfer the skewers to a clean platter and tent loosely with foil.
- Let them rest for 5 minutes so the juices settle back into the meat.
- If serving pita, warm it on the grill for 20–30 seconds per side during this time.
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Ready when: Pita is warm and slightly blistered, and the chicken is steaming but no longer sizzling.
9
Serve
- Squeeze a lemon wedge over the skewers.
- Serve hot with warm pita, tzatziki and extra lemon wedges on the side.
- Slide the chicken off the skewers into the pita if you like.
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Tip: Serve right away; the chicken is best while the edges are still crisp.

Good to know

Tips

Cut the chicken into even cubes and pack them snugly (but not crushed) on skewers for even cooking and juicier meat.
Grill over high heat; the char on the outside is a hallmark of souvlaki and cooks quickly before the inside dries out.
No grill? Cook in a cast-iron grill pan over medium-high heat for the same times, or under a hot broiler about 4 inches from the heat, turning every 3 minutes.
Always discard leftover raw-chicken marinade rather than reusing it as a sauce.

Make ahead

"Marinate the chicken up to 8 hours ahead, or thread the skewers after marinating and refrigerate, covered, up to 4 hours before grilling. Bring to room temperature for 15 minutes before grilling."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: refrigerate cooked skewers in an airtight container for up to 4 days. Freezer: freeze cooked chicken (off the skewers) for up to 3 months; thaw overnight in the fridge. Reheat in a skillet over medium heat for 3–4 minutes with a splash of water, or in a 350°F (175°C) oven for 8–10 minutes until hot throughout (165°F/74°C)."

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts. Cut slightly larger (1½-inch/4 cm) and pull at 160°F (71°C) to rest up to 165°F (74°C); breast dries out faster.
red wine vinegar → white wine vinegar or extra lemon juice. Use the same amount; flavor will be a little less tangy.
dried Greek oregano → 3 tbsp fresh oregano leaves, finely chopped. Fresh is milder, so use three times as much.
tzatziki → plain Greek yogurt mixed with a squeeze of lemon and a pinch of salt. A simple, quick stand-in for the sauce.