Chicken Souvlaki

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 24 bamboo skewers, soaked in water
• Optional: lemon wedges and fresh parsley for garnish

Steps

1. 1 In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
2. 2 Add the chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 30 minutes.
3. 3 Preheat your grill to medium-high heat.
4. 4 Thread the marinated chicken onto the skewers.
5. 5 Grill the skewers for 2-3 minutes per side, or until the chicken is cooked through.
6. 6 Serve immediately with lemon wedges and a sprinkle of fresh parsley.

Equipment

• Grill
• Bamboo skewers

Variations

• Use lamb or beef cubes for a traditional twist.

Substitutions

• If you don't have fresh oregano, use dried oregano for convenience.

Pairings

• Pita bread
• Tzatziki sauce
• Greek salad

Nutrition

Tips

• For extra flavor, marinate the chicken overnight in the refrigerator.
• Soak skewers in water for at least 30 minutes to prevent burning on the grill.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven.

Serving Suggestions

• Serve with warm pita bread, tzatziki sauce, and a fresh Greek salad.

FAQ