Ingredients
- Boneless, skinless chicken breasts (2 lbs)
- Extra virgin olive oil (1/4 cup)
- Fresh lemon juice (1/4 cup)
- Dried Greek oregano (2 tsp)
- Garlic, minced (4 cloves)
- Kosher salt (1.5 tsp)
- Freshly ground black pepper (1/2 tsp)
- Wooden or metal skewers (10-12)
Instructions
- Step 1: Dice the chicken breasts into uniform 1-inch cubes. In a large bowl, combine the chicken with the olive oil, lemon juice, dried oregano, minced garlic, kosher salt, and black pepper, ensuring the chicken is fully coated.
- Step 2: Cover the bowl and refrigerate the marinated chicken for a minimum of 2 hours, or ideally up to 6 hours, allowing the lemon juice to tenderize the meat and the spices to infuse the flavor.
- Step 3: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat your grill or grill pan to medium-high heat (about 400°F). Thread the marinated chicken onto the skewers, keeping the pieces tightly together but not overly crowded.
- Step 4: Lightly brush the grill grates with oil to prevent sticking. Place the skewers on the hot grill and cook for 4 to 6 minutes per side, turning only once the chicken develops deep grill marks. The total cooking time should be 12-18 minutes.
- Step 5: Cook until the chicken is firm and opaque throughout, registering an internal temperature of 165°F (74°C). Remove the souvlaki from the grill and let them rest tented with foil for 5 minutes before serving hot.
Notes
- For the deepest Greek flavor and maximum tenderness, commit to the full 6-hour marination period, as the acid in the lemon juice works wonders on the meat.
- Complete your meal by serving the souvlaki hot with warm pita bread, a generous side of creamy tzatziki sauce, and a simple tomato and cucumber salad.
- Remove any leftover cooked chicken pieces from the skewers and store them tightly sealed in the refrigerator for up to 3 days.
- To prevent the chicken from drying out, reheat leftovers gently in a foil-tented baking dish in a 300°F oven for 10 minutes, or dice the pieces to quickly sauté them for gyro-style wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American