Greek Chicken Souvlaki

Greek chicken souvlaki marinated with lemon, garlic, oregano and olive oil, then grilled on skewers until juicy and lightly charred.

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Souvlaki is simple food built on good seasoning and high heat. Cutting the chicken evenly and not over-marinating in lemon keeps the meat tender.

Ingredients

• 800 g boneless chicken thighs (cut into 3 cm pieces)
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 1 tsp lemon zest
• 4 garlic cloves (finely grated)
• 2 tsp dried oregano
• 1 tsp sweet paprika
• 1 tsp salt
• 0.5 tsp black pepper
• 1 red onion (cut into chunks, optional)
• 4 pita breads (to serve)
• 200 g tzatziki (to serve)
• 2 tomatoes (sliced to serve)

Step-by-step method

1. If using wooden skewers, soak them in water for at least 20 minutes so they are less likely to scorch.
2. Mix the olive oil, lemon juice, lemon zest, garlic, oregano, paprika, salt and pepper in a bowl.
3. Add the chicken and toss until every piece is coated. Cover and refrigerate for 30 minutes to 2 hours. Avoid marinating much longer because the lemon can make the surface mushy.
4. Thread the chicken onto skewers, leaving a small gap between pieces. Add red onion pieces between the chicken if using.
5. Heat a grill pan, barbecue or grill to medium-high. Lightly oil the cooking surface.
6. Cook the skewers for 10–12 minutes, turning every 2–3 minutes, until browned on several sides and the chicken reaches at least 74°C inside.
7. Transfer the skewers to a plate and rest for 5 minutes so the juices settle back into the meat.
8. Serve with warm pita, tzatziki and tomato. Squeeze over a little extra lemon only at the table so the grilled surface stays flavourful and not watery.