Description

Authentic Greek Chicken Souvlaki is juicy, lemony, and grilled to perfection—perfect with pita, veggies, and tzatziki for a fresh Mediterranean meal.

Ingredients

Scale

1.5 lbs boneless, skinless chicken thighs (breasts work, but thighs are juicier)
1/4 cup olive oil (extra virgin, because we’re fancy)
3 cloves garlic, minced (or 5 if you’re brave)
1 lemon, juiced and zested (bottled lemon juice is a crime here)
1 tbsp dried oregano (Greek, if you can find it)
1 tsp salt (kosher or sea salt, not table salt dust)
1/2 tsp black pepper
Wooden or metal skewers (soak wooden ones to avoid a fiery disaster)

Instructions

Marinate the chicken: In a bowl, mix olive oil, garlic, lemon juice/zest, oregano, salt, and pepper.

Add chicken, toss to coat, and let it sit for at least 30 minutes (or overnight for maximum flavor).

Skewer it: Thread the chicken onto skewers. Pro tip: Don’t overcrowd—leave space for even cooking.

Grill or pan-sear: Heat a grill or skillet over medium-high. Cook skewers for 4–5 minutes per side until charred and cooked through (165°F internal temp).

Rest and serve: Let the chicken rest for 2–3 minutes.

Serve with pita, tzatziki, and a side of smug satisfaction.

Notes

Overcooking: Chicken thighs forgive, but they’ll still dry out if you abandon them on the grill.

Skimping on marinade time: 30 minutes is the bare minimum. Patience pays in flavor.

Using weak oregano: Stale spices = sad souvlaki. Freshen up your stash.

Forgetting to soak wooden skewers: Unless you like your chicken with a side of splinters.