Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/4 cup extra virgin olive oil
- 1/4 cup lemon juice
- 2 tablespoons dried oregano
- 1 tablespoon dried thyme
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: In a large bowl, combine the chicken cubes, olive oil, lemon juice, oregano, thyme, minced garlic, salt, and pepper. Mix thoroughly, ensuring all the chicken is coated evenly with the marinade.
- Step 2: Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, to allow the chicken to marinate fully and develop its flavor.
- Step 3: Preheat your grill or grill pan to medium-high heat. If using skewers, soak wooden skewers in water for at least 30 minutes to prevent burning.
- Step 4: Thread the marinated chicken onto the skewers, leaving a small space between each piece for even cooking.
- Step 5: Grill the souvlaki for 5-7 minutes per side, or until the chicken is cooked through and nicely browned. Internal temperature should reach 165°F (74°C).
- Step 6: Remove from the grill and let rest for a few minutes before serving. Serve immediately with pita bread, tzatziki sauce, and your favorite Greek salad.
Notes
- Leftover souvlaki is best stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet or microwave to avoid drying out the chicken; a little extra lemon juice helps!
- Serve your souvlaki in warm pita pockets with a generous dollop of creamy tzatziki and a vibrant Greek salad for an authentic taste of Greece.
- For extra flavor, consider adding a pinch of red pepper flakes to the marinade for a subtle kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American