- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 290 kcal
Quick summary
“The Greek chicken Souvlaki features tender cubes marinated in extra virgin olive oil, garlic, fresh lemon juice, and dried oregano, grilled on a wooden skewer until golden brown. It is worth preparing for the refreshing lightness of the Mediterranean seasonings and the extreme practicality of cooking.”
What you need to know
- Soak the barbecue skewers in water for 20 minutes so they don't dry out and catch fire on the grill.
- Marinate the chicken for at least 20 to 30 minutes to soften the muscle fibers with the olive oil and lemon.
- Grill over medium heat for 10 to 15 minutes, turning the sides regularly to obtain an even golden color.
Ingredients
Main
- 800 g of cubed chicken breast
- 1/4 cup of olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon
- 1 teaspoon of dried oregano
- Salt and pepper to taste
- Barbecue skewers
Instructions
Principal
- In a container, mix the olive oil, garlic, lemon juice, oregano, salt, and pepper.
- Add the chicken cubes to the marinade and let rest for 20 minutes.
- Meanwhile, prepare the barbecue skewers, leaving them soaking in water so they don't burn.
- Preheat the grill or barbecue over medium heat.
- Assemble the skewers, alternating the chicken with pieces of onion and bell pepper, if desired.
- Place the skewers on the grill and cook for 10-15 minutes, turning them occasionally.
- The skewers are ready when the chicken is well cooked and golden.
- Serve hot, accompanied by tzatziki sauce or a refreshing salad.
Chef's tips
- Pat the chicken breast cubes dry before seasoning so the olive oil and oregano marinade adheres evenly.
- Interleave pieces of red onion and bell pepper between the meat cubes to add moisture and perfume during grilling.
- Squeeze extra fresh lemon juice over the skewers the instant they come off the embers or grill.
Variations
- Souvlaki on the plate: serve the meat loose from the skewer over a generous layer of pilaf rice seasoned with herbs.
- Souvlaki wrap in pita bread: wrap the chicken cubes in warm pita bread with slices of tomato, red onion, and tzatziki sauce.
- Souvlaki with feta cheese: sprinkle crumbled feta cheese and black olives over the hot meat after removing from the grill.
Substitutions
- Chicken breast: can be prepared with cubes of boneless chicken thigh or cubed pork loin.
- Dried oregano: use fresh picked oregano, thyme, or marjoram for aromatic herbal notes.
- Lemon juice: substitute with mild white wine vinegar with a teaspoon of lemon zest.
How to store
Store the meat from the skewers in a container with a lid in the refrigerator for up to 3 days. Reheat in a skillet greased with a few drops of olive oil or in a medium oven for about 8 minutes.
Can it be frozen?
The raw marinated skewers can be frozen assembled in a closed bag for up to 90 days. Defrost completely inside the refrigerator before baking on the hot grill.
What to serve with
Serve mandatorily with Greek tzatziki sauce (based on Greek yogurt, grated cucumber, and garlic), warmed pita bread, and rustic potatoes with oregano. A salad of ripe tomato with olive oil and a glass of white wine pair perfectly.
Frequently asked questions
How to prepare the classic Tzatziki sauce to accompany?
Grate Japanese cucumber, squeeze well in a cloth to remove water, and mix with thick Greek yogurt, crushed garlic, olive oil, lemon, and salt.
Can I make it on an electric grill or skillet?
Yes, electric grills or ribbed cast iron skillets reproduce the golden marks of the traditional grill with great fidelity.
Can chicken get tough if it overcooks?
Yes, chicken breast dries out easily; remove as soon as it reaches the golden tone and the meat is white and juicy inside.
What is the difference between Souvlaki and Gyros?
Souvlaki consists of marinated meat cubes roasted on individual skewers; Gyros is made with sliced meats roasted on a vertical rotating spit.
You might also like
