Matt Xiaxiang
Home
Recipe index
Main dishesChicken souvlaki
Chicken thighs marinated in olive oil, lemon juice, garlic and oregano before being grilled on skewers.
Commonly served with warm pita, fries, tzatziki, salad including cucumber, tomato, red onion and Kalamata olives. With a lemon wedge on the side.
Ingredients
- 800 grams Chicken thighs, boneless and skinless
- 60 millilitres Extra virgin olive oil
- 2 Lemons
- 3 cloves Garlic
- 2 teaspoons Dried Greek oregano
- 1.5 teaspoons Salt
- 1 teaspoon Ground black pepper
Instructions
- Cut the chicken thighs into 1-inch cubes and add to a mixing bowl. Finely mince the garlic and add to the bowl along with olive oil, lemon juice, oregano, salt and black pepper.
- Mix completely, cover and allow to marinade for at least 2 hours - no longer than overnight.
- Heat a grill, griddle pan, or barbecue over medium-high heat.
- Thread the marinated chicken onto skewers, leaving a little space between pieces for even cooking.
- Grill the skewers for about 10–12 minutes, turning occasionally, until the chicken is cooked through and lightly charred on the edges.
- Allow to rest for a couple minutes before serving.
My notes
Cooking tips
- Marinade time: Avoid marinading for more than 6 hours if possible as the acidity of the lemon juice can cause the chicken thighs to break apart and become mushy. 2–4 hours is enough for the chicken to absorb the flavours.
- Cut chicken evenly: Uniform 1-inch cubes cook more evenly and prevent dry or undercooked spots.
- Skewers: If using wooden skewers, soak them in water for 30 minutes. This will prevent them from burning.
- Pat chicken dry before cooking: Lightly blotting the chicken with kitchen paper helps it brown and sear better on the grill or pan.
- Don’t overcrowd the pan or grill: Leave space between skewers to allow for good air circulation and even charring.
- Let the chicken rest after cooking: Resting for a few minutes keeps the juices in the meat and improves texture.
Alternative ingredients
- Chicken breast works well, but thighs stay more tender and flavourful, especially if grilling over high heat.
- Although not traditional, use greek yoghurt instead of olive oil for a thicker, creamier marinade that adds tang and richness.
- Both thyme and rosemary work well with grilled meats but isn't traditional.
Storage instructions
After cooking, allow the chicken souvlaki to cool completely. Optionally remove the chicken from the skewers.
- Refrigeration: Store in an airtight container in the fridge for up to 3–4 days.
- Freezing: Wrap the cooked chicken tightly in plastic wrap or foil, and place it in a freezer-safe bag or container. It will keep for up to 2–3 months.
Re-heating instructions
For the best results, re-heat the chicken souvlaki in a pan over medium heat, covered, with a small splash of water or oil to prevent it from drying out. You can also re-heat in the microwave, but the chicken may lose some of its texture.
Nutrition and dietary facts
Gluten-free, Dairy-free
(Per serving) Calories: 455kcal (20%), Protein: 62.6g (104%), Fat: 20.7g (26%), Saturated fat: 3.1g (21%), Carbohydrates: 1g (0%), Sugars: 0.2g (1%), Fibre: 0.2g (1%)
Note: The nutritional information provided for this recipe is an estimate based on ingredients and cooking instructions as described - it is intended for informational purposes only.