Greek & Mediterranean · Free
Classic Chicken Souvlaki Skewers
Juicy cubes of lemon-and-oregano marinated chicken grilled on skewers until charred and tender. This is the taste of a Greek taverna you can make in your own backyard.
****+
Prep 25 min · Cook 15 min
Method
If you are using wooden skewers, place them in a dish of water and let them soak for at least 30 minutes so they do not burn on the grill; metal skewers need no soaking.
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, pepper, Dijon mustard, and honey until it looks like a smooth, cloudy dressing.
Add the chicken cubes to the bowl and use your hands or a spoon to coat every piece thoroughly in the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to 8 hours; longer marinating gives deeper flavor, so plan ahead if you can.
About 20 minutes before cooking, take the chicken out of the fridge so it can lose its chill, which helps it cook evenly.
Thread the chicken cubes onto the skewers, leaving a tiny gap between pieces so the heat can reach all sides; discard the leftover marinade.
Heat a grill or a stovetop grill pan to medium-high, roughly 400 to 450 degrees F, and lightly oil the grates with a paper towel dipped in oil and held with tongs.
Lay the skewers on the hot grill and cook without moving them for 4 to 5 minutes, until you see clear grill marks and the meat releases easily.
Turn the skewers and cook the other side for another 4 to 5 minutes, turning once or twice more if needed to brown all faces.
Check for doneness by inserting an instant-read thermometer into the thickest cube; the chicken is ready when it reaches an internal temperature of 165 degrees F.
Move the skewers to a clean plate, tent loosely with foil, and let them rest for 5 minutes so the juices settle back into the meat.
Serve hot with lemon wedges to squeeze over the top, alongside warm pita, rice, or a simple salad.
Chef's tips
- Chicken thighs stay much juicier than breasts on the grill, but if you prefer breast meat, reduce the cook time slightly and watch the temperature closely so it does not dry out.
- Do not crowd the pieces tightly together on the skewer; a small gap lets the edges char and cook through instead of steaming.
- No grill? A very hot cast-iron pan or the oven broiler set on high, about 6 inches from the flame, both work well.
Cooking times vary by equipment -- cook to temperature and to taste.
