Chicken Souvlaki

Chicken Souvlaki

—

by

Al McFarland
in
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I can’t get enough of the zesty herb and citrus flavours that come to the forefront of this recipe. It’s best to finish it on a BBQ, but the recipe also works well when baked in the oven. Whatever you do, be sure to pair this with a delicious, fresh Tzatziki in order to elevate this dish to a new level.

Chicken Souvlaki

Chicken Souvlaki

Chicken Souvlaki is right at the top of my favourite summer grilling dishes. In fact, I’d put it right up there as one of my all time comfort foods (closely behind chicken fingers and mac & cheese)! The term “souvaki” refers to a fast food of Greek origin that features small pieces of meat (or sometimes vegetables) grilled on a skewer – a cooking style that goes back centuries.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Greek
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken breasts or thighs chopped
  • 1/2 cup olive oil
  • 1 tbsp white vinegar
  • 10 cloves garlic minced
  • 1 lemon juice + zest
  • 2 tsp sea salt
  • 1/4 tsp white pepper
  • 1 tsp smoked paprika
  • 1 tbsp Herbes de Provence
  • 1 tsp dried oregano 
  • 1 tsp dried basil

Equipment

  • BBQ or grill
  • medium glass mixing bowl
  • whisk
  • skewers
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Chop chicken into bite-sized pieces appropriate for skewers, mince garlic, juice and zest lemon, measure and separate all ingredients.
Cooking + Assembly
  1. Chop chicken into bite-sized pieces suitable for skewers.
  2. Place all marinade ingredients into a medium glass mixing bowl and whisk to fully combine. Add chicken to the dish and mix well to coat. Cover, refrigerate, and allow to marinate for a minimum of 3 hours.
  3. Add marinated chicken to skewers and grill on medium flame for 5-7 minutes per side. Serve with rice, fresh tzatziki, and Greek salad.

Notes

  • I prefer using metal skewers for kebabs. Although they require a bit of investment up front, they’re sturdy and re-usable, don’t require pre-soaking, and won’t catch on fire during grilling.
  • This recipe also works for pork, beef, and lamb.