Greek Chicken Souvlaki Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
12 hrs
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Servings
6
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Calories
344 kcal
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Course
Main Course
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Cuisine
Greek
Greek Chicken Souvlaki Recipe
Description
This recipe combines chicken breast cubes with red onion, garlic, lemon juice, red wine vinegar, extra virgin olive oil, oregano, rosemary or thyme, sea salt, black pepper, and optional paprika and cumin. The overnight marinade allows the acidic components and herbs to tenderize and infuse flavor deeply into the meat.
Grilling the skewered chicken over high heat ensures well-developed browning and juiciness, cooking 4 to 5 minutes per side until done. The aroma of the herbs and spices complements the brightness of lemon and tang in the accompanying tzatziki sauce and pita bread.
The skewers can be kept warm in a low oven briefly if needed and reheated by grilling or oven warming. The recipe also suggests using chicken thighs or drum meat as alternatives for varied texture and flavor.
Leftovers store refrigerated up to 4 days and freeze up to 3 months after removing meat from skewers. Reheating maintains flavor and texture well.
Ingredients
- 3 pounds chicken breast 1” cubed boneless skinless
- ½ red onion peeled julienne large
- 3 garlic mashed cloves
- lemon juice of 1 large
- ¼ cup red wine vinegar
- ½ cup extra virgin olive oil
- 1 ½ teaspoons oregano dry
- 1 teaspoon rosemary dry or thyme
- 1 teaspoon paprika optional
- 1 teaspoon cumin optional
- 1 tablespoon salt sea salt
- ½ teaspoon black pepper cracked
Instructions
- Add the chicken to a large bowl along with the onions, cloves, lemon juice, vinegar, olive oil, oregano, rosemary, optional ingredients, salt, and pepper and mix thoroughly until completely combined.
- Cover in plastic and keep in the refrigerator overnight or for up to 24 hours.
- Preheat the grill to high heat, between 450° and 550° F.
- Skewer the chicken meat between 8 10” skewers or until all of the meat has been skewered.
- Place the souvlaki directly onto the hot grill about ½” to 1” apart from each other and cook for 4 to 5 minutes per side or until browned and cooked throughout.
- Serve with lemon, tzatziki, and pita.
Notes
- Marinate the chicken overnight up to 24 hours for best flavor infusion.
- Keep cooked souvlaki warm in the oven on low heat for up to 30 minutes before serving.
- Reheat by grilling briefly, using an oven between 375° and 480°F, or microwave when removed from skewers.
- Store cooked souvlaki covered in the refrigerator for up to 4 days; freeze de-skewered meat for up to 3 months.
- Chicken thighs or drum meat can substitute chicken breast for this recipe.
- Broiling is an alternative cooking method when grilling is unavailable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 344 kcal
% Daily Value*
| Calories | 344kcal | 17% |
| Carbohydrates | 1g | 0% |
| Protein | 48g | 96% |
| Fat | 15g | 23% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 1427mg | 59% |
| Potassium | 864mg | 18% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 98IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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