Lemon and Oregano Chicken Souvlaki
Chicken pieces marinate briefly in lemon, olive oil, garlic and oregano before cooking on skewers.
Chicken pieces marinate briefly in lemon, olive oil, garlic and oregano before cooking on skewers. Thread similarly sized pieces so they finish together, then turn the skewers until the chicken reaches a safe temperature. A lemon wedge and cucumber salad make a fresh serving; tzatziki can be offered separately. Keep the raw marinade away from cooked meat. Cut chicken into even 3 cm pieces and set aside a clean lemon wedge for serving. Mix lemon juice, oil, minced garlic, oregano, paprika, salt and pepper; coat chicken and refrigerate 30 to 60 minutes. Thread chicken loosely onto skewers; preheat grill to medium-high. Turn every few minutes, cooking about 10 to 14 minutes until the thickest pieces reach 74°C (165°F).
Recipe card
Lemon and Oregano Chicken Souvlaki
Equipment: Knife, cutting board and suitable cooking pot or pan
Ingredients
Instructions
Cut
Cut chicken into even 3 cm pieces and set aside a clean lemon wedge for serving.
Marinate
Mix lemon juice, oil, minced garlic, oregano, paprika, salt and pepper; coat chicken and refrigerate 30 to 60 minutes.
Skewer
Thread chicken loosely onto skewers; preheat grill to medium-high.
Grill
Turn every few minutes, cooking about 10 to 14 minutes until the thickest pieces reach 74°C (165°F).
Serve
Rest 3 minutes and serve with reserved lemon wedges and salad.
How to tell when it is ready
Rest 3 minutes and serve with reserved lemon wedges and salad.
Tips
- Cut chicken into even 3 cm pieces and set aside a clean lemon wedge for serving.
- Mix lemon juice, oil, minced garlic, oregano, paprika, salt and pepper.
- Thread chicken loosely onto skewers.
- Turn every few minutes, cooking about 10 to 14 minutes until the thickest pieces reach 74°C (165°F).
Troubleshooting
- If skewers char early, move to a cooler spot on the grill.
- If chicken dries out, use a thermometer and stop at 74°C.
Substitutions
- Use boneless chicken thigh with similar-sized pieces.
- Use dried oregano rather than a large amount of fresh.
Variations
- Add red pepper pieces between chicken on skewers.
- Use a little extra oregano at serving.
Serving suggestions
- Serve with cucumber salad.
- Add tzatziki separately.
- Offer warm pita.
- Finish with fresh lemon wedges.
Make ahead
Prepare the measured ingredients in advance. Refrigerate cooked chicken up to 3 days and reheat thoroughly.
Storage
Refrigerate cooked chicken up to 3 days and reheat thoroughly.
Food safety
Marinate under refrigeration and cook poultry to 74°C (165°F).
Frequently asked questions
How do I know lemon and oregano chicken souvlaki is ready?
Rest 3 minutes and serve with reserved lemon wedges and salad.
How should I store lemon and oregano chicken souvlaki?
Refrigerate cooked chicken up to 3 days and reheat thoroughly.
Serve with cucumber salad. Refrigerate cooked chicken up to 3 days and reheat thoroughly.
More recipes to try
Spotted a detail that needs correcting? Contact the FeastDelights editors.