Grilled Chicken Souvlaki
By Elizabeth Ciobanu ·
Punchy Greek flavors make this tender, juicy grilled chicken a guaranteed family favorite.
I'm not Greek, and I don't pretend to have any Greek background to qualify me to make authentic Greek cuisine. Other than the fact that I absolutely love Greek flavors! You can't beat 'em for grilled chicken, roasted chicken, salads, etc.
I make no claims on authenticity for this chicken souvlaki. But I will make the bold claim that every single member of my family of seven loves this chicken, especially when paired with fresh pita and tzatziki.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 2 hr 15 min
- Makes
- 4 servings
Ingredients
- 1 lb chicken breast or tenderloins
- 1/4 cup extra virgin olive oil
- Juice from 1 lemon, approx. 3 tbsp
- 2 tbsp balsamic or red wine vinegar
- 3 cloves garlic, minced
- 1 tsp kosher salt
- 1 tsp oregano
Instructions
- Cut the chicken breast into bite-sized pieces, still large enough to fit on a skewer.
- Prepare the marinade by mixing the olive oil, vinegar, lemon juice, garlic, salt and oregano.
- Pour the marinade over the chicken in a plastic zip-top bag or glass dish with a cover. Refrigerate and marinate for 2-24 hours.
- Slide chicken pieces onto metal or wooden skewers, leaving a little bit of space between each piece for more even cooking.
- Cook on a preheated grill (charcoal, gas, or heated plate indoor grill) for about 5 minutes.
- Remove from grill and serve on skewers. Or remove from skewers and serve with fresh pita, tzatziki, and lettuce.
Notes
- Apple cider vinegar can be used in place of balsamic or red wine vinegar.
- Pork also works well with these flavors. You can use the same marinade to make pork souvlaki.
- Marinate for a minimum of 2 hours for optimal flavor. Less than that and the flavors won't have soaked in very well. Longer is better.
- A charcoal or wood fire will produce the most authentic, smoky flavor. I use a countertop grill because it's the quickest and easiest.