Greek Chicken Souvlaki Recipe (Broil or Grill)
Description
This Greek Chicken Souvlaki recipe features tender bites of chicken coated in an herby lemon olive oil marinade. With just 10 minutes of prep time and 7 approachable ingredients, this Greek souvlaki is easy for anyone to make. Plus, we give you instructions to make it outside on in grill or inside under the broiler.
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Ingredients
- 1 ½ pounds boneless, skinless chicken breast, cut into 1-inch chunks
- kosher salt
- ⅓ cup extra-virgin olive oil
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh oregano
- 1 lemon, zested
- 1 teaspoon honey or sugar
- 1 small red onion, halved root to stem, each half cut into quarters
- Tzatziki sauce and pita bread for serving
Instructions
- In a large bowl, dissolve 2 tablespoons kosher salt into 4 cups cold water. Add 1 ½ pounds chicken breast (cut into chunks), cover and refrigerate for at least 1½ hours or up to 8 hours.
- Combine ⅓ cup oil, 1 tablespoon dill, 1 tablespoon oregano, 1 teaspoon lemon zest, 1 teaspoon honey, ½ teaspoon kosher salt and ¼ teaspoon pepper in a medium bowl.
- Slice zested lemon into thin rounds.
- Measure out ¼ cup oil mixture and set aside. Drain chicken then arrange in an even layer on a baking sheet and pat dry with paper towels. Transfer chicken to bowl with remaining oil mixture; toss to coat and season with ½ teaspoon kosher salt.Wipe baking sheet dry with paper towels.
- Thread 2 chunks of onion onto a 12-inch metal or wood skewer. Thread 4 chunks of chicken onto skewer followed by a lemon slice and another 4 chunks of chicken, another lemon slice and 4 more pieces of chicken. Thread 2 more chunks of onion onto end of skewer; place on baking sheet.
- Repeat threading until all chicken is used; 4–5 skewers total.
To Broil:
- Heat oven to broil with rack set 6-inches from element. Broil skewers until an instant read thermometer inserted in the center registers 160ºF, 12–15 minutes, rotating occasionally for even browning.
- Spritz pita with water then broil just until warmed through, 1 minute.
To Grill:
- Prepare a charcoal grill or heat a gas grill to medium. Grill chicken over direct heat, turning occasionally, until an instant-read thermometer registers 160ºF, about 10 minutes.
- Spritz pita with water then grill just until warmed through, 1 minute.
To serve:
- Brush reserved oil mixture over cooked chicken.
- Serve skewers on a platter with warmed pita bread, remaining oil mixture and homemade tzatziki.
Notes
Storage: You can store any leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven for a few minutes until heated through. (This is a great meal prep recipe for the week, make a large batch and use it in sandwiches, on salads, or with a side of pasta or couscous.)
Freezing leftover broiled Greek chicken also works, but it may compromise the texture a little bit once thawed.
Every broiler is different, keep an eye on the skewers and check their internal temperature regularly. You want to pull them when they register between 160ºF and 162ºF.
Brining the chicken breast keeps it moist and juicy. The function of a salt water brine is simple—absorb and retain moisture and season the meat.
Cut the chicken pieces all the same size. This ensures they cook evenly and in the same amount of time.
Soak wooden skewers prior to cooking for at least an hour. Prevents the wood from burning whether your are grilling or broiling.
Customize the marinade to your liking. Feel free to add other mediterranean spices and herbs like paprika, cumin, and coriander.
Nutrition
Serving: 1/5 recipeCalories: 270kcalCarbohydrates: 2.5gProtein: 31.5gFat: 15gSaturated Fat: 2gCholesterol: 78mgSodium: 556mgSugar: 1.5g
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