Grilled Chicken Souvlaki

Chicken souvlaki is one of Greece's most beloved grilled dishes, known for its simple ingredients and bright, bold flavors. A quick marinade of lemon, garlic, oregano, olive oil, and warm spices transforms everyday chicken into juicy, flavorful skewers with beautifully charred edges. Whether tucked into warm pita with creamy tzatziki or served with a Greek salad and crispy potatoes, this is the kind of meal that's equally at home on a weeknight or at a summer gathering.

Ingredients:

For the Souvlaki

3 garlic cloves, grated or minced

1 tablespoon dried oregano

1 teaspoon sweet paprika

1 teaspoon Flavor Fork Mediterranean seasoning blend or kosher salt

1/4 teaspoon black pepper

1/4 teaspoon ground cumin 

Zest of 1 lemon

2 tablespoons fresh lemon juice (1/2 large lemon)

2 tablespoons extra virgin olive oil, plus more for oiling before grilling

2 tablespoons finely chopped parsley

1 1/4 pounds boneless, skinless chicken thighs, cut into 2-inch pieces

Options For Serving:

Warm pita

Tzatziki

Greek Herb Sauce

Sliced cucumber, tomatoes and red onion

Lemon wedges or grilled lemon rounds

Instructions:

In a large bowl, combine the garlic, oregano, paprika, Mediterranean salt, pepper, cumin, lemon zest, lemon juice, olive oil and parsley. Fold in the chicken to coat in the marinade, then cover and refrigerate for 30 minutes, or up to 8 hours.

Preheat a grill or grill pan over medium-high heat and lightly oil the grates. Thread the chicken onto skewers and season with salt and pepper. Grill the skewers for about 4–5 minutes per side, turning carefully, until lightly charred and cooked through. 

Serve hot with warm pita, tzatziki, Greek herb sauce, fresh vegetables and lemon wedges.

Cook’s Tips:

Chicken thighs are best. They stay juicy on the grill and are much more forgiving than chicken breast.

Don't skip the marinating time. Even 30 minutes adds plenty of flavor, but a few hours makes the chicken even more tender.

Prevent sticking. Lightly oil both the grill grates and the chicken before grilling for the best char and easy release. Also consider using a copper grill mat to prevent sticking. 

Use metal skewers or soak wooden ones. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.

Don't overcook. Chicken is done when it reaches 165°F and still feels juicy. Remove it from the grill as soon as it's cooked through.

Serve family-style. Pair with warm pita, tzatziki, Greek herb sauce, sliced tomatoes, cucumbers, red onion, and plenty of fresh lemon for a classic Greek feast.