Cubes of chicken on a skewer, briefly marinated in lemon, garlic and oregano and cooked over the fire until the edges caramelise. Quicker than the pork version and at least as beloved.
Chicken souvlaki
Chicken souvlaki
Method
01
Marinate
Mix the olive oil, lemon juice, garlic, oregano, salt and pepper. Mix the chicken cubes through well. Cover and marinate for 1 to 2 hours, no longer: otherwise the lemon juice partly 'cooks' the chicken in the marinade and the texture turns stringy.
02
Thread
Thread the meat onto skewers, not too tightly packed together, so that it cooks evenly.
03
Grill
Grill over hot charcoal or in a griddle pan over a high heat, turning regularly, until the chicken is golden brown all over and lightly charred and has a core temperature of approx. 74 °C (approx. 8–10 min).
04
Rest
Leave to rest for 2 minutes before serving.
05
Serve
With warm pitta bread, tzatziki, chips, tomato, red onion and lemon wedges.
Tips & notes
Use chicken thigh, not chicken breast: it stays much juicier on the grill and dries out less quickly. Keeps for 2–3 days in a sealed container in the fridge.
Variations
- Thread cubes of pepper, onion and courgette onto the skewer too for a colourful variant.
- Replace part of the oregano with thyme for a slightly spicier note.
Contains:
Gluten
Milk
Serve with
| Calories | 452 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 2 g |
| Fat | 34 g |
| Fibre | 1 g |
Estimated values, calculated from standard nutritional values per ingredient.
