Chicken souvlaki
Chicken souvlaki are Greek skewers flavoured with lemon, garlic and oregano. Marinate evenly cut pieces in the refrigerator, then cook quickly on a hot grill or griddle pan until juicy and fully cooked inside.
Another 2 hours - marinating
How to make it
Prepared 0 of 6 steps
Prepare the meat
Remove the chicken thighs from their skin and cut them into uniform pieces about 3 cm in size. Remove only the tough, inedible membranes. Prepare a separate bowl for marinating and a clean plate for cooked meat.
Make the lemon marinade
Peel a bit of the yellow zest from half the lemon and juice it, keeping the other half for serving. Mix the juice with the zest, minced garlic, olive oil, dried oregano, salt, and pepper.
Marinate in the refrigerator
Combine the chicken with the marinade, making sure to coat all surfaces thoroughly. Cover and refrigerate for at least 2 hours. Do not leave a sour marinade on the meat for too long: the outer layers can become mushy.
Skewer the kebabs
Soak wooden skewers in water if they are safe for your chosen grill. Skewer the chicken without pressing it too tightly so that hot air can reach all sides of the pieces.
Grill over high heat
Preheat the grill or heavy griddle pan well. Grill the skewers for about 12-16 minutes, turning frequently until they are nicely browned and the internal temperature of the chicken reaches 74 °C. Do not pour any marinade onto cooked meat.
Let it rest briefly
Remove the kebabs to a clean plate and let them rest for about 3 minutes. Serve with slices of the remaining half lemon. Pita bread, tzatziki, salad, and potatoes are not included in this version.
Little hint
Uniform slicing is more important than very tight packing on the skewers: tightly packed pieces cook slower at points of contact. Check the temperature in the largest piece, not just the surface color from the grill.
Frequently asked questions
What should I watch out for when cooking?
Uniform slicing is more important than very tight packing on the skewers: tightly packed pieces cook slower at points of contact. Check the temperature in the largest piece, not just the surface color from the grill.
How should I prepare the ingredients?
Remove the chicken thighs from their skin and cut them into uniform pieces about 3 cm in size. Remove only the tough, inedible membranes. Prepare a separate bowl for marinating and a clean plate for cooked meat.
