Easy Chicken Souvlaki
There’s so much to enjoy in this Greek-style Chicken Souvlaki. You get tender meat and mouthwatering Mediterranean flavours, cooked easily on skewers. Make it under the grill, on a barbecue, in an air fryer or oven.
Servings: 4
Ingredients
- 1 kg Chicken thighs
- 150 g Greek yoghurt
- 2 tsp Dried oregano
- 1 Lemon Zest and juice
- 4 Garlic cloves Crushed
- 2 tbsp Olive oil
- Sea salt and freshly ground black pepper
Instructions
- Cut the chicken thighs into chunks, then make up your marinade in a bowl with the yoghurt, oregano, lemon zest and juice, garlic and olive oil, along with some salt and pepper, in a large bowl. Leave to marinate in the fridge for as long as you have (up to 12 hours.)
- Thread the chicken pieces onto skewers, making 8 in total.
To cook under the grill or BBQ:
- Preheat the grill to high, then place your skewers onto a foil-lined tray and cook for 10-15 minutes, turning every so often until cooked through.
To cook in an air fryer or oven:
- Cook for 20-30 minutes at 200℃/400F.
To serve:
- Serve with tzatziki, red onion, cucumber, tomatoes and flatbreads.
Notes
Chicken thighs: I like to use chicken thighs for this recipe as they become tender when marinated. They are also full of flavour. Feel free to replace them with chicken breasts if you prefer though.
Leftovers: You can keep the souvlaki in the fridge for 3 days. Reheat fully before serving or eat cold. They’re also fine to freeze. Wait until cooled then portion up and freeze. Defrost thoroughly before reheating.
Skewers: You can either use metal or wooden skewers to cook the souvlaki, but please note that if you’re using wooden ones, you’ll need to soak them in water for about 30 minutes before using them to stop them burning. Alternatively, cover any bit of wood on show with some foil.
Knowing when the meat is cooked through: The ideal cooking temperature for chicken is 74°C, according to Thermapen – my go-to thermometer-makers. There’s also more cooking time information here.
Marinating: Try leave the meat in the marinade for at least 2 hours or up to 12 hours for more flavour, if you can.
Nutrition
Calories: 565kcal | Carbohydrates: 4g | Protein: 39g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 210mg | Sodium: 180mg | Potassium: 468mg | Fiber: 1g | Sugar: 2g | Vitamin A: 205IU | Vitamin C: 4mg | Calcium: 83mg | Iron: 2mg