These Easy Greek Chicken Souvlaki Kebabs are packed with tasty flavors! With juicy chicken marinated in lemon, garlic, and herbs, they’re perfect for a quick and fun meal.
Who doesn’t love skewers? They make eating feel like a party! I love serving them with some fresh pita and tzatziki. Dinner can be fun and delicious in just minutes!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken thighs are juicier than breasts, making them a great choice for kebabs. However, you can substitute with turkey or even tofu for a vegetarian option.
Olive Oil: This is essential for the marinade. If you’re out, any light cooking oil will do, but olive oil really enhances that Mediterranean flavor.
Lemon Juice: Fresh is best! If you don’t have a lemon, you can use lime juice, but make sure it’s not from a bottle if you can help it; the flavor really matters.
Herbs: Dried oregano is a must for that Greek flavor. If you don’t have it, Italian seasoning can work, but it may change the taste just a bit.
Vegetables: Bell peppers and zucchini are classic choices. Feel free to add mushrooms, cherry tomatoes, or even eggplant if you have them on hand. They all grill well!
How Do I Ensure Perfectly Cooked Kebabs?
Cooking kebabs can be tricky, but here’s how to get it right!
- Marination is key! The longer the chicken sits in the marinade, the more flavor it gets. Just don’t go overboard past 2 hours, or the acid from the lemon can toughen the meat.
- Make sure your grill is hot before you start. This helps seal the juices in, giving you deliciously tender chicken.
- Turn them regularly—every few minutes—to ensure even cooking and a nice char on all sides.
- Check doneness! Chicken is safe to eat at 165°F (74°C). A meat thermometer can take any guesswork out of cooking.
Follow these steps, and you’ll have tasty, reliable kebabs every time!
How to Make Easy Greek Chicken Souvlaki Kebabs
Ingredients You’ll Need:
For the Marinade:
- 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 large lemon (about 3 tablespoons)
- 1 tablespoon red wine vinegar or white vinegar
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Skewers:
- 1 red bell pepper, cut into 1-inch pieces
- 1 zucchini, sliced into thick half-moons
- 1 medium red onion, cut into chunks
- Fresh parsley, chopped (for garnish)
- Crumble feta cheese (optional for garnish)
- Lemon wedges (for serving)
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
How Much Time Will You Need?
This recipe takes about 10-15 minutes for preparation and 10-12 minutes for grilling. If you can marinate the chicken for 1-2 hours, it will enhance the flavor, but even 30 minutes will yield tasty results!
Step-by-Step Instructions:
1. Make the Marinade:
In a medium bowl, combine the olive oil, minced garlic, lemon juice, vinegar, dried oregano, thyme (if using), salt, and black pepper. Whisk everything together until it’s well mixed. This marinade is the secret to flavorful chicken!
2. Marinate the Chicken:
Add the cubed chicken to the bowl and toss it until each piece is well coated with the marinade. Cover the bowl with plastic wrap or a lid and refrigerate for at least 30 minutes, or up to 2 hours for the best flavor.
3. Preheat the Grill:
While the chicken is marinating, preheat your grill or grill pan to medium-high heat. A hot grill will give you those nice grill marks and keep the chicken juicy!
4. Assemble the Skewers:
Once marinated, take the chicken out of the fridge. Thread the chicken pieces onto the skewers, alternating with the red bell pepper, zucchini, and red onion chunks. This not only looks pretty but also ensures you get a balanced bite of flavors.
5. Grill the Kebabs:
Place the skewers on the grill. Cook for about 10-12 minutes, turning occasionally to make sure they are evenly cooked and nicely charred. You’re looking for the chicken to be cooked through (165°F or 74°C) and the veggies to be tender.
6. Serve and Enjoy:
Once done, remove the kebabs from the grill and transfer them to a serving platter. Garnish with fresh parsley and sprinkle feta cheese over the top if you like. Serve with lemon wedges and enjoy with sides like tzatziki sauce, warm pita bread, or a fresh Greek salad.
Enjoy your juicy, flavorful Greek chicken souvlaki kebabs!
FAQ
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are more tender and flavorful, making them a great choice for souvlaki. Just be sure to adjust the cooking time if the pieces are larger.
What Vegetables Can I Add or Substitute?
You can get creative with vegetables! Besides red bell peppers, zucchini, and onions, try cherry tomatoes, mushrooms, or even eggplant. Just remember to cut them into similar sizes for even cooking.
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade in advance! Store it in an airtight container in the refrigerator for up to 3 days. Simply marinate the chicken when you’re ready to cook!
How Should I Store Leftover Kebabs?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm them on the stovetop or in the microwave, being cautious not to overcook the chicken.
