Grilled Chicken Souvlaki Recipe

Prep chicken

Trim any excess fat from the chicken breasts. To ensure even cooking and manageable pieces for skewering, slice each chicken breast across the grain into 3/4-inch thick strips or 1-inch cubes. Aim for uniform pieces about 1 to 1 1/2 inches so they cook evenly.

Make marinade

In a medium bowl, whisk together 3 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tbs chopped fresh oregano (or 1/2 tsp dried), 1 tsp dried oregano, 3 minced garlic cloves, 2 tbs plain Greek yogurt (if using), 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbs lemon zest until combined.

Marinate chicken

Add the cut chicken pieces to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours. If using wooden skewers, soak them in cold water for at least 20–30 minutes before threading so they don’t burn on the grill.

Assemble skewers

Thread the marinated chicken pieces onto skewers, leaving a little space between pieces so heat circulates and the chicken cooks evenly. If using metal skewers, space similarly. Discard excess marinade or reserve a small portion to brush during grilling (do not reuse raw marinade unless boiled).

Preheat grill

Preheat an outdoor gas or charcoal grill to medium-high (about 400°F / 200°C) or heat a cast-iron grill pan over medium-high heat. Clean and oil the grates. Brush the grill grates or pan lightly with 1 tsp olive oil to prevent sticking.

Grill chicken

Place skewers on the hot grill and cook for 3–4 minutes per side, rotating to get even char and golden color. Total cook time should be about 8–12 minutes depending on piece size and grill heat. Chicken is done when the internal temperature reaches 165°F (74°C) and juices run clear.

Rest and finish

Remove skewers from the grill and transfer to a plate. Let rest for 3–5 minutes to allow juices to redistribute. Sprinkle chopped fresh parsley over the skewers and squeeze lemon wedges over the top before serving.