So, Let Me Tell You About My Souvlaki Obsession
Look, I have a thing for Greek food. (Don’t we all?!) But chicken souvlaki is the one dish that, no joke, makes me feel like I’m on a sunny Greek island—even when I’m staring at a rainy Tuesday out my kitchen window. The first time I made this, I undercooked the chicken a bit (oops), but the flavor? Absolute magic. Plus, there’s something about threading meat onto sticks that just… feels like a little party. My cousin calls it “fancy outdoor food.” He’s not wrong.
Why You’ll Love This—Seriously
I make this when I want to impress friends (without trying too hard). My family goes a bit bonkers for it, especially when I serve it with way too much tzatziki. Also, it’s perfect for those nights when you remember you bought chicken but have no idea what to do with it. The marinade is basically foolproof—even when I forget to marinate overnight (which happens more than I’d like to admit), it still tastes great. Oh, and if you’re not a fan of skewers? I mean, just toss everything on a tray and call it a “deconstructed souvlaki.” Works for me.
What You’ll Need (But Nobody’s Checking)
- 500g (about 1 lb) chicken breast or thigh, cut in chunks (I use thigh for juiciness, but breast is fine; Grandma swore by breast, but I think she was just stubborn)
- Juice of 1 big lemon (or a splash of bottled, honestly who’s judging?)
- 2-3 cloves garlic, smashed (sometimes I use garlic paste, shh)
- 3 tbsp olive oil (extra virgin if you’ve got it; regular is fine too)
- 1 tbsp dried oregano (Greek oregano is best—try to find it, but I’ve used the supermarket stuff plenty and lived to tell the tale)
- 1 tsp salt (sea salt, fancy!—or just regular table salt)
- 1/2 tsp black pepper
- Optional: a pinch of paprika or chili flakes for a wee kick
- Wooden or metal skewers (metal are easier, but I always lose mine, so wooden it is)
How To Actually Make It (And Not Lose Your Mind)
- Marinate the chicken: Toss the chicken bits in a bowl with lemon juice, garlic, olive oil, oregano, salt, and pepper. Mix it all up—get in there with your hands (the mess is half the fun). Cover and let it sit in the fridge for at least 30 minutes. Overnight is best… but honestly, I rarely remember. Sometimes I forget to cover it; it’s fine.
- Soak your skewers: If you’re using wooden skewers, soak them in water for 20–30 minutes so they don’t turn into charcoal. Or just risk it and hope for the best—I’ve done both.
- Thread & prep: Thread the chicken pieces onto the skewers. Don’t pack them too tight or they’ll cook unevenly. This is where I usually sneak a taste of the marinade (I know, not the safest, but I live dangerously).
- Get grilling: Fire up your grill, grill pan, or even your oven broiler. Medium-high heat is good. Cook the skewers for about 10–12 minutes, turning every few minutes, until the chicken is golden and cooked through. Don’t panic if they look a bit charred—those crispy bits are my favorite.
- Serve up: Slide them off the skewers, or just hand out sticks (I’m not fancy). Big squeeze of lemon over the top is key. And maybe a sprinkle more oregano, if you’re feeling extra.
Notes (AKA, Stuff I’ve Messed Up So You Don’t Have To)
- I once marinated the chicken for three days by accident (busy week!) and, weirdly, it was still delicious. Maybe even better.
- If you don’t have a grill, a regular frying pan works. Actually, I find it works better if you use a nonstick pan, even if everyone says cast iron is best. The chicken stays juicier somehow.
- I always forget to soak my skewers, and yes, they sometimes catch fire. It adds drama. Just keep an eye out.
Variations I’ve Tried (Some Winners, Some… Not)
- Pork souvlaki: Pretty classic, and truth be told, it’s just as tasty. Maybe even juicier if you pick the right cut. Try pork shoulder if you’re feeling it.
- Lamb: I tried it once, and… it was a bit too strong for me. But if you love lamb, go wild.
- Vegetarian? I did halloumi and peppers once—pretty good. Halloumi gets a bit squeaky though (if you know, you know).
Kit You Might Need (But Improv Works Too)
- Grill or grill pan (I use my battered old cast iron, but anything goes)
- Skewers—metal or wooden (If you’re out, just cook chunks in a pan and pretend)
- Bowl for marinating
And hey, if you don’t have skewers, pile everything onto a sheet pan and roast at 220C/425F for 20ish minutes. I call it “rustic.”
Keeping It Fresh (If It Lasts That Long)
Pop leftovers in an airtight container in the fridge. They’ll keep for 2–3 days… though honestly, in my house it never lasts more than a day! Cold souvlaki in a pita for lunch? Yes please.
How I Serve Mine (And Why It’s The Best)
Pile the chicken into warm pita with a huge dollop of tzatziki (I never measure, just go wild), chopped tomatoes, cucumber, and a little red onion. Sometimes I sneak in fries, Greek-style. My dad insists it’s better with a side of olives and feta, but I say just do what makes you happy.
Pro Tips (Learned The Hard Way)
- Don’t skip the marinade time—one time I tried rushing it and regretted it because the chicken tasted like nothing. Seriously, patience is a virtue here.
- Don’t overcrowd the pan or grill. I thought I could save time by cramming them all in—nope, just ended up with steamed chicken. Not the vibe.
FAQ (Because Friends And Family Always Ask)
- Can I make this ahead? Oh, for sure—marinate the chicken the night before. Actually, I think this tastes better the next day anyway.
- What if I don’t have a grill? Don’t worry! Use a frying pan or even the oven broiler. I’ve done both and nobody complained (well, except my uncle, but he complains about everything).
- Can I freeze leftovers? Technically yes, but the texture gets a bit weird. I’d honestly just eat it cold or throw it in a salad like this one.
- Is there a shortcut for tzatziki? You bet—just mix Greek yogurt, grated cucumber, garlic powder, and a pinch of salt. Not authentic, but who’s checking?
- What’s the best chicken cut? Thighs are juicier, breasts are quicker. Honestly, use what you’ve got.
Now, if you’ll excuse me, I’m off to clean up the kitchen… again. Don’t forget to check out these grilling tips if you’re new to the whole grilling thing. Happy cooking!