Souvlaki is the heart of Greek street food, famous for its tender meat and citrus marinade that penetrates deep into the fibers. This simplified homemade version cuts prep time without losing the Mediterranean essence, perfect for light dinners or outdoor weekends.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 800 g boneless chicken thighs
- 4 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 4 garlic cloves finely minced
- 1 tbsp dried oregano
- 1 tbsp coarse salt
- 1/2 tbsp freshly ground black pepper
- 1 lemon sliced for serving
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cut 5 min
Cut the boneless chicken thighs into uniform 3 cm cubes to ensure even cooking. Place them in a deep bowl and add the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper.
- Step 2 Marinate 30 min
Toss gently until every piece is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for 30 minutes so the acids can tenderize the muscle fibers effectively.
- Step 3 Assemble 10 min
Remove the chicken from the fridge and thread the cubes onto wooden skewers that have been submerged in cold water for 10 minutes to prevent burning. Leave a small gap between each piece to improve heat circulation.
- Step 4 Cook 200 °C
Preheat a cast iron skillet or ceramic griddle over medium-high heat (approx. 200 °C). Wait until the surface emits a light wisp of smoke before placing the skewers to properly sear the exterior.
- Step 5 Pan 8 min
Cook the skewers for 4 minutes per side without disturbing them, allowing a golden crust to form. Flip with wooden tongs to avoid piercing the meat and losing its internal juices.
- Step 6 Serve
Remove the skewers from the heat when the center reaches 74 °C and remains juicy. Drizzle with a stream of extra virgin olive oil, garnish with fresh lemon slices, and serve hot to preserve the tender texture.