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grilled chicken souvlaki Greek crowd

Easy grilled chicken souvlaki Greek crowd

grilledchicken souvlaki Greek crowd enjoys bold Mediterranean grilling taste, ready in 20 minutes, juicy and versatile for sharing summer meals. Try
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: BBQ & Grilling Recipes
Cuisine: Greek
Calories: 420

Ingredients
  

  • 2 lbs chicken breast
  • 1/4 cup olive oil
  • 3 tbsp lemon juice
  • 4 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 12 wooden skewers (soaked 30 minutes)
  • 1 medium red onion, cut into chunks
  • 1 cup cherry tomatoes
  • 4 pita breads
  • 1 cup plain yogurt

Method
 

  1. Cut chicken breast into 1.5-inch cubes—uniform size matters because thin pieces cook in 8 minutes while thick ones need 16. Whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl. I always make sure the oregano dissolves slightly into the oil rather than floating on top, which takes about 30 seconds of stirring. This creates the flavor foundation that makes grilled chicken souvlaki Greek crowd recipes sing.
  2. Add chicken cubes to the marinade and toss until every piece is coated. Let it sit for exactly 15 minutes—the reason you're not marinating longer is that lemon juice starts breaking down the protein too much after 20 minutes, turning texture mealy. I set a phone timer because I'll forget and accidentally let it go 45 minutes. Even small details shift the final outcome here.
  3. Thread chicken pieces onto soaked skewers, alternating with red onion chunks and cherry tomatoes. Leave roughly 1/2 inch between each piece so heat circulates and creates those char marks that actually taste incredible. Push everything firmly onto the skewer but don't cram it—loose spacing means better browning. I learned this by making these too dense the first time and getting steamed chicken instead of grilled.
  4. Heat your grill to medium-high (around 400°F) and oil the grates using a folded paper towel dipped in oil. Place skewers directly on the grates and let them sit undisturbed for 4 minutes—I know you'll want to fiddle with them, but don't. This creates those beautiful char marks that actually seal in the juices and taste like pure Mediterranean grilling magic.
  5. Flip each skewer once and grill for another 3-4 minutes until chicken reaches 165°F internal temperature. The vegetables should have some caramelized spots, not be completely blackened. If cherry tomatoes are bursting, that's perfect—they release their sweetness and create a glaze on the chicken. I usually pull one skewer off first to test before committing all of them.
  6. Transfer finished skewers to a clean plate and let them rest for 2 minutes before serving. Grilled chicken souvlaki Greek crowd recipes often skip this step, but resting distributes juices back through the meat instead of letting them run all over the plate. Serve with pita bread, plain yogurt, and extra lemon wedges on the side.