Name: Chicken Souvlaki
Ingredients: 4 boneless skinless chicken breasts, cubed into 1-inch cubes (about 1 ½ lbs); ½ onion (optional); ⅓ cup olive oil; 3 tablespoons fresh lemon juice (about 1 lemon); 3 cloves garlic, crushed; ½ teaspoon dried oregano; ½ teaspoon salt (or to taste); ¼ teaspoon black pepper

Description

Chicken Souvlaki is a classic Greek dish that is simple, flavorful, and perfect for any occasion. With tender marinated chicken, fresh lemon, garlic, and oregano, this recipe delivers a burst of Mediterranean flavor in every bite. It’s quick to prepare, easy to cook on the grill, and makes a healthy and delicious meal when paired with pita bread, fresh salad, or rice.

Ingredients

4 boneless skinless chicken breasts, cubed into 1-inch cubes (about 1 ½ lbs)
½ onion (optional)

For the Marinade

⅓ cup olive oil
3 tablespoons fresh lemon juice (about 1 lemon)
3 cloves garlic, crushed
½ teaspoon dried oregano
½ teaspoon salt (or to taste)
¼ teaspoon black pepper

Instructions

In a medium bowl or freezer bag, combine olive oil, lemon juice, garlic, oregano, salt, and pepper.
Add the chicken (and onion if using) and toss well to coat.
Refrigerate and allow to marinate for at least 30 minutes or up to 4 hours.
Soak wooden skewers in water for at least 30 minutes to prevent burning.
Remove chicken from marinade, letting excess drip off, and discard the marinade. Thread chicken and onion onto skewers.
Preheat a grill or grill pan to medium-high heat. Cook skewers, turning often, for 10 to 15 minutes or until chicken is fully cooked and reaches 165°F.

Notes

Serving: Chicken souvlaki tastes best hot off the grill, served with warm pita bread, tzatziki sauce, and a fresh Greek salad. You can also serve it over rice, couscous, or roasted potatoes for a hearty meal. Garnish with lemon wedges for extra brightness.
Meal prep: Cooked souvlaki can be portioned into meal prep containers with rice and vegetables for a balanced lunch or dinner.
Storage: Store leftover chicken souvlaki in an airtight container in the refrigerator for up to 3 days.
Freezing: You can freeze the marinated raw chicken (before grilling) for up to 2 months. Thaw overnight in the fridge before cooking.
Reheating: Reheat on a skillet, in the oven at 350°F until warm, or lightly grill again to maintain tenderness. Avoid overcooking in the microwave, as it may dry out the chicken.