Greek Chicken Skewers (Printable Recipe)
Tender grilled chicken tossed in lemon and herbs, paired with pita bread, salad, and cool tzatziki sauce.
# Ingredients You'll Need:
→ Marinade Needs
01 -
60 ml lemon juice, freshly squeezed
02 -
0.5 teaspoon ground black pepper
03 -
3 garlic cloves, pressed or minced
04 -
1 tablespoon oregano, dried
05 -
0.5 teaspoon salt
06 -
60 ml top-quality olive oil
→ Main Thing
07 -
900 g chicken breast, no bone or skin, sliced into 2.5 cm chunks
→ Serving Bits (If You Like)
08 -
Tzatziki sauce
09 -
Greek salad
10 -
Flatbread
# Steps to Follow:
01 -
Toss together lemon juice, olive oil, oregano, salt, pepper, and garlic in a resealable bag. Give it a good shake so everything mixes up nice and even.
02 -
Drop your chicken pieces into the bag. Seal it up, squeeze out the air. Squish it around with your hands so every bit gets covered. Chill in the fridge for 1 to 4 hours.
03 -
Planning to use wooden skewers? Dunk them in water for about 20–30 minutes before grilling so they don’t catch fire.
04 -
Slide the marinated chicken onto the soaked skewers. Leave small spaces between each chunk. That way they all cook evenly.
05 -
Get your grill or grill pan hot over medium-high heat. Wipe a little oil on the surface so the chicken won’t stick.
06 -
Put chicken skewers over the heat. Cook ’em about 3–4 minutes on each side until the middle hits 74°C. Turn a few times for even grilling.
07 -
Move the skewers onto a plate and let them sit for five minutes. This holds in the juices. Eat while warm, maybe with some flatbread, salad, or tzatziki if you want.
# Extra Tips:
01 -
Let chicken marinate somewhere between 1 and 4 hours. Less than an hour won’t give enough flavor, but too long and the acid messes with the meat.
02 -
Feel free to swap in boneless chicken thighs—they turn out extra juicy.
03 -
Letting grilled chicken rest a bit before serving means it’ll stay moist.
04 -
Pop any leftovers in a sealed container in the fridge—they’ll keep good for 3–4 days.