Greek Chicken Souvlaki Skewers

Chicken thigh skewers on pita, cherry tomatoes, sliced cucumber, fries and lemon wedges on parchment paper.

Greek Chicken Souvlaki Skewers

Authentic chicken souvlaki kalamaki marinated in herbs, olive oil, and lemon, threaded onto skewers, and broiled until charred and delicious!

Course Main Course

Cuisine Greek

Prep Time 10

Cook Time 40

Best marinating time 1

Servings

Calories 435kcal

Author by Jenny Skrapaliori Graves

Ingredients

2 lbs chicken thighs skinless and boneless
¼ cup olive oil extra virgin

For the chicken spice mix

¼ cup paprika smoked, sweet, or hot paprika
3 tablespoons ground black pepper
3 tablespoons garlic flakes
3 tablespoons onion powder
2 tablespoons dried oregano
2 tablespoons dried thyme leaves
1 tablespoon sea salt
2 tablespoons coriander
1 tablespoon cayenne pepper

For serving

lemons

Instructions

Add all the spices and herbs in a bowl and mix well.
Cut the chicken thighs into bite-size pieces. Place them in a baking dish (or a large bowl).
Season with one tablespoon of the chicken rub and a tablespoon of olive oil. Rub the seasonings all over the meat. Pass the pieces through skewers. Cover and refrigerate from 30 minutes hour up to 24 hours. The more you marinate, the better the thighs will taste.
Take the chicken out of the refrigerator and let it sit on the counter for at least half an hour to reach room temperature.
Place the skewers in a single line on a rimmed baking sheet.
Broil for 10 minutes per side. I place the chicken in the middle rack and broil at 500°F / 260°C.
I don't place the chicken closer to the broiler because it will be charred on the outside and raw inside.
Always cook chicken until the juices run clear. Insert a meat thermometer into the thickest part of a chicken thigh skewer; the chicken is fully cooked when it reaches 165°F / 74°C.
Serve with cut-up pita bread, tomatoes, tzatziki, feta cheese, rosemary potatoes or anything else you like.

Notes

Always cook chicken until the juices run clear. Insert a meat thermometer into the thickest part of a chicken thigh skewer; the chicken is fully cooked when it reaches 165°F / 74°C.

Nutrition