Greek Chicken Souvlaki Skewers

Chicken souvlaki Kalamaki skewers with pita and fries

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
1½ teaspoons fine sea salt
3 tablespoons olive oil extra virgin

For the chicken spice mix - Makes about 1 cup — enough for about 8 batches of souvlaki.

¼ cup sweet paprika
3 tablespoons dried oregano
3 tablespoons granulated garlic
2 tablespoons onion powder
1½ tablespoons ground black pepper
1 tablespoon sea salt
1 tablespoon dried thyme leaves
1 tablespoon ground coriander
1-2 teaspoons cayenne pepper optional

For serving

sliced lemons

Instructions

Add all the spices and herbs to a jar and mix well.
You'll use two tablespoons for this recipe. Store the rest in an airtight jar away from light for up to 6 months.
Cut the chicken thighs into bite-sized pieces. Place them in a baking dish (or a large bowl). Toss chicken pieces with 1 ½ teaspoons fine sea salt.
Season with two tablespoons of the chicken rub and three tablespoons of olive oil. Rub the seasonings all over the meat.
Pass the pieces through skewers. Cover and refrigerate for 30 minutes 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.
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

The seasoning blend makes about 1 cup — enough for about 8 batches of souvlaki. Store it in an airtight jar away from light for up to 6 months; it's also excellent on chicken chops, roast potatoes and grilled vegetables.

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