Greek Food Chicken Souvlaki

Marinating the chicken for at least one hour lets the lemon, olive oil and herbs really flavour the meat but if you can leave it overnight in the fridge. It makes the chicken more tender and packed with taste. Marinating too long with lots of lemon can start to “cook” the meat so balance citrus and time for best texture.

Yes you don’t need a grill to make great souvlaki at home. A hot grill pan on the stove, a broiler in your oven or even an air fryer work well as long as the heat is high and you turn the chicken often so it cooks evenly and gets a bit of colour.

Boneless skinless chicken thighs are our favourite because they stay juicy and forgiving on heat but chicken breasts also work fine if you cut them into even sized pieces and avoid overcooking. It’s mostly about what texture and flavour you prefer.

A simple homemade tzatziki mixes Greek yogurt with grated cucumber that has been squeezed dry, fresh garlic, lemon juice, olive oil and a bit of dill or parsley. Chill it for a bit so the flavours come together and serve alongside your souvlaki for a cool Mediterranean pairing.

Sure you can let the cooked souvlaki cool then keep the chicken in an airtight container in the fridge for up to three or four days. You can also freeze cooked chicken but texture may change a bit. That's why we say fresh is always best.

Traditional pairings include warm pita or naan, creamy tzatziki, fresh salad with tomatoes and cucumbers, lemon rice or roasted potatoes. A simple Greek salad on the side makes a full meal you’ll want to make again and again.

Oregano can turn bitter if it’s cooked at high heat for too long, so some cooks add herbs toward the end of cooking or simply sprinkle extra on after the chicken comes off the heat. Light use of oregano and a good coating of olive oil helps keep flavours balanced.