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Greek Chicken Souvlaki transforms ordinary chicken into a Mediterranean feast with its vibrant marinade of lemon, herbs, and garlic. This recipe recreates the authentic flavors of Greek street food, yielding perfectly tender, charred skewers that pair beautifully with aromatic lemon rice.
Making these souvlaki skewers has taught me that marination time is crucial - the sweet spot being 6-8 hours for optimal flavor penetration. When the chicken hits the hot grill, the herbs create an irresistible aroma that draws everyone to the kitchen.
Essential Ingredients
- High-quality boneless chicken breasts: ensures juicy, tender results
- Extra virgin olive oil: provides rich Mediterranean base
- Fresh lemon juice: naturally tenderizes and brightens
- Red wine vinegar: adds complex acidity
- Fresh garlic and dried herbs: delivers authentic Greek flavor profile
Detailed Instructions
- Marinade Creation
- Whisk olive oil, lemon juice, and vinegar until emulsified, Add minced garlic, oregano, and thyme, Season generously with salt and pepper, Transfer to large zip-top bag
- Chicken Preparation
- Cut chicken into uniform 1.5-inch cubes, Add to marinade, removing excess air, Refrigerate 6-8 hours, turning occasionally, Bring to room temperature before grilling
- Grilling Process
- Thread chicken onto metal skewers with space between, Preheat grill to medium-high heat, Cook 12-15 minutes, rotating for even char, Test internal temperature reaches 165°F
- Rice Preparation
- Sauté rice in olive oil until lightly toasted, Add hot chicken broth and lemon juice, Cover and simmer until tender, Let rest 10 minutes before fluffing
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The secret to restaurant-quality souvlaki lies in three key elements: proper marination, even chicken sizing, and attentive grilling. This technique ensures each skewer emerges perfectly seasoned with a satisfying char while remaining incredibly juicy inside.
For an impressive spread, serve alongside warm pita bread, tzatziki sauce, and a Greek salad. The lemony rice soaks up the flavorful juices, creating a complete meal that transports you straight to the streets of Athens.
Final tips from my kitchen: Always discard used marinade, let meat rest after grilling, and garnish with fresh herbs and lemon wedges for that perfect finishing touch. This recipe serves as a fantastic base for entertaining, easily doubled for larger gatherings or prepped ahead for stress-free hosting.
Mastering the Marinade
While the basic marinade is delicious, you can elevate it further by adding 1 tablespoon of honey for caramelization, a splash of dry white wine for depth, or even a pinch of cinnamon for authentic Greek flavor. The key is balancing acidity with oil - too much lemon can make the chicken tough rather than tender.
Vegetable Variations
Transform these skewers into complete meals by alternating chicken with colorful vegetables. Red onions, cherry tomatoes, and bell peppers work beautifully, while zucchini and mushrooms add earthiness. Marinate vegetables separately from raw chicken, using the same seasonings for cohesive flavor.
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Perfect Rice Technique
Success with lemon rice depends on proper liquid ratio and timing. Use 2 cups of hot broth to 1 cup of rice, and don't lift the lid during cooking. Adding a bay leaf and lemon zest during cooking, rather than just juice at the end, infuses deeper citrus notes throughout each grain.
Storage Solutions
Marinated chicken can be frozen for up to 3 months - place individual portions in freezer bags with marinade, removing all air. Thaw overnight in the refrigerator. Cooked souvlaki stays fresh for 4 days refrigerated, while lemon rice reheats beautifully with a splash of water after 2-3 days.
Traditional Serving Style
In Greece, souvlaki is often served with grilled pita bread, sliced tomatoes, and red onions. Create a build-your-own souvlaki station with accompaniments like crumbled feta, kalamata olives, and fresh cucumber. This interactive serving style makes entertaining effortless and enjoyable.
Frequently Asked Questions
- → Can I make this without a grill?
- Yes! You can cook the chicken under the broiler for 12-15 minutes, turning halfway through, or use a grill pan on the stovetop.
- → How long can I marinate the chicken?
- While 6-8 hours is ideal, you can marinate for up to 24 hours. Don't exceed this time as the lemon juice can start to break down the meat.
- → Can I prepare the rice in advance?
- Actually, the recipe recommends making the rice a day ahead! The flavors develop better overnight, and the texture becomes fluffier.
- → What vegetables work best for grilling?
- Onions, zucchini, mushrooms, and cherry tomatoes work great. Just remember to reserve some marinade for them before adding the chicken.
- → Can I freeze the marinated chicken?
- Yes! You can freeze the chicken in the marinade for up to 3 months. Thaw completely in the refrigerator before grilling.