Chicken Souvlaki


Oh how we love Greek food! I mean proper Greek food, the stuff you get whilst visiting Greece or Cyprus. Not the gyros plate that is ubiquitous to the US, which is sadly paraded about as if it’s the only thing that comes from Greek cuisine.

We love all of their desserts, salads and their grilled meat/fish cooked Mediterranean style.  Souvlaki is no different. I think I was first introduced to souvlaki in a Greek restaurant in London, and then later tried the real deal in Cyprus, mmm! 

Souvlaki is typically made from pork, with the chicken variety is now becoming more popular. I’ve even seen it in lamb and beef varieties. Feel free to use any meat or fish you prefer. You can serve it with pita bread or have it alongside tabbouleh.



Makes 4 skewers



  • 225 g (½ lb) chicken*, cut into 2 ½ cm (1 inch) cubes
  • Juice of ¼ lemon
  • 1 T olive oil
  • 1 t dried oregano
  • 1/8 t dried rosemary
  • 2 garlic cloves, finely chopped
  • ½ small red onion, peeled, chopped into 2 ½ cm (1 inch) chunks
  • ½ small green pepper, deseeded, chopped into 2 ½ cm (1 inch) chunks
  • 4 skewers, soaked in water
  • Salt and freshly ground black pepper

* Feel free to use either chicken breast or chicken thighs. I prefer the chicken thighs, as they are more tender and have more flavor.



1. In a bowl mix together the lemon juice, olive oil, oregano, rosemary and garlic. Place the chicken into the marinade, cover with cling-film (plastic wrap) and allow to sit overnight in the refrigerator.

2. Skewer the meat onto the skewer, starting off with chicken, then onion, then pepper. Repeat until the skewer is full, ending on chicken.

3. Season the skewers generously with salt and pepper and grill (broil) for 8-10 minutes, or until the chicken is cooked right through, turning half way. Enjoy!


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