Pieces of chicken thighs are marinated in a homemade Greek spice blend and grilled on skewers until juicy and flavorful.
Pieces of chicken thighs are marinated in a homemade Greek spice blend and grilled on skewers until juicy and flavorful. Souvlaki which simply means “meat on skewers” is a popular street food. It always reminds me of a spot my family stopped at during one trip on a small Greek island of Aegina, Pita Tom’s.
The souvlaki was served with a heaping pile of fries with house-made pita bread and tangy tzatziki. Wrap all the fixings together or eat them separately for a delicious and filling entrée.
Chicken – I love using chicken thighs, especially when grilling because they remain so tender and are much harder to dry out unlike chicken breasts. Chicken thighs are also much more flavorful and cheaper than chicken breasts.
Lemon – Charring the lemon not only gives you a slightly smoky flavor but you can also get much more juice out.
Spices – The chicken in a Greek-inspired spice blend made from combining garlic powder, basil, black pepper, oregano, dill, rosemary, red pepper flakes, thyme and nutmeg.
How to Make Chicken Souvlaki
Mix the spices. Add the spices to a mortar or spice blender and blend until finely ground.
Marinate the chicken. Cut the chicken into 2” inch cubes and toss with the seasoning. Cover and refrigerate for at least 1 hour and up to overnight.
Add the chicken to skewers. When ready to cook, heat grill or grill pan to medium-high heat. Thread the chicken onto the bamboo skewers.
Grill the chicken. Drizzle the skewers with olive oil and grill the chicken, turning occasionally, until cooked through, about 8 to 10 minutes total. Remove and set aside.
Char the lemon. Add the lemon halves to the grill, cut side down and grill until char marks appear, about 3 minutes. Remove and set aside.
Serve. Arrange pita bread on a platter or plates. Spread a spoonful of tzatziki on the plate and top with the chicken skewers and lemon halves. Garnish with dill and mint and serve.
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