Chicken Souvlaki

Normally I would have cut the chicken into smaller pieces and put it on skewers, then barbecued it but I don’t have a bbq here with me in Charlottetown and we’re not going to be here long enough to run out and buy one. Besides, there is literally no where in or around our apartment to actually bbq and the weather is also not cooperating!

Therefore, I just baked the chicken in the oven. The flavour is the same, it’s just not as much fun as it is when you can barbecue them.

When you’re making chicken souvlaki it is best to use boneless, skinless chicken breast or thighs. That way all the lovely flavours get into the meat.

Without further ado, this recipe would be good for 4 people plus a bit of leftovers.

  • 4 boneless, skinless chicken breasts or 12 boneless, skinless chicken thighs
  • Three cloves of garlic – minced
  • 2 tsps of ground black pepper
  • One tbsp of dried oregano leaves
  • The juice of one lemon
  • 1/4 cup of ( evoo ) extra virgin olive oil
  • Bamboo skewers


Take the chicken breasts or thighs and cut them into 1 to 1 1/2 inch cubes. Place the chicken into a non reactive container, like plastic or glass.

Next, add the garlic, pepper, oregano, lemon juice, and olive oil. Make sure all the chicken pieces are well coated with the seasonings. Cover and set in the fridge for a minimum of one hour. Overnight is better!

Now, thread the chicken onto the bamboo skewers. Approximately, 8 to 10 pieces per skewer. Depends on how big the skewer is and the size of the pieces of chicken. Place on a tray or plate and put back in the fridge until you’re ready to cook them.

Fire up that bbq or heat your oven to 400* F

Whether you are cooking on the bbq or in the oven the chicken should only take about 10 minutes to cook.

When cooking on the bbq watch them carefully so as not to burn them and turn them often.

When cooking in the oven turn them at the half way mark.

Chicken is done when the juices run clear. Meaning, when you cut into it no blood comes out. Or if using a thermometer, internal temperature is 165*F

Goes well with Greek food like Greek salad and lemon roasted potatoes or rice pilaf. And Tzatziki, you have to have tzatziki! This is a must.

And retsina. Is Greek, I think you’ll like.

Remember to cook with love in your heart – the food will taste better ❤️

If you try this recipe and want to share please put your comments in the section below. Thanks!

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