Grilled Chicken Souvlaki Skewers

Souvlaki takes its name from the Greek word for little skewer, a beloved street-food tradition across Greece. These grilled chicken thighs soak up lemon, garlic, and oregano before hitting the fire, paired with a bright cucumber-tomato salad.

Serves 4 · 25 min prep · 12 min cook

Estimate for one serving

• 420 cal
• 42g protein
• 9g carbs
• 24g fat
• 2g fiber

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Ingredients

• 1.75 lb boneless skinless chicken thighs
• 1/4 cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp smoked paprika
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1 English cucumber, diced
• 1.5 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta
• 3/4 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 8 wooden or metal skewers

Instructions

1. 1Cut the chicken thighs into 1.5-inch cubes and place in a large bowl. Whisk together olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and pepper. Pour over chicken and toss thoroughly to coat.
2. 2Cover and marinate in the refrigerator at least 30 minutes or up to 4 hours for deeper flavor. If using wooden skewers, soak them in water for 20 minutes so they do not burn on the grill.
3. 3While chicken marinates, make a quick cucumber-tomato salad: combine diced cucumber, halved cherry tomatoes, sliced red onion, remaining olive oil, remaining lemon juice, salt, and pepper. Fold in the feta and set aside.
4. 4Stir together Greek yogurt, chopped dill, salt, and a squeeze of lemon to create a simple herbed yogurt sauce. Chill until serving.
5. 5Preheat a gas or charcoal grill to medium-high heat (about 425°F). Thread the marinated chicken cubes onto skewers, leaving a tiny gap between pieces so heat circulates evenly.
6. 6Oil the grates lightly. Grill skewers 4–5 minutes per side, turning once, until chicken reaches 165°F internal temperature and shows nice char marks. Total cook time is roughly 9–11 minutes.
7. 7Transfer skewers to a clean platter and let rest 3 minutes so juices redistribute. The exterior should be caramelized and fragrant with oregano and lemon.
8. 8Serve two skewers per person alongside a generous scoop of the cucumber-tomato salad and a dollop of dill yogurt sauce. Finish with an extra drizzle of olive oil and cracked black pepper if desired.