Chicken Souvlaki Skewers
Juicy marinated chicken cubes threaded onto skewers and grilled until lightly charred, served with warm pita and a cooling tzatziki drizzle. Plan ahead: marinate at least 2 hours, ideally overnight.
Ingredients
- 2 lbs boneless skinless chicken thighs, 1.5-inch cubes
- 1/4 cup extra-virgin olive oil
- 1/4 cup fresh lemon juice
- 4 cloves garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 1 large red onion, 1.5-inch chunks
- 2 green bell pepper, 1.5-inch chunks
- 4 rounds pita bread
- 1 cup tzatziki sauce (store-bought or homemade)
Instructions
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1
In a large bowl, whisk together 1/4 cup extra-virgin olive oil, 1/4 cup fresh lemon juice, 4 cloves minced garlic cloves, 2 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper to make the marinade.
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2
Add 2 lbs 1.5-inch cubes boneless skinless chicken thighs to the marinade, toss to coat, cover, and refrigerate for at least 2 hours and up to overnight.
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3
When ready to cook, preheat grill to medium-high heat (about 425°F). If using wooden skewers, soak them in water for 30 minutes first.
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4
Thread marinated chicken onto skewers, alternating with 1 large 1.5-inch chunks red onion and 2 1.5-inch chunks green bell pepper.
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5
Grill skewers for 5-6 minutes per side, turning once, until the chicken reaches an internal temperature of 165°F (74°C) and has light char marks.
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6
During the last minute of grilling, warm 4 rounds pita bread directly on the grill for 30 seconds per side.
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7
Remove skewers from grill and let rest 2 minutes. Serve on warm pita drizzled with 1 cup tzatziki sauce (store-bought or homemade).