Chicken Souvlaki Skewers

Ingredients

• 670 gboneless, skinless chicken breasts, left at room temperature for 30 minutes
• 1green pepper, cut into 3 cm squares
• 1sweet red pepper, cut into 3 cm squares
• 1red onion, cut into 3 cm squares
• 70 gfine sea salt
• 700 mlwater
• to tasteolive oil
• 1 teaspoondried oregano
• 1 teaspoononion powder
• 1/2 teaspoonpaprika
• to tastefreshly ground pepper
• 2 tablespoonsfresh lemon juice
• 6 tablespoonsextra virgin olive oil
• to tastepita bread
• 1/2 batchtzatziki
• to tastelettuce, sliced tomatoes, cucumbers and onions, or Greek salad
• to tastedried oregano, for sprinkling
• to tastelemon

Instructions

1. 1

   Make the brine

   Stir the 70 g of salt into 700 ml of water in a mixing bowl until it has dissolved.

2. 2

   Brine the chicken

   Submerge the chicken breasts in the brine and leave them at room temperature for 30 minutes.

3. 3

   Dry and cube

   Lift the chicken out of the brine and drain it. Pat it dry with kitchen paper, then cut it into 4 cm cubes.

4. 4

   Season the chicken

   Put the chicken in a mixing bowl with the dried oregano, onion powder, paprika, freshly ground pepper and a generous drizzle of olive oil. Toss to coat.

5. 5

   Marinate the chicken

   Leave the chicken at room temperature while the grill heats. Alternatively, cover and refrigerate it for a couple of hours or overnight, then take it out of the fridge 30–45 minutes before cooking.

6. 6

   Heat the grill

   Heat a grill pan or griddle over medium-high heat, or a gas grill over moderate heat. Brush the cooking surface lightly with oil.

7. 7

   Thread the skewers

   Thread the chicken onto skewers, alternating it with pieces of green pepper, red pepper and onion.

8. 8

   Grill the skewers

   Grill for about 5–6 minutes on each side, turning the souvlaki to cook all sides. Check that the centre of the chicken reaches 74°C on an instant-read thermometer.

9. 9

   Mix the dressing

   Set the skewers on a plate to rest. In a small bowl, whisk together the lemon juice and extra virgin olive oil to make the ladolemono.

10. 10

    Dress and finish

    Drizzle the ladolemono over the skewers and sprinkle with dried oregano.

11. 11

    Serve with sides

    Serve with your preferred sides and enjoy.

What is chicken souvlaki?

Souvlaki is a Greek dish of small pieces of meat cooked on skewers. This version pairs chicken with peppers and red onion, then finishes it with a simple lemon-and-olive-oil dressing.

The brine and short marinade prepare the chicken for grilling, while alternating the meat with vegetables adds colour and sweetness to each skewer.

Nutrition and macros by portion

The nutrition label shows one serving as written: 407 calories, 37g protein, 7g carbs, 26g fat.

The chicken provides most of the protein, while pita contributes much of the carbohydrate. Olive oil supplies most of the fat, with the peppers and onion adding some carbohydrate and fibre. Serve with salad vegetables alongside the pita and tzatziki for a more varied plate.

Why brine the chicken?

Salt brine: dissolving the salt in water gives the chicken a brief soak before it is seasoned. The recipe calls for 30 minutes at room temperature.

Dry surface: patting the chicken dry after draining helps the oil and seasonings coat it rather than leaving them diluted by brine.

Build flavour with the marinade

Seasoning mix: dried oregano, onion powder, paprika and freshly ground pepper give the chicken its savoury, herbal flavour. A generous drizzle of olive oil helps coat the cubes.

Marinating time: the chicken can sit at room temperature while the grill heats, or be covered and refrigerated for a couple of hours or overnight. If chilled, take it out 30–45 minutes before cooking, as directed.

Thread evenly for grilling

Even pieces: cut the chicken into 4 cm cubes and the vegetables into 3 cm squares so they are manageable on the skewers.

Alternating: thread the chicken with green pepper, red pepper and onion. Leave a little space between pieces so the heat can reach their sides.

Check for doneness

Turning: grill for about 5–6 minutes on each side, turning the skewers so the chicken cooks on all sides. The exact time can depend on the grill and the size of the pieces.

Temperature: use an instant-read thermometer to check that the chicken reaches 74°C in the centre. This gives you a more useful doneness cue than relying on the clock alone.

Finish with ladolemono

Lemon and oil: whisk the fresh lemon juice with extra virgin olive oil while the cooked skewers rest on a plate. Drizzle this dressing over the chicken and vegetables.

Final seasoning: a sprinkle of dried oregano echoes the herbs in the marinade. Serve with pita, tzatziki and the listed salad vegetables, or with a Greek salad.

Recipe notes & tips

• Cut the chicken into similarly sized 4 cm cubes so the pieces cook at a similar rate.
• Pat the chicken thoroughly dry after removing it from the brine.
• If using wooden skewers, soak them before grilling to reduce the risk of scorching.
• Oil the grill surface lightly before adding the skewers.
• Turn the skewers to cook all sides and check the chicken reaches 74°C.
• Whisk the ladolemono shortly before serving so the oil and lemon are combined.

Variations

• Add garlic: include a little crushed garlic in the chicken seasoning.
• Use chicken thighs: cut boneless, skinless thighs into pieces for a different cut of chicken.
• Change the vegetables: thread courgette pieces onto the skewers alongside the peppers and onion.
• Make it spicier: add chilli flakes to the seasoning mix.
• Serve as a wrap: tuck the chicken, vegetables and tzatziki into pita bread.

Common mistakes to avoid

• Skipping the drying step: wet chicken dilutes the seasoning, so pat it dry after brining.
• Uneven chicken cubes: pieces of different sizes may cook at different rates; cut them as evenly as you can.
• Crowding the skewers: tightly packed pieces are harder to cook on all sides; leave a little room between them.
• Guessing doneness by time alone: grill conditions vary, so check the centre reaches 74°C.
• Adding the dressing too early: let the skewers rest while you whisk the ladolemono, then drizzle it over just before serving.

How to store

Refrigerate leftover cooked chicken and vegetables in an airtight container and use within 3 days. Reheat until piping hot in a pan or microwave; store pita and salad separately where possible.

Frequently asked questions