Chicken souvlaki

By Christine Cushing
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Using chicken is the easiest way to make souvlaki at home as it requires the least time to marinate.  I prefer using dark meat because it’s tough to overcook and is more tender and succulent.  



  • ¼ cup, extra virgin olive oil (60 milliliters)
  • 2 cloves garlic, minced
  • 1 teaspoon dried Greek oregano (5 milliliters)
  • 2 tablespons chopped fresh parsley (30 milliliters)
  • 1½ tablespoons chopped fresh mint (22 milliliters)
  • Grated zest and juice of ½ lemon
  • 4 boneless, skinless chicken thighs, cut into 1-inch pieces
  • sea salt and freshly cracked black pepper 1 red pepper, cut into 1 ‘ pieces, optional to add to skewers
  • salt and pepper to taste
  • Tzatziki, for serving
  • Pita bread, for serving
  • Bamboo or wooden skewers


  1. In a large bowl, combine olive oil, garlic, oregano, parsley, mint, lemon zest and juice. 
  2. Add chicken pieces and toss to coat.
  3. Cover and refrigerate for 30 minutes. 
  4. If using wooden skewers soak them in water while chicken is marinating to prevent burning. 
  5. Preheat oven to 375 D.
  6. Thread chicken evenly onto four skewers adding a few red peppers on each skewer for colour, if desired.
  7. Season the chicken with salt and pepper.
  8. Lay skewers on a parchment lined baking sheet and bake at 375 D for 12- 15 minutes, turning to get even colour, until juices run clear .
  9. Serve with tzatziki sauce and pita bread.


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