Greek Chicken Souvlaki Lemon

Mediterranean Chicken Skewers turn plain poultry into a Greek-inspired delight with its zesty blend of citrus, fresh herbs, and minced garlic. This dish captures the true taste of Greek street vendors, delivering juicy, slightly blackened meat chunks that go wonderfully with fragrant citrus-infused rice.

I've found that soaking time really matters when making these skewers - aim for 6-8 hours to get the best flavor soak-through. When you finally put that chicken on a hot grill, you'll smell those herbs working their magic, and everyone will wander into the kitchen wondering what's cooking.

Key Components

• Premium skinless chicken breasts: gives you moist, soft bites
• Pure olive oil: creates that rich Mediterranean foundation
• Squeezed lemon: softens meat fibers and adds brightness
• Red wine vinegar: brings depth to the tanginess
• Real garlic and herb mix: delivers that unmistakable Greek taste profile

Step-By-Step Directions

Making The Flavor Bath

Mix oil, fresh lemon, and vinegar until well combined, Throw in crushed garlic, oregano, and thyme, Add plenty of salt and black pepper, Pour everything into a big zipper bag

Getting The Chicken Ready

Slice chicken into even 1.5-inch chunks, Drop into the marinade and push air out of bag, Chill for 6-8 hours, flipping now and then, Let sit at room temp before cooking

Cooking On The Grill

Put chicken pieces on metal skewers leaving gaps between, Get grill nice and hot at medium-high, Grill for about 12-15 minutes, turning for even browning, Make sure inside reaches 165°F

Cooking The Rice

Brown rice lightly in olive oil, Pour in hot chicken stock and lemon juice, Cover pot and cook until soft, Leave covered for 10 minutes then fluff with fork

Pin it

Getting restaurant-worthy skewers comes down to three things: letting it soak long enough, cutting meat the same size, and watching the grill closely. This approach guarantees every bite is full of flavor with nice charred edges while staying super juicy inside.

To make a full meal, put it next to warm flatbreads, yogurt sauce, and a simple Greek salad. The citrusy rice soaks up all those tasty meat juices, creating a complete dinner that feels like you're eating at a little café in Athens.

A few last pointers from my experience: always toss used marinade, give the meat five minutes after cooking, and add some fresh herbs and lemon slices right before serving. This dish works great for parties, can easily be doubled for bigger crowds, or made ahead so you can actually enjoy your company instead of cooking all night.

Boosting Your Flavor Soak

The standard marinade tastes great, but you can kick it up by adding a spoonful of honey for better browning, a bit of dry white wine for extra flavor layers, or even a tiny bit of cinnamon for that genuine Greek touch. Remember to keep your acid and oil balanced - too much lemon actually makes chicken tough instead of tender.

Adding Veggie Options

Make your skewers into complete one-stick meals by mixing chicken with colorful veggies. Red onions, small tomatoes, and sweet peppers are fantastic choices, while zucchini slices and mushrooms bring earthy notes. Just remember to soak veggies in their own marinade away from raw chicken, using similar seasonings so flavors match up.

Pin it

Nailing The Perfect Rice

Getting your lemon rice just right depends on water amounts and timing. Mix 2 cups hot stock with 1 cup uncooked rice, and don't peek under the lid while it's cooking. Try adding a bay leaf and some lemon peel during cooking time, not just juice at the end, to get deeper citrus flavor in every bite.

Keeping It Fresh

You can freeze chicken in its marinade for up to 3 months - just put single servings in freezer bags with the sauce and push all the air out. Thaw in your fridge overnight. Cooked skewers stay good for 4 days in the fridge, and the rice heats up nicely with a splash of water even after 2-3 days.

Serving The Greek Way

In Greece, folks often eat these skewers with warm pita, sliced tomatoes, and thin-cut red onions. Try setting up a DIY skewer bar with toppings like crumbled feta, dark olives, and fresh cucumber slices. This hands-on serving idea makes hosting fun and takes pressure off you as the cook.

Frequently Asked Questions

→ Is a grill necessary for this dish?

Not at all! You can broil the chicken for around 12-15 minutes, flipping halfway, or use a stovetop grill pan instead.

→ What's the ideal marinade time?

6-8 hours is ideal, but you can go up to 24 hours. Just don’t leave it longer as the lemon may make the chicken mushy.

→ Can I prep the rice ahead of time?

Yep! You can make the rice the day before. Letting it sit overnight enhances the flavor and creates a fluffier texture.

→ What veggies would work for grilling?

Some favorites are zucchini, mushrooms, onions, and cherry tomatoes. Be sure to save a little marinade for them before mixing in the chicken.

→ Can I freeze the chicken in marinade?

Absolutely! It freezes well for up to 3 months. Let it thaw completely in the fridge before cooking.