Chicken Souvlaki


1½ pounds chicken breast (skinless and boneless, cut into bite-sized pieces) ▢5 cloves garlic (minced) ▢2 tablespoon dried oregano ▢½ teaspoon salt (or to taste) ▢¼ teaspoon pepper (or to taste) ▢¼ cup olive oil ▢3 tablespoon lemon juice (from 1 lemon)


Marinate: Add all the ingredients to a large sealable freezer bag or airtight container. Mix everything together well to coat each piece of chicken. Marinate for at least 2 hours, up to overnight.


Prep skewers: Meanwhile, soak the wooden skewers. Place them in a large baking dish or roasting pan and cover them with water by at least 1/2 inch. Soak for 1-2 hours.


Assemble: Preheat your grill over medium-high. Skewer the pieces of chicken, leaving about 1/2" on the end of each skewer. I got 6 skewers.


Cook: Place the skewers on the grill and cook for about 3 minutes per side, or until completely cooked through. Transfer the skewers to a plate and let the chicken rest for 5 minutes before serving.


Transfer leftovers to an airtight container or large sealable freezer bag. You can keep the chicken on the skewers or take it off. It will last 3-4 days stored in the fridge.

Nutrition Information

Serving: 1skewerCalories: 219kcal (11%)Carbohydrates: 3g (1%)Protein: 24g (48%)Fat: 12g (18%)Saturated Fat: 2g (13%)Cholesterol: 73mg (24%)Sodium: 326mg (14%)Potassium: 458mg (13%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 62IU (1%)Vitamin C: 5mg (6%)Calcium: 37mg (4%)Iron: 1mg (6%)