Chicken Souvlaki Recipe

In a large mixing bowl, whisk together ¼ cup olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2-3 minced garlic cloves, 2 teaspoons fresh thyme, 2 teaspoons fresh oregano, 1 teaspoon fresh rosemary, 1 teaspoon fresh parsley, 1 teaspoon salt, and ½ teaspoon black pepper.

Add 2 pounds of chicken pieces to the bowl and toss until evenly coated in the marinade. Cover and refrigerate for at least 1 hour, or overnight for the best flavor.

Preheat an outdoor grill to medium-high heat, about 400°F (200°C). Clean and lightly oil the grill grates to help prevent sticking.

Thread the marinated chicken pieces onto skewers, leaving a little space between each piece so the chicken cooks evenly.

Place the skewers on the hot grill and cook for 8 to 10 minutes, turning every 2 to 3 minutes, until the chicken is golden, lightly charred, and cooked through. The chicken is ready when the thickest pieces reach an internal temperature of 165°F as measured with a digital meat thermometer.

Transfer the skewers to a plate and let them rest for a few minutes before serving. Serve with warm pita bread, tzatziki sauce, tomatoes, cucumbers, red onion, and lemon wedges, if desired.