Chicken souvlaki skewers
Charred, lemony chicken skewers marinated in yoghurt, garlic and oregano — juicy Mediterranean grilling you can make any night.
Souvlaki is the sort of uncomplicated, bold-flavoured cooking that makes weeknight grilling look glamorous. These chicken thigh skewers are marinated in lemon, yoghurt and oregano for juicy, charred bites that sing with simple Mediterranean flavours.
They’re perfect for a barbecue, a griddle-pan supper or a fuss-free dinner — make the marinade ahead and you’re nearly done before the grill is hot. Serve with warmed flatbreads, salad or roasted veg if you like, or tuck into them straight from the skewer for maximum smugness.
Ingredients
- 800 g chicken thigh fillets
- 1 lemon — zest and juice
- 60 ml olive oil
- 150 g plain yoghurt
- 3 garlic cloves — crushed
- 10 ml dried oregano
- 5 ml sea salt
- 5 ml black pepper
- 1 red onion — cut into wedges
- 8 wooden skewers — soak before grilling
- 15 g fresh parsley — finely chopped, to garnish
Equipment
- grill or griddle pan
- meat thermometer (optional)
Instructions
Place the wooden skewers in cold water to soak for 30 minutes — this prevents them catching fire on the grill.
Make the marinade: finely zest the lemon and squeeze the juice into a large bowl. Add the olive oil, plain yoghurt, crushed garlic, dried oregano, sea salt and black pepper and whisk to a smooth dressing.
Trim any excess fat and cut the chicken thigh fillets into 3cm pieces. Add the chicken to the marinade, toss until every piece is coated, cover the bowl and refrigerate to marinate for 2 hours.
Thread the marinated chicken and red onion wedges alternately onto the soaked skewers, leaving a little space between pieces so heat can circulate.
Heat a grill or heavy griddle pan over medium–high heat until very hot. Brush the grates or pan with a little olive oil. Grill the skewers for 10–12 minutes, turning every 2–3 minutes, until charred in spots and cooked through (internal temperature 75°C).
Transfer the skewers to a plate and let them rest for 5 minutes so the juices redistribute before serving.
While the chicken rests, make a quick garlic-yoghurt sauce: finely chop the fresh parsley, crush a small extra garlic clove (if you like), mix with the remaining plain yoghurt, a squeeze of lemon juice and a pinch of salt and pepper.
Serve the skewers hot, spooning over the garlic-yoghurt sauce and scattering extra parsley. Offer lemon wedges alongside for squeezing.
Tips
- Soak wooden skewers for at least 30 minutes to stop them burning on the grill; if using metal skewers, this step isn’t necessary.
- If short on time, marinate for 30–60 minutes; two hours gives a noticeable improvement, overnight is even better.
- Don’t overcrowd the skewers — leaving small gaps around each piece gives better char and faster, more even cooking.
- Use a meat thermometer (75°C) to avoid guessing doneness; thighs forgive overcooking more than breast, but aim for juicy not dry.
- Make the lemon-yoghurt sauce ahead and refrigerate for up to 24 hours; it keeps the chicken tasting bright.
Substitutions
chicken thigh fillets → chicken breast, same weight (cook for slightly less time and watch for dryness)
Stays closeplain yoghurt → dairy-free plain yoghurt, same quantity
Noticeably differentdried oregano → dried thyme or mixed dried herbs, same quantity
Stays close
Nutrition
Per serving · estimated
- 580
- Calories
- 42 g
- Protein
- 4 g
- Carbs
- 43 g
- Fat
- 2 g
- Fibre
- 3 g
- Sugar
- 600 mg
- Sodium
FAQ
Can I use chicken breast instead of thighs?
Yes — breast works and will be leaner, but check often as breast cooks quicker and can dry out. Reduce cooking time and aim for an internal 75°C.
How long can I marinate the chicken?
2 hours is ideal; you can marinate up to 24 hours. Avoid much longer as the acid in lemon can change the texture.
Can I cook these in the oven?
Yes — roast under a high grill setting or at 220°C fan/240°C conventional for 10–14 minutes, turning once, until cooked through and charred at the edges.
Why soak wooden skewers?
Soaking prevents them combusting on a hot grill. At least 30 minutes is recommended; longer is fine.
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