Description
Bring the flavors of a Greek taverna straight to your backyard! Tender chicken cubes are marinated in lemon, garlic, and oregano, then grilled to perfection. Served with warm pita, crisp veggies, and creamy tzatziki, this dish is perfect for summer gatherings or a weeknight feast.
Ingredients
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1½ lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
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3 tbsp olive oil
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Juice of 1 large lemon
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3 garlic cloves, minced
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1½ tsp dried oregano (Greek oregano if possible)
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1 tsp kosher salt
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½ tsp freshly cracked black pepper
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Wooden skewers (soaked 30 min) or metal skewers
Optional for serving: Warm pita bread, tzatziki, chopped tomato, cucumber, red onion, fresh parsley, lemon wedges, crumbled feta
Instructions
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Make the marinade: Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. For extra tenderness, add 1 tbsp plain Greek yogurt.
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Marinate the chicken: Pat chicken dry, add to marinade, and toss to coat. Cover and refrigerate for 1–4 hours (overnight for best flavor).
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Skewer the chicken: Remove chicken from fridge 20 min before grilling. Thread cubes onto skewers, leaving small gaps between pieces.
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Grill: Preheat grill to medium-high (400–450°F). Oil the grates lightly. Grill 4–5 min per side, rotating for cross-hatch marks, until internal temp reaches 165°F.
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Rest: Let skewers rest 5 min before serving to keep the chicken juicy.
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Serve: Offer as a platter with pita, tzatziki, veggies, and lemon wedges, or wrap in pita for a handheld version.
Notes
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Juicier chicken: Use thighs—they handle grilling better than breasts.
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Indoor option: Grill pan or oven broiler works perfectly.
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Extra flavor: Double the marinade, save half, simmer, and drizzle over cooked chicken.
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Vegetarian twist: Marinate halloumi, portobello, or tofu cubes the same way.