Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 4
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Marinade
Skewers
Equipment
Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; food thermometer; grill or oven broiler; tongs.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Marinate · About 60 min
- Mix 650 g chicken thighs, cubed, 40 ml olive oil, 40 ml lemon juice, 15 g garlic, grated, 2 tsp dried oregano, ¾ tsp salt; cover and refrigerate 1 hour.
Skewer · About 30 min
- Soak 8 bamboo skewers, 1000 ml water in water 30 minutes, drain and thread chicken with small gaps.
Grill · About 15 min
- Grill over medium-high heat 12–15 minutes, turning, until centres reach 74°C / 165°F. Rest 3 minutes.
Check: Look for this result: centres reach 74°C / 165°F.
Tips
- Leave small gaps so heat reaches every side of the chicken.
- Use the texture and doneness checks in the method; cooking times depend on your pan and heat.
Substitutions
- Use pork cubes and cook to 63°C / 145°F with a 3-minute rest.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
- For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.
Make ahead
- Prepare the measured ingredients for Chicken Souvlaki one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
FAQ
What matters most when making Chicken Souvlaki?
Leave small gaps so heat reaches every side of the chicken.
What can I substitute in Chicken Souvlaki?
Use pork cubes and cook to 63°C / 145°F with a 3-minute rest.
Can I prepare Chicken Souvlaki ahead?
Prepare the measured ingredients for Chicken Souvlaki one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
