Easy Greek Chicken Souvlaki with Lemon Rice

As a passionate home cook who’s spent countless hours perfecting Mediterranean recipes, I’m thrilled to share my foolproof recipe for Greek Chicken Souvlaki with Lemon Rice. This dish brings back wonderful memories of my travels through Greece, where I learned the secrets of making authentic souvlaki from local taverna owners. Today, I’ll guide you through creating this beloved Greek street food in your own kitchen.

What Makes This Recipe Special

There’s something magical about the combination of perfectly marinated chicken, aromatic rice, and traditional Greek flavors that makes this dish irresistible. My version stays true to authentic Greek cooking while being accessible for home cooks. The marinade I’ve developed over years of testing creates incredibly tender, flavorful chicken that rivals any Mediterranean restaurant.

Essential Ingredients

For the Chicken Souvlaki:

• 2 pounds boneless, skinless chicken breasts, cut into 1.5-inch cubes
• 4 tablespoons extra virgin olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh lemon juice
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme
• 1 teaspoon ground paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• Wooden skewers, soaked in water for 30 minutes

For the Lemon Rice:

• 2 cups long-grain white rice
• 4 cups chicken broth
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped

Marination Time & Tips

I’ve found that marination time is crucial for developing the best flavor. Here’s my tested timing guide:

Step-by-Step Instructions

Preparing the Chicken Souvlaki

1. Create the marinade by combining olive oil, minced garlic, lemon juice, oregano, thyme, paprika, salt, and pepper in a large bowl.
2. Add the chicken cubes to the marinade, ensuring each piece is well-coated.
3. Cover and refrigerate for 4-6 hours (or according to the timing guide above).
4. Remove from refrigerator 30 minutes before cooking to bring to room temperature.
5. Thread marinated chicken onto soaked wooden skewers.

Making the Lemon Rice

1. Heat olive oil in a large saucepan over medium heat.
2. Sauté diced onion until translucent (about 5 minutes).
3. Add minced garlic and cook for another minute.
4. Stir in rice, coating it with oil and toasting slightly.
5. Add chicken broth, lemon zest, lemon juice, and oregano.
6. Bring to a boil, then reduce heat and simmer covered for 18-20 minutes.
7. Let rest for 5 minutes, then fluff with a fork and stir in fresh parsley.

Cooking the Souvlaki

1. Preheat your grill to medium-high heat (around 400°F/200°C).
2. Oil the grates to prevent sticking.
3. Grill skewers for 12-15 minutes, rotating every 3-4 minutes.
4. Check internal temperature reaches 165°F/74°C.
5. Let rest for 5 minutes before serving.

Pro Tips from My Kitchen

• Always use metal skewers or soak wooden ones for at least 30 minutes to prevent burning
• Cut chicken pieces uniformly for even cooking
• Don’t overcrowd the skewers – leave small spaces between meat pieces
• Keep a close eye on the grill temperature – too hot will char the outside before the inside cooks

Traditional Serving Suggestions

• Fresh pita bread, warmed slightly
• Tzatziki sauce
• Greek salad
• Lemon wedges
• Chopped fresh herbs (parsley, oregano)
• Kalamata olives

Storage and Leftovers

Nutritional Information

Common Questions & Answers

Q: Can I make this without a grill?
Yes! You can use a grill pan or broiler. For the broiler, place skewers on a lined baking sheet and broil for 5-6 minutes per side, watching carefully to prevent burning.

Q: What’s the best cut of chicken to use?
I recommend boneless, skinless chicken breasts for their lean meat and uniform cooking. Chicken thighs can also work well and tend to be more forgiving if slightly overcooked.

Q: Can I prepare the marinade ahead of time?
Absolutely! Mix the marinade up to 24 hours in advance and store in an airtight container in the refrigerator. Add the chicken when you’re ready to start marinating.

Q: How do I prevent the rice from becoming mushy?
The key is using the correct liquid-to-rice ratio (2:1) and avoiding lifting the lid during cooking. Let it rest for 5 minutes after cooking before fluffing with a fork.

Q: Can I make this recipe dairy-free?
This recipe is naturally dairy-free! Just ensure any accompaniments like tzatziki are made with dairy-free alternatives if needed.

Troubleshooting Common Issues

1. Dry Chicken:

• Likely caused by overcooking
• Solution: Use a meat thermometer and remove from heat at 165°F/74°C

1. Burnt Skewers:

• Caused by insufficient soaking or high heat
• Solution: Soak wooden skewers longer or use metal ones

1. Sticky Rice:

• Usually due to too much liquid or overcooking
• Solution: Measure liquids precisely and set a timer

1. Bland Flavor:

• Could be insufficient marination time
• Solution: Marinate longer and adjust seasoning before cooking

Make-Ahead Tips

To prep this meal in advance:

• Prepare marinade and store separately (up to 24 hours)
• Cut chicken and store until ready to marinate
• Chop onions and garlic
• Measure dry ingredients
• Soak skewers

Remember, the beauty of this dish lies in its simplicity and fresh flavors. Don’t be tempted to overcomplicate it – sometimes the most straightforward preparations yield the most delicious results. With these detailed instructions and tips, you’re well-equipped to create a memorable Greek feast in your own kitchen.