Equipment
Ingredients
Chicken
- 400 g boneless skinless chicken breast, cut into 3cm cubes
- 400 g boneless skinless chicken thigh, cut into 3cm cubes
Yogurt Marinade
- 150 g plain full-fat greek yogurt
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 4 garlic, minced
- 5 g dried oregano
- 3 g fresh rosemary, finely chopped
- 10 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 441 kcal
- Protein
- 44 g
- Carbohydrates
- 4 g
- Fat
- 27 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 1143 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 14 g
- Polyunsaturated Fat
- 4 g
- Cholesterol
- 163 mg
- Potassium
- 562 mg
- Calcium
- 87 mg
- Iron
- 2.2 mg
- Magnesium
- 58 mg
- Phosphorus
- 418 mg
- Zinc
- 2.7 mg
- Vitamin A
- 34 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.4 mcg
- Vitamin E
- 2.3 mg
- Vitamin K
- 18 mcg
- Vitamin B6
- 1.1 mg
- Vitamin B12
- 1.2 mcg
- Thiamin
- 0.17 mg
- Riboflavin
- 0.41 mg
- Niacin
- 15.7 mg
- Folate
- 15 mcg
- Water
- 186 g
Sources: USDA FoodData Central
Method
Cut the chicken breast and thighs into uniform 3cm pieces to ensure even cooking.
In a large mixing bowl, vigorously whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, minced rosemary, kosher salt, and black pepper until completely smooth.
Add the chicken pieces to the yogurt marinade, tossing thoroughly by hand or with a large spoon to ensure every piece is evenly and thickly coated.
Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours to allow the lactic acid in the yogurt to gently tenderize the meat.
Thread the marinated chicken onto skewers, alternating between breast and thigh pieces for textural variety. Leave a small gap between pieces so the heat can circulate.
Preheat a grill or grill pan to medium-high heat, approximately 200°C/400°F. Brush the grates lightly with a high-smoke-point oil.
Grill the skewers, turning every 2 to 3 minutes, until nicely charred on all sides and the center of the thickest piece reaches a safe internal temperature of 74°C/165°F.
Transfer the hot skewers to a platter, tent loosely with aluminum foil, and let rest for 5 minutes to redistribute the natural juices before serving.
Chef's Notes
- The lactic acid in Greek yogurt gently unravels the proteins in the chicken, resulting in an exceptionally tender texture without aggressively 'cooking' the meat the way highly acidic, vinegar-based marinades can.
- Mixing chicken breast and thigh provides the ultimate balance of lean protein and rich, forgiving fat. The thigh pieces baste the adjacent breast pieces as they cook together on the skewer.
- Using full-fat yogurt is crucial here. Low-fat or fat-free yogurts are prone to splitting and burning at high temperatures, whereas the milk fat in whole yogurt forms a protective, deeply flavorful crust.
- For the most authentic flavor profile, source Mediterranean dried oregano, which is more savory and earthy compared to the sweeter, slightly pungent Mexican varieties.
Storage
Refrigerator: 3 days — Store cooked skewers in an airtight container. Raw marinated chicken should not be kept for more than 24 hours to prevent mushy texture.
Freezer: 1 month — Freeze raw chicken in the marinade in a sealed freezer bag.
Reheating: Reheat gently in an oven preheated to 150C/300F for 10 minutes, or microwave on 50 percent power until just warmed through to avoid drying out the meat.
Troubleshooting
Exterior burns before the center is cooked
Cause: Grill temperature is too high or flare-ups occurred from dripping oil and yogurt.
Fix: Move the skewers to a cooler, indirect-heat section of the grill to finish cooking the inside without burning the outside further.
Prevention: Maintain medium-high heat rather than maximum heat, and ensure a two-zone fire if using a charcoal grill.
Wooden skewers catch fire on the grill
Cause: Skewers were dry when exposed to open flame.
Fix: Slide small pieces of aluminum foil under the exposed ends of the skewers to shield them from the direct flame.
Prevention: Submerge wooden skewers entirely in water for at least 30 minutes before threading the chicken.
Chicken texture is overly soft or mushy
Cause: Meat was left in the yogurt and lemon marinade for too long (over 24 hours).
Fix: Cannot be fixed, but ensure a hard sear on the grill to add contrasting texture.
Prevention: Adhere strictly to a 4 to 12 hour marinating window.
Cultural Context
Souvlaki, deriving from the Greek word 'souvla' meaning skewer, is a quintessential Greek street food with roots tracing back to ancient Greece, where artifacts of stone barbecue grills have been uncovered. While traditional pork souvlaki often relies on a simple oil and lemon dressing, this poultry variation borrows from broader Eastern Mediterranean influences, utilizing a yogurt-based marinade to maximize tenderness and build a phenomenal crust over charcoal.
