Grilled Chicken Souvlaki with Lemon and Oregano
Tender chicken marinated in lemon and oregano, grilled to perfection and served with a simple side of vegetables. This mediterranean ready in about 27 minutes pairs chicken thighs, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lbs, boneless and skinless, cut into 1-inch cubes chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves, minced garlic
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup, sliced into rings red onion
- 1, sliced into strips green bell pepper
- 1, sliced into strips red bell pepper
- 1/4 cup, torn into pieces pita bread
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Whisk together 3 tablespoons olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper in a bowl.
- Step 2: Add 1.5 lbs chicken thighs (cut into 1-inch cubes) to marinade and toss to coat. Marinate for 30 minutes at room temperature.
- Step 3: Thread 1/4 cup red onion rings, 1 green bell pepper strip, and 1 red bell pepper strip onto skewers, alternating with chicken pieces.
- Step 4: Preheat grill to medium-high (375°F). Brush grates with oil to prevent sticking.
- Step 5: Place skewers on grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and vegetables are tender with slight charring.
- Step 6: Serve immediately with torn pita bread pieces.
Frequently asked questions
How long does Grilled Chicken Souvlaki with Lemon and Oregano take to make?
Total time is about 27 minutes (15 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Chicken Souvlaki with Lemon and Oregano?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.
Can I substitute ingredients in Grilled Chicken Souvlaki with Lemon and Oregano?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Chicken Souvlaki with Lemon and Oregano for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Chicken Souvlaki with Lemon and Oregano?
Mediterranean mediterranean like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
