Ingredients:

  • 2 lbs (900 g) Boneless, skinless chicken thighs OR breasts, cubed into 1-inch pieces
  • 8 to 10 Wooden or metal skewers (wood must be soaked)
  • ½ cup (120 ml) Extra Virgin Olive Oil
  • ¼ cup (60 ml) Freshly squeezed Lemon Juice
  • 1 Tbsp (15 ml) Lemon Zest, finely grated
  • 4 cloves Garlic, minced finely
  • 2 tsp Dried Oregano (preferably Greek)
  • 1 tsp Dried Thyme
  • 1 tsp Kosher Salt
  • ½ tsp Freshly cracked Black Pepper
  • A pinch of red pepper flakes (optional)
  • 4 large Pita breads (for serving, optional)
  • Tzatziki sauce (for serving, optional)
  • Thinly sliced red onion and tomato (for serving, optional)

Instructions:

  1. Prepare the Skewers: Submerge wooden skewers completely in water for at least 30 minutes prior to use to prevent burning. Trim and cut chicken into uniform 1-inch (2.5 cm) cubes.
  2. Combine Marinade: In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, pepper, and red pepper flakes until slightly emulsified.
  3. Marinate: Add the cubed chicken to the marinade and toss thoroughly until every piece is coated. Cover and refrigerate for a minimum of 2 hours, but preferably 4 hours for maximum flavour infusion. Do not marinate longer than 6 hours.
  4. Preheat: Preheat your grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat until smoking slightly. Lightly oil the grates or the pan.
  5. Skewer the Chicken: Thread the marinated chicken pieces onto the soaked skewers, leaving a small gap (about ¼ inch) between each piece for even cooking. Discard the leftover marinade.
  6. Grill/Sear: Place the skewers on the hot, oiled grill grates or pan. Cook for 12–15 minutes, turning every 3–4 minutes, until all sides are nicely charred and golden brown.
  7. Check for Doneness: Use an instant-read thermometer to check the internal temperature. The chicken is safe and ready when it registers 165°F (74°C).
  8. Rest the Meat: Transfer the cooked skewers to a clean plate and tent loosely with foil. Allow them to rest for 5 minutes to allow the juices to redistribute.
  9. Serve: Slide the chicken off the skewers, or serve directly on the skewer alongside warm pita bread, tzatziki, and fresh accompaniments like red onion and tomato.