Souvlaki de pui is the Romanian take on the classic Greek grilled meat skewer, made with tender chunks of chicken breast or thigh marinated in olive oil, lemon, garlic, and oregano. It works because the acidic marinade tenderizes the meat while the high-heat grill or broiler chars the outside, locking in juices. Serve it with pita, tzatziki, and a simple Greek salad for a complete meal.
Ingredients
- 1.5 lb (680 g) boneless, skinless chicken breasts or thighs, cut into 1.5-inch (4 cm) chunks
- 1/4 cup (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice (about 1 lemon)
- 4 cloves garlic, minced
- 2 tsp (2 g) dried oregano
- 1 tsp (2 g) smoked paprika (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (1 g) black pepper
- 1/4 cup (60 g) plain Greek yogurt (for serving, optional)
- 8-10 wooden or metal skewers (if wooden, soak in water for 30 minutes)
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika (if using), salt, and pepper. Add the chicken chunks and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to 8 hours for deeper flavor.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Thread the marinated chicken onto the skewers, leaving a small gap between pieces so they cook evenly. Discard any leftover marinade.
- Preheat an outdoor grill, grill pan, or broiler to medium-high heat (about 400°F / 200°C). If using a grill, oil the grates lightly.
- Grill the skewers for 8-10 minutes, turning every 2-3 minutes, until the chicken is charred on the outside and cooked through. The chicken is safe to eat when the internal temperature reaches 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Remove from the grill and let rest for 3 minutes before serving. Serve hot with tzatziki, pita, and lemon wedges.
Tips
- Don’t skip the marinade time: The lemon juice and garlic tenderize the chicken; even 30 minutes helps, but 2 hours is ideal. Marinating longer than 8 hours can make the chicken mushy.
- Use thighs for extra juiciness: Chicken thighs have more fat and stay moist even if slightly overcooked. If you prefer breast, be careful not to overcook.
- Soak wooden skewers: Always soak them for at least 30 minutes to prevent them from catching fire on the grill.
- Don’t crowd the skewers: Leave a little space between chicken pieces so heat circulates and cooks them evenly.
Serving Suggestions
Serve the souvlaki de pui with warm pita bread, tzatziki sauce (Greek yogurt, cucumber, garlic, dill), sliced red onion, and a Greek salad with tomatoes, cucumbers, olives, and feta. For a heartier meal, add lemon rice or roasted potatoes on the side.
Variations
- Pork souvlaki: Replace chicken with pork shoulder or tenderloin, cut into chunks. Cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian: Use halloumi cheese or firm tofu instead of chicken. Reduce marinade time to 30 minutes, and grill until browned.
- Add vegetables: Thread bell peppers, red onion, or cherry tomatoes between chicken pieces for extra color and flavor.
- Spicy version: Add 1 tsp (2 g) cayenne pepper or chili flakes to the marinade for heat.
Storage and Reheating
Leftover souvlaki can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a baking sheet and warm in a 350°F (175°C) oven for 10 minutes, or microwave on high for 1-2 minutes. For best texture, reheat in a skillet over medium heat for 5 minutes, turning occasionally.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Yes, thighs are actually preferred for their juiciness. Cut them into similar-sized chunks and adjust cooking time slightly if needed.
How long should I marinate the chicken? At least 2 hours for best flavor, but you can go up to 8 hours. Avoid marinating overnight (over 12 hours) as the lemon juice can break down the meat too much, making it mushy.
Can I cook souvlaki in the oven? Yes, you can bake the skewers on a rimmed baking sheet at 425°F (220°C) for 15-20 minutes, turning once halfway. If you have a broil setting, finish under the broiler for 2-3 minutes to char.
What if I don’t have a grill? Use a grill pan on the stove over medium-high heat, or a cast-iron skillet. Cook in batches to avoid overcrowding.
Is it necessary to soak wooden skewers? Yes, if you’re using wooden skewers, soaking them for 30 minutes prevents them from burning. Metal skewers don’t need soaking.
Can I freeze the marinated chicken? Yes, place the chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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