Greek Chicken Souvlaki

1. If using wooden skewers, soak them. Cover skewers with water for at least 20 minutes so they do not burn. If you are grilling, you can also wrap the exposed ends with a little foil to prevent scorching.

2. Make the marinade. In a bowl, whisk together Greek yogurt, olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and honey (and red wine vinegar if using).

3. Marinate the chicken. Add chicken pieces and toss until coated. Cover and refrigerate for 30 minutes to 6 hours.

   

4. Make the sauce. In a small bowl, stir together yogurt, squeezed cucumber, olive oil, lemon juice, garlic, dill or mint (if using), salt, and pepper. Refrigerate until serving.

5. Skewer (optional) and prep to cook. Thread chicken onto skewers with a little space between pieces. Let excess marinade drip off, and lightly pat any obvious globs so it browns instead of steaming. This also helps reduce sticking.

6. Cook on a grill (best char). Preheat grill to medium-high and oil the grates. Grill skewers for about 10 to 12 minutes, turning every few minutes, until nicely charred and the chicken reaches 165°F on an instant-read thermometer.

7. Or cook in a skillet (weeknight mode). Heat a large skillet or grill pan over medium-high heat. Add 1 tablespoon oil. Cook chicken in a single layer for 3 to 4 minutes without moving it, then flip and cook another 3 to 4 minutes, until browned and cooked through. Use an instant-read thermometer and cook to 165°F. Work in batches if needed.

   

8. Rest, then serve. Let chicken rest for 3 minutes. Serve in warm pitas or bowls with the creamy sauce, tomatoes, cucumbers, onions, feta, herbs, and an extra squeeze of lemon.

   

Matt’s tiny trick: If your chicken is cooked but you want more color, give it a quick final minute over higher heat. More char equals more flavor, and souvlaki should taste a little smoky at the edges.