Ingredients:

  • 3 Tablespoons Dried Greek Oregano
  • 1 Tablespoon Dried Thyme
  • 1 Teaspoon Dried Rosemary
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Black Pepper
  • 1/2 Teaspoon Dried Basil
  • 1/2 Teaspoon Dried Mint
  • 1 Teaspoon Salt (Kosher/Sea)
  • 5 lbs Boneless, Skinless Chicken Breasts or Thighs, cut into 1-inch cubes
  • 3 Tablespoons Homemade Greek Seasoning Blend
  • 1/4 Cup Fresh Lemon Juice
  • 1 Teaspoon Fresh Lemon Zest
  • 1/4 Cup Extra Virgin Olive Oil
  • 3 Cloves Fresh Garlic, minced finely
  • 1 Tablespoon Red Wine Vinegar
  • 8–10 Wooden Skewers (soaked)

Instructions:

  1. Create the Signature Greek Seasoning Blend: Measure all dry seasoning ingredients (oregano through salt) into a small bowl. Whisk thoroughly until the blend is uniform. Store excess in an airtight jar.
  2. Prepare the Chicken and Marinade Base: Cube the chicken into uniform 1-inch pieces and place in a large non-reactive bowl. In a separate small bowl, whisk together the olive oil, lemon juice, zest, minced garlic, and red wine vinegar.
  3. Combine Marinade: Add 3 tablespoons of the prepared Greek Seasoning Blend to the wet ingredients and whisk until a thick paste/marinade forms. Pour this mixture over the cubed chicken, ensuring every piece is coated.
  4. Marinate: Cover the bowl and refrigerate for a minimum of 2 hours, ideally 4 hours, or overnight, allowing the chicken to absorb the Greek Seasoning flavour.
  5. Skewer and Rest: If using wooden skewers, ensure they have been soaking for at least 30 minutes. Thread the marinated chicken onto the skewers, packing them moderately tight. Allow the skewered chicken to sit at room temperature for 20 minutes before cooking.
  6. Cook the Souvlaki: Preheat the grill to medium-high heat and lightly oil the grates. Grill skewers for 6–7 minutes per side, turning once, until nicely charred and cooked through (internal temperature 165°F/74°C). Alternatively, pan-fry in batches in a hot cast-iron skillet for 10-12 minutes.
  7. Serve: Remove from heat and let rest for 5 minutes before serving immediately, traditionally with tzatziki and pita bread.