EFK Tested

EFK Mediterranean Chicken Souvlaki

Name: EFK Mediterranean Chicken Souvlaki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mediterranean
Ingredients: 2 lb boneless skinless chicken thighs or breasts, cut into 1 1/2-inch pieces; 1/4 cup extra-virgin olive oil; Juice and zest of 2 lemons; 5 garlic cloves, minced; 2 tsp dried oregano; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika; 2 tbsp chopped fresh parsley

EFK Mediterranean Chicken Souvlaki is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.

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Prep: 20 min
Cook: 15 min
Total: 35 min
Yield: 6 servings
Cuisine: Mediterranean

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Ingredients

2 lb boneless skinless chicken thighs or breasts, cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
Juice and zest of 2 lemons
5 garlic cloves, minced
2 tsp dried oregano
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp smoked paprika
2 tbsp chopped fresh parsley

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Directions

Combine olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and paprika. Toss with chicken and marinate 30 minutes to 4 hours. Thread chicken onto skewers without packing tightly. Grill or cook on the BlueStar griddle over medium-high heat, turning to brown all sides, until chicken reaches 165°F. Rest 5 minutes and finish with parsley and fresh lemon. Serve with warm pita, tzatziki, tomato-cucumber salad, rice, or roasted potatoes.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; BlueStar 24-inch griddle or outdoor grill; skewers; tongs; instant-read thermometer.

Food safety & storage

Refrigerate cooked chicken promptly and use within 3–4 days. Cook chicken to 165°F.

View this recipe on the original EFK website ↗

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