How long should I marinate chicken souvlaki?

2 to 6 hours in the fridge is plenty for chicken breast. Any longer and the lemon juice can start to break down the texture of the meat, leaving it soft rather than juicy.

How do I know the chicken skewers are cooked?

Grill for 3 to 4 minutes per side until golden, lightly charred and cooked through. Check that the thickest piece reaches 75°C (165°F), with no pink meat and juices running clear.

Can I use wooden skewers for souvlaki?

Yes, metal or wooden skewers both work. Leave wooden skewers in water for at least 30 minutes before threading so they do not burn, and leave a little space between each piece of chicken so it cooks evenly.

How hot should Charlie be for souvlaki?

Run it hot, at 250 to 300°C (480 to 570°F), with three quarters of a football of lumpwood charcoal. Set the Charlie Turkish Skewer Rack on the lower rack, just above the flames, for a fast sear.

Outdoor Cooking & Charcoal Oven Recipes / Chicken

Chicken souvlaki skewers grilled over charcoal

Cooked in the Charlie Charcoal Oven

Chicken Souvlaki Grilled Skewers

Name: Chicken Souvlaki Grilled Skewers
Prep time: 20 min
Cook time: 8 min
Yield: 8 to 10
Cuisine: Greek
Ingredients: 3.2kg chicken breast, cut into bite-sized chunks; 240ml olive oil; 240ml lemon juice (approx. 8 lemons); 16 garlic cloves, minced; 4 tsp dried oregano; 2 tsp dried thyme; Sea salt and freshly ground black pepper, to taste; 16 pita breads, warmed; 1L tzatziki

Lemon and herbs flavour these chicken souvlaki skewers before a quick grill over charcoal. Warm pitta, cold tzatziki and juicy chicken make a very good combination. Put them together as you eat, with no need for everyone to agree on the perfect filling.

Tait MillerChef, Wild & Fire Cooking

Grill

Prep20 minutes plus marinating

Cook8 minutes

Serves8 to 10

DifficultyEasy

Oven temperature250 to 300°C (480 to 570°F)

RackCharlie Turkish Skewer Rack on the lower rack, just above the flames

CharcoalThree quarters of a football of good quality lumpwood charcoal

Ingredients

3.2kg chicken breast, cut into bite-sized chunks
240ml olive oil
240ml lemon juice (approx. 8 lemons)
16 garlic cloves, minced
4 tsp dried oregano
2 tsp dried thyme
Sea salt and freshly ground black pepper, to taste
16 pita breads, warmed
1L tzatziki

Equipment

Everything used in this recipe. Already have Charlie? Add the accessories in one go.

Charlie Charcoal Oven$6,400.00Choose your oven, Charlie Charcoal Oven
Turkish-Style Kebab Rack with Two Skewer Sets$425.00

Method

Setting up Charlie

Use plenty of good quality lumpwood charcoal, building the fire toward the front or centre of the fire bed for direct, high heat.
Preheat the Charlie Oven to 250 to 300°C (480 to 570°F).
For added flavour, throw in a small handful of dry woodchips just before grilling, no need to soak.

In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt and pepper. Add the chicken pieces and toss to coat. Cover and refrigerate for 2 to 6 hours.
Thread the chicken onto metal skewers or soaked wooden ones. Leave a little space between each piece for even cooking.
Place the skewers on the Charlie Turkish Skewer Rack in the lowest or second-lowest position, just above the flames. Grill for 3 to 4 minutes per side, turning until golden, lightly charred, and cooked through.
Serve hot with warm pita, plenty of tzatziki, and optional grilled veg like peppers, onions or courgettes. Let your guests build their own wraps.

Tips

Don't over-marinate: 2 to 6 hours is plenty for chicken breast. Any longer and the lemon juice can start to break down the texture.
Leave space between pieces on the skewer so they cook evenly on all sides.
The high heat of the Charlie Oven gives a fast sear while keeping the meat juicy, so don't be tempted to lower the temperature.
If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning.

More recipes

The cook

Tait Miller

Chef, Wild & Fire Cooking

Chef Tait Miller specialises in wild, open-fire cooking, drawing on foraged ingredients and around 16 years in the industry. London-based, he's known for his outdoor cooking and foraging work, and led Charlie Oven's Greek Summer Feast Masterclass.

More recipes by Tait Miller

Frequently asked questions

How long should I marinate chicken souvlaki?

2 to 6 hours in the fridge is plenty for chicken breast. Any longer and the lemon juice can start to break down the texture of the meat, leaving it soft rather than juicy.
How do I know the chicken skewers are cooked?

Grill for 3 to 4 minutes per side until golden, lightly charred and cooked through. Check that the thickest piece reaches 75°C (165°F), with no pink meat and juices running clear.
Can I use wooden skewers for souvlaki?

Yes, metal or wooden skewers both work. Leave wooden skewers in water for at least 30 minutes before threading so they do not burn, and leave a little space between each piece of chicken so it cooks evenly.
How hot should Charlie be for souvlaki?

Run it hot, at 250 to 300°C (480 to 570°F), with three quarters of a football of lumpwood charcoal. Set the Charlie Turkish Skewer Rack on the lower rack, just above the flames, for a fast sear.