Chicken Souvlaki

You know when you’re with someone so much that you can predict the exact words that will come out of their mouth before they even say it? This is what happened when my boyfriend walked in and saw me making Chicken Souvlaki. “You should have used chicken thighs,” he said eyeing the chicken breasts. Living with someone who cooks for a living does a lot to a person. One, it inevitably leads to weight gain (I gained 20lbs in the first six months of our relationship, I shit you not). Two, if you pay attention you’ll learn a thing or two – like how dark meat in the chicken world is far more tender and flavourful than white. Unfortunately, there were no boneless chicken thighs to be found at the grocery store that day and I am far too lazy to take on the task of deboning them. Hence, the crappy chicken breasts. For the record, my boyfriend is right; chicken thighs are far superior and you should definitely use them if they’re available. However, if there are no boneless chicken thighs and chronic fatigue is your new normal, go ahead and grab the chicken breasts. There are days when I barely have time to brush my teeth. Do you think I really care that much about which part of the chicken I use for my souvlaki? I know I’m not alone. Hands up if you’ve left the house and had to turn the car around because your son forgot his lunchbox for the third time that week. Or if you’re part way through a work meeting and notice that you have a mystery stain on your shirt and all you can do is pray that it isn’t feces from an early morning diaper change. Or if you’ve ever had to deal with head lice, pin worms, tape worms, or any other kind of disgusting parasite in your household (one word: traumatizing). Moms should get a high five for throwing raw bologna at their family, let alone for making chicken souvlaki. The moral of the story is if you make this recipe with chicken breasts don’t sweat it; it will still be good. And if they don’t like it, toss them some bologna.

Scroll below for this Chicken Souvlaki recipe and don’t forget to subscribe! 😉

Here’s what you’ll need:

  • 1 lb boneless chicken thighs cut into 1 inch chunks
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp salt
  • 2 cloves garlic, minced
  • Black pepper

Here’s what you’ll do:

  1. Combine lemon juice, olive oil, oregano, salt, pepper and garlic in a bowl.
  2. Add the chicken and toss to coat. Marinate for 10 minutes.
  3. Head a grill pan over medium heat.
  4. Remove chicken from marinade and thread onto skewers.
  5. Place the chicken on the grill and cook for 5 minutes on each side (or until chicken is cooked through).
  6. Serve with tzatziki sauce and enjoy!

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Hey there! I’m Jennifer, the human behind Cashmere & Cocktails. I’m a food, product and travel photographer from New-Brunswick, Canada. For business inquiries, please email me at:

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