Chicken Souvlaki (Oven-Roasted)
This easy oven-roasted chicken souvlaki is juicy, flavorful, and finished with a honey-mustard glaze.
Equipment
- Oven
- Wooden skewers
- wire rack
- Baking tray
- mixing bowl
Ingredients
- 2 pounds chicken breast boneless, skinless - sub thighs for juicier souvlaki
- 4 tablespoons extra virgin olive oil
- 4 tablespoons lemon juice + 1 lemon cut into wedges for squeezing on top
- 4 cloves garlic grated
- 3 teaspoons dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons honey optional but recommended + 1 teaspoon of dried oregano
- 2 teaspoons Dijon mustard optional but recommended
Instructions
Marinade and Prepare
- Pat chicken dry and cut into 1½-inch cubes. Whisk together olive oil, lemon juice, garlic, oregano, salt, and black pepper. Add chicken, toss to coat, cover, and refrigerate for at least 15 minutes.
- Soak wooden skewers for 15–30 minutes. Thread about 5 pieces of chicken per skewer and place them on a wire rack set over a foil-lined baking tray.
Bake and Serve
- Preheat the oven to 425°F (220°C). In a small bowl, mix honey, Dijon mustard, and oregano. Bake for 15 minutes, then flip, brush with the honey-mustard glaze, and broil on the top oven rack for 5 minutes, or until golden and lightly charred.
- Serve hot with lemon wedges, pita bread, tzatziki, fries, and Greek salad. Optional mint and pomegranate seeds for garnish.
Notes
Store leftover chicken souvlaki in an airtight container in the fridge for up to 4 days.
Nutrition
Serving: 1skewerCalories: 320kcalCarbohydrates: 8gProtein: 36gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 900mgPotassium: 650mgSugar: 5gVitamin A: 2IUVitamin C: 10mgCalcium: 2mgIron: 8mg
Tried this recipe?Let us know how it was!