Greek Chicken Souvlaki Skillet

About This Recipe

Souvlaki is normally grilled on skewers, but this skillet version brings the same lemon, garlic, and oregano marinade indoors for a fast weeknight dinner. Chicken thighs marinate briefly, then sear hard in a hot pan until charred at the edges, echoing the smoky flavor of the grilled original. Served with a simple squeeze of extra lemon and a scattering of oregano, it pairs naturally with pita, tzatziki, and a chopped Greek salad for a full plate.

Ingredients

Serves 4

• 700 gboneless chicken thighs(cut into chunks)
• 0.33 cupolive oil
• 3 tbspfresh lemon juice
• 4 clovesgarlic(minced)
• 2 tspdried oregano
• 1 tspfine sea salt
• 0.5 tspblack pepper
• 1lemon(cut into wedges, for serving)

Instructions

1. 1

   Marinate the chicken

   Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken and marinate at least 20 minutes, or up to 4 hours refrigerated.

2. 2

   Heat the skillet

   Heat a heavy skillet over high heat until very hot.

3. 3

   Sear the chicken

   Add chicken in a single layer, working in batches if needed, and sear undisturbed for 4 minutes until charred.

   Don't crowd the pan — overcrowding steams the chicken instead of searing it.

4. 4

   Flip and finish

   Flip and cook 4-5 more minutes until cooked through and charred on the second side.

5. 5

   Rest and serve

   Let rest 3 minutes, then serve with lemon wedges and extra oregano on top.

Variations

• •

  Skewer the marinated chicken and grill outdoors for a more traditional souvlaki presentation.

• •

  Use chicken breast instead of thighs, though watch the cooking time closely to avoid drying it out.

• •

  Serve wrapped in warm pita with tzatziki, tomato, and onion for a souvlaki wrap.

Storage

Refrigerate for up to 3 days; reheat in a hot skillet briefly to re-crisp rather than microwaving, which makes it rubbery.

Frequently Asked Questions