Chicken Souvlaki (Greek Lemon Herb Grilled Chicken Skewer)

Pat 600 g chicken thighs dry, then cut them into even bite-size pieces so they cook at the same rate.

If using wooden skewers, soak them in water before grilling to reduce scorching.

In a bowl, mix 3 tablespoons lemon juice, 3 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon oregano, salt, and black pepper. Whisk until the oil looks evenly dispersed, so the chicken gets coated instead of slicked in spots.

Add the chicken to the marinade and turn each piece until the surface is fully coated.

Refrigerate for at least 30 minutes, or overnight when possible, so the lemon, garlic, and oregano flavor the meat more deeply.

Thread the chicken onto skewers without packing the pieces too tightly, leaving small gaps for heat to circulate.

Preheat the grill to medium-high, hot enough that the chicken sizzles as soon as it touches the grate.

Grill the skewers over medium-high heat for 10-12 minutes, turning them partway through.

Remove them before the garlic burns, once the outside is browned and the thickest pieces feel firm and springy.

Let the grilled skewers rest briefly so the juices settle instead of running out immediately.

Serve warm with the plain yogurt on the side.