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Chicken Souvlaki

February 2, 2012

I spent many days and nights in Athens with a dear friend Stanley.  Stanley lived in New York working in the garment district but had bought a lovely 1 bedroom apartment in Athens to enjoy.  I met him on a flight one night as I was walking down the aisle on a flight from New York to Athens and this dapper gentleman was halfway out of his seat, face in tormented fear and not speaking but mouthing a word over and over again.  I went to him to try to figure out what in the hell was wrong with this man and after a few seconds was able to interpret that he was saying “snake”.  Well, that was a problem.  I was able to locate the owner with the lost snake and the owner captured said snake.  From that day on Stanley and I were great friends.  We had such good Souvlaki in restaurants, homes, and street corners, (it was usually lamb which I prefer), but so many of my friends here in America will not even try lamb so I always try to make this loved Chicken Souvlaki.

Chicken Souvlaki


  • 1 lb. Chicken Tenderloins
  • 3 T. Olive Oil
  • 1/4 C. Lemon Juice
  • 2 T. Worcestershire Sauce
  • 1 T. Dried Oregano
  • Salt and Fresh Ground Pepper
  • Lemons for garnish
  • Fresh Oregano for garnish
  • (Olives, tomatoes, lettuce, red onion for garnish)*

* Or use a Greek Salad


  1. Add the oil, lemon juice, Worcestershire sauce, oregano, salt and pepper in a large bowl and mix well; add the chicken
  2. Let chicken marinate for a 1/2 hour to hour covered in fridge (or longer if you wish).
  3. Thread marinated chicken tenders onto a pre-soaked wooden skewer
  4.  Place souvlaki onto a screaming hot grill and cook for 4-5 minutes on each side or until the chicken is cooked through and has gorgeous golden brown grill marks.

(Serves 4)



2 Comments leave one →
  1. February 3, 2012 13:15

    You handle the classics so well! Just look at this!

    • February 6, 2012 19:14

      Thank you, although not a huge fan of chicken I think if you treat it well it will make you happy.

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