Spice-Crusted Greek Chicken Skewers Recipe
Juicy and flavorful Greek Chicken Skewers coated in a fragrant blend of cumin, coriander, paprika, and garlic, then grilled until golden and lightly charred. Served with a refreshing lemon-oregano dipping sauce, this easy Mediterranean-inspired chicken recipe is ready in just 25 minutes, with no marinating required.
Servings: 4
Calories: 280kcal
Ingredients
For the Chicken Skewers
- - 1½ lb boneless skinless chicken breasts, cut into bite-sized pieces
- - 1 tablespoon ground cumin
- - 1 tablespoon ground coriander
- - ¾ teaspoon salt
- - ½ teaspoon freshly ground black pepper
- - 1½ teaspoons paprika
- - ¾ teaspoon red pepper flakes
- - ¾ teaspoon garlic powder
For the Lemony Dipping Sauce
- - 2 tablespoons fresh lemon juice
- - 1 tablespoon extra virgin olive oil
- - 1 teaspoon dried oregano
- - 1 garlic clove pressed or minced
- - Salt and freshly ground black pepper to taste
Instructions
Prepare the Chicken
- Pat the chicken breasts dry with paper towels and cut them into evenly sized, bite-sized pieces, approximately 1 to 1½ inches.
Prepare the Spice Blend
- In a small mixing bowl, combine the ground cumin, coriander, paprika, garlic powder, red pepper flakes, salt, and black pepper. Stir until evenly mixed.
Season the Chicken
- Place the chicken pieces in a large bowl and sprinkle the spice mixture over them. Toss until every piece is evenly coated. Thread the chicken onto metal or soaked wooden skewers, leaving a small space between each piece.
Grill the Skewers
- Preheat an outdoor grill or grill pan over medium-high heat and lightly oil the cooking surface. Grill the chicken skewers for approximately 8–10 minutes, turning every 2–3 minutes, until lightly charred and the thickest pieces reach an internal temperature of 165°F (74°C).
Make the Lemony Dipping Sauce
- While the chicken cooks, whisk together the lemon juice, extra virgin olive oil, oregano, garlic, salt, and black pepper in a small bowl until well combined.
Rest and Serve
- Transfer the grilled chicken skewers to a serving platter and let them rest for 3–5 minutes. Serve warm with the lemon dipping sauce, pita bread, Greek salad, rice, or tzatziki.
Notes
No Marinating Required: Unlike traditional marinated chicken souvlaki, this recipe uses a dry spice coating, so the chicken can go straight onto the grill.
Chicken Thighs: Boneless, skinless chicken thighs can replace chicken breasts for a richer flavor and juicier texture.
Wooden Skewers: Soak wooden skewers in water for at least 30 minutes before grilling to reduce scorching.
Cooking Temperature: Always check the thickest pieces with an instant-read thermometer. Chicken should reach 165°F (74°C).
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days or freeze for up to 3 months.