Step by step

Method

4 steps

1. 1

   Cut 1½ lb boneless skinless chicken breasts or thighs into 1-inch cubes. Toss with 2 teaspoons dried oregano, 1 teaspoon garlic powder (or 2 minced fresh garlic cloves), 1 teaspoon kosher salt, ½–1 teaspoon black pepper, and 1 tablespoon lemon juice. Cover and refrigerate at least 30 minutes (up to a few hours) so the seasoning sinks in.

2. 2

   Whisk the remaining lemon juice (from 1 lemon total, about 2 tablespoons left) with 2–3 tablespoons olive oil until lightly creamy; set this aside for finishing — it's the bright drizzle that makes it taste like souvlaki night.

3. 3

   If using wooden skewers, soak them 30 minutes. Thread the chicken onto skewers with a little space between pieces. Grill or broil over medium-high heat 3–5 minutes per side until lightly charred and the thickest piece hits 165°F.

4. 4

   As soon as the skewers come off the heat, drizzle with the lemon-oil mixture so it sizzles into the hot chicken. Serve with warm pita, sliced tomato, red onion, and tzatziki or plain yogurt. You want juicy oregano-lemon chicken with a little char — not dry overcooked cubes or pale steamed chicken with no crust.