Greek souvlaki is a short marinade, not a long one. More than a couple of hours in that much lemon juice and the acid starts to cook the chicken, turning the outside chalky. Two hours is the sweet spot, and even thirty minutes does real work.
Everything you need
- 700 g chicken thighs, boneless, in 3 cm cubes
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 4 garlic cloves, crushed
- 1 tbsp dried oregano
- 1½ tsp fine salt
- ½ tsp black pepper
- 1 cup (245 g) Greek yogurt
- ½ cucumber, grated and squeezed
- 2 tbsp fresh dill, chopped
Single layer, always. Crowding the basket steams food instead of crisping it. Tap any ingredient to open its converter.
Method
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Whisk the olive oil, lemon juice, zest, three of the crushed garlic cloves, the oregano, salt and pepper together. Toss the chicken cubes through it and marinate for 30 minutes to 2 hours, no longer.
For this step
- 700 g chicken thighs
- 3 tbsp olive oil
- 3 tbsp lemon juice
- 1 tbsp lemon zest
- 4 garlic cloves
- 1 tbsp dried oregano
- 1½ tsp fine salt
- ½ tsp black pepper
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Make the tzatziki: grate the cucumber, squeeze it dry in your hands, and stir into the yogurt with the last garlic clove, the dill and a pinch of salt. Chill until needed.
For this step
- 4 garlic cloves
- 1½ tsp fine salt
- 1 cup (245 g) Greek yogurt
- ½ cucumber
- 2 tbsp fresh dill
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Thread the chicken onto short skewers that fit your basket, leaving a small gap between cubes so hot air can circulate. Soak wooden skewers in water for 10 minutes first.
For this step
- 700 g chicken thighs
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Preheat the air fryer to 200°C / 400°F for 3 minutes. Lay the skewers in a single layer, working in batches if needed.
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Air fry for 12 to 14 minutes, turning at the halfway point, until charred at the edges and cooked through at 75°C.
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Rest for 3 minutes, then serve with the tzatziki, warm flatbread, tomato and red onion.
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Air fryer notes
- Cook at 200°C / 400°F and preheat for 2 to 3 minutes for the crispiest result.
- Keep everything in a single layer with space around each piece. Overcrowding steams food instead of crisping it, so cook in batches if your basket is small.
- Shake or turn halfway, and check a few minutes early, since air fryers cook faster than ovens and every model runs slightly differently.
Cook's tips
- Thighs beat breast here by a wide margin. The extra fat is what keeps them juicy under the fan.
- Leave a couple of millimetres between cubes on the skewer. Packed tight, the sides steam instead of charring.
Make it your own
- Add 1 tsp smoked paprika and a pinch of cinnamon to the marinade for a more Cypriot flavour.
- Thread chunks of red onion and pepper between the chicken, though they cook faster so cut them larger.
Storing & reheating
Refrigerate cooked chicken for 3 days; it's very good cold in a wrap. Reheat at 180°C for 4 minutes. Freeze the raw marinated chicken for 2 months.
Frequently asked
How long do chicken skewers take in an air fryer?
12 to 14 minutes at 200°C for 3 cm thigh cubes, turned halfway. Breast cubes need about 10 to 11 minutes, since they dry out faster.
Can I marinate the chicken overnight?
Not in this marinade. The lemon juice is acidic enough to break down the surface of the meat after a few hours and leave it mealy. Two hours is the limit.
Adapting your own recipe? Use the oven to air fryer converter for temp and time, or the recipe scaler to halve or double this.
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A note on cooking safely. Recipes are provided for informational purposes only and are not medical or nutritional advice. Cooking times, temperatures and quantities are suggestions: use your own judgement, and check that meat, poultry, fish and eggs are properly cooked before serving.
Consult a qualified healthcare professional before making dietary changes, particularly if you have allergies, a medical condition or specific nutritional requirements.