📝 About This Recipe
Kalamaki Kotopoulo is the heart and soul of Greek street food, found in every bustling souvlatzidiko from Athens to Thessaloniki. These succulent skewers feature tender chicken thighs marinated in a fragrant blend of Greek olive oil, wild oregano, and zesty lemon, then charred to perfection over an open flame. It is a dish that captures the sun-drenched flavors of the Mediterranean, offering a smoky, juicy, and aromatic experience that is both simple and deeply satisfying.
🥗 Ingredients
The Chicken and Marinade
- 2 lbs Boneless skinless chicken thighs (cut into 1-inch uniform cubes)
- 1/2 cups Extra virgin Greek olive oil (high quality for best flavor)
- 1/4 cups Fresh lemon juice (about 1-2 large lemons)
- 4 pieces Garlic cloves (finely minced)
- 2 tablespoons Dried Greek oregano (rubbed between palms to release oils)
- 1 teaspoon Dried thyme
- 1 teaspoon Sweet paprika (adds a beautiful golden color)
- 1.5 teaspoons Sea salt (or to taste)
- 1/2 teaspoon Freshly ground black pepper
- 1 tablespoon Red wine vinegar (adds a subtle tang)
For Assembly and Garnish
- 8-10 pieces Wooden or metal skewers (soak wooden ones for 30 minutes)
- 1 large Red onion (cut into 1-inch chunks for threading)
- 1/4 cups Fresh parsley (finely chopped for garnish)
- 1 piece Lemon wedges (for serving)
- 4 pieces Pita bread (lightly grilled)
👨🍳 Instructions
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1
Begin by trimming any excess fat from the chicken thighs and cutting the meat into consistent 1-inch cubes to ensure even cooking.
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2
In a large non-reactive glass bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, thyme, paprika, sea salt, black pepper, and red wine vinegar until well emulsified.
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3
Add the chicken cubes to the marinade, tossing thoroughly to ensure every piece is well coated. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 6 hours for maximum flavor infusion.
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4
While the chicken marinates, soak your wooden skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
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5
Thread the marinated chicken onto the skewers, alternating with a piece of red onion every 2-3 pieces of chicken. Do not pack the meat too tightly; leave a tiny bit of space for the heat to circulate.
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6
Preheat your outdoor grill or an indoor cast-iron griddle pan to medium-high heat. You want a high enough temperature to create a nice sear and char.
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7
Lightly brush the grill grates with a bit of oil to prevent sticking.
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8
Place the skewers on the hot grill. Cook for approximately 12-15 minutes in total.
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9
Turn the skewers every 3-4 minutes to ensure all sides are beautifully browned and slightly charred.
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10
Check the chicken for doneness; the internal temperature should reach 165°F (74°C). The meat should feel firm and the juices should run clear.
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11
Remove the skewers from the grill and transfer them to a warm platter. Cover loosely with foil and let them rest for 5 minutes to allow the juices to redistribute.
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12
Just before serving, give the skewers a final squeeze of fresh lemon juice and a light dusting of extra dried oregano and fresh parsley.
💡 Chef's Tips
Always use chicken thighs instead of breasts for Kalamaki; the higher fat content ensures the meat stays juicy under high heat. Don't marinate for more than 6-8 hours, as the acid in the lemon juice will eventually start to break down the protein fibers and make the chicken mushy. If you don't have a grill, a smoking hot cast-iron pan is the best indoor alternative to achieve that signature street-food char. Rubbing the dried oregano between your palms before adding it to the marinade releases the essential oils for a much more potent aroma. Ensure the chicken is at room temperature for about 15 minutes before grilling so it cooks evenly from edge to center.
🍽️ Serving Suggestions
Serve the skewers inside warm, charred pita bread with a generous dollop of thick, garlicky tzatziki sauce. Pair with a classic Horiatiki (Greek Village Salad) made of vine-ripened tomatoes, cucumbers, Kalamata olives, and a block of feta. Serve alongside 'Patates Tiganites' (Greek fries) sprinkled with sea salt and a pinch of dried oregano. Accompany with a glass of chilled, crisp Assyrtiko white wine or a refreshing Greek lager like Mythos. Include a side of roasted red peppers or pickled chilies for a spicy, acidic contrast to the savory meat.