Air Fryer Chicken Souvlaki
Air Fryer Chicken Souvlaki with lemon, garlic, and herb-marinated chicken thighs, cooked until golden and juicy. Perfect for pita wraps, platters, or build-your-own bowls.
Servings: 4 to 5, 8-inch skewers
Ingredients
- 1¾ to 2 pounds boneless, skinless chicken thighs (5 to 6 thighs)
- 4 tablespoons olive oil (see Note 1)
- 3 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons finely chopped fresh Greek oregano leaves (or 2 teaspoons dried)
- 1 tablespoon finely chopped fresh thyme leaves (or 1 teaspoon dried)
- 1 teaspoon garlic powder
- 1 teaspoon Diamond Crystal kosher salt
- ½ teaspoon freshly-ground black pepper
- ½ teaspoon smoked paprika
- tzatziki , for serving
- warm pita, crumbled feta, sliced tomatoes, sliced red onion, and/or olives , for serving (optional)
Instructions
- Cut the chicken thighs into 1½-inch chunks, trimming off excess fat.
- In a large bowl or gallon-size zip-top bag, whisk together the olive oil, lemon juice, red wine vinegar, oregano, thyme, garlic powder, salt, black pepper, and smoked paprika. Add the chicken and toss until evenly coated. Cover or seal and refrigerate for at least 1 hour, preferably 2 to 4 hours.
- While the chicken marinates, soak bamboo skewers in water for about 30 minutes (see Note 2). Thread the marinated chicken onto the skewers, placing the pieces so they touch, but are not tightly packed. Leave a little space at each end of the skewers for easier handling.
- Preheat the air fryer to 390°F. Arrange the skewers in a single layer in the air fryer basket, leaving space between them for the best browning. Cook in batches if needed (I cook 2 to 3, 8-inch skewers at a time in my XL air fryer basket).
- Air fry for 13 to 15 minutes, flipping halfway through, until the chicken is cooked through and golden with lightly charred edges (see Notes 3 and 4).
- Remove the skewers from the air fryer and let them rest for 5 minutes before serving. Serve on a platter, tucked into warm pita, or in bowls with tzatziki and your favorite souvlaki toppings.
Notes
1. Olive oil: Use regular olive oil, or one labeled suitable for higher-heat cooking/roasting, like Graza's Sizzle or Frizzle.
2. Skewer size: Bamboo skewers often need to be trimmed to fit in air fryer baskets. I use 8-inch skewers in my XL air fryer and usually get about 4 to 5 skewers from this recipe.
3. Internal Temperature: Chicken is safe to eat at 165°F, but thigh meat has the best texture when it's cooked a little higher. I remove the skewers around 175°F so they finish closer to 180-185°F after resting. If substituting chicken breasts, pull them at 160°F and let them rest to reach 165°F so they don't dry out. Be sure to measure the temperature in the thickest portion of the meat.
4. Air fryer cooking times: Air fryers can vary in how quickly they cook. Start checking the internal temperature early with your first batch and adjust timing as needed. The total cooking time listed at the top of the recipe card reflects cooking this recipe in 2 batches.
Nutrition estimate is for the chicken only; pita, tzatziki, and toppings are not included.
Nutrition
Serving: 18-inch skewer | Calories: 378kcal | Carbohydrates: 4g | Protein: 44g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 215mg | Sodium: 640mg | Potassium: 627mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 305IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 3mg
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