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Getting Your Souvlaki Tender?

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T

toniiv

Active member
I made chicken souvlaki the other day, and for the first time it came out tougher than I expected. The strange part is that, as far as I can tell, I didn't overcook it. I used the same basic recipe I've made before, but the chicken just wasn't as tender or juicy this time.

Now I'm trying to figure out what might have gone wrong. Could it have been the cut of chicken, the quality of the meat, or maybe the marinade? I usually let it marinate for several hours, but I'm wondering if there's something else that makes a bigger difference.

What are your best tips for consistently tender chicken souvlaki? Do you use yogurt, lemon juice, olive oil, or another ingredient that really helps? I'd love to hear your techniques so I can avoid ending up with tough souvlaki the next time I fire up the grill.
 
I’ve found that chicken breast can be a little unpredictable with souvlaki, even when you’re careful not to overcook it. Sometimes the thickness of the pieces or even the chicken itself seems to make a difference. I usually try to cut everything into fairly even chunks so they cook at the same rate.

I also think the marinade matters. I use olive oil, lemon juice, oregano, garlic, salt, and pepper, but I try not to go too heavy on the lemon or leave the chicken sitting in it for too long. Too much acid can actually affect the texture in a way that isn’t always pleasant.

Chicken thighs are also worth trying if tenderness is the priority. They have a little more fat and tend to stay juicy on the grill. I’ve had much more forgiving results with thighs, especially when cooking souvlaki over fairly high heat for a shorter amount of time.
 
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