Chicken Souvlaki brings the vibrant taste of Greek street food to your kitchen. Tender, marinated chicken is grilled to perfection and served in warm pita with cool tzatziki. This recipe delivers authentic flavor with a simple marinade and easy grilling.
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Why You’ll Love This Chicken Souvlaki
- Deeply flavorful & juicy: The marinade penetrates for zesty, tender bites.
- Simple to make: Easy ingredients and mostly hands-off prep.
- Endlessly versatile: Serve in pitas, salads, or with sides.
- Magical aroma: Garlic, lemon, and herbs promise a delicious meal.
Ingredients & Tools
- 600 g boneless, skinless chicken breast or thigh, cut into 1-inch cubes
- 60 ml extra virgin olive oil
- 60 ml fresh lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tsp dried thyme
- 1 tsp sweet paprika
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- To serve: pita bread, tzatziki, sliced red onion, fresh tomatoes, chopped lettuce
Tools: Mixing bowl, whisk, resealable plastic bag or container for marinating, 4-6 wooden or metal skewers (if using wooden, soak in water for 30 minutes beforehand), grill or grill pan, tongs.
Notes: Don’t skip fresh lemon juice—it tenderizes and brightens flavor. Use good quality extra virgin olive oil for best taste.
Nutrition (per serving)
| Calories: | 285 kcal |
| Protein: | 31 g |
| Fat: | 16 g |
| Carbs: | 3 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 15 minutes (plus 2+ hours marinating) | Cook Time: 10-12 minutes | Total Time: 25 minutes (plus marinating)
Before You Start: Tips & Ingredient Notes
- Chicken thigh vs. breast? While breast is leaner, thigh meat has more fat, which means it stays incredibly juicy and is more forgiving if you accidentally overcook it a little. For the most authentic, succulent souvlaki, I highly recommend thighs.
- Can’t find dried oregano? You can use 2 tablespoons of fresh, chopped oregano instead. The flavor will be slightly more floral and less intense, but still absolutely delicious. The trick is to use what you have access to.
- The marinating time is non-negotiable. I know it’s tempting to rush, but giving the chicken at least 2 hours (and ideally 4 or even overnight) allows the acids and flavors to work their magic, transforming the texture and taste completely.
- What if I don’t have a grill? No problem! A heavy-based grill pan or even a regular skillet will work beautifully. You won’t get the exact same char marks, but you’ll still achieve a fantastic sear and all the flavor.
How to Make Chicken Souvlaki
Step 1: Prepare the Marinade. In a medium-sized mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, thyme, paprika, salt, and pepper. You’ll notice the mixture will emulsify slightly and become wonderfully fragrant. This is the heart and soul of your souvlaki, so make sure everything is well combined.
Step 2: Marinate the Chicken. Pat your cubed chicken completely dry with paper towels—this helps the marinade stick better. Add the chicken to the marinade, turning to coat every piece thoroughly. Transfer everything to a large resealable bag or a covered container. Press out any excess air if using a bag, then place it in the refrigerator. Let it marinate for a minimum of 2 hours, but for the best results, aim for 4 hours or even overnight. The longer it sits, the more tender and flavorful it becomes.
Step 3: Skewer the Chicken. If you’re using wooden skewers, soak them in water for at least 30 minutes before you start cooking to prevent them from burning. About 20-30 minutes before you plan to cook, take the chicken out of the fridge to let it come closer to room temperature—this promotes even cooking. Thread the marinated chicken pieces onto the skewers, leaving a little space between each cube to ensure they cook evenly on all sides. Don’t pack them too tightly.
Step 4: Preheat and Oil the Grill. Preheat your grill or grill pan over medium-high heat. You want it nice and hot so you get a good sear. Lightly oil the grates with a neutral, high-heat oil like avocado or vegetable oil using a paper towel held with tongs. This prevents sticking and gives you those beautiful, professional-looking grill marks.
Step 5: Grill the Souvlaki. Place the skewers on the hot grill. Cook for 4-6 minutes on the first side, without moving them, until you see those distinct char marks. Then, flip them over and cook for another 4-6 minutes on the other side. The chicken is done when it’s firm to the touch, the juices run clear, and an instant-read thermometer inserted into the thickest piece reads 74°C (165°F). Be careful not to overcook, or the chicken can dry out.
Step 6: Rest and Serve. Once cooked, transfer the skewers to a clean plate or cutting board and let them rest for about 3-5 minutes. This is a crucial step! Resting allows the juices to redistribute throughout the meat, ensuring every bite is moist. While they rest, you can quickly warm your pita bread on the grill for about 30 seconds per side.
Storage & Freshness Guide
- Fridge: Store cooked chicken in an airtight container for 3-4 days.
- Freezer: Freeze skewers in a single layer, then transfer to a bag for up to 3 months.
- Reviving: Reheat gently in a skillet or microwave to avoid drying out.
Serving Suggestions
Complementary Dishes
- Greek Lemon Rice — The bright, citrusy flavor of the rice is the perfect fluffy bed for your savory souvlaki, soaking up any extra tzatziki beautifully.
- Horiatiki Salad (Greek Village Salad) — The classic combination of tomatoes, cucumber, red onion, olives, and feta provides a fresh, acidic counterpoint to the rich, grilled chicken.
- Oven-Roasted Lemon Potatoes — Crispy on the outside, fluffy on the inside, and infused with oregano and lemon, these potatoes are a match made in heaven.
Drinks
- A crisp Assyrtiko white wine — This Greek wine has high acidity and citrus notes that mirror the marinade and cut through the richness of the meat perfectly.
- An ice-cold lager — Sometimes, simplicity is best. A cold, refreshing beer is the ultimate companion to the smoky, charred flavors from the grill.
- Fresh Mint Lemonade — For a non-alcoholic option, the cool mint and sharp lemon are incredibly refreshing and cleanse the palate between bites.
Something Sweet
- Baklava — The flaky, nutty, honey-soaked pastry offers a sublime contrast in texture and sweetness after the savory, herby main course.
- Greek Yogurt with Honey and Walnuts — It’s light, simple, and continues the Greek theme with its creamy texture and natural sweetness.
- Loukoumades (Greek doughnuts) — These warm, fluffy doughnuts drizzled with honey and cinnamon are a celebratory and utterly delicious way to end the meal.
Top Mistakes to Avoid
- Mistake: Skipping the marinade time. The marinade does more than add flavor; the acid in the lemon juice tenderizes the chicken. Rushing this step means tougher, less flavorful meat. Patience is key here.
- Mistake: Crowding the skewers on the grill. If the skewers are too close together, they’ll steam instead of sear. You’ll miss out on that beautiful, caramelized crust and smoky flavor. Give them some breathing room.
- Mistake: Cutting into the chicken immediately. I’ve messed this up before too, and you’ll see all the precious juices run out onto the plate. Letting the souvlaki rest for a few minutes allows the fibers to relax and reabsorb those juices, keeping it succulent.
- Mistake: Using bottled lemon juice. It often has a bitter, preservative-laced taste that will throw off the entire balance of your marinade. Freshly squeezed lemon juice is non-negotiable for that bright, clean flavor.
Expert Tips
- Tip: Add a splash of red wine vinegar. For an extra layer of complexity, add a tablespoon of red wine vinegar to your marinade. It boosts the tenderizing power and adds a subtle tang that plays wonderfully with the lemon.
- Tip: Double the marinade recipe. Make a bigger batch and set half of it aside before adding the chicken. You can use this reserved, clean marinade to brush onto your pita bread before warming it, or drizzle a little over the cooked souvlaki just before serving for a flavor boost.
- Tip: Use a vertical skewering method for even cooking. When threading the chicken, try to keep the pieces in a uniform, single layer rather than bunching them up. This exposes more surface area to the direct heat, leading to a better sear and more consistent doneness throughout.
- Tip: Don’t discard the marinade juices. After you’ve skewered the chicken, you’ll have some marinade left in the bag or bowl. Pour it into a small saucepan, bring it to a boil for two minutes to kill any bacteria, and then you can use it as a simple, flavorful basting sauce while grilling.
FAQs
Can I bake Chicken Souvlaki instead of grilling it?
Absolutely, you can! Preheat your oven to 220°C (425°F). Arrange the skewers on a baking sheet lined with parchment paper or on a wire rack set over a baking sheet for better air circulation. Bake for 15-20 minutes, flipping halfway through, until the chicken is cooked through. You might not get the same char, but it will still be delicious. For a bit more color, you can finish it under the broiler for the last minute or two.
How long will leftover Chicken Souvlaki keep?
Stored in an airtight container in the refrigerator, cooked Chicken Souvlaki will keep well for 3-4 days. I find it’s fantastic cold, chopped up and tossed into salads for lunch the next day. You can reheat it gently in a skillet over medium heat or in the microwave, but be careful not to overdo it, or it can become dry.
What’s the best way to make my own tzatziki?
It’s so easy! Combine one cup of thick Greek yogurt with half a grated and squeezed cucumber (get rid of as much water as possible!), one minced garlic clove, a tablespoon of lemon juice, a tablespoon of chopped fresh dill, and a pinch of salt. Mix it all together and let it chill for at least an hour before serving. The flavors meld together beautifully.
Can I use this marinade for other meats?
You sure can! This marinade is incredibly versatile. It works wonderfully with pork, becoming a classic pork souvlaki, or with firm-fleshed fish like swordfish or halibut (just marinate for only 30 minutes for fish). It’s also fantastic with vegetables like bell peppers, onions, and zucchini for a vegetarian option.
My chicken is sticking to the grill! What did I do wrong?
This usually means one of two things: your grill wasn’t hot enough when you added the chicken, or the grates weren’t properly oiled. Make sure you preheat your grill for a good 10-15 minutes until it’s properly searing-hot. And don’t be shy with oiling the grates—a paper towel dipped in oil and rubbed over the hot grates with tongs is the best method. The chicken will naturally release from the grates when it has developed a proper sear.
Chicken Souvlaki
Make authentic Chicken Souvlaki with this easy recipe. Tender, marinated chicken grilled to perfection and served with tzatziki. Get the recipe and cook tonight!
Ingredients
For the Marinade and Chicken
-
600 g boneless, skinless chicken breast or thigh (cut into 1-inch cubes)
-
60 ml extra virgin olive oil
-
60 ml fresh lemon juice (about 2 lemons)
-
3 cloves garlic (minced)
-
1 tbsp dried oregano
-
1 tsp dried thyme
-
1 tsp sweet paprika
-
0.5 tsp sea salt
-
0.25 tsp freshly ground black pepper
-
To serve (pita bread, tzatziki, sliced red onion, fresh tomatoes, chopped lettuce)
Instructions
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In a medium-sized mixing bowl, whisk together the olive oil, fresh lemon juice, minced garlic, dried oregano, thyme, paprika, salt, and pepper.01
-
Pat your cubed chicken completely dry with paper towels—this helps the marinade stick better. Add the chicken to the marinade, turning to coat every piece thoroughly. Transfer everything to a large resealable bag or a covered container. Press out any excess air if using a bag, then place it in the refrigerator. Let it marinate for a minimum of 2 hours, but for the best results, aim for 4 hours or even overnight.02
-
If you’re using wooden skewers, soak them in water for at least 30 minutes before you start cooking to prevent them from burning. About 20-30 minutes before you plan to cook, take the chicken out of the fridge to let it come closer to room temperature—this promotes even cooking. Thread the marinated chicken pieces onto the skewers, leaving a little space between each cube to ensure they cook evenly on all sides.03
-
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates with a neutral, high-heat oil like avocado or vegetable oil using a paper towel held with tongs.04
-
Place the skewers on the hot grill. Cook for 4-6 minutes on the first side, without moving them, until you see those distinct char marks. Then, flip them over and cook for another 4-6 minutes on the other side. The chicken is done when it’s firm to the touch, the juices run clear, and an instant-read thermometer inserted into the thickest piece reads 74°C (165°F).05
-
Once cooked, transfer the skewers to a clean plate or cutting board and let them rest for about 3-5 minutes. While they rest, you can quickly warm your pita bread on the grill for about 30 seconds per side.06
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