Chicken Souvlaki Recipe

Chicken Souvlaki has always reminded me that simple ingredients can create the most unforgettable meals. The first time I tried it, I was blown away by how juicy, herby, and citrusy it tasted—especially when served in a warm pita with creamy tzatziki and a sprinkle of fresh veggies.

It’s one of my favorite go-to recipes when I want something healthy, fresh, and packed with flavor. Whether grilled outdoors or made on a stovetop, this dish brings a little Mediterranean sunshine to your table every time.

Prep Time:

15 minutes

Marinate Time:

2–4 hours (or overnight)

Cook Time:

12–15 minutes

Total Time:

30 minutes (plus marination)

Servings:

4 people

Ingredients:

Here’s what you’ll need to bring this Greek-inspired dish to life. Each element plays a role in building that perfect Mediterranean balance of lemon, herbs, and savory grilled chicken.

• 1½ pounds boneless, skinless chicken breast or thighs – Cut into 1-inch cubes for even skewering and cooking
• ⅓ cup olive oil – The base of the marinade that keeps the chicken juicy
• Juice of 2 lemons – Adds bright acidity and flavor
• 3 garlic cloves, minced – Provides the classic bold Greek aroma
• 1 tablespoon red wine vinegar – Enhances tanginess
• 1 tablespoon dried oregano – A must-have Greek herb
• 1 teaspoon salt – To enhance all the flavors
• ½ teaspoon black pepper – Adds just a touch of warmth
• Wooden or metal skewers – If using wood, soak in water for 30 minutes
• Optional: chopped parsley and lemon wedges for serving

Equipment:

Each of these tools helps you nail the authentic flavor and texture:

• Mixing bowl or resealable bag – For combining and marinating everything evenly
• Skewers – For grilling the chicken evenly and beautifully
• Grill pan, outdoor grill, or oven broiler – Any of these work depending on the season and your setup
• Tongs – For turning skewers safely
• Meat thermometer – To ensure chicken is cooked to 165°F
• Serving platter – Because these look gorgeous plated with sides and sauces

Method:

Step 1: Marinate the chicken
In a large bowl, whisk together the olive oil, lemon juice, garlic, vinegar, oregano, salt, and pepper. Add the chicken cubes and toss to coat well. Cover and marinate in the refrigerator for at least 2 hours—overnight for deeper flavor.

Step 2: Skewer the chicken
Thread marinated chicken pieces onto soaked wooden or metal skewers, leaving a little space between each piece for even cooking.

Step 3: Cook the chicken
Preheat a grill, grill pan, or oven broiler to medium-high heat. Cook the skewers for 10–12 minutes, turning every few minutes, until the chicken is golden with charred edges and fully cooked.

Step 4: Serve
Plate the skewers with lemon wedges and fresh parsley. Serve hot, straight off the grill or pan.

Notes:

The longer you marinate, the better the flavor. If you’re short on time, marinate for at least 30 minutes. Don’t skip the lemon juice—it’s essential to achieving that bright, signature souvlaki taste.

Variations I’ve Tried and Loved:

• Spicy version: Add red pepper flakes or a splash of hot sauce to the marinade
• Yogurt marinade: Swap olive oil with plain Greek yogurt for a tangy twist and extra tenderness
• Veggie skewers: Add onions, peppers, or zucchini between chicken pieces
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How I Like to Serve It:

I love to stuff souvlaki into warm pita bread with tzatziki, red onion, cucumber, and tomato. It’s also amazing served on a rice or couscous bowl with olives and feta. For a light option, pair with a crisp side salad and lemon-dressed greens.

Make Ahead and Storage Tips:

• Make-ahead: Marinate chicken a day in advance for richer flavor
• Leftovers: Store cooked souvlaki in an airtight container for up to 3 days
• Reheating: Reheat gently in a skillet or microwave. Add a squeeze of lemon to freshen it up
• Freezing: Freeze raw marinated chicken in a zip-top bag for up to 2 months—thaw before cooking

Nutrition:

Calories: ~310
Protein: 33g
Fat: 17g
Carbs: 2g
Sodium: 490mg
Nutrition varies based on cut of chicken and toppings added

WRMP Recipe Card:

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Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely—they’re juicier and more forgiving on the grill.

What if I don’t have a grill?

A grill pan or broiler in your oven works great. You’ll still get that charred flavor.

Can I use metal skewers?

Yes, they’re reusable and don’t require soaking—just be careful, as they get hot quickly.