Let the vibrant flavors of Greece dance on your palate with our Chicken Souvlaki. Infused with the tangy goodness of lemon, garlic, and a medley of spices, it’s a feast in a pita!
This Souvlaki recipe adds a Greek classic to our many other delicious Greek dishes.
If you love Mediterranean diet recipes, then you’re in luck! This is a healthy Mediterranean dish that you can feel good about!
Table of Contents
What is Souvlaki?
Souvlaki, often spelled as “souvlakia” in plural, is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It can be made with various meats, but the most common is pork, although chicken, beef, and lamb are also used. It is often served with pita bread, vegetables, and sauces, like our Authentic Greek Tzatziki sauce.
Reasons to Love This Souvlaki
- The lemon, garlic, and herb marinade imparts a tangy and aromatic flavor.
- Chicken Souvlaki Wrap is versatile with toppings selected per individual.
- This Greek Chicken Souvlaki is easy to cook. Its simple preparation and quick grilling make it a go-to meal for busy days.
Recipe Ingredients
- Lemon Juice: Fresh lemon juice brings a bright, tangy flavor, and a refreshing zesty note.
- Dried Oregano: This herb adds a slightly bitter, earthy flavor typical of Greek cuisine.
- Tzatziki Sauce: A creamy, cool contrast to the seasoned chicken, tzatziki made from yogurt, cucumber, and garlic adds a tangy, refreshing layer.
See the recipe card for full information on ingredients and quantities.
How to Make Chicken Souvlaki
Step #1: Combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large zip-top bag.
Step #2: Add in the chicken and coat with the souvlaki marinade, squeeze out the excess air, and seal the bag.
Step #3: Marinate for at least 1 hour, but no more than 6 hours.
Step #4: Preheat your outdoor grill to medium-high heat and lightly oil the grate. Alternatively, you can cook these in a grill pan on the stovetop or in the oven by preheating the broiler.
Step #5: Remove the chicken from the marinade and thread it onto skewers (if you are using wooden skewers, be sure to soak them in water for at least 30 minutes in advance), then discard any unused marinade.
Step #6: Cook the skewers on the preheated grill, turning frequently, until the chicken is nicely browned on all sides and has an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). If you are using a broiler, cook the skewers on a baking sheet on the top rack of the oven, turning frequently, until the chicken is nicely browned on all sides and it has an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
Step #7: Serve with pita bread, toppings, and our Authentic Greek Tzatziki Sauce, and enjoy!
Expert Tip
When grilling chicken Souvlaki, if you find the skewers are cooking too quickly on the outside while still raw inside, wrap them in foil. The foil will distribute the heat more evenly, allowing the chicken to cook through without burning the exterior. This is especially helpful for thicker cuts or when using chicken thighs.
Frequently Asked Questions
Yes, you can use different chicken parts for Souvlaki. Thighs are a flavorful alternative to breasts but adjust grilling times for the safe internal temperature of 165°F (74°C).
Absolutely! It will give the chicken those desirable grill marks and a similar charred flavor. Just be sure to cook it over medium-high heat and turn the pieces regularly to ensure even cooking and to achieve an internal temperature of 165°F (74°C).
Storage Info
Store leftover Chicken Souvlaki in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooked chicken tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag; it will keep for about 2 months.
To reheat, thaw overnight in the refrigerator if frozen, and then warm in a 350°F (175°C) oven or on a skillet over medium heat until heated through.
More Greek Recipes That You’ll Love
Chicken Souvlaki Recipe
Ingredients
- 1/4 cup olive oil
- 2 Tablespoons fresh lemon juice
- 2 cloves garlic - minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
- For Serving: pita bread - arugula, halved cherry tomatoes, sliced red onion, tzatziki sauce, feta cheese
Instructions
- Combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large zip-top bag.
- Add in the chicken and coat with the marinade, squeeze out the excess air, and seal the bag.
- Marinate for at least 1 hour, but no more than 6 hours.
- Preheat your outdoor grill to medium-high heat and lightly oil the grate. Alternatively, you can cook these in the oven by preheating the broiler.
- Remove the chicken from the marinade and thread it onto skewers (if you are using wooden skewers, be sure to soak them in water for at least 30 minutes in advance), then discard any unused marinade.
- Cook the skewers on the preheated grill, turning frequently, until the chicken is nicely browned on all sides and has an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). If you are using a broiler, cook the skewers on a baking sheet on the top rack of the oven, turning frequently, until the chicken is nicely browned on all sides and it has an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
- Serve with pita bread, toppings, and our Authentic Greek Tzatziki Sauce, and enjoy!
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I love Greek food, and this recipe nailed it. Served it with a Greek salad and some warm pita. Delicious!
I made the chicken souvlaki, tzatziki sauce, black eyed pea salad and the potato skordalia this past weekend for Labor Day cookout. Everything was absolutely delicious and received rave reviews. I was kind of nervous about the potato dish but it was a big hit. In fact I had to quickly toast more bread to serve with it. Thank you for 4 excellent recipes, all of which I’ve bookmarked, pinned and plan to use again and again in the future.
Hi Doris,
My mouth is watering just thinking of the delicious menu you served! Congrats on getting the rave reviews!
– Linda