Greek Chicken Souvlaki Recipe

Greek chicken souvlaki is one of those recipes that instantly transports you to a sunny patio in Greece, where the grill is sizzling, the air is filled with the aroma of fresh lemon and garlic, and you’re surrounded by good company. There’s something about the simplicity and freshness of this dish that makes it not only a summer favorite but an all-year-round go-to in my kitchen. The zesty marinade, the char from the grill, and that juicy, tender chicken—perfection! Plus, it’s incredibly easy to make, and you can adapt it to suit your cooking setup, whether you’re using an outdoor grill, stove, or even the oven.

I first fell in love with souvlaki on a trip to Greece a few years ago, where I basically lived on this dish during my stay. I remember walking through the narrow streets of Athens, the smell of grilled meats wafting from every corner. I stopped at a small, family-run taverna where the souvlaki was simple but unforgettable—served with warm pita, tangy tzatziki, and fresh vegetables. When I got home, I was determined to recreate that taste, and after a few (okay, several) attempts, I found a recipe that’s close enough to make me feel like I’m back in Greece every time I make it.

Greek Chicken Souvlaki Recipe

Why this Greek chicken souvlaki is a must-try

What really makes this souvlaki stand out is the marinade. It’s a mix of olive oil, lemon, garlic, and Greek seasoning—a blend that usually includes oregano, thyme, and a bit of mint, among other herbs. These ingredients work together to tenderize the chicken and infuse it with incredible flavor. The chicken soaks in this goodness overnight (or at least for a few hours), absorbing all the tangy, garlicky, herb-infused marinade, and once it hits the grill, you get that perfect charred exterior with a juicy, tender inside. Whether you’re grilling outdoors, using a grill pan, or trying it in the oven, it’s a surefire way to elevate your dinner.

A little personal story from the grill

I’ll never forget the first time I tried making souvlaki at home. It was a last-minute decision for a summer BBQ, and I figured, how hard could it be? Well, I marinated the chicken for only about an hour, thinking that was plenty of time. Big mistake! The chicken turned out dry and kind of bland, which was totally my fault for rushing the process. After that little mishap, I learned that patience really is key. Marinating the chicken overnight makes a world of difference—it gives the flavors time to really sink in, and the result is tender, juicy, and full of flavor. Now, I always start prepping the night before, and every time I take that first bite, I’m reminded why it’s worth the wait!

A quick dive into the origins of souvlaki

Souvlaki is one of Greece’s most popular street foods, with a history that goes back centuries. The word “souvlaki” itself comes from the Greek word “souvla,” meaning “skewer,” and it’s believed that cooking meat on skewers was a common practice in ancient Greece. Traditionally, souvlaki is made with pork, but chicken, lamb, and beef have become popular variations over time. It’s typically served with pita, salad, and a dollop of tzatziki (that garlicky cucumber yogurt sauce we all love). Though it’s often thought of as a quick snack or street food, it can be the centerpiece of a delicious and hearty meal.

Let’s talk ingredients: the stars of the show

Chicken

I like using boneless, skinless chicken thighs for this recipe because they’re a bit more forgiving on the grill and tend to stay juicier, but chicken breasts work just as well if you prefer a leaner option. If you go with breasts, just be sure to watch the cooking time closely so they don’t dry out.

Olive oil

This is the base of the marinade and helps everything stick to the chicken while adding richness. Go for extra virgin olive oil if you can—it has a nice, peppery flavor that enhances the dish.

Lemon juice

Freshly squeezed lemon juice is essential for that tangy brightness. It helps tenderize the chicken, too. If you’re in a pinch, bottled lemon juice works, but fresh really makes a difference.

Garlic

You’ll want to use fresh garlic for this one. The minced garlic adds a punch of flavor that mellows slightly as it cooks but still gives that classic Mediterranean vibe.

Greek seasoning

This is where the magic happens! Greek seasoning usually includes oregano, thyme, and sometimes mint. You can buy pre-made Greek seasoning, but I often make my own blend. If you’re out of it, a mix of oregano, thyme, and a pinch of cumin or coriander can do the trick.

White wine vinegar

This adds a little sharpness to balance out the richness of the olive oil. If you don’t have white wine vinegar, red wine vinegar or even apple cider vinegar can be a good stand-in.

Salt & pepper

Of course, you need a bit of salt and pepper to bring it all together. I like using freshly cracked black pepper for a little extra bite.

Greek Chicken Souvlaki Recipe

Kitchen gear: What you need (and what you can totally skip)

To make this recipe, you don’t need a ton of fancy equipment, which is part of what makes it so accessible.

  • Skewers: If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before grilling, so they don’t burn. Metal skewers are a great reusable option, and they don’t need soaking.
  • Grill or grill pan: For the best flavor, grilling is the way to go. But if you’re cooking indoors, a grill pan works just as well. If you don’t have a grill pan, a regular skillet can also get the job done—it just won’t have those pretty grill marks!
  • Instant-read thermometer: This is a must for perfectly cooked chicken. You’re aiming for 165°F in the thickest part of the meat.

Step-by-step: My foolproof method (and a few hard-learned lessons)

  1. Marinate the chicken. Combine all the ingredients—olive oil, vinegar, garlic, Greek seasoning, lemon juice, salt, and pepper—in a large ziplock bag. Add the chicken and make sure it’s fully coated with the marinade. Seal the bag, shake it up, and pop it in the fridge. Let it marinate for at least 6 hours, but overnight is even better. (Trust me on this—your patience will be rewarded!)
  2. Preheat the grill. When you’re ready to cook, preheat your grill or grill pan over medium-high heat. If you’re using an outdoor grill, give it a good 10-15 minutes to get hot enough.
  3. Thread the chicken onto skewers. Pull the chicken out of the marinade, letting any excess drip off. Thread the pieces onto your soaked wooden or metal skewers, leaving a little space between each piece to ensure even cooking.
  4. Grill the chicken. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally to get an even char. If you’re using a grill pan, you might want to press the chicken down a bit to get those nice grill marks. The chicken is done when it reaches 165°F internally.
  5. Rest the chicken. Don’t skip this step! Let the chicken rest for 5 minutes, wrapped in foil. This helps the juices redistribute, so your chicken stays moist and tender.
Greek Chicken Souvlaki Recipe

Variations and adaptations: Let’s get creative!

  • Make it gluten-free: The recipe is naturally gluten-free, but be sure to check your Greek seasoning to ensure it’s gluten-free if you’re buying a store-bought blend.
  • Vegan/vegetarian twist: Substitute the chicken with firm tofu or hearty vegetables like zucchini, bell peppers, and mushrooms for a plant-based version. Marinate and grill the veggies just like you would the chicken.
  • Try it in the oven or air fryer: No grill? No problem! You can bake the skewers at 400°F for about 15-20 minutes or use an air fryer at 375°F for 12-15 minutes. Just check for doneness at 165°F.
  • Seasonal swaps: In the winter, you can add a warm spice like cinnamon or allspice to the marinade for a cozier flavor.

How to serve your souvlaki like a pro

I love serving souvlaki with warm pita bread, a simple Greek salad (tomatoes, cucumbers, onions, olives, and feta), and a generous spoonful of tzatziki. You can also serve it over rice or couscous for a more filling meal. For an extra pop of flavor, sprinkle a bit of fresh parsley and a drizzle of olive oil over the top before serving.

Drink pairings: What goes best with souvlaki?

If you’re like me, you’ll want to pair your souvlaki with a crisp white wine. I’m partial to a Sauvignon Blanc or a Greek Assyrtiko. If you’re more of a beer fan, a light lager or pilsner will balance out the flavors beautifully. And of course, a cold glass of water with a squeeze of lemon is always refreshing.

Storage and reheating tips

If you have leftovers (rare in my house!), store the cooked chicken in an airtight container in the fridge for up to 3 days. Reheat it gently in the microwave or in a skillet over low heat to avoid drying it out. You can also freeze the cooked chicken for up to 3 months. To reheat from frozen, thaw overnight in the fridge and then warm up in a pan or microwave.

Adjusting the recipe for different servings

This recipe serves about four people, but it’s easy to scale up or down. For larger groups, just double or triple the ingredients, making sure to give the chicken plenty of time to marinate. If you’re cooking for two, you can halve the recipe—just keep an eye on the grilling time since smaller batches may cook a bit quicker.

Wrapping it all up

This Greek chicken souvlaki is an absolute game-changer when it comes to simple yet flavorful meals. Whether you’re hosting a BBQ or just looking for a quick and easy weeknight dinner, this recipe will not disappoint. The best part? It’s versatile enough to adapt to whatever you have on hand, and you can make it your own with little tweaks here and there. So go ahead, fire up that grill, and enjoy a taste of Greece in your own backyard!

Greek Chicken Souvlaki Recipe

FAQ

1. Can I use chicken thighs instead of breasts?
Yes! In fact, chicken thighs tend to be juicier and are more forgiving if you accidentally overcook them a bit.

2. How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 6 hours, but overnight is ideal.

3. What if I don’t have a grill?
No problem! You can cook the chicken in the oven at 400°F or use an air fryer. A grill pan on the stovetop works great too.

4. Can I freeze the marinated chicken?
Absolutely! You can freeze the chicken in the marinade for up to 3 months. Just thaw it overnight in the fridge before cooking.

5. How do I know when the chicken is done?
The chicken is fully cooked when it reaches an internal temperature of 165°F. An instant-read thermometer is your best friend here!

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Greek Chicken Souvlaki Recipe

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Tender, juicy Greek chicken souvlaki marinated in lemon, garlic, and herbs. Perfect for grilling, stovetop, or oven! Easy and full of flavor

  • Total Time: 6 hours 30 minutes (including marinating)
  • Yield: 4 1x

Ingredients

Scale
  • 1 lb. boneless, skinless, chicken breasts or thighscut into bite size pieces
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 4 large garlic clovesminced
  • 3 tablespoons Greek Seasoning
  • 1 large lemonjuiced
  • ½ teaspoon salt
  • ½ teaspoon freshly cracked black pepper

Instructions

  • Marinate the chicken. Combine all the ingredients—olive oil, vinegar, garlic, Greek seasoning, lemon juice, salt, and pepper—in a large ziplock bag. Add the chicken and make sure it’s fully coated with the marinade. Seal the bag, shake it up, and pop it in the fridge. Let it marinate for at least 6 hours, but overnight is even better. (Trust me on this—your patience will be rewarded!)
  • Preheat the grill. When you’re ready to cook, preheat your grill or grill pan over medium-high heat. If you’re using an outdoor grill, give it a good 10-15 minutes to get hot enough.
  • Thread the chicken onto skewers. Pull the chicken out of the marinade, letting any excess drip off. Thread the pieces onto your soaked wooden or metal skewers, leaving a little space between each piece to ensure even cooking.
  • Grill the chicken. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally to get an even char. If you’re using a grill pan, you might want to press the chicken down a bit to get those nice grill marks. The chicken is done when it reaches 165°F internally.
  • Rest the chicken. Don’t skip this step! Let the chicken rest for 5 minutes, wrapped in foil. This helps the juices redistribute, so your chicken stays moist and tender.

Notes

How to serve your souvlaki like a pro

I love serving souvlaki with warm pita bread, a simple Greek salad (tomatoes, cucumbers, onions, olives, and feta), and a generous spoonful of tzatziki. You can also serve it over rice or couscous for a more filling meal. For an extra pop of flavor, sprinkle a bit of fresh parsley and a drizzle of olive oil over the top before serving.

  • Author: Jessica
  • Prep Time: 15 minutes (plus marinating time)
  • Cook Time: 10-12 minutes
  • Category: Dinner

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