Greek Chicken Souvlaki

There’s nothing quite like Greek Chicken Souvlaki to whisk you away to sun-drenched tavernas on a lazy Mediterranean afternoon. Tender cubes of chicken bathe in a vibrant marinade of olive oil, fresh lemon juice, red wine vinegar, minced garlic, and aromatic oregano, before meeting the grill’s kiss of smoky heat. Each skewer boasts that irresistible char at the edges, sealing in juices so the meat remains succulent with every bite. Whether you’re planning a casual lunch for friends or a laid-back dinner under the stars, this dish ticks all the boxes for flavor, simplicity, and crowd-pleasing appeal. Beginners will find the recipe approachable, with just 20 minutes of hands-on prep, a quick 12-minute sizzle on the grill, and an hour of rest time to let those flavors meld perfectly.

What truly sets this souvlaki apart is the harmony of textures and tastes: the briny twang of tzatziki sauce, the soft embrace of warm pita bread, and crisp cucumber slices providing a refreshing counterpoint. At around 540 calories per serving, it’s a hearty yet balanced meal that feels indulgent without tipping the scales. I still remember the first time I tried souvlaki in a seaside village, sunlight dancing on the water as I devoured skewer after skewer, savoring the zing of lemon and the fragrant sting of oregano. Back home, I recreated that magic in my own kitchen, learning that a simple marinade can transport you across continents. Whether you opt for chicken breasts or thighs, you’ll find that each bite carries you straight to the heart of Greek summer—a celebration of fresh ingredients, bold flavors, and moments shared with loved ones. So roll up your sleeves, fire up the grill, and get ready for a culinary mini vacation that’s as fun to make as it is to devour.

KEY INGREDIENTS IN GREEK CHICKEN SOUVLAKI

Before diving into the grill, it’s essential to gather the building blocks that make this dish shine. From the protein at its core to the accoutrements that elevate every bite, each ingredient plays a vital role in creating those unmistakable Mediterranean flavors.

• Chicken breasts or thighs

Choose boneless, skinless pieces cut into cubes for quick and even cooking. Thighs offer extra juiciness, while breasts stay lean and tender under high heat.

• Olive oil

A cornerstone of Greek cuisine, its fruity richness helps carry and meld the bright lemon and earthy herbs into the chicken.

• Fresh lemon juice

Zesty and vibrant, it tenderizes the meat and infuses each cube with a bright, citrusy lift that balances the garlic and oregano.

• Red wine vinegar

Provides a subtle tang that deepens the marinade, cutting through the richness of the oil and adding complexity to the overall flavor.

• Garlic

Minced for maximum impact, it brings pungent warmth and depth, marrying beautifully with the herbs and acids.

• Dried oregano

This herb is the soul of souvlaki; its earthy, slightly minty profile evokes the Greek countryside.

• Salt and freshly ground black pepper

Fundamental seasonings that enhance every other component, ensuring the chicken is perfectly seasoned.

• Wooden skewers

Soaked in water for at least 30 minutes to prevent burning, they provide the classic street-food presentation.

• Tzatziki sauce

Creamy, cool, and refreshing, it’s the perfect foil to the grilled chicken’s smoky char.

• Pita bread or flatbreads

Soft and pillowy, they cradle the souvlaki and toppings for an authentic wrap experience.

• Sliced cucumber

Adds a crisp, hydrating crunch that complements the rich chicken and creamy sauce.

• Cherry tomatoes (optional)

A pop of color and sweetness when threaded between chicken pieces, creating little bursts of freshness.

HOW TO MAKE GREEK CHICKEN SOUVLAKI

Now that you’ve prepped your ingredients and felt the excitement building, it’s time to transform those components into sizzling skewers of joy on the grill. Follow these steps for a foolproof souvlaki that’s bursting with Mediterranean flair.

1. In a large mixing bowl, combine olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk vigorously until the marinade is smooth and emulsified, so each flavor note shines through.

2. Add the cubed chicken into the marinade and toss gently to ensure every piece is coated in that zesty mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight, to let the flavors fully meld.

3. Preheat your grill to medium-high heat, ensuring the grates are hot enough to create those iconic grill marks.

4. Thread the marinated chicken pieces onto the soaked wooden skewers, alternating with cherry tomatoes if you love a sweet, juicy contrast in every bite.

5. Lightly oil the grill grates to prevent sticking. Place the skewers on the grill and cook for about 10–12 minutes, turning occasionally to ensure even cooking and that satisfying char.

6. Remove the skewers from the grill and allow them to rest for a few minutes; this helps the juices redistribute, keeping the chicken extra tender.

7. Serve the skewers hot with warm pita bread or flatbreads, a side of sliced cucumber, and a generous dollop of tzatziki for dipping.

SERVING SUGGESTIONS FOR GREEK CHICKEN SOUVLAKI

When your skewers emerge from the grill, golden and fragrant, it’s time to think about presentation and pairings. These serving ideas will help you craft a memorable meal that feels both abundant and authentic.

• Loaded Pita Wraps

Warm your pitas until they’re pliable, then tuck in a couple of skewers’ worth of chicken, fresh cucumber slices, a drizzle of tzatziki, and a sprinkle of chopped parsley for a hand-held feast.

• Mediterranean Platter

Arrange the skewers on a large board surrounded by bowls of tzatziki, lemon wedges, sliced olives, feta cubes, and pillowy flatbreads—perfect for grazing and sharing.

• Greek Salad Side

Pair your souvlaki with a classic salad of tomatoes, cucumbers, red onion, feta, and Kalamata olives, dressed in olive oil and oregano, for a refreshing contrast to the smoky meat.

• Fiesta Party Tray

Lay out chicken skewers, pita triangles, an assortment of dips (tzatziki, hummus, baba ganoush), and crudité for a casual gathering where guests can build their own plates.

HOW TO STORE GREEK CHICKEN SOUVLAKI

Leftovers can be just as delightful as the first serving—especially when stored correctly to preserve texture and flavor. Whether you have extra cooked skewers or marinated chicken in reserve, follow these tips to keep everything fresh.

• Refrigerate Promptly

Place cooled skewers in an airtight container. They’ll stay juicy for up to 3 days. Store tzatziki separately to prevent the chicken from becoming soggy.

• Freeze for Later

If you want to batch cook, freeze uncooked, marinated chicken cubes on skewers in a single layer, then transfer to a freezer bag. Grill directly from frozen, adding a few extra minutes to cooking time.

• Separate Components

Keep grilled chicken, pita bread, and sliced cucumbers in individual sealed containers. This way, each element retains its ideal texture and you can assemble just before serving.

• Label and Date

Always mark your containers with the date. Cooked souvlaki is best enjoyed within a month when frozen; fresh ingredients like cucumbers should be added on the day of serving.

CONCLUSION

What began as simple chicken cubes transformed into a culinary journey through the sunlit streets of Greece. From the zesty marinade of olive oil, lemon juice, red wine vinegar, garlic, and oregano to the delightfully charred finish imparted by a hot grill, every moment of making Greek Chicken Souvlaki is a celebration of flavors. You’ve learned how to gather core ingredients, master the marinade, thread those tempting skewers, and serve them in ways that spotlight the dish’s Mediterranean soul. We’ve also explored clever storage hacks so you can enjoy these succulent bites long after the grill cools down. With a total of just 20 minutes of prep, a brief 12 minutes of cooking, and an hour of leisurely waiting for the flavors to marry, this recipe is perfect for beginners and seasoned home cooks alike. Whether you’re aiming for an intimate dinner or a festive gathering, souvlaki brings people together around good food and great company.

Feel free to print this article and save it in your recipe collection for whenever you’re craving that lemony, oregano-scented escape. Below you’ll find a helpful FAQ to answer any lingering questions about ingredients, techniques, or substitutions. If you decide to try out this recipe, I’d love to hear how it went! Leave a comment with your experiences, any adjustments you made, or if you have questions about grilling times, alternative proteins, or pairing suggestions. Your feedback and stories bring this recipe to life, and I’m here to help ensure each bite of your Greek Chicken Souvlaki is as delicious and memorable as possible.

Print Recipe

Greek Chicken Souvlaki

Author: Daniel Carter Courses: Lunch

Difficulty: Beginner Prep Time 20 mins Cook Time 12 mins Rest Time 1 hr Total Time 1 hr 32 mins

Calories: 540

Description

Tender chicken cubes soaked in a zesty blend of olive oil, lemon, garlic, and oregano, then grilled until charred edges and smoky aroma. Serve with soft pita, crisp cucumber slices, and cool tzatziki for a taste of the Mediterranean.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

• ¹⁄₄ cup olive oil

• 3 tablespoons fresh lemon juice

• 2 tablespoons red wine vinegar

• 3 cloves garlic, minced

• 1 tablespoon dried oregano

• 1 teaspoon salt

• ¹⁄₂ teaspoon freshly ground black pepper

• Wooden skewers, soaked in water for 30 minutes

• tzatziki sauce for serving

• Pita bread or flatbreads, for serving

• Sliced cucumber, for serving

• Cherry tomatoes, for skewering (optional)

Instructions

1. In a large mixing bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, and black pepper. Whisk until well combined to create the marinade.
2. Add the chicken cubes into the marinade and toss until the chicken is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, up to overnight, to allow the flavors to meld.
3. Preheat the grill to medium-high heat.
4. Thread the marinated chicken pieces onto the soaked wooden skewers, alternating with cherry tomatoes if desired.
5. Lightly oil the grill grates. Place the skewers on the grill, cooking for about 10-12 minutes, or until the chicken is fully cooked and has nice grill marks, turning occasionally to ensure even cooking.
6. Remove the skewers from the grill and let rest for a few minutes.
7. Serve the Greek Chicken Souvlaki with warm pita bread or flatbreads, a side of sliced cucumber, and tzatziki sauce for dipping.

Note

• For a more authentic taste, try using dried Greek oregano, which has a distinct aromatic flavor.
• If you prefer, you can also bake the souvlaki in the oven at 400°F (200°C) for 20-25 minutes or until the chicken is cooked through.
• Souvlaki makes for a great party platter; simply prepare extra skewers for larger gatherings.
• Tzatziki sauce adds a refreshing touch; consider making your own if time allows, using Greek yogurt, cucumber, garlic, lemon juice, and dill.
• This dish pairs well with a simple Greek salad or lemon rice pilaf to complete your meal.

Keywords: Greek chicken souvlaki, chicken skewers, Mediterranean marinade, tzatziki, grilled chicken recipe, Greek street food