Greek Chicken Souvlaki

Greek chicken souvlaki is the perfect balance of simplicity and bold flavors. With its tender, marinated chicken, smoky char, and delicious sides like tzatziki and pita, it’s a dish anyone can make. Whether served as a quick weeknight meal or part of a larger meal, its versatility makes it a go-to favorite.

Looking for more skewered meat dishes? Check out my recipes for Grilled Chicken Skewers, Grilled Steak Fajita Skewers with Chimichurri, and Grilled Shrimp and Peach Kabobs too!

Perfect for anyone craving something fresh and satisfying, chicken souvlaki brings a bit of Greece straight to your table.

Ingredients

• Boneless, skinless chicken breasts: Offers a lean and tender meat that soaks up the marinade beautifully. Alternatively, chicken thighs can be used if you prefer a juicier and slightly richer flavor. Cutting the chicken into even, bite-sized pieces ensures they cook evenly on the skewers.

Marindade Ingredients

• Lemon Juice: Adds a bright, tangy flavor that tenderizes the chicken and balances the richness of the olive oil. Always go for freshly squeezed for best results.
• Olive Oil: Choose extra virgin olive oil for its fruity, full-bodied flavor. It helps bind the marinade and keeps the chicken moist.
• Garlic: Freshly minced garlic gives the marinade a savory, aromatic kick. Avoid powdered garlic if possible, it’s all about fresh ingredients here.
• Dried Oregano: This herb defines the taste of Greek cuisine, giving your marinade those earthy, slightly minty undertones that scream “authentic.” Use Greek oregano for the best results.
• Salt and Black Pepper: Don’t overlook the basics; these simple seasonings enhance and pull all the flavors together.
• Optional Additions: Sweet paprika, rosemary, or a pinch of chili flakes can be added for extra depth and warmth in the marinade.

Skewers

You’ll need wooden or metal skewers for assembling the chicken. If using wooden skewers, soak them in water for about 30 minutes before threading the chicken. This prevents them from burning on the grill.

Tzatziki Sauce

No chicken souvlaki is complete without a creamy, garlicky dollop of tzatziki sauce.

• Greek Yogurt: Thick and tangy, it forms the base.
• Cucumber: Finely grated or chopped, it adds a refreshing crunch.
• Garlic: For that bold, zesty punch.
• Lemon Juice: Brightens the flavors.
• Dill or Mint: Fresh herbs give the sauce its signature taste.

Vegetables and Sides

For that full souvlaki experience, you’ll want to include:

• Pita Bread: Lightly grilled or warmed, ideal for wrapping the chicken and toppings.
• Tomatoes and Onions: Slice them thin for fresh, crisp texture.
• Cucumbers: Optional, but they add a refreshing crunch.
• Kalamata Olives: For a briny pop, though these are optional.

Check out the printable recipe card below for the complete recipe and detailed instructions.

How to Cut Chicken for Skewers

Cutting the chicken into uniform pieces ensures even cooking, so every skewer is cooked to perfection.

1. Start by trimming any excess fat or sinew from the chicken.
2. Slice the chicken into cubes about 1 to 1.5 inches thick. Keep them as even in size as possible to prevent smaller pieces from overcooking while larger ones remain undercooked.
3. If you’re working with breasts, cut them lengthwise into long strips, then dice those into cubes. For thighs, spread them flat and divide into similar-sized portions.

Marinating the Chicken

Creating the marinade is as simple as whisking everything together. Combine the lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a bowl or jar. Using a whisk ensures the oil and lemon juice emulsify, which helps the flavors cling to the chicken.

For your chicken souvlaki, aim for a minimum of 30 minutes to allow the flavors to penetrate the meat. If you have extra time, letting it marinate for up to 24 hours yields incredible depth and tenderness. Just remember not to exceed this window, as the acid in the lemon juice can break down the meat too much, leading to an unpleasant texture.

If you’re in a pinch and can’t wait, even 15-20 minutes at room temperature is better than nothing. The key is making sure the chicken pieces are coated evenly, so every bite is infused with flavor.

How to Grill the Chicken

Preheat the gas or charcoal grill to medium-high. Use a paper towel dipped in oil and tongs to lightly grease the grill grates. Slide the marinated chicken cubes onto skewers without overcrowding.

Place the chicken skewers on the grill and allow them to cook for 10-15 minutes, gently turning them a couple of times during grilling until the chicken is golden and cooked through.

Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the meat. Remove the chicken skewers from the grill onto a platter.

A backyard grill is ideal, but a stovetop grill pan is a great option on days when barbecuing outdoors isn’t an option. The key is to mimic the direct high heat and searing effect that an open flame produces.

Heat grill pan over medium-high heat. Place the chicken skewers on the grill pan and cook for 3 to 4 minutes per side until internal temperature reaches 165°F (74°C) in the thickest part of the meat.

How to Make Tzatziki Sauce

Use a box grater to shred the cucumber finely. This step ensures the sauce has a smooth, well-distributed cucumber flavor.

Place the grated cucumber in a fine mesh strainer over a bowl and sprinkle with salt. Let it sit for about 10-15 minutes to release excess moisture. Squeeze out any remaining liquid from the cucumber using your hands or a clean kitchen towel.

In a mixing bowl, combine the strained yogurt, minced garlic, olive oil, chopped dill, and lemon juice. Add the grated cucumber to the yogurt mixture and stir well to combine.

Taste and adjust seasoning with salt, and add additional chopped dill (or mint) if desired.

Cover and refrigerate the Tzatziki for at least 30 minutes before serving to allow the flavors to meld together.

Serve the grilled chicken souvlaki with tzatziki sauce, warmed pita bread, and lemon wedges.

Spreadable dips like hummus (made from chickpeas) or melitzanosalata (made from roasted eggplants) are excellent for pairing with chicken souvlaki.

Expert Tips

• Double the Batch (Optional): Save time by doubling the marinade recipe. You can use half for the chicken and reserve the other half to drizzle over the finished dish. Just make sure the reserved portion never comes into contact with raw chicken.
• To ensure the marinade reaches all sides of the chicken, use a ziplock bag or a large bowl covered with plastic wrap. Flip or stir the pieces every few hours if they’re marinating for an extended period.

Storage and Reheating Tips

Let the chicken come to room temperature after cooking, but don’t leave it sitting out for more than two hours to avoid bacteria growth.

Seal leftovers in airtight containers or wrap them tightly with plastic wrap. This prevents exposure to air, which can dry out the chicken.

Store the chicken in the fridge at 40°F (4°C) or below. It will stay fresh for 3–4 days. Keep any accompanying sides or tzatziki in separate containers to maintain quality.

For longer storage, freeze the chicken by placing it in a freezer-safe bag. Press out as much air as possible and seal it tightly. Frozen chicken souvlaki can last up to 3 months while retaining its flavor. When ready to serve, move it from the freezer to the fridge and let it thaw overnight.

Oven Reheating

Set the oven to 350°F (175°C). Place the souvlaki in an oven-safe dish. Drizzle a little extra virgin olive oil or fresh lemon juice over the chicken before reheating to enhance flavor and lock in moisture. Cover the dish with aluminum foil and bake it for 15–20 minutes. If you prefer a slightly crispy finish, remove the foil for the last 5 minutes.

Air Fryer Reheating

Set to 360°F (180°C) and let it preheat for a few minutes.

Arrange the chicken in a single layer in the fryer basket for even reheating. Avoid overcrowding. Check the pieces to ensure they’re heated through and have a light crisp on the outside.

More Delicious Greek Recipes

• Chicken ala Grecque (Greek whole roasted chicken)
• Greek Phyllo Meat Pie (Kreatopita)
• Greek Sheet Pan Chicken Thighs
• Stove-top Pastitsio

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Enjoy!!