Grilled Chicken Souvlaki

Grilled Chicken Souvlaki is a beloved Greek street food that’s both simple and bursting with flavor. Tender chunks of marinated chicken are grilled until perfectly charred and juicy, then traditionally served with warm pita, crisp veggies, and a creamy tzatziki sauce. This recipe delivers a fresh and zesty meal that’s perfect for summer grilling or a quick weeknight dinner.

Why You’ll Love This Recipe

• Classic Greek flavors made with everyday ingredients
• Juicy, flavorful chicken with a golden char
• Fast, simple, and great for meal prep
• Versatile: serve as skewers, in wraps, or over salads
• Naturally gluten-free and healthy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
• Olive oil
• Fresh lemon juice
• Garlic, minced
• Dried oregano
• Salt
• Black pepper
• Wooden or metal skewers

Optional for serving:

• Pita bread
• Tzatziki sauce
• Sliced red onions
• Cherry tomatoes
• Cucumber
• Crumbled feta cheese

Directions

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the marinade.
2. Add chicken pieces and toss to coat. Cover and refrigerate for at least 1 hour, or up to 24 hours.
3. If using wooden skewers, soak them in water for 30 minutes.
4. Preheat the grill to medium-high heat.
5. Thread marinated chicken onto skewers.
6. Grill for 10–12 minutes, turning occasionally, until the chicken is cooked through and nicely charred.
7. Serve with pita, tzatziki, and fresh vegetables, or over rice or salad.

Servings and timing

Servings: 4
Prep time: 15 minutes (plus marinating time)
Cook time: 10–12 minutes
Total time: About 25–30 minutes (plus marinade)

Variations

• Use chicken thighs for extra juiciness
• Add bell peppers or onions to the skewers
• Substitute fresh herbs like thyme or rosemary for oregano
• Spice it up with chili flakes or cayenne pepper
• Serve with rice pilaf or quinoa for a hearty plate

Storage/Reheating

Storage: Store leftover chicken in an airtight container in the fridge for up to 3 days.
Reheating: Reheat in a skillet over medium heat or microwave in short bursts until warmed through. Avoid overcooking to prevent dryness.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs are a flavorful and juicy alternative and work great in this recipe.

How long should I marinate the chicken?

At least 1 hour is recommended, but for the best flavor, marinate overnight.

Can I cook this in the oven instead of grilling?

Absolutely. Broil on high for 10–12 minutes, turning halfway through.

What is traditionally served with souvlaki?

Warm pita, tzatziki, sliced onion, tomatoes, cucumbers, and sometimes fries or rice.

Is souvlaki the same as gyro?

No, souvlaki is grilled meat on skewers, while gyros are typically shaved meat cooked on a vertical rotisserie.

Can I freeze the marinated chicken?

Yes, you can freeze the chicken in the marinade for up to 2 months. Thaw before grilling.

Do I need to soak wooden skewers?

Yes, soak for at least 30 minutes to prevent them from burning on the grill.

Can I make this recipe ahead of time?

Yes, marinate the chicken the day before and grill just before serving.

What’s the best way to keep the chicken juicy?

Don’t overcook it, and use a meat thermometer to ensure it reaches 165°F internally.

Can I make this dairy-free?

Yes, the chicken is dairy-free—just skip the tzatziki or use a dairy-free version.

Conclusion

Grilled Chicken Souvlaki is a quick, flavorful, and satisfying meal that brings the vibrant flavors of Greece to your kitchen or backyard. With a zesty marinade and perfectly grilled meat, it’s a dish you’ll come back to again and again. Serve it your way—with pita, in a bowl, or over salad—and enjoy a healthy, delicious Mediterranean meal any night of the week.

Print