Fire up your grill and get ready to savor the bright, fresh flavors of classic Greek street food with this easy grilled chicken souvlaki recipe. Tender, juicy chicken marinated in lemon, garlic, and herbs, then grilled to perfection-it's a quick and flavorful meal the whole family will love. In this post, I'll provide simple step-by-step instructions, expert tips, and answers to FAQs to help you make these delicious kebabs perfectly every time!
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Why This Recipe Works
I love the bright, fresh flavors of Mediterranean recipes and this chicken souvlaki recipe is one of my favorites. It uses simple ingredients that pack a ton of flavor Combined with the smokey char from the grill, the taste is AMAZING!
And it's super easy to make as well. Just a few minutes to prep the chicken and the marinade, then 10 minutes on the grill. It's under 20 minutes of active time!
These souvlaki kebabs are versatile too. They're most often served in a pita, but they're also perfect to top a Greek salad or rice bowl.
For another grilled chicken recipe filled with Mediterranean flavors, check out my grilled chicken shawarma bowls recipe!
Ingredient Notes
- Chicken - I use chicken breasts for this recipe, but boneless, skinless thighs also work great and are a little more forgiving on the grill.
- Fresh Lemon - Use fresh lemon juice for your chicken souvlaki. The zest from the fresh lemon also adds a ton of flavor.
- Fresh Garlic - As with the lemon, I recommend using fresh garlic for the best flavor. Pre-minced or powdered garlic will not have the same taste.
See the recipe card at the bottom of this post for the complete list of ingredients and measurements.
Step-by-Step Instructions
- Prepare the marinade - Combine all of the marinade ingredients in a small bowl and stir to combine.
- Marinate the chicken - Cut your chicken into 1-inch cubes and place them in a large resealable plastic bag, pour the marinade over the top, then seal the bag. Toss until the chicken is well coated and refrigerate for 1 to 4 hours. Turn occasionally to redistribute the marinade.
- Prep your grill - Clean your grill grates, then brush them with a light coating of olive oil and preheat to medium-high heat.
- Grill the chicken - Thread the marinated chicken onto skewers and cook them for around 8-10 minutes, turning occasionally, until they reach an internal temperature of 165°F.
- Serve - Transfer the chicken souvlaki skewers to a platter and serve.
Expert Tips
- Some souvlaki recipes call for marinating the chicken overnight, but the acidity from the lemon juice can affect the texture of the chicken, causing it to get tough. So, I recommend keeping the marinating time to a maximum of 4 hours
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning..
- Try to keep the chicken pieces around the same size on each skewer. This allows you to cook the smaller ones for a shorter time and the larger ones longer and avoid overcooking or undercooking the meat.
- The marinade does tend to cause flare-ups as it drips onto the hot grill. Keep an eye on your grill and have a long pair of tongs ready to move the kebabs off of any major flare-ups.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
How to Serve Chicken Souvlaki
I serve my chicken souvlaki family style, on a large platter along with warm pita or naan bread and plenty of sides and toppings.
A plate of fresh veggies like chopped tomatoes, cucumbers, red onions, feta, and chopped lettuce is perfect for topping chicken souvlaki pitas. And of course, don't forget the tzatziki sauce!
For sides, try my herb-roasted potatoes with a little squeeze of lemon juice. They go great with this dish! Or, for a lighter option, try my Greek orzo pasta salad or my Greek cucumber salad.
My grilled vegetable kabobs are another excellent option.
Storage and Reheating
This Greek chicken souvlaki is great for leftovers! It's perfect for topping off a Greek salad or reheating for a chicken pita wrap.
Store leftovers in an airtight container and refrigerate for up to 4 days. To reheat, place the chicken in a baking dish and bake in a 325°F oven for 7-8 minutes. Individual portions can be reheated in the microwave.
Frequently Asked Questions
The grill works best to get that yummy char and is traditional for souvlaki, but the broiler in your oven will work too.
To cook chicken souvlaki in the oven, place an oven rack in the top position, then preheat your broiler to high.
Set the chicken skewers on a broiling pan or on a sheet pan with a wire rack. Cook for around 8-10 minutes, turning occasionally until they're cooked through.
Souvlaki marinade is also tasty on beef, pork, lamb, and other meats and even veggies.
Souvlaki is a dish featuring chunks of meat grilled on a skewer, while Gyros are made of thinly sliced meat cooked on a rotisserie.
More Recipes for the Grill
📖 Recipe
Chicken Souvlaki
Ingredients
- 2 lbs boneless, skinless chicken breast or thighs, cut into 1-inch pieces
Souvlaki Marinade
- ⅓ cup olive oil
- zest from 1 lemon
- juice from 1 lemon, around 2 tbsp
- 2 teaspoon dried oregano
- ½ teaspoon dried thyme
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Instructions
- Add all of the marinade ingredients to a small bowl and stir until well combined.
- Cut the chicken into cubes around 1 inch in size. Place it in a large resealable bag and pour marinade over the top. Seal the bag and toss until the chicken is thoroughly coated. Refrigerate for at least 1 hour up to 4.
- Clean your grill grates and brush with a light coating of oil, then preheat to medium-high heat.
- Remove the chicken from the marinade and thread it onto skewers. Discard any remaining marinade.
- Grill the chicken for around 10 minutes until cooked through, rotating the skewers occasionally so that all sides are evenly cooked. Transfer to a platter and serve.
Notes
- Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Don't overcrowd the grill: Leave space between skewers to ensure even cooking.
- Use a meat thermometer: Ensure the chicken reaches an internal temperature of 165°F for safe consumption.
- Storage: Store leftover chicken souvlaki in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a skillet over medium heat until warmed through or in the microwave.
Nutrition
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
Penny says
Absolutely delicious!! Baked the whole marinated chicken breasts in a 425 oven for 20 minutes. Perfect!!!
Scott says
Thanks so much! Glad you enjoyed it!!!
Jess says
Great flavor
Scott says
Thanks so much!!!
Stephanie Pesez says
Hello,
What kind of pita bread is in the picture?
Scott says
I typically use Greca Pita from Sprouts Farmers Market. It's a bit more bready than some other brands. I think the one pictured might actually be Naan though.
Brenda Mrowka says
Just found pita bread at Walmart!
Linda Pringle says
Thank you for sharing - Greek food tops my list as one of my favorites! Delish!
Scott says
Thanks Linda!
Restaurant Clicks says
Excellent! Another fantastic post. I really enjoy reading this and the other content on here.