These Greek Chicken Souvlaki skewers are one of those grill recipes that feel like takeout but are simple enough to make at home. Tender chunks of chicken are marinated with lemon, garlic, oregano, olive oil, and herbs, then threaded onto skewers and grilled until juicy with lightly charred edges.
Serve the chicken straight off the skewers, tucked into warm pita with homemade tzatziki, or over a Greek salad or rice bowl. It's bright, fresh, family-friendly, and perfect for summer grilling or an easy weekend dinner.
I like to keep the marinade simple and let the lemon, garlic, oregano, and smoky grill flavor do the work. Just be sure not to marinate the chicken too long - the lemon juice adds great flavor, but too much time in the marinade can affect the texture.
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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Quick Look
- Flavor: Lemon, garlic, oregano, olive oil, thyme, smoky grilled chicken
- Best chicken to use: Boneless skinless chicken breast or thighs
- Marinating time: 1 to 4 hours
- Cook time: 8 to 12 minutes
- Cooking method: Grill or broiler
- Best served with: Pita, homemade tzatziki, Greek salad, rice bowls, or roasted potatoes
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, and combined with the smoky char from the grill, the taste is amazing.
And it's super easy to make, too. 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!
What is Chicken Souvlaki?
Chicken souvlaki is a Greek dish made with small pieces of marinated chicken threaded onto skewers and grilled. The word "souvlaki" refers to meat cooked on a skewer, and it is commonly served with warm pita, tzatziki sauce, tomatoes, cucumbers, red onion, and sometimes fries.
It's different from a gyro, which is typically made from thin slices of meat cooked on a vertical rotisserie. Souvlaki is cooked in chunks on skewers, making it easy to prepare at home on the grill.
Ingredient Notes
- Chicken: Chicken breast is lean and cooks quickly, while chicken thighs are a little more forgiving and stay juicier on the grill. Cut the chicken into even 1-inch to 1½-inch pieces so it cooks at the same rate.
- Fresh Lemon: The zest gives you bright lemon flavor without adding extra acidity, while the juice helps flavor the marinade. Avoid marinating overnight because too much time in lemon juice can make the chicken texture tougher.
- Oregano and thyme: Dried oregano gives the chicken its classic Greek flavor, while thyme adds a little earthy depth. Greek oregano is great if you have it, but regular dried oregano works well.
- 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.
- Olive oil: Olive oil helps carry the flavors of the garlic, lemon, and herbs and keeps the chicken from sticking to the grill.
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, around 400°F to 450°F.
- Grill the chicken - Thread the marinated chicken onto skewers and cook them for around 8-12 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.
- Cut the chicken into evenly sized pieces so everything cooks at the same rate.
- The marinade does tend to cause flare-ups as it drips onto the hot grill. Shake off any excess marinade before grilling, and have a long pair of tongs ready to move the kebabs away from any major flare-ups.
- Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for safe consumption.
No Grill? Broil the Chicken Souvlaki
The grill gives souvlaki the best char, but the broiler is a great backup. Place the skewers on a foil-lined sheet pan or wire rack and broil on high for 8 to 12 minutes, turning occasionally, until the chicken reaches 165°F.
If using wooden skewers, soak them well before broiling, or skip the skewers and broil the marinated chicken pieces directly on the pan.
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:
For a quick weeknight dinner, skip the pita and serve the chicken over salad greens or my Instant Pot rice pilaf with tzatziki drizzled on top.
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
Marinate for at least 1 hour and up to 4 hours. Because the marinade contains lemon juice, I do not recommend marinating overnight.
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.
Yes. Broil the skewers on a sheet pan or wire rack for 8 to 10 minutes, turning occasionally, until the chicken reaches 165°F.
Yes. Boneless skinless chicken thighs work great and are more forgiving on the grill. They may take a few extra minutes to cook.
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 the marinade over the top. Seal the bag and toss until the chicken is thoroughly coated. Refrigerate for at least 1 hour, or up to 4 hours.
- Clean your grill grates and brush them with a light coating of oil, then preheat the grill to medium-high heat, around 400°F to 450°F.
- Remove the chicken from the marinade and thread it onto skewers. Discard any remaining marinade.
- Grill the chicken for 8 to 12 minutes, turning occasionally, until lightly charred and the chicken reaches 165°F. 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.