If you want a bright, flavorful meal that feels like a trip to Greece, this Chicken Souvlaki recipe is a must-try. Tender, juicy chunks of chicken are marinated in a lively lemon, garlic, and herb mixture, threaded onto skewers, and grilled until perfectly charred. Each bite delivers bold Mediterranean flavor.
Bring the flavor to chicken skewers!
A few weeks ago I hosted a big Greek dinner party called “Santorini Under the Stars.” I wanted an authentic menu showcasing favorite island dishes, so Greek souvlaki was an essential choice. Traditionally, souvlaki is made by marinating meat—such as chicken, pork, or lamb—skewering it, and grilling over high heat.
This recipe is straightforward and requires about 25 minutes of hands-on time. After marinating for a few hours, the chicken absorbs bright lemon and herb flavors that shine whether you serve it in warm pita with creamy tzatziki or over a Greek orzo salad. It’s light, fresh, and full of Mediterranean character.
Key ingredients
The photo above shows the main ingredients to help with your shopping. Notes on specific items follow; full measurements are in the recipe card below.
- Chicken – This version uses boneless, skinless chicken breasts cut into 1-inch cubes. You can substitute boneless chicken thighs, pork tenderloin, or lamb leg or shoulder. Cutting to uniform 1-inch pieces helps the marinade penetrate evenly and ensures even cooking.
- Dried herbs – Use dried oregano, parsley, and dill so the herb flavors infuse the meat without burning on the grill. Fresh herbs are lovely but are more delicate and can char over high heat.
Instructions
Step-by-step photos are included below to make the process easy to follow. The full recipe instructions are available in the recipe card.
How to serve it
This chicken is versatile and easy to serve. Ideas:
- Keep the skewers intact and serve with grilled vegetables and warm pita.
- Remove the chicken from the skewers and toss it on a Greek salad.
- Make a grain bowl with lemon rice or quinoa, then top with chicken, tomatoes, cucumbers, olives, and tzatziki.
- Assemble wraps: place chicken in warm pita with lettuce, tomato, onion, and a generous spoonful of tzatziki for a delicious handheld meal.
Chicken Souvlaki
Ingredients
- ¼ cup lemon juice
- ¼ cup red wine vinegar
- ¼ cup extra virgin olive oil
- 1 tablespoon crushed garlic
- 2 tablespoons dried oregano
- 1 tablespoon dried parsley
- 1 tablespoon dried dill
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 ½ pounds boneless, skinless chicken breasts, cut into 1 inch cubes
Instructions
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Combine lemon juice, red wine vinegar, olive oil, garlic, oregano, parsley, dill, salt, and pepper in a resealable bag. Add the chicken cubes and toss until evenly coated.
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Refrigerate and marinate for at least 4 hours or overnight for best flavor.
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Preheat a grill to medium-high heat.
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Thread the chicken onto 8 skewers. Grill the skewers for 4–5 minutes per side, until the chicken is cooked through and has a nice char. Internal temperature should reach 165°F.
Notes
- Yield: About 8 skewers (roughly 2 skewers per person, feeding 4). Use the 2x option to scale up for a crowd.
- Wooden skewers: Soak in warm water for at least 30 minutes to prevent burning on the grill.
- Protein swaps: Chicken thighs, pork tenderloin, or lamb work well with this marinade.
- Vegetables: Thread onions, bell peppers, zucchini, or mushrooms between pieces of chicken if you’d like; plan for extra skewers.
- No outdoor grill? Use an indoor grill or grill pan, or roast in a 425°F oven for about 12 minutes, or until chicken reaches 165°F internal temperature.
Nutrition Facts
More Greek recipes
For more authentic Greek flavors, try these other recipes.
Gyro Meatballs
Pastitsio
Eggplant Salad
