If you want a fresh, flavorful meal that brings Greek flavors to your table, this Chicken Souvlaki is a must-try. Tender, juicy chicken pieces are soaked in a bright lemon, garlic, and herb marinade, threaded onto skewers, and grilled until slightly charred and perfectly cooked—every bite bursts with Mediterranean flavor.
Bring the flavor to chicken skewers!
For a recent Greek-themed dinner I called “Santorini Under the Stars,” I wanted an authentic menu inspired by my favorite island. Chicken souvlaki was an essential part of the spread—marinated, skewered, and grilled meat is a classic Greek preparation that’s simple and satisfying.
This recipe requires only about 25 minutes of hands-on time, but allowing the chicken to marinate for several hours develops a bright, herb-forward flavor. Serve the finished skewers in warm pita with creamy tzatziki or spoon the chicken over a Greek orzo salad for a light, Mediterranean meal.
Key ingredients
Below are notes on a few important ingredients. The full ingredient list with measurements appears in the recipe card further down.
- Chicken – This version uses boneless, skinless chicken breasts cut into 1-inch cubes. You can substitute boneless chicken thighs, pork tenderloin, or pieces of lamb; cutting the meat into uniform cubes helps the marinade penetrate evenly and ensures even cooking.
- Dried herbs – I use dried oregano, parsley, and dill here. Dried herbs infuse the meat and hold up well to high-heat grilling. If you prefer fresh herbs, add them sparingly after cooking to avoid burning on the grill.
Instructions
I include step-by-step photos to make the process easy to follow. For the complete instructions and exact measurements, see the recipe card below.
How to serve it
These skewers are extremely versatile. Try one of these serving ideas:
- Serve the skewers whole with grilled vegetables and warm pita bread.
- Remove the chicken from the skewers and use it as a protein topping for a Greek salad.
- Make a bowl with lemon rice or quinoa, topped with chicken, tomatoes, olives, cucumbers, and tzatziki.
- Assemble a wrap: tuck the chicken into warm pita with lettuce, tomato, onion, and creamy tzatziki for a flavorful 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 plastic zipper bag or bowl. Add the chicken cubes and toss until evenly coated.
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Marinate in the refrigerator for at least 4 hours, or overnight for more 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 4–5 minutes per side, until the chicken registers 165°F (74°C) or is cooked through.
Notes
- Yield: This recipe makes about 8 skewers (about 2 skewers per person), so it serves roughly 4 people. Use the 2x option if you need more for a crowd.
- Wooden skewers: If using wooden skewers, soak them in warm water for at least 30 minutes to prevent burning on the grill.
- Protein swaps: Boneless chicken thighs, pork tenderloin, or lamb work well as alternatives.
- Add vegetables: Optional vegetables—onion, bell pepper, zucchini, or mushrooms—can be threaded between chicken pieces; you may need more skewers if you add vegetables.
- Indoor cooking: If you don’t have an outdoor grill, use an indoor grill pan, or roast skewers in a 425°F oven for about 12 minutes, or until the chicken reaches 165°F.
Nutrition Facts
More Greek recipes
If you want to explore more Greek flavors, try these recipes from the same collection.
Gyro Meatballs
Pastitsio
Eggplant Salad
