Greek Chicken Souvlaki is a vibrant, protein-packed dish that brings Mediterranean flavors to your table with minimal effort.
Marinated in lemon, garlic, and herbs, this tender grilled chicken offers a satisfying, low-carb meal perfect for busy weeknights or meal prep.
Paired with creamy tzatziki, it’s rich in healthy fats, high in protein, and delightfully easy to prepare.
Quick and Flavorful Greek Chicken Souvlaki
Equipment
- 1 Grill Pan (medium-high heat suitable)
- 6 Flat Metal Skewers
- 1 large mixing bowl
Ingredients
- 4 boneless skinless chicken breasts, cut into 1½-inch cubes
- ⅓ cup olive oil
- 2 tablespoons fresh lemon juice
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 batch tzatziki sauce for serving
Instructions
- Prepare the Chicken: Begin by trimming any excess fat or gristle from your chicken breasts to ensure even cooking and a tender texture. Cut each chicken breast into uniform 1½-inch cubes. Uniform pieces are essential so the chicken cooks evenly and maintains its juicy, tender consistency. Place all the cubed chicken into a large mixing bowl.
- Make the Marinade: In the same bowl with the chicken, add ⅓ cup of extra virgin olive oil, 2 tablespoons of freshly squeezed lemon juice, and 3 cloves of minced garlic. Sprinkle in 2 teaspoons of dried oregano, 1 teaspoon of dried parsley, 1 teaspoon of kosher salt, and ½ teaspoon of freshly ground black pepper. Use a spoon or your hands to gently combine the chicken and marinade until every piece is coated evenly. This marinade infuses the chicken with bright, zesty, and herbaceous flavors.
- Marinate the Chicken: Cover the mixing bowl tightly with plastic wrap or a lid and place it in the refrigerator. Allow the chicken to marinate for at least 30 minutes; for even deeper flavor, marinate for up to 2 hours. The acid from the lemon juice helps tenderize the meat while the herbs and garlic deeply penetrate the chicken, creating a more flavorful and aromatic dish.
- Prepare the Grill and Skewers: While the chicken is marinating, prepare your grill pan by heating it over medium-high heat. If you’re using a stovetop grill pan, ensure it’s fully heated before cooking so you achieve those signature sear marks. Take 6 flat metal skewers and lightly brush them with a small amount of olive oil to prevent the chicken from sticking. Flat skewers are preferred over round ones as they prevent the chicken from spinning while you turn them.
- Thread the Chicken onto Skewers: Remove the chicken from the marinade, letting any excess liquid drip off. Carefully thread the chicken cubes onto the skewers, placing 8–9 pieces on each skewer. Leave a small space between each cube to allow the heat to circulate and cook the chicken evenly. Proper spacing also helps the chicken pieces get nicely charred on all sides without steaming.
- Grill the Chicken Souvlaki: Place the skewers on the preheated grill pan. Cook the chicken for 3–4 minutes on one side without moving them to allow a golden-brown sear to form. Then, carefully rotate each skewer to cook the other side for an additional 3–4 minutes. Use tongs to turn the skewers, ensuring all sides are evenly grilled. The chicken should reach an internal temperature of 165°F (74°C) and be juicy and tender when done.
- Rest the Chicken: Once cooked, remove the skewers from the grill and allow them to rest for 2–3 minutes. Resting lets the juices redistribute throughout the meat, keeping each bite moist and flavorful. Avoid skipping this step, as cutting into the chicken immediately after grilling can cause the juices to escape, resulting in drier meat.
- Serve with Tzatziki Sauce: Serve the grilled chicken skewers hot, paired with a generous portion of creamy tzatziki sauce. You can place the sauce on the side for dipping or drizzle it over the skewers for an added burst of flavor. Optional sides include warm pita bread, a fresh Greek salad, or roasted vegetables to make the meal complete and visually appealing.
- Garnish and Enjoy: For a final touch, sprinkle additional fresh herbs like parsley or oregano over the skewers and add a wedge of lemon on the side. The bright garnish enhances the flavor and presentation. Serve immediately for the best taste and texture.
Notes
- For even cooking, cut the chicken into uniform pieces. This ensures each cube is perfectly tender and juicy.
- Flat metal skewers are preferred over round skewers to prevent chicken from rotating while grilling.
- Marinate the chicken for at least 30 minutes, but for more intense flavor, marinate up to 2 hours. Avoid marinating longer than 4 hours to prevent the lemon juice from breaking down the meat too much.
- Preheat the grill pan thoroughly to achieve nice sear marks and lock in juices.
- Let the skewers rest for a few minutes after grilling to retain moisture and maximize flavor.
Chef’s Secrets for Perfect Souvlaki
Achieving tender, flavorful chicken souvlaki starts with the marinade.
Using fresh lemon juice, high-quality olive oil, and a generous amount of garlic and oregano creates that classic Mediterranean taste.
Gently coat the chicken cubes rather than massaging aggressively to prevent the meat from becoming mushy.
Additionally, leaving a little space between pieces on the skewers ensures each cube gets evenly cooked and slightly charred edges.
For extra flavor, consider adding a pinch of smoked paprika or a splash of white wine to the marinade.
Finally, always preheat your grill pan or outdoor grill so that the chicken sears quickly, locking in natural juices for a succulent bite.
Serving Suggestions for Every Occasion
Greek Chicken Souvlaki pairs beautifully with creamy tzatziki sauce, which balances the zesty and herbaceous flavors of the grilled meat.
Serve alongside warm pita bread or flatbreads for a classic Mediterranean experience.
Fresh vegetables like cherry tomatoes, cucumbers, bell peppers, or a crisp Greek salad add color and crunch.
For a heartier meal, consider roasted potatoes or a side of quinoa or couscous.
Garnish with lemon wedges and fresh parsley to elevate presentation.
This dish works perfectly for casual weeknight dinners, summer barbecues, or meal prep lunches for the week.
Storage Tips for Maximum Freshness
Leftover chicken souvlaki can be stored in an airtight container in the refrigerator for up to 3 days.
To maintain its juiciness, reheat gently in a preheated oven at 325°F (160°C) for 5–7 minutes or in a skillet over medium heat.
Avoid microwaving directly for long periods, as this can dry out the chicken.
The marinade flavors often intensify after a day, making leftovers even tastier.
For longer storage, you can freeze cooked skewers for up to 2 months; thaw overnight in the refrigerator before reheating.
Tzatziki should always be stored separately in the fridge and used within 3–4 days.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs are slightly more forgiving and remain juicy even if slightly overcooked. Reduce cooking time slightly, as thighs tend to cook faster than breasts.
2. Do I need to soak wooden skewers?
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Metal skewers are ideal because they don’t require soaking and conduct heat, helping the chicken cook evenly from the inside out.
3. How long can I marinate the chicken?
Marinate for at least 30 minutes for good flavor, but up to 2 hours is ideal. Avoid exceeding 4 hours, as the acid in lemon juice can start to break down the meat too much, making it mushy.
4. Can I cook this chicken in the oven?
Yes! Preheat the oven to 425°F (220°C) and bake the skewers on a lined baking sheet for 12–15 minutes, flipping halfway through. Broil for 1–2 minutes at the end for a grilled effect.
5. What can I serve with Greek Chicken Souvlaki?
Serve with classic tzatziki, warm pita, Greek salad, roasted vegetables, or grains like quinoa or couscous. Garnish with fresh herbs and lemon wedges for extra flavor and presentation.
