Greek Chicken Souvlaki
Juicy, tender chicken marinated in a blend of fresh lemon, aromatic herbs, and garlic—Greek Chicken Souvlaki is bursting with flavor and perfect for grilling. This recipe brings a taste of the Mediterranean right to your backyard or kitchen table.
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I first discovered Greek Chicken Souvlaki at a family-owned Greek restaurant, where the aroma of grilling chicken and lemon filled the air. After that experience, I was determined to recreate it at home. This recipe combines fresh lemon juice, garlic, oregano, marjoram, and thyme to marinate chicken that’s tender, juicy, and packed with flavor. The tangy marinade makes each bite irresistible. Whether served in pita bread with a yogurt sauce or as part of a Mediterranean feast, this Greek Chicken Souvlaki is always a hit! For other grilled chicken ideas, check out Serious Eats’ guide on how to perfect grilled chicken every time.
🟩 Why This Is So Good
- Bright and zesty: The fresh lemon juice, garlic, and herbs give this souvlaki its vibrant, fresh flavor that’s perfect for summer grilling.
- Simple marinade: The marinade is easy to prepare and uses ingredients you probably already have in your pantry.
- Perfect for grilling: The marinade helps keep the chicken moist and flavorful as it cooks on the grill, developing a delicious char.
- Healthy and light: Chicken breasts are a lean protein, and the fresh ingredients make this a light yet filling meal.
When I first made Greek Chicken Souvlaki, I was surprised by how much flavor came from such a simple marinade. The chicken turned out perfectly juicy and flavorful, and it quickly became a go-to recipe for casual dinner nights or family gatherings. The best part? It’s incredibly easy to prepare but always impresses guests.
🟩 Getting Your Ingredients Right
- Chicken: You’ll want to use boneless, skinless chicken breasts for this recipe. Cutting them into 1-inch cubes ensures they cook quickly and evenly. You can also use boneless, skinless chicken thighs for a slightly juicier, more flavorful version.
- Olive oil: Extra virgin olive oil is key here. Its fruity, robust flavor helps balance the tanginess of the lemon and the earthiness of the herbs.
- Fresh lemon juice: Fresh lemon juice makes all the difference in this marinade. Bottled lemon juice won’t have the same vibrant flavor.
- Herbs: If you have fresh marjoram, feel free to use it instead of dried—it will add a fresh, aromatic touch to the marinade.
- Sea salt and black pepper: Freshly ground black pepper is recommended, as it gives a deeper flavor and more aroma than pre-ground pepper.
- Onion powder: Adds a touch of savory depth to the marinade, balancing the brightness of the lemon.
If you’re new to Mediterranean herbs, check out this guide from The Kitchn on how to use dried herbs effectively in cooking.
🟩 Making It Step by Step
Prepare the marinade
In a large bowl, combine the olive oil, minced garlic, fresh lemon juice, oregano, marjoram, thyme, sea salt, black pepper, and onion powder. Whisk everything together until well combined.
Marinate the chicken
Cut the chicken breasts into 1-inch cubes and add them to the bowl with the marinade. Toss until the chicken is fully coated, then cover and refrigerate for at least 1 hour (or up to 8 hours) to allow the flavors to infuse the chicken.
Grill the chicken
Preheat your grill to medium-high heat. Thread the marinated chicken pieces onto skewers (if using). Grill the chicken for about 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken has a nice char.
Serve
Serve your Greek Chicken Souvlaki with pita bread, a drizzle of tzatziki sauce, and a side of fresh Greek salad for a complete Mediterranean meal. You can also serve it over rice or couscous for a more filling dish.
🟩 Making Sure It Turns Out
- Don’t over-marinate: While the marinade adds flavor, it’s important not to marinate the chicken for too long, especially with the lemon juice, as it can make the chicken tough.
- Keep an eye on the grill: Chicken cooks quickly, so check it regularly to avoid overcooking. If you’re using a meat thermometer, aim for 165°F (74°C) at the thickest part of the chicken.
- Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Use a grill basket: If you’re not using skewers, you can grill the chicken in a grill basket to ensure it stays juicy and cooks evenly.
The first time I grilled this, I was worried I might overcook the chicken, but once I got the timing down, it was perfect. Just be sure to check the internal temperature to guarantee the chicken is cooked through without drying out.
🟩 Perfect Serving Ideas
Greek Chicken Souvlaki is traditionally served with pita bread and tzatziki sauce, but it’s also delicious with a side of roasted vegetables, grilled pita chips, or a Mediterranean-style couscous salad. You could also serve it with hummus and tabbouleh for a fuller, more festive spread. If you want a refreshing drink to go with it, try an ice-cold glass of lemonade or a crisp white wine like Pinot Grigio.
🟩 Making It Different
- Add veggies: Feel free to thread some vegetables onto the skewers along with the chicken. Bell peppers, onions, and cherry tomatoes are great options.
- Spice it up: Add a pinch of cayenne pepper or red pepper flakes to the marinade if you like a little heat.
- Different protein: If you’re not a fan of chicken breasts, try using boneless, skinless chicken thighs for a richer flavor. You could also substitute the chicken with lamb, pork, or even tofu for a vegetarian option.
🟩 Storage and Leftovers
Leftover Greek Chicken Souvlaki can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm the chicken in a skillet over low heat or in the microwave. It’s also great cold, added to salads or wraps.
🟩 Tips That Actually Help
- Preheat the grill: Make sure your grill is hot before adding the chicken—this helps sear the outside quickly and lock in the juices.
- Use a meat thermometer: To ensure your chicken is perfectly cooked, use a meat thermometer to check that it’s reached 165°F (74°C).
- Make extra marinade: If you have extra marinade, you can use it to drizzle over the chicken when serving. Just make sure to cook it before serving, or reserve some for drizzling before marinating.
The best tip I’ve learned is to always let the chicken rest for a couple of minutes after grilling. It lets the juices redistribute and keeps the chicken nice and tender.
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Greek Chicken Souvlaki has become one of my go-to recipes for summer grilling. It’s packed with flavor, super easy to make, and perfect for serving a crowd. Whether it’s for a weekend BBQ or a casual weeknight dinner, it always gets rave reviews. Give it a try, and I’m sure it’ll become a regular on your meal rotation!
Greek Chicken Souvlaki Recipe Card
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Juicy Greek Chicken Souvlaki
Description
Tender chicken marinated in garlic, lemon, and Mediterranean herbs, grilled to perfection for a light and flavorful dish.
Ingredients
For the Marinade
- ¼ cup extra virgin olive oil
- 8 garlic cloves, minced
- ¼ cup fresh lemon juice (about 2 lemons)
- 2 tablespoons dried oregano
- 2 teaspoons dried marjoram (fresh if available)
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
For the Chicken
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
Instructions
- In a large bowl, combine olive oil, garlic, lemon juice, oregano, marjoram, thyme, salt, pepper, and onion powder. Whisk until combined.
- Add the chicken cubes and toss to coat. Cover and refrigerate for 1-8 hours.
- Preheat the grill to medium-high heat. Thread the chicken onto skewers (if using).
- Grill the chicken for 4-5 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Serve with pita bread, tzatziki sauce, and a side of Greek salad.
Notes
Soak wooden skewers before grilling to prevent burning.
Add vegetables to the skewers for more variety.
Leftovers can be stored in the fridge for up to 3 days.
