Oh, chicken souvlaki—just saying it makes my mouth water! I still remember my first bite of this Greek classic at a tiny seaside taverna in Santorini. The smoky char from the grill, the tangy lemon-garlic marinade clinging to every juicy piece of chicken… I knew right then I had to recreate that magic at home. Turns out, it’s one of the easiest, most crowd-pleasing dishes you can make! Whether you’re throwing a summer BBQ or just need a quick weeknight chicken dinner, these skewers never disappoint.
The secret? That bright, herby marinade working its way into every nook of the chicken. Just olive oil, lemon juice (freshly squeezed, please—none of that bottled stuff!), garlic that’ll make your kitchen smell incredible, and a sprinkle of oregano that somehow tastes like sunshine. Thirty minutes is all it takes to transform basic chicken into something extraordinary. My kids now beg for “skewer night,” and honestly? I never get tired of that sizzle when the marinated chicken hits the hot grill. It’s like a mini vacation to the Mediterranean right in your backyard.
Funny story—the first time I made souvlaki at home, I got so excited about the marinade that I forgot to soak the wooden skewers. Let’s just say we had some… extra smoky flavor that night! But even my burnt-skewer version tasted amazing, which proves how foolproof this recipe really is.
Why You’ll Love This Chicken Souvlaki
Listen, I know you’re going to fall hard for this recipe—just like I did! Here’s why:
- Crazy fast prep: Fifteen minutes to whisk the marinade, then let the fridge do all the work while you relax (or chase kids, let’s be real).
- Flavor bombs in every bite: That garlicky, lemony marinade? It soaks right into the chicken, making even breast meat juicy and packed with taste.
- Serve it a dozen ways: Stuff it in pita, pile it on salad, or just grab skewers straight off the grill—it always works.
- Grill master magic: Perfect for beginners since the marinade keeps the chicken tender even if you accidentally char it a little (we’ve all been there).
- Kid-approved: What is it about food on sticks that makes kids go wild? Mine barely notice they’re eating something healthy!
Trust me, once you try this version, those boring chicken breasts will never be the same again.
Ingredients for Chicken Souvlaki
Alright, let’s gather our Greek flavor squad! I’ve learned through many, many skewering sessions that precision matters here—not because it’s fussy, but because these simple ingredients create magic together. I’ll never forget the time I ran out of oregano and tried substituting Italian seasoning… let’s just say my souvlaki tasted suspiciously like pizza that night. Stick to these measurements for authentic, mouthwatering results every time.
For the Marinade
- 1/4 cup olive oil: Extra virgin if you’ve got it—it makes a difference! This is our flavor carrier.
- 1/4 cup lemon juice: Freshly squeezed, please! About 2 juicy lemons should do it. None of that bottled stuff unless it’s an absolute emergency.
- 3 cloves garlic: Minced until it’s practically a paste. You might think it’s too much, but trust me, it’s not.
- 1 tsp dried oregano: Crush it between your fingers before adding to wake up those oils! Greek oregano if you can find it.
- 1/2 tsp salt: I use kosher salt—it seasons more evenly than table salt.
- 1/4 tsp black pepper: Freshly ground is best for that little bite.
For the Chicken
- 1.5 lbs boneless, skinless chicken breast: Cut into 1-inch cubes—uniform size means even cooking. Pro tip: slightly frozen chicken is easier to cube cleanly. And if you want extra juicy results, try brining the chicken first like I do sometimes!
See? Nothing crazy in the ingredient list, but when these humble items come together? Absolute perfection. One thing I always do: double the marinade recipe and reserve half for drizzling at the end. You’ll thank me later when you’re licking your plate clean!
How to Make Chicken Souvlaki
Okay, friends—time for the fun part! Making chicken souvlaki is so easy, you’ll wonder why you ever ordered takeout. I’ve made this recipe probably a hundred times (no exaggeration), and here’s exactly how I get those perfectly charred, juicy skewers every single time.
- Make that magical marinade: Grab a big bowl and whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper until it looks like a sunny, herb-speckled potion. This is where the flavor happens, so don’t rush it! I like to taste the marinade with a tiny piece of bread—if it makes your eyes widen, you’re on the right track.
- Marinate like you mean it: Toss in your chicken cubes, making sure every piece gets coated. Cover and refrigerate for at least 30 minutes, but if you can swing 2 hours? Even better. (Confession: I’ve left it overnight when prepping for parties, and wow—the flavor goes next-level!)
- Skewer smartly: If using wooden skewers, soak them in water for 30 minutes first—unless you enjoy your souvlaki with a side of campfire smokiness! Thread the chicken onto skewers, leaving a tiny space between pieces so heat can circulate. I fit about 5-6 cubes per 10-inch skewer.
- Grill to perfection: Fire up your grill or grill pan to medium-high heat (about 400°F). Grill the skewers for 8-10 minutes total, turning every 2 minutes for those gorgeous grill marks. Want to use your air fryer instead? Works great at 375°F for 10-12 minutes!
- Serve with flair: Slide the chicken off skewers onto warm pita, or serve them stick-style with tzatziki for dipping. Either way, squeeze fresh lemon over top right before eating—that bright acidity is *chef’s kiss*.
Pro Tip for Juicy Chicken Souvlaki
Here’s my golden rule: start checking the chicken’s temp at 7 minutes. Once it hits 160°F, pull it off—the carryover cooking will take it to 165°F as it rests for 2-3 minutes. And please, please let it rest! Those juices need time to redistribute, or they’ll all end up on your plate instead of in the meat. I learned this the hard way when I served “chicken jerky” at my first BBQ… never again!
One last thing—don’t toss that leftover marinade in the bowl! I like to drizzle a tiny bit over the cooked skewers for extra flavor. Just make sure it hasn’t touched raw chicken, or give it a quick boil first to kill any bacteria. Now go forth and skewer with confidence!
Serving Suggestions for Chicken Souvlaki
Now for the best part—loading up that plate! My family’s favorite way to eat chicken souvlaki? Piled high on warm pita bread with a generous schmear of cool, creamy tzatziki. I tear off little pieces of pita to scoop up every last bit, because let’s be honest—that garlicky yogurt sauce is the real MVP here.
When I’m feeling fancy (or when my mother-in-law visits), I’ll add a bright Greek-inspired avocado salad on the side—the creaminess pairs perfectly with the tangy chicken. Don’t forget lemon wedges for squeezing! That extra citrus pop takes it from great to “can I have thirds?” territory.
Pro tip: set up a DIY souvlaki bar with all the fixings—sliced tomatoes, red onions, crumbled feta, even some roasted potatoes if you’re going all out. Because nothing says “Greek feast” like arguing over who gets the last skewer!
Storing and Reheating Chicken Souvlaki
Here’s the good news: chicken souvlaki tastes just as amazing the next day—if you can resist eating it all in one sitting, that is! I learned this the hard way after making a double batch for a party… only to find my husband sneaking skewers from the fridge at midnight. (Not that I blame him!)
Fridge storage: Let the chicken cool completely, then pop those skewers into an airtight container with a little space between them. They’ll stay juicy for 3 days—though in my house, they never last that long! Pro tip: if you’ve already taken the chicken off the skewers, lay the pieces flat in a single layer to prevent them from drying out.
Reheating like a pro: That crispy-juicy texture comes right back if you use a skillet over medium heat (about 2 minutes per side) or bake at 350°F for 5-7 minutes. Microwaving? Emergency-only—it turns the chicken rubbery! I’ll sometimes spritz a tiny bit of water or lemon juice before reheating to keep things moist.
Freezer hack: These skewers freeze beautifully for up to 2 months—just wrap each one tightly in foil first. To reheat, toss them straight onto a baking sheet in a 375°F oven for 10-12 minutes. Perfect for those “I don’t feel like cooking” nights when takeout seems tempting!
Chicken Souvlaki Variations
Listen, once you’ve mastered the classic version, it’s time to play with your food! Here are my favorite ways to mix things up when I’m feeling adventurous:
- Herb swap: Tired of oregano? Try fresh rosemary—its piney flavor makes the chicken taste like it came straight from a Greek hillside. Just use half the amount since rosemary is powerful stuff!
- Veggie power: Alternate chicken cubes with bell peppers and red onions on the skewers. The veggies caramelize beautifully, and suddenly you’ve got a complete meal on a stick. (My kids eat way more peppers this way!)
- Creamy marinade hack: Stir 2 tablespoons of Greek yogurt into the marinade. It tenderizes the chicken like magic and gives it this incredible tang. Just don’t tell my yia-yia I messed with her recipe!
See? Even classic dishes need a little wardrobe change sometimes. The best part? No matter how you tweak it, that lemony-garlic goodness still shines through!
Chicken Souvlaki FAQ
After making this recipe more times than I can count (okay fine—at least twice a month!), I’ve gotten every possible question from friends and family. Here are the top three things people always ask me, along with the answers I wish I’d known during my first slightly disastrous attempt!
Can I bake chicken souvlaki instead of grilling?
Absolutely! Just preheat your oven to 400°F and arrange the skewers on a baking sheet lined with parchment paper. Bake for 15-18 minutes, turning halfway through. The chicken won’t get those gorgeous grill marks, but it’ll still be juicy and flavorful—promise! (This is how I make it during winter when my grill is buried under snow… not that I’m bitter about northern winters or anything.)
How long should I marinate the chicken?
The magic happens between 30 minutes and 4 hours. Less than 30 minutes and the flavors don’t fully develop—more than 4 hours and the lemon juice can start making the texture weirdly mushy (learned that the hard way!). My sweet spot? 2 hours for weekday dinners when I’m prepping in the afternoon, or overnight when I’m hosting guests and want maximum flavor impact (just use less lemon juice if marinating longer than 4 hours).
What’s the best wood for skewers?
After many trial-and-error BBQ incidents (RIP to at least three batches of flaming skewers), I swear by either cedar (for its subtle smoky aroma) or bamboo (super affordable and widely available). Just please, please soak them in water for at least 30 minutes! And if you’re feeling fancy, try rosemary stems as natural skewers—they infuse the chicken with herbaceous goodness while looking Instagram-worthy. (Tip: scrape off the bottom 2/3 of leaves so they don’t burn!)
Nutritional Information
Just a quick note—nutritional info can vary based on your specific ingredients and brands. But for this chicken souvlaki recipe, here’s the estimated breakdown per serving: 280 calories, 14g fat, and a whopping 36g protein to keep you full and satisfied. Not bad for something that tastes this indulgent, right? Now go enjoy that guilt-free Greek goodness!
Chicken Souvlaki
Ingredients
Equipment
Method
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
- Thread chicken onto skewers. Preheat grill or grill pan to medium-high heat.
- Grill skewers for 8-10 minutes, turning occasionally, until chicken is cooked through.
- Serve with pita bread and tzatziki sauce.