Irresistible Chicken Souvlaki

If you ask me, chicken souvlaki is one of those dishes that makes you look like a fancy cook without much effort.

This Greek-inspired meal features tender chicken chunks marinated in olive oil, lemon juice, and a handful of herbs that fill your kitchen with the best smells. The garlic and oregano do most of the heavy lifting here, with a little smoked paprika adding something special.

The chicken gets threaded onto skewers and grilled until it’s golden and a bit charred on the edges. Serve it with a generous dollop of cool, creamy tzatziki sauce and you’ve got yourself a meal that tastes like you ordered it from your favorite Mediterranean restaurant.

It’s the kind of dinner that works for a regular Tuesday night but feels special enough for company.

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What Kind of Chicken Should I Use?

Boneless, skinless chicken breasts are the traditional choice for souvlaki, and they’re what you’ll find at most Greek restaurants. That said, chicken thighs are a great alternative if you prefer darker meat – they’re a bit more forgiving if you accidentally overcook them and have a richer flavor. Just make sure to use boneless, skinless thighs and cut them into similar-sized cubes so everything cooks evenly. Whether you go with breasts or thighs, try to cut your pieces to a consistent 1 ½-inch size so they cook at the same rate on the skewers.

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Options for Substitutions

This Greek classic is pretty forgiving when it comes to swaps:

• Chicken breasts: Chicken thighs are actually a great swap here – they stay juicier on the grill and have more flavor. You can also use pork tenderloin cut into cubes for a traditional variation.
• Fresh lemon juice: Bottled lemon juice works in a pinch, though fresh tastes better. You could also use a mix of lemon and lime juice for a slightly different citrus kick.
• Dried oregano: Fresh oregano can replace dried – just use about 2 tablespoons of fresh since it’s less concentrated. Italian seasoning also works if you’re out of oregano.
• Olive oil: While olive oil gives authentic Mediterranean flavor, you can use avocado oil or vegetable oil if needed. The marinade will still work fine.
• Tzatziki sauce: If you don’t want to make tzatziki from scratch, store-bought works just fine. You could also serve with plain Greek yogurt mixed with a bit of garlic and cucumber as a quick alternative.

Watch Out for These Mistakes While Grilling

The biggest mistake with chicken souvlaki is not marinating long enough – while 30 minutes is the minimum, letting the chicken sit in that lemon and garlic mixture for 2-4 hours (or even overnight) will give you much more flavor and tender meat.

Overcrowding the skewers is another common error that leads to uneven cooking, so leave a little space between each chicken cube to allow the heat to circulate properly.

If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning and turning your dinner into a smoky disaster.

Finally, resist the urge to constantly flip the skewers – let each side develop a nice char for 3-4 minutes before turning, and use an instant-read thermometer to check that the internal temperature reaches 165°F without overcooking.

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What to Serve With Chicken Souvlaki?

Chicken souvlaki is perfect served in warm pita bread with plenty of tzatziki sauce, sliced tomatoes, cucumbers, and red onion. I love making it a full Greek-style meal by adding a side of lemon rice or crispy roasted potatoes seasoned with oregano and garlic. A simple Greek salad with feta cheese, olives, and a light vinaigrette rounds out the plate nicely and keeps things fresh. If you’re feeding a crowd, set up a DIY souvlaki bar where everyone can build their own pitas with all the toppings they want.

Storage Instructions

Store: Leftover chicken souvlaki keeps well in an airtight container in the fridge for up to 4 days. I like to store the chicken separate from any pita or toppings so it doesn’t get soggy. It makes for great meal prep throughout the week!

Freeze: You can freeze the cooked chicken in a freezer-safe container or bag for up to 3 months. Just make sure it’s cooled completely first. The tzatziki sauce doesn’t freeze well, so I’d recommend making that fresh when you’re ready to eat.

Reheat: Warm up the chicken in a skillet over medium heat for a few minutes until heated through, or microwave it for about a minute. You can also enjoy it cold on top of a Greek salad if you prefer!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 140-160 g
• Fat: 45-55 g
• Carbohydrates: 4-7 g

Ingredients

For the marinade and chicken:

• 4 large chicken breasts (cut into 1-inch chunks)
• 1/2 cup extra virgin olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 1/2 tsp dried oregano
• 1 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 1/4 tsp salt
• 3/4 tsp freshly ground black pepper

For serving:

• 2 1/2 cups creamy tzatziki sauce

Step 1: Prepare the Marinade and Marinate the Chicken

• 4 large chicken breasts
• 1/2 cup extra virgin olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 1/2 tsp dried oregano
• 1 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 1/4 tsp salt
• 3/4 tsp freshly ground black pepper

In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried parsley, dried thyme, smoked paprika, salt, and black pepper to create a cohesive marinade.

Add the chicken chunks and toss thoroughly to coat every piece evenly with the marinade.

Cover the bowl and refrigerate for at least 30 minutes—this allows the flavors to penetrate the chicken and keeps it moist during grilling.

I like to marinate for closer to 45 minutes when I have the time; the extra time really deepens those Mediterranean flavors.

Step 2: Prepare Skewers and Preheat the Grill

While the chicken marinates, soak wooden skewers in water for 20 minutes to prevent them from burning, or prepare metal skewers.

Once the marinating time is complete, preheat your grill to medium-high heat (around 400°F if using a gas grill).

Let the grill heat for about 5 minutes so it’s properly hot when the chicken goes on.

Step 3: Thread and Grill the Chicken Skewers

• marinated chicken from Step 1

Remove the marinated chicken from the refrigerator and thread the chunks tightly onto the skewers, spacing them close together but not overlapping—this helps them cook evenly and develop a nice char.

Place the skewers on the hot grill and cook for 3 to 4 minutes per side without moving them too often; this allows the chicken to develop a flavorful golden-brown exterior while staying juicy inside.

I find that resisting the urge to flip constantly is key—let the grill do its work for those first few minutes to build real depth of flavor.

Step 4: Rest and Serve with Tzatziki

• grilled chicken skewers from Step 3
• 2 1/2 cups creamy tzatziki sauce

Transfer the grilled chicken skewers to a clean plate and let them rest for 2 to 3 minutes before serving—this brief rest allows the juices to redistribute and keeps the meat tender.

Serve the hot souvlaki with the creamy tzatziki sauce on the side for dipping, or drizzle some directly over the skewers for extra flavor.

Irresistible Chicken Souvlaki

Delicious Irresistible Chicken Souvlaki recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings 6 servings

Calories 975 kcal

Ingredients

  

For the marinade and chicken:

• 4 large chicken breasts (cut into 1-inch chunks)
• 1/2 cup extra virgin olive oil
• 3 tbsp lemon juice
• 4 garlic cloves, minced
• 2 1/2 tsp dried oregano
• 1 1/2 tsp dried parsley
• 1/4 tsp dried thyme
• 1/2 tsp smoked paprika
• 1 1/4 tsp salt
• 3/4 tsp freshly ground black pepper

For serving:

• 2 1/2 cups creamy tzatziki sauce

Instructions

 

• In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried parsley, dried thyme, smoked paprika, salt, and black pepper to create a cohesive marinade. Add the chicken chunks and toss thoroughly to coat every piece evenly with the marinade. Cover the bowl and refrigerate for at least 30 minutes—this allows the flavors to penetrate the chicken and keeps it moist during grilling. I like to marinate for closer to 45 minutes when I have the time; the extra time really deepens those Mediterranean flavors.
• While the chicken marinates, soak wooden skewers in water for 20 minutes to prevent them from burning, or prepare metal skewers. Once the marinating time is complete, preheat your grill to medium-high heat (around 400°F if using a gas grill). Let the grill heat for about 5 minutes so it's properly hot when the chicken goes on.
• Remove the marinated chicken from the refrigerator and thread the chunks tightly onto the skewers, spacing them close together but not overlapping—this helps them cook evenly and develop a nice char. Place the skewers on the hot grill and cook for 3 to 4 minutes per side without moving them too often; this allows the chicken to develop a flavorful golden-brown exterior while staying juicy inside. I find that resisting the urge to flip constantly is key—let the grill do its work for those first few minutes to build real depth of flavor.
• Transfer the grilled chicken skewers to a clean plate and let them rest for 2 to 3 minutes before serving—this brief rest allows the juices to redistribute and keeps the meat tender. Serve the hot souvlaki with the creamy tzatziki sauce on the side for dipping, or drizzle some directly over the skewers for extra flavor.