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This Chicken Souvlaki Recipe brings the taste of Greece right to your kitchen table! Flavorful skewers of lemony chicken are soaked in the best souvlaki marinade and grilled until perfectly juicy. Complete with indoor and outdoor grilling tips, and what to serve with your souvlaki!
Table of Contents
What is Souvlaki?
Souvlaki is one of Greece’s most beloved street foods—made with chunks of marinated meat (usually pork or chicken) grilled on skewers until perfectly juicy and golden. The word souvlaki comes from the Greek word souvla, meaning “skewer,” and it literally translates to “little skewer.” Cute, right?
Greek souvlaki is typically served right on the stick with sides like rice, Greek salad, and potatoes (or French fries), or tucked into a warm pita bread with fresh veggies and a big dollop of creamy tzatziki sauce.
This chicken souvlaki recipe is similar to my chicken shish kebab recipe, but we’re skipping the yogurt marinade and using my popular Greek chicken marinade, made with olive oil, lemon juice, garlic, and fresh herbs like oregano and thyme.
Ingredients in Greek Souvlaki Marinade
This Greek souvlaki marinade is as easy as it gets! The ingredients are simple and affordable; who knows, you may even have a few of them growing in your garden already! Made with olive oil, fresh lemons (juice & zest), garlic, fresh herbs, salt, and black pepper, it’s the perfect balance of tangy herby goodness. Just want the recipe? Skip to the recipe card below.
Variations
For pork souvlaki: To make pork souvlaki, use boneless pork shoulder for the most traditional and flavorful result. It’s well-marbled, stays juicy on the grill, and is great at absorbing the marinade. Trim excess fat and cut the pork into evenly sized cubes, then follow the same marinade and grilling instructions as you would for chicken. If you prefer a leaner option, pork loin (not pork tenderloin) works too—just be careful not to overcook it, as it can dry out more easily.
For lamb souvlaki: Lamb souvlaki is typically made with boneless leg of lamb, which offers a great balance of tenderness and bold flavor. Trim away any silverskin and large pockets of fat before cubing the meat. You can use the same marinade as this chicken souvlaki, or add a touch of ground cumin or cinnamon for a deeper, more flavorful result. Cook the skewers over medium-high heat until nicely browned and cooked to your preferred doneness (medium or medium-well is common for lamb).
How to Make It: Step-By-Step Instructions With Images
The instructions below detail how to cook this Greek chicken souvlaki recipe using an outdoor gas grill. If you don’t have an outdoor grill, you can find alternative cooking methods in the section below. Just want the recipe? Jump to the recipe card below. Tip: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
Prepare the marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped thyme, oregano, rosemary, parsley, salt, and black pepper until well combined.
Marinate the chicken: Add the chicken pieces to the bowl and toss until every piece is evenly coated in the marinade. Cover the bowl with plastic wrap (or transfer everything to a resealable plastic bag) and refrigerate for at least 1 hour, or up to overnight for the best flavor. Tip: Do not marinate for more than 24 hours.
Assemble the skewers: Remove the marinated chicken from the fridge and thread the pieces onto skewers, leaving a little space between each piece for even cooking.
Grill the chicken: Preheat your grill to medium-high heat (about 400°F / 200°C), then clean and oil the grates to prevent sticking. Grill the skewers for about 8–10 minutes, turning every 2–3 minutes to cook evenly on all sides. You’re looking for lightly charred edges and an internal temperature of 165°F (74°C). Tip: If flare-ups occur, move the skewers to indirect heat until done.
Rest: Transfer the skewers to a plate and let them rest for a couple of minutes before serving.
Chicken Souvlaki Recipe
Ingredients
- ¼ cup olive oil
- 2 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 2-3 cloves garlic, minced
- 2 teaspoon fresh thyme, finely chopped
- 2 teaspoon fresh oregano, finely chopped
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh parsley, finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 pounds chicken breasts, (approx. 3-4 chicken breasts), cut into 1 ½-inch cubes
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, thyme, oregano, rosemary, parsley, salt, and pepper until well combined.
- Add the chicken to the bowl and toss to coat. Cover and refrigerate for at least 1 hour, or up to overnight for best flavor.
- Preheat a grill to medium-high heat (about 400°F/200°C). Clean and lightly oil the grates to prevent sticking.
- Thread the marinated chicken onto skewers, leaving a small space between each piece for even cooking.
- Grill the skewers for 8–10 minutes, turning every 2–3 minutes, or until the chicken is charred on the edges and cooked through. The internal temperature should register 165°F/74°C as measured by a digital meat thermometer.
- Transfer the skewers to a plate and let them rest for a couple of minutes. Serve hot with warm pita bread, tzatziki sauce, sliced red onions, tomatoes, cucumbers, and lemon wedges for squeezing over the top.
Notes
- Remember to soak wooden skewers in water for 30 minutes to prevent them from burning.
- Make sure the chicken pieces are roughly the same size (about 1–1½ inches) so they cook at the same rate.
- Marinate for at least 1 hour, or overnight for best results. Do not marinate for longer than 24 hours.
- Find alternative cooking instructions in the full post for this recipe!
- Refrigerate leftovers in an airtight container for up to 3–4 days. If the skewers are wooden, it’s easiest to slide the meat off before storing.
- You can freeze leftover cooked souvlaki by letting it cool completely, then place the meat in a freezer-safe bag or container. To avoid sticking, freeze pieces on a parchment-lined tray first, then transfer to a bag once solid.
- You can also freeze uncooked marinated meat for up to 2 months. Just thaw in the fridge overnight before grilling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Alternative Broiler and Indoor Grill Pan Instructions
No outdoor grill? No problem! You can still make juicy, flavorful Greek souvlaki using either the broiler or a stovetop grill pan.
To use the oven broiler: Preheat your oven rack about 6 inches from the broiler element and preheat the broiler on high. Line a baking sheet with foil and place a wire rack on top (this helps the heat circulate for more even cooking). Lightly oil the rack and arrange the skewers in a single layer. Tip: If you don’t have a rack, placing them directly on a foil-lined baking sheet works too, just be sure to flip the skewers halfway through cooking.
Broil the chicken for 8–10 minutes total, flipping once, until the edges are golden and the chicken is fully cooked through. Tip: Keep a close eye on them, as broiler intensity can vary and things can go from perfectly charred to burnt quickly.
To use an indoor grill pan: Preheat the pan over medium-high heat for about 3–5 minutes, then lightly brush or spray it with a high-heat oil like avocado or grapeseed oil. Place the skewers in the hot pan, making sure to leave some space between them for proper browning (work in batches if needed). Cook for 8–10 minutes total, turning every 2–3 minutes until all sides are golden and the internal temperature reaches 165°F. Let the skewers rest for a couple of minutes before serving. Tip: If your chicken is too wet from the marinade, pat it dry slightly to help it brown better in the pan.
Serving Ideas
Souvlaki is super versatile, which is one of the reasons I love it so much. The most classic way to enjoy it is wrapped in a warm homemade pita with a generous dollop of tzatziki sauce, some crisp lettuce, juicy tomato slices, cucumber, and red onion. So simple, but so good.
For more of a plate-style meal, I like to serve it with Greek lemon rice, roasted Greek potatoes, or grilled veggie skewers. Add a scoop of Greek salad or Mediterranean orzo salad on the side, and maybe a few dips like creamy homemade hummus or yummy eggplant dip (baba ganoush) to snack on while everything comes together. Want something more filling? Try adding it to this veggie packed Greek Chicken Salad!
And don’t forget the lemon wedges—squeezing a little fresh lemon juice over the top right before serving makes all the flavors pop.
For more Mediterranean-inspired recipes, try my easy weeknight 20-Minute Chicken Gyros! Packed with delicious Mediterranean flavor and ready in a fraction of the time. Try my juicy Greek Meatballs (Keftedes) or Greek Lemon Chicken for a satisfying dinner the whole family will love. Craving something vegetarian? You’ll love my crispy Falafel, especially with homemade pita and tzatziki. For a lighter option, don’t miss my Mediterranean Baked Fish—it’s simple, healthy, and full of bright, fresh flavors.
