Chicken Souvlaki

Juicy, marinated Greek chicken skewers served in warm pita with tzatziki, tomatoes, and red onion.

Why This Chicken Souvlaki Works

Getting the chicken right is all about high heat and proper seasoning. A good sear locks in moisture while the sauce adds layers of flavor that make this taste like a restaurant dish.

A simple lemon-oregano-garlic marinade transforms chicken into something that tastes like a Greek island vacation. Grilled on skewers until charred and juicy, then stuffed into warm pita with cool tzatziki and fresh veggies. It is the perfect dinner for a warm evening. This Greek grilled chicken is a keeper.

Get that marinade going and soak your skewers. Let’s make it together.

Ingredients

Chicken Souvlaki

• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Pita bread
• Tzatziki sauce
• Sliced tomatoes, red onion, and cucumber for serving

Optional add-ins:

• Feta cheese
• Kalamata olives
• Fresh dill
• Hot peppers

How to Make Chicken Souvlaki

1. Marinate. Toss chicken cubes with olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Marinate for at least 30 minutes or up to overnight in the fridge.
2. Skewer. Thread the marinated chicken onto metal or pre-soaked wooden skewers, leaving a small gap between each piece.
3. Grill. Cook on a preheated grill or grill pan over medium-high heat for 4 to 5 minutes per side until charred on the outside and cooked through (165F internal).
4. Serve. Warm the pita on the grill for 30 seconds. Slide the chicken off the skewers into the pita. Top with tzatziki, tomato, red onion, and cucumber.

Tips for the Best Chicken Souvlaki

• Chicken thighs stay juicier than breasts on the grill. They are more forgiving with heat.
• Soak wooden skewers in water for 30 minutes before using so they don’t burn.
• The longer you marinate, the more flavor. Overnight is best.
• Don’t pack the chicken too tightly on the skewer. Small gaps help it cook evenly.
• Warm the pita on the grill so it is soft and pliable.

Fun Variations to Try

• Use pork tenderloin or lamb for traditional Greek souvlaki.
• Serve over rice pilaf and salad instead of in pita for a souvlaki plate.
• Thread vegetables (peppers, onions, zucchini) between the chicken pieces.
• Make a Greek bowl with rice, chicken, veggies, feta, and tzatziki.
• Use the marinade on shrimp for a seafood souvlaki.

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Chicken Souvlaki

A delicious homemade chicken souvlaki recipe.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: Greek

Calories: 400

Ingredients Method Notes

Ingredients

  

• 1.5 pounds boneless skinless chicken thighs, cut into 1-inch cubes
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Pita bread
• Tzatziki sauce
• Slice d tomatoes, red onion, and cucumber for serving

Method

 

1. Marinate. Toss chicken cubes with olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Marinate for at least 30 minutes or up to overnight in the fridge.
2. Skewer. Thread the marinated chicken onto metal or pre-soaked wooden skewers, leaving a small gap between each piece.
3. Grill. Cook on a preheated grill or grill pan over medium-high heat for 4 to 5 minutes per side until charred on the outside and cooked through (165F internal).
4. Serve. Warm the pita on the grill for 30 seconds. Slide the chicken off the skewers into the pita. Top with tzatziki, tomato, red onion, and cucumber.

Notes

Chicken thighs stay juicier than breasts on the grill. They are more forgiving with heat. Soak wooden skewers in water for 30 minutes before using so they don't burn. The longer you marinate, the more flavor. Overnight is best.

FAQ

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