This juicy and tender chicken souvlaki recipe is classic Greek street food that’s simple-to-make, yet packed with bold flavors! Served with warm pita and tzatziki sauce, or over a fresh Greek salad, it is the perfect Mediterranean-inspired meal that’s ready in under 30 minutes.
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Why I Love This Greek Chicken Souvlaki
Chicken souvlaki is a classic Greek street food that features chicken breasts marinated in traditional (and mouthwatering) Mediterranean flavors! The word “souvlaki” simply means “meat on skewers,” so the chicken is threaded onto skewers and grilled. We have a large Greek community in Tampa, and this chicken souvlaki recipe is a mash up of a few family recipes our friends were kind enough to share with us. This recipe has remained one of my favorite ways to prepare chicken breasts for the past 15+ years now, which is really saying something! Here’s what makes it such a winner:
- Juicy and Tender: This grilled chicken comes out so juicy on the inside, with just a touch of smokiness and char on the outside layer.
- So Easy: This Greek chicken really couldn’t be easier to make, with very little prep time. After it marinates, you just toss it on the grill and cook for about 15 minutes. That’s all there is to it!
- Complex Flavors: The fresh, zesty flavors of lemon, garlic, and our homemade greek seasoning in the marinade packs the chicken with tons of flavor.
- Adaptable: This chicken souvlaki recipe is perfect for grilling season, but you can also make it indoors with a grill pan, air fryer, or oven.
Looking for more easy chicken dinner ideas loaded with fresh flavors? Try our easy skillet chicken caprese, 4-ingredient pico de gallo chicken, or our best baked chicken recipe!
Key Ingredients
Below you will find helpful notes for key ingredients used to make this recipe for this Greek chicken souvlaki recipe. Scroll down to the recipe card below for the full ingredient list and exact amounts!
- Chicken: Chicken breasts are my favorite to use, but chicken thigh meat also works great. Make sure it’s boneless and skinless.
- Olive Oil: I like to use extra virgin olive oil, but avocado oil will also work.
- White Wine Vinegar: Red wine vinegar can be substituted, but the flavor is bolder than with white wine vinegar.
- Garlic: Freshly minced garlic is best for the freshest flavor, but store-bought minced garlic can be used in a pinch.
- Seasoning: I like to mix my homemade Greek seasoning with kosher salt and freshly ground black pepper. You can use store-bought Greek seasoning as well, but our homemade version truly is the best!
- Fresh Lemon Juice: The acidity from the lemon helps tenderize the chicken while it marinates. It’s really best to use freshly squeezed lemon juice and not the bottled alternative.
How to Make this Chicken Souvlaki Recipe
Making chicken souvlaki is a breeze… the hardest part is waiting for the chicken to marinate! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for full instructions and to watch the step-by-step video.
- Make the souvlaki marinade. Combine all of the ingredients, except for the chicken, in a ziplock bag and shake the bag to mix everything well.
- Marinate the chicken. Add the chicken in, and shake to ensure that the marinade is covering it. Allow the chicken to marinate in this mixture in the refrigerator overnight, or for at least 6 hours.
- Thread the skewers and grill. Remove the chicken from the marinade. Thread the chicken onto the skewers and grill it until it is cooked through. The chicken can be grilled outdoors, on a stovetop with a grill pan, or in the air fryer!
Chef’s Tips & Variations
- Marinate for Best Flavor: This is an important step, so don’t skip it! For the most flavorful and tender chicken, marinate it for at least 30 minutes, but overnight is even better.
- Cut Chicken: Make sure to cut the chicken into evenly sized pieces so they cook evenly on the grill. It is also important to not overcrowd the skewers for even cooking.
- Soak the Skewers: If you use wooden skewers, be sure to soak them in water for 30 minutes before using. Otherwise they can catch fire and burn. I prefer to use metal skewers to skip this step!
- Add Veggies: You can skewer and grill veggies like bell peppers, onions, or zucchini alongside the chicken for a complete meal. You can also marinate the veggies for more flavor!
- Yogurt Marinade: For extra tender chicken, add a few tablespoons of Greek yogurt to make the marinade creamy. The yogurt will also help to tenderize the meat.
- Make Ahead: You can leave the chicken in the marinade for up to 48 hours in the fridge, then simply grill when ready. It’s a great option for busy weeknights!
What to Serve with Greek Chicken Souvlaki
- Make chicken gyros: My favorite serve this chicken is wrapped in pita bread, with lettuce, tomato, red onion and flavorful tzatziki sauce!
- Salad: It makes a great lunch or light dinner served over a traditional Greek salad! You can use tzatziki sauce or our Greek salad dressing on top.
- With Sides: It goes great with rice and any vegetables. This Greek pasta salad, crispy falafel, or this chickpea salad would both be great served on the side as well!
Greek Chicken Souvlaki Recipe
Ingredients
- 1 lb. boneless, skinless, chicken breasts or thighs, cut into bite size pieces
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- 4 large garlic cloves, minced
- 3 tablespoons Greek Seasoning
- 1 large lemon, juiced
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
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Instructions
- Combine all ingredients in a ziplock bag and shake well to mix. Add chicken and shake to ensure the marinade is covering chicken. Allow to marinate in the refrigerator overnight, or for at least 6 hours. You can also do this in a tightly covered bowl.
- Remove chicken from marinade, and toss the leftover marinade. Thread chicken onto skewers and grill until cooked through on an outdoor grill, or on the stove top with a grill pan. Chicken is done once it is cooked through and reaches 165°F on an instant read meat thermometer. See notes below to cook in oven or air fryer.
- Let chicken rest for 5 minutes wrapped in foil, then serve as desired! This step seems unimportant, but it will ensure extra juicy and tender chicken.
Video
Notes
Nutrition
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We made this on our Blackstone over the weekend. It was the best! My husband kept raving over the sauce. He wants to put it on everything now. Will definitely make this again.
My insanely picky 6 year old loved these. Will definitely make again.
Really great. Used Arugula and low carb wraps. Would make again. Used Chicken thighs — made 3 x recipe of seasoning. Perfect.
This is soooo good!! Definitely a keeper!
I made this with the tzatziki sauce, greek salad and salad dressing also given, what a huge hit with everyone, so scrumptious. The best tzatziki I have ever tasted too. Will definitely make and again and again. You don’t need to change anything in these recipes.
LOTS of spices, but SOOOOO worth it! I think I ran to 3 stores to get all the spices..LOL! I had 18 over for Bunco and served theses kabobs and they were a hit! Juicy and flavorful. Def will make these again. Thanks so much!
So glad you enjoyed them and they were worth it!! At least now that you have the seasonings they will be easy to make again next time haha! 😉
Lovely recipe done this several times now with all the extras thank you
Great recipe, easy to use delicious to eat. Made your Greek seasoning also. Thanks for a good and easy meal, will make again…..Marie
hi,
what kind of rice is good to eat with chicken souvlaki
Any kind you would enjoy, we like to make a Greek style rice. Cook rice in chicken broth with a little olive oil and garlic. Then add some lemon juice and butter at the end before serving!
Soooo admitted cooking and cooking with flavor are not my strong suits… so I followed this recipe along with the greek seasoning and tzatziki and they are AMAZING!!! I marinaded over night for extra time. My shocked family were thrilled! And I couldn’t have patted myself on the back more for pulling off such a wonderful dinner. I actually cut into bite size pieces and layed heavy tin foil on the grill to make a flat top. I even used the Greek seasoning for onions and peppers and cooked along side. You are a magician thank you!!! Will use this FOREVER!!!
Delicious! Easy and flavorful!
Followed the recipe exactly but grilled the chicken breasts and sliced them. Tossed a salad and the dinner was complete and so delicious!!!!!
Thank you so much, this marinade is amazing. Very rich and full of the flavors I love. I’m going to make it in batches in the future and use it weekly. Definitely a new family favorite.
So amazing. I didn’t have fresh lemon so I did use lemon juice. I also doubled the recipe since I had 2 pounds of chicken breasts. The chicken came out tender, juicy and so flavorful. Everyone in my family loved it. Will most certainly make again and again.
Ditto Dana…we had the same reaction.
I’m looking for it I am so looking forward to making this recipe and I also wanted to bake some or make bread do you happen to have that recipe also I want to go all out and have a dinner party with some really nice Greek food could you tell me a good wine to have with it also
Hi Cynthia, what kind of bread recipe are you looking for? Happy to help if I can!
As for a wine, that is super personal, but we love Malagousia! It’s a great Greek white wine that would go well with Chicken Souvlaki!
This was fabulous!! Definitely will be making again!!
Thank you!
Can it be baked in oven?
Sure it can! 🙂
What would the temp of oven and time be for baking in oven?
Hi Carmen! Since the chicken is cut in bite size pieces, it can bake in the oven at 400°F for about 18 to 20 minutes, until cooked through and an internal temp reaches 165°F. If you want it blackened a little, like on the grill, you can also turn on the broiler at the end for a few minutes. Hope this helps!
This recipe is awesome! It’s better than most of the chicken souvlaki you get from the restaurants. I didn’t have the white wine vinegar, so I use rice vinegar instead and it turned out fantastic. The chicken marinaded for only 2-3 hours because I started the preparation late but it still turned out great. Thank you for the best recipe ever.
Oh my goodness! I’ve been making chicken shish kebab forever as I am Greek! I was having a very hard time making sure that the meat is tender, moist and flavorful and this recipe is not 10 out of 10 it’s 100 out of 100!!! Delicious, easy and accurate with all the details! I have found and will keep this recipe in my repertoire for chicken shish kebab.
So glad you enjoyed it Maggie! 🙂
Family Favorite! Turned out perfect! Making this again for sure!