Chicken Souvlaki Recipe

This chicken souvlaki recipe is one of my favorite Greek-inspired dinners to make at home. Unlike my Greek chicken marinade, which is an all-purpose marinade for chicken breasts, thighs, and even vegetables, this recipe is all about classic Greek souvlaki chicken—small pieces of marinated chicken that are cooked on skewers and served as pita wraps, rice bowls, salad bowls, or a full Mediterranean-style plate. It’s also different from my chicken shish kabobs, which are marinated in a yogurt-based marinade and may or may not include vegetables on the skewers.

In this post, you’ll find everything you need to know to make delicious chicken souvlaki at home, including outdoor grilling instructions, plus easy broiler and indoor grill pan options, so you can make juicy chicken souvlaki any time of year.

Chicken Souvlaki Ingredients

This chicken souvlaki recipe is made with simple, fresh ingredients that come together to make a bright and flavorful lemon-herb marinade. Exact measurements can be found in the recipe card below.

• For the chicken: This recipe is made with boneless skinless chicken breasts cut into 1 to 1½-inch pieces. Cutting the chicken into similar-size pieces helps everything cook quickly and evenly on the skewers. You may also use boneless skinless chicken thighs if you prefer darker meat. They are naturally juicier and a little more forgiving on the grill, but may need a few extra minutes to cook through.
• For the chicken souvlaki marinade: The marinade is made with olive oil, fresh lemon juice, lemon zest, garlic, fresh herbs, salt, and black pepper. The olive oil helps keep the chicken moist, while the lemon juice and zest add brightness. Fresh garlic, oregano, thyme, rosemary, and parsley give the chicken its classic Greek-inspired flavor. For the best flavor, use fresh lemon juice rather than bottled, and fresh herbs whenever possible.
• For serving: Chicken souvlaki is especially delicious served with warm pita bread, tzatziki sauce, sliced tomatoes, cucumbers, red onion, and lemon wedges. You can also serve it over Greek rice, with a Greek salad, or as part of a Mediterranean-style plate with hummus, whipped feta, or roasted vegetables.

How to Make Chicken Souvlaki

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’ll find broiler and indoor grill pan instructions in the next section. For best results, cut the chicken into evenly sized pieces and avoid packing the skewers too tightly

Tip: If you’re using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.

1. Make the marinade: In a large bowl, whisk together the olive oil, fresh lemon juice, lemon zest, garlic, oregano, thyme, rosemary, parsley, salt, and black pepper.
2. 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. Avoid marinating for longer than 24 hours, as the lemon juice can start to affect the texture of the chicken.
3. Thread the chicken onto skewers: Remove the chicken from the marinade and thread the pieces onto skewers, leaving a little space between each piece so they cook evenly. If using wooden skewers, soak them in water for at least 30 minutes before grilling.
4. Grill the chicken souvlaki: Preheat an outdoor grill to medium-high heat, about 400°F. Clean and lightly oil the grill grates, then add the skewers. Grill for 8 to 10 minutes, turning every 2 to 3 minutes, until the chicken is golden, lightly charred, and cooked through.
5. Rest and serve: Transfer the skewers to a plate and let them rest for a few minutes before serving. The chicken should reach an internal temperature of 165°F (74°C) as measured with a digital meat thermometer.

How to Cook Chicken Souvlaki Without an Outdoor Grill

No outdoor grill? No problem. Chicken souvlaki can also be cooked under the broiler or in an indoor grill pan.

Broiler Instructions

Preheat the broiler to high and position the oven rack about 6 inches from the heat source. Line a baking sheet with foil and place a lightly oiled wire rack on top. Arrange the chicken skewers in a single layer and broil for 8 to 10 minutes, flipping once halfway through, until the chicken is lightly charred and cooked through. Keep a close eye on them since broilers can vary.

Indoor Grill Pan Instructions

Preheat a grill pan over medium-high heat for 3 to 5 minutes, then lightly oil the pan. Add the skewers, leaving space between each one, and cook for 8 to 10 minutes, turning every 2 to 3 minutes, until golden and cooked through. For best results, let excess marinade drip off before adding the chicken to the pan so it browns instead of steams.

How to Serve Chicken Souvlaki

Chicken souvlaki is easy to serve as a quick pita wrap, a fresh rice bowl, or a full Mediterranean-style dinner plate.

• Chicken souvlaki pitas: For classic chicken souvlaki pitas, tuck the grilled chicken into warm pita bread with tzatziki sauce, sliced tomatoes, cucumbers, red onion, and fresh herbs.
• Chicken souvlaki bowls: For an easy bowl-style meal, serve the chicken over Greek lemon rice or a simple salad with cucumbers, tomatoes, red onion, Kalamata olives, and feta cheese. Add tzatziki, hummus, baba ganoush, or whipped feta on the side for extra flavor.
• Chicken souvlaki plates: Grilled chicken souvlaki is great with Greek salad, Greek lemon potatoes, grilled veggie skewers, Mediterranean orzo salad, and warm pita. This is a great option for family dinners, summer grilling, or casual entertaining.

And don’t forget the lemon wedges; squeezing a little fresh lemon juice over the top right before serving really helps the flavors pop.

Make Ahead and Storage Tips

• To make ahead: Marinate the chicken up to 24 hours in advance. You can also cut the chicken and prepare the marinade separately, then combine them when ready to marinate.
• To store: Remove the cooked chicken from the skewers and store it in an airtight container in the refrigerator for up to 3 to 4 days.
• To reheat: Reheat gently in a skillet over medium-low heat, in the microwave, or in an air fryer until warmed through. Avoid overheating, which can dry out the chicken.
• To freeze: Freeze cooked chicken souvlaki in a freezer-safe container for up to 2 months. You can also freeze the uncooked chicken in the marinade, then thaw overnight in the refrigerator before grilling.

More Favorite Mediterranean Recipes

Chicken Gyro Meat Recipe

Falafel Recipe

Best Beet Hummus Recipe

Greek Meatballs

If you try making this Greek chicken souvlaki recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛