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Angled view of a platter loaded with grilled chicken souvlaki skewers, lemon slices, tzatziki, and Greek salad with tomatoes, cucumbers, and red onions.
5 from 1 vote

Chicken Souvlaki Recipe

This flavorful and authentic Greek Chicken Souvlaki recipe is easy to make and perfect for salads, bowls, or wrapped with warm pita and tzatziki!
Prep Time15 minutes
Cook Time10 minutes
Marinate Time1 hour
Total Time1 hour 25 minutes
Servings: 8 skewers (approx)
Calories: 193kcal
Chef: Jessica Randhawa

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

Yield: This recipe makes approximately 8 skewers. Total will depend on the size of your meat chunks and the size of your skewers.
Cooking Tips:
  • 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!
Storage Tips:
  • 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

Calories: 193kcal | Carbohydrates: 1g | Protein: 24g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 423mg | Potassium: 438mg | Fiber: 0.4g | Sugar: 0.1g | Vitamin A: 69IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg
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