Bring the flavors of the Mediterranean straight to your kitchen with this delicious Greek Chicken Souvlaki. Tender chunks of chicken are marinated in a vibrant blend of olive oil, garlic, herbs, and lemon juice, then grilled until perfectly golden and juicy. This dish is a go-to for busy weeknights, backyard barbecues, and anyone craving something fresh, flavorful, and comforting. Serve it wrapped in a warm pita with creamy tzatziki, or keep it light with a side of rice and a crisp Greek salad.
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon white wine vinegar
4 large garlic cloves, minced
3 tablespoons Greek seasoning
Juice of 1 large lemon
½ teaspoon salt
½ teaspoon freshly cracked black pepper
Instructions
In a large zip-top bag or a bowl with a tight-fitting lid, combine the olive oil, vinegar, minced garlic, Greek seasoning, lemon juice, salt, and pepper. Add the chicken and mix well to coat all the pieces. Seal or cover, then refrigerate to marinate for at least 6 hours, or overnight for the best flavor.
When ready to cook, remove the chicken from the marinade and discard the liquid. Thread the chicken pieces onto skewers, leaving just a little space between each piece for even cooking. If using wooden skewers, soak them in water for 20–30 minutes ahead of time to prevent burning.
Grill the chicken over medium-high heat on an outdoor grill or grill pan for about 10–15 minutes, turning occasionally, until the chicken is fully cooked and nicely charred on the outside. The internal temperature should reach 165°F. Alternatively, you can cook it in an air fryer or oven (see notes).
Once the chicken is cooked, let it rest for 5 minutes under foil before serving. This quick resting time helps lock in the juices and ensures the chicken stays tender and moist. Serve with your favorite toppings and sides—tzatziki, red onion, tomato, cucumber, warm pita, lemon wedges, or a side of rice.
Notes
To store: Keep leftover chicken souvlaki in an airtight container in the fridge for up to 5 days. It’s best to remove the chicken from the skewers before storing, which makes it easier to reheat.
To freeze: Combine chicken and marinade in a freezer-safe bag and freeze up to 2 months. When ready to use, thaw in the refrigerator overnight and cook as directed.
Air fryer instructions: Cook at 370°F for 18–20 minutes, flipping halfway through.
Oven instructions: Bake in a baking dish at 400°F for 20 minutes, flipping halfway, until cooked through.
Serving suggestions: Try it with warm pita, hummus, tzatziki, Greek salad, lemon rice, or even stuffed in lettuce wraps for a lighter option.
Homemade Greek seasoning: Mix dried oregano, thyme, garlic powder, rosemary, marjoram, salt, and pepper for a quick homemade blend.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Thighs are often juicier and more forgiving during cooking. Use whichever cut you prefer or have on hand.
Is it necessary to marinate for a full 6 hours?
While 6 hours (or overnight) gives the most flavor, even 30–60 minutes will still make a noticeable difference if you’re short on time.
What if I don’t have a grill?
No problem. Use a grill pan on the stovetop, bake it in the oven, or try it in the air fryer. You’ll still get amazing flavor.
How do I keep the chicken from sticking to the grill?
Make sure the grill or pan is well heated and lightly oiled. Let the chicken sear and release naturally before turning.
Is this recipe gluten-free?
Yes, as long as your Greek seasoning and vinegar are gluten-free. Always double-check labels if you’re cooking for someone with dietary restrictions.
Can I make this ahead of time for a party?
Definitely. Marinate the chicken a day ahead, and grill just before serving. You can even cook it fully and reheat gently before serving—it still tastes fantastic
Greek Chicken Souvlaki Recipe
Bring the flavors of the Mediterranean straight to your kitchen with this delicious Greek Chicken Souvlaki. Tender chunks of chicken are marinated in a vibrant blend of olive oil, garlic, herbs, and lemon juice, then grilled until perfectly golden and juicy. This dish is a go-to for busy weeknights, backyard barbecues, and anyone craving something fresh, flavorful, and comforting. Serve it wrapped in a warm pita with creamy tzatziki, or keep it light with a side of rice and a crisp Greek salad.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
2 tablespoons olive oil
1 tablespoon white wine vinegar
4 large garlic cloves, minced
3 tablespoons Greek seasoning
Juice of 1 large lemon
½ teaspoon salt
½ teaspoon freshly cracked black pepper
Instructions
In a large zip-top bag or a bowl with a tight-fitting lid, combine the olive oil, vinegar, minced garlic, Greek seasoning, lemon juice, salt, and pepper. Add the chicken and mix well to coat all the pieces. Seal or cover, then refrigerate to marinate for at least 6 hours, or overnight for the best flavor.
When ready to cook, remove the chicken from the marinade and discard the liquid. Thread the chicken pieces onto skewers, leaving just a little space between each piece for even cooking. If using wooden skewers, soak them in water for 20–30 minutes ahead of time to prevent burning.
Grill the chicken over medium-high heat on an outdoor grill or grill pan for about 10–15 minutes, turning occasionally, until the chicken is fully cooked and nicely charred on the outside. The internal temperature should reach 165°F. Alternatively, you can cook it in an air fryer or oven (see notes).
Once the chicken is cooked, let it rest for 5 minutes under foil before serving. This quick resting time helps lock in the juices and ensures the chicken stays tender and moist. Serve with your favorite toppings and sides—tzatziki, red onion, tomato, cucumber, warm pita, lemon wedges, or a side of rice.
Notes
To store: Keep leftover chicken souvlaki in an airtight container in the fridge for up to 5 days. It’s best to remove the chicken from the skewers before storing, which makes it easier to reheat.
To freeze: Combine chicken and marinade in a freezer-safe bag and freeze up to 2 months. When ready to use, thaw in the refrigerator overnight and cook as directed.
Air fryer instructions: Cook at 370°F for 18–20 minutes, flipping halfway through.
Oven instructions: Bake in a baking dish at 400°F for 20 minutes, flipping halfway, until cooked through.
Serving suggestions: Try it with warm pita, hummus, tzatziki, Greek salad, lemon rice, or even stuffed in lettuce wraps for a lighter option.
Homemade Greek seasoning: Mix dried oregano, thyme, garlic powder, rosemary, marjoram, salt, and pepper for a quick homemade blend.