chicken souvlaki

Chicken souvlaki made fast—juicy grilled skewers with lemon, ready in 35 minutes. Real Greek flavor without marinating overnight.

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Total Time 36

Servings: 4 servings

Course: Main Dish

Cuisine: Greek

Calories: 310

Ingredients Method Notes

Ingredients

For the chicken souvlaki

600 grams chicken breast
2 tablespoons olive oil
1.5 tablespoons lemon juice freshly squeezed
2 teaspoons dried oregano
1 teaspoon kosher salt
0.5 teaspoon black pepper
3 cloves garlic crushed

For serving (optional)

4 pieces pita bread
0.5 cup tzatziki
1 cup cherry tomatoes halved
1 cup cucumber sliced

Method

Cut the chicken breast into bite-size chunks, roughly 2.5 cm each.
In a medium bowl, combine olive oil, lemon juice, oregano, salt, pepper, and crushed garlic. Whisk until mixed.
Add the chicken pieces to the bowl and toss until every piece is well coated. If you have 15 minutes, let it sit—otherwise you can skewer right away.
Thread chicken onto skewers. Leave a little space between the pieces so they grill evenly. If using wooden skewers, soak them in water for 10 minutes beforehand so they don’t burn.
Heat a grill pan or outdoor grill to high. You want it hot enough that a drop of water sizzles instantly.
Cook skewers for 3–4 minutes per side, turning just once, until the chicken edges look a little charred and the inside is cooked through. Total time: about 12 minutes.
Rest chicken for a couple of minutes before serving. This makes it juicier.
Serve inside pita bread with a dollop of tzatziki, sliced cucumbers, and cherry tomatoes. If you’re making ahead, keep the chicken and toppings in separate containers and assemble when ready to eat.

Notes

I make chicken souvlaki when I want something fast, bright, and a little bit nostalgic—my mom used to grill these on Sunday afternoons, pita and all.

Tips from experience

Don't bother marinating overnight. Even 10–15 minutes while you prep the sides is enough, thanks to the lemon juice. Longer and the chicken starts to toughen, especially with breast meat.

Leave gaps between chicken pieces on the skewer. If you pack them tight, you'll end up with the centers steaming while the edges char. A finger-width gap does wonders for even cooking.

If you run out of grill space (or patience), you can broil these on a foil-lined tray. Flip once, and watch closely: broilers get hot fast, and dry out meat in seconds if you walk away.

Substitutions and add-ons that work

Chicken thighs work just as well—juicier, actually. You can swap half the lemon juice for red wine vinegar if that's all you've got.

I’ve tried using tofu instead of chicken as a vegetarian twist. It grills up fine, but skip the garlic in the marinade—it tends to burn and taste harsh on tofu.

Make-ahead and storage

I almost always make extra. Cooked skewers keep for up to three days in the fridge; reheat them in a hot pan with a splash of water and a lid for one minute. Pita loses softness fast if you refrigerate it, so I wrap mine tightly in foil on the counter if eating the next day.