chicken souvlaki

Chicken souvlaki brings Greek flavors with lemony, juicy grilled chicken in just 30 minutes total. Tender, flavorful, and easy to make at home.

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Total Time 31

Servings: 4 servings

Course: Main Dish

Cuisine: Greek

Calories: 290

Ingredients Method Notes

Ingredients

Marinade and chicken

500 grams chicken breast or thighs (boneless, skinless)
1 unit lemon (zest and juice)
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
1 tablespoon plain Greek yogurt (optional, makes it extra tender)

Method

Cube the chicken into bite-sized pieces, about 2–3 cm each. This size helps them cook evenly on the skewers.
Add the chicken to a bowl. Grate the lemon zest directly over the chicken, then squeeze in all the juice. Mix in the garlic, olive oil, oregano, salt, pepper, and (if using) Greek yogurt. Toss until all the pieces are well coated.
Cover and let it marinate for at least 15 minutes at room temperature, or up to 6 hours in the fridge. The lemon and yogurt both help keep the chicken very tender.
If using wooden skewers, soak them in water for 10 minutes so they don’t burn under the broiler or on the grill.
Thread the marinated chicken onto skewers, packing the pieces so they’re close but not squished. You want some space so each piece gets a little golden.
Heat a grill pan or outdoor grill to high heat. You want it fully hot before putting the chicken on—if you flick a little water on it, it should sizzle and evaporate right away.
Grill the skewers for about 4–5 minutes per side, turning once. Chicken is ready when it gets nice grill marks and feels firm to the touch.
Let the skewers rest for 2 minutes before serving. I like to serve it with extra lemon wedges and a big salad, or wrap the meat in pita with tomatoes and tzatziki.

Notes

I fall back on chicken souvlaki when I want dinner to feel like summer, even on a Tuesday night. The marinade uses pantry basics, but the combo—lemon, garlic, oregano—takes basic chicken somewhere bright and new in barely any time.

Real-world tips for best results

Don’t skip the lemon zest. It's what makes the chicken extra fragrant and layered, and it's way more noticeable than just lemon juice. I add it first, before anything else, so it sticks to the meat.

If you use chicken thighs, they'll give you juicier skewers and a bit more forgiveness if you forget them for a minute on the grill. That said, breast works great (just don’t leave it on too long).

My secret shortcut? I sometimes marinate the chicken in the morning and let it sit all day in the fridge. If you're in a rush, even just 15–20 minutes at room temp gives you lots of flavor.

Substitutions and extras

You can swap Greek yogurt in the marinade for plain regular yogurt, but avoid anything low-fat or sweetened—those can make the chicken watery or weirdly soft. If you want a dairy-free souvlaki, just skip it; the marinade still works well without.

Pork tenderloin, cut into cubes, also loves this marinade if you want something different. I don’t recommend tofu here—the acid makes it rubbery and doesn't give the same result.

Meal prep or next-day use

Leftover souvlaki keeps in the fridge for up to two days. I toss cold chicken over a salad or reheat gently in a skillet to keep it from drying out. If you’re making ahead for a party, you can marinate overnight and just assemble on skewers when ready to grill.