chicken souvlaki

Chicken souvlaki brings juicy, grilled skewers ready in 30 minutes thanks to a tangy Greek yogurt marinade. Serve with pita and salad.

Print Recipe Pin Recipe

Total Time 31

Servings: 4 servings

Course: Lunch or Dinner

Cuisine: Greek

Calories: 320

Ingredients Method Notes

Ingredients

For the chicken souvlaki

600 g chicken breast fillets cut into 3 cm pieces
3 tablespoons Greek yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic minced
1 teaspoon dried oregano
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 teaspoon sweet paprika

Method

If you’re using wooden skewers, soak them in water for at least 10 minutes. This keeps them from burning on the grill or pan.
Add Greek yogurt, olive oil, lemon juice, minced garlic, oregano, salt, black pepper, and paprika to a mixing bowl. Whisk until smooth.
Toss the chicken pieces in the marinade. Make sure every piece is well coated. I always let it sit at least 15 minutes on the counter while I prep the rest—if you have a bit more time, up to 1 hour in the fridge is even better.
Thread the marinated chicken onto skewers, leaving a little space between pieces so everything browns evenly.
Heat a grill pan or outdoor grill over high heat. When it’s hot enough that a drop of water sizzles, add the skewers. Grill 4–5 minutes per side, until the edges char a bit and the chicken is cooked through. (165°F inside if you’re checking.)
Transfer to a plate. Squeeze a little extra lemon juice over the top and let the chicken rest 2–3 minutes. Serve with pita, a fresh salad, and tzatziki if you’ve got it.

Notes

I keep coming back to chicken souvlaki because it actually delivers on flavor with barely any effort—and my family eats it without complaint, which is saying something.

What actually matters for flavor

The Greek yogurt marinade isn’t just about tang; the lactic acid helps tenderize the chicken fast. That means you can get results in fifteen minutes out of sheer laziness—or let it sit up to an hour if you plan ahead. Don’t skip the extra squeeze of lemon at the end: it brightens everything after grilling.

Seriously, don’t crowd your skewers. Air space between pieces lets the heat sear all sides. I’ve rushed it, shoved them together "to save time"—the middle always steams instead of browning.

If you’re indoors and don’t want your kitchen smoky, crack a window before searing. That yogurt marinade gives a little more sizzle than most.

Swaps and add-ins

Chicken thighs work here too—just trim extra fat and add another minute or two to the cook time. I’ve also tried this with turkey breast. The result is leaner but still holds up if you don’t dry it out.

If you want a plant-based version, pressed firm tofu cubes can handle the same marinade, but let them sit at least 30 minutes before grilling or pan-frying for best flavor.

Prep ahead and leftovers

I often marinate the chicken in the morning, so I can grill when I walk in the door later. Leftover chicken souvlaki works chopped into salads, grain bowls, or stuffed into pita with whatever crunchy veg you’ve got. Store cooked skewers in the fridge for up to 3 days—best to remove from the skewers before chilling to keep things tidy.