Tender, juicy, and loaded with flavor, my grilled Chicken Souvlaki is one of the most versatile foods you can make. Whether you use them to top salads, stuff into pitas, or eat directly from the skewer, you can’t go wrong.
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A takeout favorite – at home
One of our favorite takeout cuisines is Greek and typically includes Greek salad, moussaka, gyros, and most definitely chicken souvlaki. And as much as we love our local Greek restaurant, sometimes you just want homemade.
My homemade chicken souvlaki recipe is one I’ve been working on perfecting, and I’m so happy to finally share it with you. The chicken is so juicy and flavorful you may just skip takeout from now on. Now, to work on perfecting my gyro recipe…
I love to serve my chicken souvlaki with warmed pitas, tzatziki, and some sliced onions, tomatoes, cucumbers, and olives. It’s also great served over lemon rice or spanakorizo.
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Chicken. I’m using boneless skinless chicken breasts for my chicken souvlaki recipe, but you can also use boneless skinless thighs.
- Marinade. I’m using a combo of olive oil, lemon juice, red wine vinegar, garlic, salt, pepper, oregano, and dried thyme. I use Greek oregano, but any oregano will do.
- Pitas. You can use homemade pitas or store-bought to serve with the chicken or to make chicken souvlaki sandwiches.
- Fixins. I always serve sliced cucumber, red onion, and tomato along with chicken souvlaki.
- Greek yogurt. You can use any Greek yogurt or fat content you’d like. I usually go for 5% fat.
- Dill. Fresh dill is preferred.
- Cucumber and garlic. I like to grate the cucumber and garlic cloves for tzatziki.
See the recipe card for full information on ingredients and quantities.
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How to make chicken souvlaki
Each number corresponds to the numbered written steps below.
- In a large bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, grated garlic, salt, pepper, oregano, and thyme.
- Cut the chicken into 1 1/2-inch cubes.
- Place the chicken and marinade in a sealable bag and use your hands to spread the marinade all over the chicken cubes. Place in a bowl or dish to prevent leaking and refrigerate for at least 6 hours but preferably overnight, flipping the chicken at the halfway point.
- Soak 8 wooden skewers in water for at least 1 hour before using, then remove the chicken from the fridge and thread the chunks onto the skewers. Leave a few inches open on both ends.
- Heat a grill to medium-high heat (400-450°F), wipe the grates with oil or cooking spray, and grill the chicken souvlaki for 3-4 minutes per side, rotating so each side hits the grill.
- Once the internal temperature of the chicken reaches 160°F, transfer to a plate and cover with tented foil. Serve with warmed pita, onion, tomatoes, cucumber, and tzatziki.
How to make tzatziki sauce
- Peel the cucumber, cut in half, lengthwise, and use a spoon to remove the seeds.
- Grate the cucumber onto a clean kitchen towel and squeeze to remove the excess liquid.
- Add the cucumber to a large bowl along with the drained yogurt, grated garlic, dill, extra virgin olive oil, and red wine vinegar.
- Mix well and season with salt to taste.
Top tips
- Skewers. You can use metal skewers or wooden skewers. If using wood, it’s very important to soak them before using on the grill. I do this for my chicken spiedini as well.
- No grill? You can make chicken souvlaki in the oven by broiling for 5-6 minutes per side, or baking for 15-20 minutes at 425°F or until the chicken reaches 160°F internally. If broiling, use metal skewers.
- Temperature accuracy. Whenever cooking meat, I recommend using an instant read thermometer to make sure it’s cooked properly. Chicken breasts should be cooked to 160°F, while chicken thighs should be cooked to at least 185°F.
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Chicken Souvlaki – Easy Greek Chicken Skewers
Equipment
- 8 wooden skewers soaked in water for at least 1 hour
Ingredients
Base ingredients
- 3 pounds chicken breasts cut into 1- 1.5" cubes
- 6 pita
- 2 large tomatoes sliced
- 1 medium red onion sliced
- 1 large cucumber sliced
For the marinade
- 1/2 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 3 cloves garlic grated
- 1 tablespoon Diamond Crystal Kosher salt
- 1 teaspoon black pepper
- 1 tablespoon dried greek oregano
- 1 teaspoon dried thyme
For the tzatziki sauce
- 1 cucumber
- 2 cups Greek yogurt drained
- 2 tablespoons dill minced
- 1 clove garlic grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoons red wine vinegar
- salt to taste
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Instructions
Marinate the chicken
- Cut the chicken breasts into 1 to 1 1/2" cubes.
- Blend or whisk the marinade ingredients and pour into a sealable plastic bag with the chicken. Use your hands to spread the marinade all over the chicken. Refrigerate for at least 6 hours but preferably overnight, flipping the chicken at the halfway point to ensure even marination.
Make the tzatziki sauce
- Peel the cucumber and cut in half lengthwise. With a spoon scoop out and dicard the seeds. Grate the cucumber onto a clean kitchen towel and squeeze to remove the excess liquid. Add the cucumber to a bowl along with the drained yogurt, garlic, dill, extra virgin olive oil, and red wine vinegar. Mix well and season with salt to taste.
Skewer and grill the chicken souvlaki
- Remove the chicken from the fridge and thread the chicken onto the soaked wooden skewers or use metal skewers. Leave a few inches on both sides of the skewers.
- Heat a gas or charcoal grill to medium-high heat (400°F-450°F). Wipe the grates with oil or cooking spray. Grill the souvlaki for 3-4 minutes per side, rotating so that each side is grilled, until the internal temperature of the chicken is 160°F. Remove the skewers to a platter and tent with foil.
- Serve with warmed pita, red onion, tomatoes, cucumber, and tatziki sauce. Enjoy!
Notes
- Skewers. Make sure to soak wood skewers for at least 1 hour before cooking so that they don’t burn off during cooking, or just use metal skewers.
- Oven method. Broil (use metal skewers) for 5-6 minutes per side on the second highest level or bake at 425°F for 15-20 minutes or until the center of chicken reaches 160°F internal temperature. For thighs, cook until the center registers at least 185°F.
- Chicken. Chicken breast is recommended but boneless skinless chicken thighs are excellent. If using chicken thighs, make sure to cook until they reach at least 185°F temperature. Chicken thighs have large amount of connective tissue and cooking to a higher internal temp melts the tough collagen resulting in more tender meat.
- Other cuts of meat. Pork or veal tenderloin cut into chunks works great for souvlaki. Cook until internal temperature hits 140°F.
- Storing and Leftovers. Chicken souvlaki can be stored for up to 3 days in the fridge. Reheat in the microwave or in the oven until warm. Leftover tzatziki sauce can be stored in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What type of lamb can I use as i prefer the lamb over the chicken?
Either boneless leg of lamb or lamb shoulder cut into cubes could be used.