Name: Traditional Greek Chicken Souvlaki
Prep time: 15 min
Cook time: 15 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 600 g (1.3 lb) boneless, skinless chicken thighs or breasts; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 3 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; Optional: 1/2 teaspoon paprika or dried thyme

I love making this Traditional Greek Chicken Souvlaki when I want something fresh, vibrant, and full of Mediterranean flavor. These juicy, herb-marinated chicken skewers are inspired by the classic Greek street food I enjoy so much. I marinate the chicken in lemon, garlic, and oregano, then grill it until golden and tender. I like serving it with warm pita, a crisp salad, and creamy tzatziki for a complete and satisfying meal.

Why You’ll Love This Recipe

I love how simple yet flavorful this recipe is. The marinade comes together in minutes, but it gives the chicken such bold and authentic taste. I also appreciate that it works beautifully for both weeknight dinners and weekend gatherings.

I find this recipe incredibly versatile. I can serve the skewers in pita wraps, over rice, or alongside roasted vegetables. It is naturally high in protein, and I can easily adapt it for gluten-free meals by skipping the pita or using a gluten-free option.

Most importantly, I enjoy how juicy and tender the chicken turns out every time. The lemon and olive oil help keep the meat moist, while the oregano and garlic give it that unmistakable Greek flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

600 g (1.3 lb) boneless, skinless chicken thighs or breasts

3 tablespoons olive oil

2 tablespoons fresh lemon juice

3 garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

Optional: 1/2 teaspoon paprika or dried thyme

Directions

I start by whisking together the olive oil, lemon juice, minced garlic, oregano, salt, pepper, and any optional spices in a medium bowl until everything is well combined.

Next, I cut the chicken into evenly sized chunks, about 1 to 1½ inches each, so they cook evenly on the grill.

I add the chicken pieces to the marinade and toss them thoroughly to coat. I cover the bowl and refrigerate it for at least 1 hour, though I prefer marinating for up to 8 hours when I have the time because the flavor becomes deeper and richer.

If I use wooden skewers, I soak them in water for 20–30 minutes to prevent burning.

I thread the marinated chicken onto the skewers, leaving a little space between each piece so the heat can circulate evenly.

I preheat my grill or grill pan over medium-high heat and lightly oil the grates if needed. Then I grill the skewers for 10–12 minutes, turning occasionally, until the chicken is golden brown and fully cooked. I always check that the internal temperature reaches 75°C (165°F).

Once grilled, I remove the skewers and let the chicken rest for 5 minutes so the juices redistribute and keep the meat tender.

Servings and timing

I prepare this recipe in about 15 minutes, and the cooking time takes around 15 minutes. Including marinating time, the total time is approximately 1 hour and 30 minutes.

This recipe makes 4 servings.

Each serving contains approximately 320 kcal, making it a balanced and protein-rich meal option.

Variations

I sometimes swap chicken breasts for thighs because I find thighs slightly juicier and more forgiving on the grill.

When I want extra smokiness, I add a bit of smoked paprika to the marinade. For a brighter herbal note, I mix in fresh chopped parsley before serving.

If I do not feel like grilling outdoors, I cook the skewers in the oven at 200°C (400°F) for about 20 minutes, turning halfway through, or I use a stovetop grill pan.

For a low-carb option, I serve the chicken over a Greek salad instead of in pita bread.

Storage/Reheating

I store leftover chicken souvlaki in an airtight container in the refrigerator for up to 3–4 days.

To reheat, I prefer warming it gently in a skillet over medium heat with a small splash of water or olive oil to keep it from drying out. I can also reheat it in the microwave in short intervals, though I am careful not to overcook it.

If I want to freeze it, I remove the chicken from the skewers and store it in a freezer-safe container for up to 2 months. I thaw it overnight in the refrigerator before reheating.

Related Recipes:

Grilled Cheese Skewers

FAQs

Can I make chicken souvlaki without a grill?

Yes, I can cook it in the oven or on a stovetop grill pan. I make sure the chicken reaches an internal temperature of 75°C (165°F) to ensure it is fully cooked.

How long should I marinate the chicken?

I recommend marinating for at least 1 hour, but I find that up to 8 hours gives the best flavor. I avoid marinating much longer than that because the lemon juice can start to affect the texture of the meat.

Can I use other meats for souvlaki?

Yes, I can use pork, lamb, or even shrimp. I adjust the cooking time depending on the protein I choose.

What do I serve with chicken souvlaki?

I like serving it with warm pita bread, tzatziki sauce, tomato and cucumber salad, rice, or roasted potatoes.

How do I keep the chicken from drying out?

I avoid overcooking it and always let it rest for 5 minutes after grilling. I also prefer using chicken thighs when I want extra juiciness.

Conclusion

I truly enjoy making this Traditional Greek Chicken Souvlaki because it delivers fresh, bold flavors with minimal effort. The lemon, garlic, and oregano create a classic Mediterranean taste that I never get tired of. Whether I serve it for a casual family dinner or a summer gathering, I know this recipe will always be a crowd-pleaser in my kitchen.

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