Chicken Souvlaki is a classic Greek favorite you can easily make at home. With just a handful of ingredients and a simple marinade, this recipe delivers tender, flavorful grilled chicken tucked into warm pita with crisp vegetables and tangy tzatziki. It takes about two hours from start to finish, most of which is marinating time, but the results are worth the wait—imagine enjoying bright, lemony chicken as if you were dining in Santorini.
I first fell in love with chicken souvlaki on a trip to Greece. A local we met shared family tips for the marinade, and the version I make now at home has become a family favorite—tender, juicy, and full of Mediterranean flavors that even the kids enjoy.
This recipe uses boneless, skinless chicken breasts cut into bite-sized pieces, marinated in a bright lemon-oregano mixture, then grilled until slightly charred and juicy. Serve on warm pita with tomatoes, red onion, lettuce, and a generous spoonful of tzatziki for an authentic experience.
Souvlaki is versatile: you can substitute chicken with pork, lamb, or thighs if you prefer. The basic approach—marinate, skewer, and grill—works well with many proteins and vegetable additions.
Ingredients Needed To Make Authentic Greek Chicken Souvlaki
Here’s a quick overview of the ingredients and a few tips to get the best results:
- Chicken: Boneless, skinless chicken breasts are used here, cut into 1-inch pieces. Boneless, skinless thighs work well if you want more richness.
- Vegetable Oil: The base for the marinade. You can substitute olive oil or avocado oil if preferred.
- Oregano: Dried oregano adds an earthy, distinctly Greek aroma. Greek oregano is ideal but regular oregano works fine.
- Lemon Juice: Fresh-squeezed lemon brightens the marinade and tenderizes the chicken.
- Salt and Pepper: Season to taste; kosher salt and freshly ground pepper are recommended.
- Garlic and Onion Powder: A convenient and flavorful pairing that enhances the marinade.
- Celery Seed: Optional, but adds a subtle savory note. You can omit or use finely chopped celery if you prefer.
- Sugar: A small amount balances the acidity; honey can be used as a swap.
Please note: Exact measurements and step-by-step instructions are included in the recipe card below.
Frequently Asked Questions About Chicken Souvlaki
A few common questions and quick answers before you start grilling:
What is the difference between chicken souvlaki and chicken gyro?
Souvlaki refers to marinated pieces of meat skewered and grilled, often served on pita or as kabobs. Gyros are typically thinly sliced meat cooked on a vertical rotisserie and then shaved into sandwiches with tomatoes, onions, and tzatziki. The seasonings overlap, but cooking methods and presentation differ.
How long should chicken marinate?
Marinate at least 1½ hours for good flavor penetration. If short on time, cut the chicken into thin pieces and marinate for 30 minutes—overnight is fine too for deeper flavor.
Can I make this in the oven?
Yes. Use the broil setting with the rack near the top. Arrange skewers on a foil-lined sheet about 1/2 inch apart and broil 5–6 minutes per side until the chicken reaches 165°F (74°C).
What should I serve with chicken souvlaki?
Serve with warm pita, a classic Greek salad (tomato, cucumber, red onion, feta), and tzatziki. Alternatively, plate it over rice or quinoa for a heartier meal.
Grilling Tips
- Cook chicken to an internal temperature of 165°F (74°C).
- If grilling pork or lamb, follow recommended internal temperatures: pork 145°F, lamb 140–160°F depending on doneness.
- Time different meats thoughtfully so everything finishes near the same time—chicken first, then pork, then lamb.
- If using wooden skewers, soak them at least 30 minutes to prevent burning; soaking overnight increases smoky flavor but requires care on the grill.
Other Family-Friendly Recipes
If you enjoy this chicken souvlaki, here are some other family-friendly chicken recipes to try on busy weeknights:
- Easy Thai Yellow Chicken Curry
- Teriyaki Grilled Chicken Thighs
- Baked BBQ Chicken Breast
- Bang Bang Chicken
- Slow Cooker Chicken Fajitas
Greek Chicken Souvlaki Recipe
Ingredients
- 2 pounds boneless, skinless chicken breasts (cut into 1-inch pieces)
- ½ cup vegetable oil
- ¼ cup fresh-squeezed lemon juice
- 2½ teaspoons oregano
- 1½ teaspoons kosher salt
- 1½ teaspoons ground black pepper
- 1½ teaspoons garlic powder
- ½ teaspoon celery seed
- ½ teaspoon sugar
- ½ teaspoon onion powder
Instructions
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Combine vegetable oil, lemon juice, oregano, salt, pepper, garlic powder, onion powder, celery seed, and sugar in a 1-gallon freezer bag. Seal and shake to combine.
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Add the cubed chicken to the bag and toss to coat. Seal and refrigerate for at least 1½ hours or overnight for best flavor.
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Soak wooden skewers in water for at least 30 minutes while the chicken marinates.
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Thread 8–10 pieces of marinated chicken per skewer, leaving a little space between pieces for even cooking.
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Preheat grill to medium (about 400°F). Grill kabobs 5–7 minutes per side, until the internal temperature reaches 165°F (74°C).
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Remove from the grill and serve immediately with pita, vegetables, and tzatziki.
Notes
- Soak wooden skewers at least 30 minutes to prevent burning on the grill.
- Customize with vegetables on the skewers—peppers, red onion, and cherry tomatoes grill well and add color and flavor.
Nutrition Disclaimer: Nutrition facts are estimates and should be used as a general guideline only.
Nutrition
Calories: 354
Carbohydrates: 4g
Protein: 33.6g
Fat: 22.3g
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