Authentic Greek Chicken Souvlaki Recipe with Tzatziki

Fire up the grill and bring the flavors of the Mediterranean to your backyard with Greek Chicken Souvlaki. These juicy, lemony chicken skewers are marinated in olive oil, garlic and oregano, grilled until lightly charred, and ready in about 15 minutes of active cooking time. Serve them with warm pita, fresh vegetables and a cool, creamy tzatziki for an easy, crowd-pleasing meal.

Why you’ll love this recipe

• Bright Mediterranean flavors from lemon, garlic and oregano make the chicken fragrant and delicious.
• Only a few simple ingredients are required — an easy, straightforward marinade.
• Prep can be done ahead of time and the skewers cook quickly on a hot grill.
• Versatile and family friendly — great for weeknights, cookouts or entertaining.

Recipe ingredients

• 1 1/2 lbs boneless skinless chicken breast — about 2 large breasts, cut into 1″ cubes. You may substitute boneless skinless chicken thighs if you prefer a slightly juicier result.
• Salt and freshly ground black pepper — to taste.
• Juice of 1 lemon — about 2–3 tablespoons.
• 2 tablespoons extra virgin olive oil.
• 3 cloves garlic, minced (or 1/2 teaspoon garlic powder).
• 1 teaspoon dried oregano — or use fresh chopped oregano if available.
• Tzatziki — optional, for serving.

See instructions below for suggested serving ideas and storage tips.

How to make souvlaki chicken

This classic Greek chicken souvlaki is easy to prepare. Most of the work is marinating — the actual grilling takes only minutes.

Marinating tip: For best flavor, marinate the chicken a minimum of 2 hours and up to 24 hours. You can also toss the cubed chicken with the marinade and freeze it in a sealed bag; it will marinate as it thaws.

1. Season the cubed chicken with salt and freshly ground black pepper and place it in a medium bowl or a large zip-top bag.
2. In a separate bowl, mix the lemon juice, olive oil, minced garlic and dried oregano. Pour the marinade over the chicken and toss to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight for more flavor.
3. About 30–60 minutes before cooking, remove the chicken from the refrigerator and thread the pieces onto wooden or metal skewers. If using wooden skewers, soak them in water for 30 minutes first to prevent burning.
4. Preheat the grill to medium-high heat. Reduce heat to medium if necessary and grill the skewers for about 3 minutes per side, turning once or twice, until grill marks form and the chicken registers 160°F (71°C) in the thickest part. Remove the skewers from the grill and let the chicken rest for 5–10 minutes before serving.

Recipe FAQs

Serving suggestions

• Serve the skewers with warm pita bread, sliced tomatoes, cucumber, red onion and a generous dollop of tzatziki.
• Pair with a Mediterranean chopped salad or Horiatiki (Greek village salad) for a refreshing, balanced meal.
• For a heartier plate, serve with rice pilaf or crispy roasted potatoes.

Recipe notes

• Make ahead: Marinate the chicken up to 24 hours in advance for maximum flavor. The cubed chicken can also be frozen in the marinade and cooked when needed.
• This recipe scales easily to feed a crowd; adjust quantities and number of skewers as needed.
• You can substitute beef, lamb or pork for the chicken; cooking times will vary depending on the protein.
• Store cooked souvlaki in the refrigerator for up to 3 days. Reheat gently to avoid drying out the meat.

More Mediterranean recipes you’ll love

• Avgolemono soup
• Greek orzo pasta salad
• Grilled lamb kofta kebabs
• Mediterranean three-bean salad

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