Grilled Chicken Souvlaki
There’s something magical about the sizzle of chicken souvlaki on a hot grill – the aroma of lemon, garlic, and oregano instantly transports you to a sun‑drenched Mediterranean patio. I’ve been making these skewers for years, and each bite delivers tender, juicy meat with a lightly charred edge that’s impossible to resist.
They’re perfect for a weekday dinner, a weekend barbecue, or when you’re feeding a crowd that craves bold flavor without fuss. Pair them with warm pita and a dollop of cool tzatziki, and you’ve got a complete, satisfying meal in under an hour.
Why You’ll Love This Recipe
- Ready in just 30 minutes, including a quick marinate.
- The bright lemon‑oregano flavor makes the chicken irresistibly juicy.
- Grilling adds a smoky char that elevates any backyard gathering.
- Easy to scale up or down for any size crowd.
- Makes a great base for wraps, salads, or grain bowls.
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken breast, cut into 1‑inch cubesYou can substitute thigh meat for extra juiciness
- 2 tbsp extra‑virgin olive oil
- Juice of 1 large lemon (about 3 tbsp)
- Zest of 1 lemon
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 8 wooden or metal skewersIf wooden, soak in water 30 min to prevent burning
- Warm pita breads, for serving
- 1 cup tzatziki (store‑bought or homemade)
How to Make It
- 1In a large bowl combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
- 2Add the chicken cubes, toss to coat, and let marinate at room temperature for 15‑20 minutes (or refrigerate up to 2 hours).
- 3Thread the chicken onto the prepared skewers, leaving a little space between pieces for even cooking.
- 4Preheat the grill to medium‑high heat (about 400°F/200°C) and lightly oil the grates.
- 5Place the skewers on the grill and cook 4‑5 minutes per side, turning once, until the chicken is nicely charred and reaches an internal temperature of 165°F (75°C).
- 6While the chicken rests, warm the pita breads on the grill for 30 seconds per side.
- 7Serve the skewers with pita and a generous spoonful of tzatziki; garnish with fresh herbs or lemon wedges if desired.
Tips for the Best Results
- Marinate the chicken in the fridge for up to 4 hours for deeper flavor without over‑acidifying the meat.
- Pat the chicken dry before threading to ensure a good sear.
- If using metal skewers, they stay hot longer—handle with tongs to avoid burns.
- For extra smoky notes, add a few wood chips to the grill.
- Let the cooked chicken rest 2‑3 minutes before serving to retain juices.
Variations & Swaps
- Swap chicken for pork tenderloin or shrimp for a different protein.
- Add sliced red onion and bell pepper to the skewers for color and sweetness.
- Serve the souvlaki over a Greek salad instead of pita for a low‑carb option.
- Mix a pinch of smoked paprika into the marinade for a subtle earthiness.
Serve It With
Storage & Reheating
Store any leftover chicken, pita, and tzatziki separately in airtight containers in the refrigerator. The chicken will keep for 3‑4 days and can be gently reheated in a skillet or under the broiler.
For longer storage, freeze the uncooked, marinated chicken cubes on the skewers (or in a zip‑top bag) for up to 2 months. Thaw overnight in the fridge and grill as directed.
Frequently Asked Questions
Can I use bone‑in chicken thighs instead of breast?
Absolutely – thighs stay juicier on the grill. Just trim excess fat and cut into similar bite‑size pieces.
Do I need to soak wooden skewers?
Yes, soak them in water for at least 30 minutes to prevent burning, especially on high heat.
How do I know when the chicken is done?
The internal temperature should reach 165°F (75°C). The meat will be opaque and the juices run clear.
Can I make the tzatziki ahead of time?
Yes, make it up to 24 hours ahead and keep it chilled; the flavors meld beautifully.
What’s a good side dish with souvlaki?
A simple cucumber‑tomato salad, lemon‑herb rice, or grilled vegetables all complement the bright flavors.
Ingredients
- 1.5 lbs boneless, skinless chicken breast, cut into 1‑inch cubes
- 2 tbsp extra‑virgin olive oil
- Juice of 1 large lemon (about 3 tbsp)
- Zest of 1 lemon
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp sea salt
- ½ tsp freshly ground black pepper
- 8 wooden or metal skewers
- Warm pita breads, for serving
- 1 cup tzatziki (store‑bought or homemade)
Instructions
- In a large bowl combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, salt, and pepper.
- Add the chicken cubes, toss to coat, and let marinate at room temperature for 15‑20 minutes (or refrigerate up to 2 hours).
- Thread the chicken onto the prepared skewers, leaving a little space between pieces for even cooking.
- Preheat the grill to medium‑high heat (about 400°F/200°C) and lightly oil the grates.
- Place the skewers on the grill and cook 4‑5 minutes per side, turning once, until the chicken is nicely charred and reaches an internal temperature of 165°F (75°C).
- While the chicken rests, warm the pita breads on the grill for 30 seconds per side.
- Serve the skewers with pita and a generous spoonful of tzatziki; garnish with fresh herbs or lemon wedges if desired.