Chicken Souvlaki is a regular in our dinner rotation! We love that it’s fast to prep, super easy, and oh-so delicious!
Chicken breasts are marinated in a simple garlic and lemon marinade. Thread them onto skewers and grill until juicy and tender.
You can serve souvlaki with potatoes or rice, but my personal favorite is to make a souvlaki pita wrap with lots of fresh lettuce, tomatoes, onions, and tzatziki. So good!
What is Souvlaki?
Souvlaki is meat that has been skewered and grilled, it can be chicken (as in this recipe) or made with beef, lamb, or pork to name a few.
The marinade is a very simple herb, lemon, and garlic mixture with a bit of oil.
Gyro vs Souvlaki: Souvlaki has chunks of meat whereas chicken gyros generally has meat that has been thinly sliced/shaved. Shawarma is similar to a gyro but has different preparation and seasonings.
Chicken Souvlaki Marinade
A Greek chicken souvlaki recipe uses a marinade to bring all flavor. Just a few pantry staples are all that are needed: extra virgin olive oil, lemon juice, garlic, and oregano!
The longer the herbs, spices, and garlic are allowed to infuse into the chicken, the more tender the chicken will be. That’s what makes chicken souvlaki such an easy recipe, the make-ahead magic!
Perfect for planning ahead since chicken souvlaki can be made and held in the fridge up to 24 hours ahead.
How to Make Chicken Souvlaki
- Marinate: Whisk together all the marindate ingredients and marinate in the fridge.
- Skewer: Thread chicken (and onions if desired) onto the soaked skewers.
- Grill: Cook chicken skewers on an oiled grate grill or bake in the oven per the recipe notes.
This can also be cooked on a grill pan. Serve with a Greek salad, warm pita and a sprinkle of feta cheese.
More Recipes on Skewers
- 4 chicken breasts cubed into 1-inch cubes, about 1 ½ lbs
- ½ onion optional
- ⅓ cup olive oil
- 3 tablespoons freshly squeezed lemon juice about 1 lemon
- 3 cloves garlic crushed
- ½ teaspoon dried oregano
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
- In a medium bowl or freezer bag, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken (and onion if using) and toss well to coat.
- Refrigerate and allow to marinate for at least 30 minutes or up to 4 hours.
- Soak wooden skewers in water for at least 30 minutes.
- Remove the chicken from the marinade allowing excess to drip off. Discard the marinade and thread the chicken (and onion if using) onto skewers.
- Preheat a grill or a grill pan to medium-high heat. Add the skewers, turning frequently, and cook for 10 to 15 minutes or until chicken is cooked through and reaches 165°F.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Yes, you can absolutely use either chicken thighs or breasts.
It is not recommended to marinate longer than 4 hours as the marinade ingredients are acidic and will break down the chicken too much, causing it to be mushy instead of tender.
Yes, leftover chicken souvlaki can be frozen.
Yes, this is considered a healthy dish, depending on what sides you serve it with. We like to serve with tzatziki which is a Greek yogurt cucumber dip.