Chicken Souvlaki Recipe
Chicken Souvlaki is a Greek classic that brings big, sunny flavors to your table with surprisingly little effort. Imagine juicy, perfectly charred chicken, marinated in olive oil, lemon, garlic, and oregano—each bite is zesty and fresh, with a whisper of smokiness from the grill. Whether you’re serving it with pillowy pita, heaps of crisp salad, or just a squeeze of lemon, Chicken Souvlaki is the kind of dish that never fails to impress, yet is so approachable you’ll find yourself making it again and again.
Ingredients You’ll Need
The beauty of Chicken Souvlaki lies in its simplicity—every ingredient is chosen to maximize flavor, tenderness, and a bit of visual flair. Don’t skip any, because each one has a delicious role to play!
- Chicken breasts or thighs: Thighs are extra juicy and forgiving, while breasts offer a leaner bite—either works beautifully when cut into 1-inch pieces.
- Olive oil: This adds richness to the marinade and helps the chicken develop that golden, flavorful crust on the grill.
- Lemon juice: Freshly squeezed for bright, tangy zip that tenderizes the meat and wakes up every other flavor.
- Garlic: Minced cloves infuse the chicken with their trademark kick—don’t be shy!
- Red wine vinegar: A splash adds depth and a subtle tang that sets this marinade apart.
- Dried oregano: The star herb of Greek cooking, oregano delivers earthy, Mediterranean aroma and flavor.
- Salt: Essential for bringing out all the savory notes in the chicken.
- Black pepper: Adds gentle heat and rounds out the seasoning.
- Wooden or metal skewers: For threading the marinated chicken and making it easy to handle on the grill.
- Lemon wedges and chopped parsley: These add brightness and color when serving—don’t skip the finishing touch!
How to Make Chicken Souvlaki
Step 1: Mix the Marinade
Start by combining olive oil, fresh lemon juice, minced garlic, red wine vinegar, dried oregano, salt, and pepper in a large bowl or a zip-top bag. Whisk until well blended. This marinade is what transforms plain chicken into Chicken Souvlaki magic—zesty, herby, and full of sunshine.
Step 2: Marinate the Chicken
Add your chicken pieces to the marinade and toss until every bite is well coated. Cover and refrigerate for at least 1 hour, but if you have the time, let it sit for up to 4 hours for even more flavor. This step is where all the tenderness and depth of taste happens—don’t rush it!
Step 3: Prep the Skewers
If you’re using wooden skewers, soak them in water for about 30 minutes so they don’t burn on the grill. Then, thread the marinated chicken onto the skewers, packing the pieces closely but not too tight—you want each side to get kissed by the grill.
Step 4: Grill to Perfection
Preheat your grill or grill pan over medium-high heat. Lay the skewers on and cook for 8–10 minutes, turning every couple of minutes to get those irresistible grill marks on all sides. The chicken is ready when it’s beautifully charred and reaches an internal temperature of 165°F.
Step 5: Rest and Serve
Remove the skewers from the grill and let them rest for a few minutes—this keeps the juices locked in. Serve your Chicken Souvlaki hot, with a shower of chopped parsley and a squeeze of fresh lemon over the top for that final burst of flavor.
How to Serve Chicken Souvlaki
Garnishes
A final flourish of chopped parsley and lemon wedges brings freshness and a pop of color to your Chicken Souvlaki. The parsley adds a grassy brightness, while the lemon lets everyone adjust the zing to their liking. If you want to go the extra mile, a drizzle of high-quality olive oil over the finished skewers is never a bad idea.
Side Dishes
Chicken Souvlaki pairs beautifully with pillowy pita bread, creamy tzatziki, juicy tomatoes, and crisp onions for a classic Greek feast. For something lighter, serve it over a bed of Greek salad or with a scoop of fluffy rice pilaf. Don’t forget the olives and feta for a true Mediterranean spread!
Creative Ways to Present
Try threading cherry tomatoes or bell pepper chunks between the chicken pieces for extra color and sweetness. You can also serve the Chicken Souvlaki deconstructed—arrange the grilled chicken on a platter with all the fixings so guests can build their own wraps. Or, slice the chicken off the skewers and tuck it into warm pita for easy-to-eat handhelds.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Souvlaki keeps beautifully in the fridge for up to 3 days. Let the skewers cool to room temperature, then transfer the chicken (off the skewers for easier storage) into an airtight container. The flavors continue to meld, making the next-day bites even more irresistible!
Freezing
You can freeze Chicken Souvlaki after grilling for up to 2 months. Place the cooled chicken in a freezer-safe bag or container, squeezing out as much air as possible. Thaw overnight in the fridge before reheating for a super quick Mediterranean meal whenever you crave it.
Reheating
To reheat, simply warm the chicken gently in a skillet over medium heat, or pop it in a 350°F oven until hot through—about 10 minutes. If you’re in a pinch, the microwave works too, just use short bursts to avoid drying out the chicken. Add a squeeze of lemon or a spoonful of tzatziki to bring back that just-grilled freshness.
FAQs
Can I make Chicken Souvlaki without a grill?
Absolutely! You can bake the skewers in a 425°F oven for 20–25 minutes, turning them halfway through for even browning. A stovetop grill pan or even a broiler will also give you great results with that signature char.
Is it better to use chicken breasts or thighs?
Both work well, but thighs tend to stay juicier and are more forgiving if slightly overcooked. If you prefer leaner meat, chicken breasts are a classic choice—just be careful not to overdo them on the grill.
How long should I marinate the chicken?
For best flavor, marinate the chicken for at least 1 hour. If you’re able to plan ahead, 3–4 hours is ideal, but don’t exceed 8 hours or the acid in the marinade can start to change the chicken’s texture.
What else can I add to the marinade?
Feel free to play! Add a pinch of smoked paprika for warmth, a splash of white wine for extra depth, or swap in fresh herbs like thyme or rosemary for a twist on classic Chicken Souvlaki.
Can I prepare Chicken Souvlaki ahead for a party?
Definitely! Marinate and thread the chicken onto skewers up to a day ahead. Keep them refrigerated and just grill when your guests arrive, so you can serve sizzling, fresh Chicken Souvlaki with zero stress.
Final Thoughts
If you’ve never made Chicken Souvlaki at home, now’s your moment to bring a touch of Greek sunshine to your kitchen! It’s easy, vibrant, and guaranteed to please a crowd—or just treat yourself to something special. Give it a try and get ready for requests to make it again and again!
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Chicken Souvlaki Recipe
- Total Time: 20 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Chicken Souvlaki is a classic Greek dish featuring tender, marinated pieces of chicken grilled to perfection. Infused with lemon juice, garlic, oregano, and red wine vinegar, this flavorful and juicy chicken is perfect served on skewers, alongside fresh lemon wedges and parsley. Ideal for a quick, healthy Mediterranean main course, this recipe is gluten-free and packed with protein.
Ingredients
For the Chicken Marinade
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1/4 cup olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Additional
- Wooden or metal skewers (soaked in water for 30 minutes if wooden)
- Lemon wedges, for serving
- Chopped parsley, for garnish
Instructions
- Prepare the marinade: In a large bowl or zip-top bag, whisk together olive oil, lemon juice, minced garlic, red wine vinegar, dried oregano, salt, and black pepper until well combined.
- Marinate the chicken: Add the chicken pieces to the marinade and toss to evenly coat. Cover the bowl or seal the bag and refrigerate for at least 1 hour, preferably up to 4 hours, to allow the flavors to develop.
- Soak skewers: If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- Skewer the chicken: Thread the marinated chicken pieces onto the prepared skewers, distributing them evenly but not overcrowding.
- Preheat the grill: Heat a grill or grill pan to medium-high heat, ensuring it is hot before cooking.
- Grill the chicken: Place the skewers on the grill and cook for 8–10 minutes, turning occasionally to char all sides evenly. Cook until the chicken reaches an internal temperature of 165°F and is no longer pink inside.
- Rest and serve: Remove the skewers from the grill and let the chicken rest for a few minutes. Serve garnished with lemon wedges and chopped parsley for a bright, fresh finish.
Notes
- Chicken souvlaki pairs wonderfully with pita bread, tzatziki sauce, fresh tomatoes, and onions for a traditional Greek wrap.
- Alternatively, serve over rice with a simple salad for a wholesome meal.
- For an indoor cooking option, bake the skewers in a preheated oven at 425°F for 20–25 minutes, turning halfway through until thoroughly cooked.
- Prep Time: 10 minutes (plus 1-4 hours marinating)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 skewer portion
- Calories: 280
- Sugar: 0g
- Sodium: 310mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 95mg
