Chicken Souvlaki is a delicious Greek dish that you can make at home! The recipe calls for only a few ingredients and the marinade is easy to prepare. This recipe takes about 2 hours to make from start to finish. But, with a bit of planning (and a delicious homemade chicken souvlaki marinade), it’s worth it because the end result will be crispy, flavorful chicken on top of pita bread with all sorts of vegetables. You’ll feel like you’re sitting in Santorini while eating this amazing meal!
Have you ever tried chicken souvlaki before? I did on my most recent trip to Greece and I have been obsessed with it ever since!
My husband and I were lucky enough to go to Greece in 2019 and, while we were there, we had a driver that shared some of his family recipes.
Lucky for me- chicken souvlaki was one of them and it has been a hit with my family (even my little’s). It’s tender, juicy, and packed with flavor! This easy Greek chicken souvlaki recipe will make you feel like you are right in Greece.
All you need is chicken breasts and a few other simple ingredients to make a flavorful chicken souvlaki marinade. Then, thread it onto skewers and grill it to perfection.
The great thing about this recipe for souvlaki is that it’s so versatile. You can use any kind of protein from pork and chicken- even some lamb! Our personal favorite is chicken, but you use whatever you like.
This classic Greek street food is going to become one of your family’s favorite dinners!
Ingredients Needed To Make Authentic Greek Chicken Souvlaki
To make this juicy chicken, here is a quick overview of all the ingredients you’ll need to make this recipe as well as a few tips I’ve learned along the way:
- Chicken: I used chicken breasts for this recipe but you can easily swap it out for some boneless, skinless chicken thighs as well.
- Vegetable Oil: This will be the base for the chicken souvlaki marinade! If you don’t like or have vegetable oil, you can swap it out for some olive oil or avocado oil. Just know that these two oils have a higher smoking point than vegetable oil does so it’ll be easier to burn if you’re not paying attention. Just keep an eye on it!
- Oregano: I love to use oregano in many of my Greek recipes. This ingredient adds a delicious earthiness to the marinade and pairs well with the lemon juice. If you can’t find Greek oregano, you can use the regular kind as well.
- Lemon Juice: This adds a bright pop of acidity to the chicken!
- Salt and Pepper: With so many other seasonings being added to the marinade, add salt and pepper to taste, making sure not to overseason.
- Garlic and Onion Powder: A classic duo!
- Celery Seed: I love using celery seeds in my recipes. It adds a little bit of an extra something that I don’t quite know how to describe but definitely enhances the flavor. If you can’t find it, feel free to omit this ingredient or swap for some fresh chopped celery instead.
- Sugar: Adding some sugar helps to balance out the acidity and bitterness of the other seasonings in the marinade. if you don’t have some sugar on hand, swap it out with some honey instead.
Please note: For a list of exact measurements and instructions to make chicken souvlaki, scroll down to the recipe card located at the bottom of this post!
Frequently Asked Questions About Chicken Souvlaki
Before I show you how to make these chicken souvlaki skewers, here are a few questions I frequently get asked about this recipe:
What is the difference between chicken souvlaki an chicken gyro?
Chicken souvlaki is typically seen throughout Greece and refers to a thin cut of meat that has been marinated in lemon juice, olive oil, oregano, and garlic.
On the other hand, chicken gyro tends to refer more towards a Greek sandwich with thinly sliced lamb or beef which is then topped with tomatoes, onions, and tzatziki sauce.
The method of cooking is also very different. Gyro is cooked on a vertical rotisserie and then shaved off into the sandwich while souvlaki is usually grilled over charcoal.
How long do you marinate chicken souvlaki?
Typically, I like to let my chicken marinate for at least an hour and a half before grilling. If you’re trying to save time though, feel free to cut your chicken into thin strips as soon as it’s thawed out and marinate for at least 30 minutes.
Can I make this greek chicken recipe in the oven?
Yes! Turn your oven to broil, let it heat up, and move the rack all the way to the top. Then, line a large baking sheet with foil and place the chicken souvlaki on skewers at least 1/2 inch apart. Broil 5-6 minutes per side or until the chicken reaches an internal temperature of 165 degrees F.
What can I serve with chicken souvlaki?
I love pairing my chicken souvlaki skewers with a Greek salad made with tomatoes, cucumbers, red onions, and feta cheese. And, don’t forget the warm pita bread!
If you’re looking for more of an entree, try serving this dish over rice or quinoa.
- If you are cooking chicken, it needs to be cooked until the internal temperature is 165F.
- For pork, check to make sure it has an internal temperature of 145F.
- Lamb needs to be cooked to at least 140F for medium-rare, 150F for medium, and 160F for well done.
- If you are cooking all of these meats, make sure that you are timing them right. With chicken going first, then pork, and last lamb. This will help all the meat be done around the same time.
- Using wooden skewers? Be careful not to leave them on the grill for too long! They tend to burn quickly since they’re soaked in water beforehand. If you want more of that smoky flavor though, go ahead and soak them overnight then throw them right on the grill!
Try Some Of These Family-Friendly Recipes
If you enjoyed this recipe for chicken souvlaki, take a look at some of these other yummy chicken recipes you can make on those busy dinner nights:
- Easy Thai Yellow Chicken Curry
- Teriyaki Grilled Chicken Thighs
- Baked BBQ Chicken Breast
- Bang Bang Chicken
- Slow Cooker Chicken Fajitas
Greek Chicken Souvlaki Recipe
- 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
- Combine vegetable oil, herbs, and spices into a 1 gallon freezer bag. Seal and shake until well combined.
- Add cubed chicken into the marinade and seal the freezer bag. Shake the chicken in the bag to coat the chicken. Marinate for at least 1½ hour or overnight in the refrigerator.
- While chicken is marinating soak wooden in skewers in water for at least 30 minutes.
- Remove the chicken from the marinade and place 8-10 pieces of chicken on each skewer.
- Preheat your grill to medium about 400 degrees. Place prepared kabobs on the grill and cook for 5-7 per side until the chicken reaches 165 Degrees.
- Remove from grill and serve.
- If you use wooden skewers make sure you soak them in water for at least 30 min. This will help the skewers not burn when you are grilling.
- This recipe is so versatile. Mix it up, try adding tons of different veggies to add different flavors!
Have you tried this recipe?
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