Easy Greek Chicken Souvlaki
Chicken souvlaki is an easy grilled chicken recipe full of Mediterranean flavor! Tender, juicy bites of boneless chicken are seasoned with my bright, lemony Greek chicken marinade and stacked on skewers for a delicious summer dinner. Bonus: This Greek chicken souvlaki recipe is naturally gluten free, paleo, and keto-friendly.
Delicious Details
- Cuisine Inspiration: Greek-inspired
- Primary Cooking Method: Grill
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Grilled chicken, whether that’s cilantro lime chicken, tandoori chicken legs, or classic BBQ chicken, is often my entree of choice at cookouts and barbecues. With so many marinade and seasoning options, it’s also a satisfying way to travel around the world without leaving my backyard. Today, I’m heading to the Mediterranean with delicious Greek chicken souvlaki, seasoned with a tasty marinade of garlic, lemon, and herbs.
This recipe makes the most drool-worthy chicken souvlaki I’ve tasted. A staple menu item of Greek street food, souvlaki is grilled pieces of meat on a skewer (similar to my Greek beef kebabs, minus the veggies). Traditional souvlaki often uses pork, but I personally love chicken souvlaki. And I think you will too after trying this recipe! Here’s why you’ll love it…
Why Chicken Souvlaki Belongs in Your Summer Dinner Rotation
- The marinade works wonders. It tenderizes the chicken to keep it moist on the grill, while simultaneously adding an explosion of fresh Greek flavors.
- Super versatile. Souvlaki is often served with pita, tzatziki, and Greek salad. But you can also use this juicy lemon garlic chicken on grain bowls, in a green salad, rolled up in gluten free tortillas for a lunchtime wrap, and so much more.
- Year-round favorite. While the grill adds a nice bit of char, even if it’s the middle of winter, you can still enjoy this summery treat by grilling your chicken souvlaki in a skillet!
Ingredient Notes
Below is a list of the ingredients you’ll need to gather to make this Greek chicken recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
- Chicken – I like to use boneless, skinless chicken breasts, but you can also use thighs if you prefer dark meat. When cutting the chicken for souvlaki, try to cut the pieces the same size. This way, they’ll cool through evenly on the grill.
- Olive oil – Obviously, the Mediterranean choice. However, avocado oil or another cooking oil will work in the marinade, too.
- White wine vinegar – The acidity helps tenderize the meat. You may notice it turns the raw, marinated chicken a bit white on the outside. Don’t worry, that’s normal!
- Garlic cloves – Minced. You can substitute 1/4 teaspoon of garlic powder per fresh clove, if needed.
- Fresh lemon juice – From about half a lemon. Bottled just doesn’t have the same freshness!
- Dried oregano and thyme – You can use fresh if you have it on hand. You’ll need about three times the amount, since dried is more concentrated.
How to Make Chicken Souvlaki
Grilling is one of the easiest and most fun ways to cook, or at least that’s the case with souvlaki! If you’ve grilled any kind of kebabs before, you already know the drill.
- Marinate the chicken. First, combine all the ingredients for the marinade together in a mixing bowl. Pour the marinade over the meat, mix well, cover, and place into the fridge for around 30 minutes.
- Soak and thread the skewers. Meanwhile, soak the wooden skewers in water for at least 10 minutes. Once the resting time is up, carefully thread the marinated chicken onto the skewers.
- Grill. Over high heat, grill the Greek chicken on each side for 3-4 minutes, or until it’s done. If you’re using chicken thighs, they’ll need a little more cook time.
- Enjoy! Remove your skewers from the grill once the chicken’s internal temperature reaches 165°F. Serve chicken souvlaki with tzatziki sauce and your favorite sides. See my Make It a Meal section for easy summer menu ideas.
No Outdoor Grill?
You can enjoy chicken souvlaki indoors all year long. Just cook the meat in your skillet for around 3-4 minutes on each side over high heat, adding some oil for cooking.
Tips and Souvlaki Variations
- Soak the skewers. Don’t skip this step. It helps ensure the skewers don’t end up burning on the hot grill.
- Use a meat thermometer. Temperature is the best way to tell if your chicken is done. It should register at 165°F on an instant-read meat thermometer. I use this one from Javatools all the time!
- Marinate overnight. If you have the time, marinate the chicken in the refrigerator overnight. It tenderizes the meat even more and intensify the lemon flavor. If you’re marinating the chicken overnight, leave out the vinegar. Acidity over an extended period makes the meat mushy meat.
- Make it spicy. If you want to add a kick of heat, throw a pinch of red chili flakes into the marinade. It’ll also bring out the flavors of the other ingredients.
- Add veggies. If you’re in the mood to pack in your daily nutrients, you can cut your favorite veggies into cubes, marinate them, and slip them onto the skewers in between the chicken pieces. Onions, bell peppers and zucchini are excellent choices.
- Change the protein. This basic marinade and method works for shrimp, pork, or even make beef souvlaki.
How to Store and Reheat Leftovers
I’m all about making chicken souvlaki ahead of time and saving it for later because it’s so versatile and the flavors intensify! Here’s how to properly store it:
- Fridge – Store cooled chicken in an airtight container in the refrigerator for up to 3 days.
- Freezer – This recipe is freezer-friendly. Cooled chicken can be placed in a freezer-safe container and frozen for up to 6 months. Thaw it out in the fridge before reheating.
- Reheat – Reheated chicken should always reach a temperature of at least 160°F. To accomplish this without drying it out, warm your chicken in a 400°F oven for about 25 minutes, flipping it over halfway through.
Make It a Meal
I love serving my souvlaki in true Greek fashion with gluten-free pita a drizzle of homemade tzatziki. Don’t forget a nice scoop of light and fresh Greek salad or even air fryer falafel. But if you want to change things up and need more side dish ideas for your chicken skewers, try these:
- Meal bowls: Grain bowls are always a hit, so slide your chicken off the skewers onto a base of white rice or brown rice. Then add some tomato cucumber feta salad and a scoop of hummus!
- Keep it low carb. You can also opt for cauliflower rice, or some Greek zoodles salad.
- Grilled sides: Serve up some grilled asparagus with lemon and foil pack potatoes to go along with your grilled chicken.
- Get creative: This dish is the perfect complement to the flavors of Mediterranean stuffed tomatoes.
More Grilled Chicken Recipes
Greek Chicken Souvlaki
Equipment
- Grill
Ingredients
- 2 pounds boneless, skinless chicken breasts cut into cubes or strips
- 4-6 wooden skewers
For the Marinade
- 4 Tablespoons olive oil
- 2 Tablespoons white wine vinegar
- 2 garlic cloves minced
- 1/2 lemon fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 2 teaspoons salt
- black pepper to taste
Instructions
- Combine all the ingredients for the marinade together in a mixing bowl.
- Pour the marinade over the meat, mix well, cover and place in the fridge for around 30 minutes.
- Meanwhile, soak the wooden skewers in water for at least 10 minutes. This will help ensure that they don’t end up burning when you’re grilling the meat on high heat.
- Carefully thread the meat onto the skewers.
- Grill on each side for 3-4 minutes or until meat is done (165°F).
- Serve it with some fresh greek salad, pita bread, and tzatziki.
Notes
- If your grill has enough space, you can make this chicken souvlaki in a bigger batch and get done with multiple skewers simultaneously.
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Easy Greek Chicken Souvlaki is amazing. Since ir is so hot in our area, I did the kabobs in the air fryer. I also made the homemade tzatziki sauce. For the side dish, I made the Mediterranean Quinoa Stuffed Tomatoes. I was very skeptical by dinner time but it was wonderful. All the flavors together were a medley from start to finish. My husband left NOTHING on his plate and declared it better than our local Greek restaurant. I plan to incorporate more of your recipes in our weekly meal plans.
I am so happy you enjoyed the meal! Thank you for your kind words!
I just made this for dinner last night and oh my it was delirious. I am so excited to make the pita bread. I grew up eating pita bread but have not had it for years since I cannot have any gluten now due to an autoimmune disease. Thank you for sharing.