Grilled Chicken Souvlaki is honestly the first thing I crave when summer hits and I start eyeing my dusty old grill again. Ever try throwing together dinner at the last minute and wish you had something light, fun, but with big punchy flavor? That’s totally why I find myself making this Greek street food classic all the time.
It’s even easier than making a proper salad most nights, and you can pair it with pretty much anything. If that sounds up your alley, odds are you’ll also like my go-to grilled lemon herb chicken with roasted vegetables or maybe even some air fryer hot chicken and cheese wraps for lazy weeknights. Opa!
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What is Greek Souvlaki?
Souvlaki means “little skewers” in Greek, and wow, is it a fun one. Think chunks of marinated chicken stacked onto sticks and grilled until the outside gets that smoky char, but the middle stays so juicy you almost forget it’s healthy. Sort of a Greek version of backyard kebabs, but with a punchier lemon and oregano vibe. In Greece, you’ll spot tiny souvlaki joints everywhere, serving these skewers wrapped in pita, loaded with veggies, or sometimes just on their own for snacking. First time I tried it? In a busy Athens market, with sauce dripping down my wrist and plenty of happy noise everywhere. Never looked back.
This style of eating is social. Folks stand around grabbing bites, sharing laughs, grabbing maybe five napkins. There’s a kind of everyday celebration feeling to Greek souvlaki that’s infectious. Plus, kids love anything on a stick. I do, too, if we’re being honest. 
Why this Greek Chicken Souvlaki Recipe works?
Alright, let’s get real about the secret sauce. Not actual sauce, though that comes later. The magic here is in the marinade. It cuts through the chicken, adds a wallop of lemon, and brings out that oregano like no other recipe I’ve tried. Honestly, I used to just toss chicken on the grill and call it a day. Blah. Now I know—give it an hour (or two!) to soak up those simple flavors and it’s a whole different story.
Using basic pantry items—yeah, really just olive oil, garlic, oregano, lemon, salt, and pepper—makes things less intimidating. You don’t need fancy gear, either. Skewers, a grill, and some tongs. Even a grill pan works if the weather’s moody.
Cleanup is pretty much a breeze. No sticky glazes or burnt-on cheese clumps. That’s a rare gift for a weeknight dinner. The end result? Tender chicken, tremendous flavor, not a dry bite in the batch. If I can do it, anyone can. The best part? You get that restaurant wow factor for way, way less effort.
“I’ve tried a bunch of quick grilled recipes, but this one is on a new level! My kids actually asked for seconds, which basically never happens. Juicy, zesty, total win.”
—Linda S.
What to serve with Greek souvlaki?
Look, you can build an actual feast around Greek chicken souvlaki or keep it simple for lunchboxes. There’s no one right way (thank goodness) but I have some favorites.
- Toss it in pita bread with tomatoes, cucumbers, and a dollop of creamy tzatziki.
- Pair it with roasted vegetables for a cheerful, Mediterranean plate.
- Try a fresh Greek-style chopped salad to keep the meal nice and light.
- Or even just a side of rice if you’re pressed for time or patience.
Wouldn’t be mad about a pile of crinkle cut fries either—but that might just be me. And hey, if you want some more salad-style inspo, don’t skip my easy Greek salad with chicken and if you’re in a wrap mood, my applebees chicken wonton tacos recipe are killer, too.
How To Make Grilled Chicken Souvlaki
Alright, I’ll walk you through it—promise, it’s so easy it almost feels wrong. First, cut your chicken breast into bite-sized pieces, not too small or they’ll dry out, not too big or they’ll cook uneven. Next, whisk together olive oil, lemon juice (fresh is the boss move), crushed garlic, dried oregano, salt, and some black pepper in a big bowl. Toss the chicken in there and let it hang out for at least an hour in the fridge; longer if you can stand to wait.
Thread the chicken onto skewers, leaving a tiny bit of space between pieces for even cooking. Preheat your grill on medium. Throw on the skewers and grill each side for three to four minutes, turning only when they release easily (so you don’t rip the meat, yikes). You’re looking for golden brown outside and tender, juicy inside. If you want to cheat and bake them? Go ahead, but grilling is what gets that flavor I just can’t skip.
While that’s doing its thing, whip up a little tzatziki or buy your favorite. Slice some veggies, toast your pitas, and boom, dinner’s a party. The best part is watching everyone dig in and no one complain. Rare as a blue moon at our house.
Storage Tips Grilled Chicken Souvlaki
Honestly, I rarely have leftovers of Greek chicken souvlaki, but hey, sometimes miracles happen. If you do, toss the cooled chicken in a lidded container and stash in the fridge for up to three days. Don’t mix with sauce until you’re ready to eat or things get soggy fast, which is sad.
Want to freeze? Sure! Slide the cooked chicken off the skewers, seal tight in a bag, and freeze up to a month. To reheat, cover with foil and warm gently in the oven, or in a skillet with a splash of water—just enough steam so things stay punchy-tender. I never bother with the microwave, it turns things a little rubbery. That’s my two cents.
FAQs Grilled Chicken Souvlaki
How long should I marinate the chicken for souvlaki?
I’d say aim for at least one hour, but if you can stretch it to two or even overnight, it’s honestly way more flavorful.
Can I use chicken thighs instead of breasts?
Absolutely! Thighs actually bring extra juiciness. Just trim any big bits of fat and follow the same directions.
What if I don’t have a grill?
No worries at all. Use a grill pan on the stove, or even broil in the oven on a rack. Watch closely so you don’t char things to oblivion.
What’s the easiest side to pair with souvlaki?
Tossing it with a little salad or tucking in pita is the move for me—simple and fast, with zero stress.
Do I need metal skewers or are wooden ones fine?
Both work great! If you’re using wood, soak ‘em for 30 minutes in water first, so they don’t light up on the grill.
Your Grill’s About to Make You Look Like a Genius
So there you have it—my working-class hero of Greek eats, Grilled Chicken Souvlaki, ready for your next weeknight sprint or backyard BBQ. Honestly, it’s what I make when I want happy faces around my kitchen table with zero eye rolls. If you’re feeling inspired, check out other trustworthy recipes like the Greek Chicken Souvlaki Recipe with Tzatziki | The Mediterranean Dish or the Grilled Chicken Souvlaki (Greek Chicken) – BRIGHT MOMENT CO. for a real step-by-step with all the details. Get your grill hot and go make something everyone will talk about. Trust me, you won’t regret it.
Greek Chicken Souvlaki
Equipment
- Grill or grill pan
- Skewers (metal or soaked wooden skewers)
- Mixing bowl
- Whisk or fork
- Knife and cutting board
- Tongs
- Basting brush (optional)
Ingredients
For the marinade
- 1 cup Olive oil Extra virgin preferred
- 2 tablespoons Lemon juice Fresh is best
- 4 cloves Garlic, crushed
- 2 teaspoons Dried oregano
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Main Ingredients
- 1 pound Chicken breast Cut into bite-sized pieces
- 4 pieces Pita bread For serving
- 1 cup Tzatziki sauce Store-bought or homemade
- 1 cup Vegetables (tomatoes, cucumbers, etc.) For serving
Instructions
Preparation
- In a big bowl, whisk together olive oil, lemon juice, crushed garlic, dried oregano, salt, and black pepper.
- Toss the chicken pieces in the marinade and let it refrigerate for at least 1 hour, preferably up to 2 hours.
Grilling
- Thread the marinated chicken onto skewers, leaving a bit of space between pieces.
- Preheat the grill on medium heat.
- Place the skewers on the grill and cook for 3-4 minutes on each side until golden brown and cooked through.
- If desired, you can bake them in the oven but grilling is preferred.
Serving
- Serve the grilled chicken souvlaki in pita bread with tzatziki and fresh vegetables.
