Authentic Greek Chicken Souvlaki Recipe

I’m excited to share my Easy Chicken Souvlaki Recipe, a simple lemon, garlic and oregano marinade that turns everyday chicken into juicy skewers served with pita and tzatziki.

I still get a thrill when I slide skewers off the grill and see charred edges that promise punchy flavor. This is my take on an Easy Chicken Souvlaki Recipe and a kind of Greek Lemon Chicken Skewers that actually tastes like a holiday on a plate.

I use boneless skinless chicken thighs or breasts and plenty of extra virgin olive oil, nothing fussy, yet it breaks rules with bright savory notes. You’ll wonder how simple eats can feel so urgent and fresh and trust me you’ll want to make it again.

Ingredients

• Chicken (thighs or breasts): rich in protein, builds muscle, juicy when grilled
• Extra virgin olive oil: Healthy monounsaturated fats, adds richness and mouthfeel, heart friendly
• Lemon juice: Bright sour flavor, gives vitamin C and balances fat with acidity
• Garlic: Pungent, immune boosting compounds, adds savory depth and mild heat
• Oregano: Earthy aromatic herb, classic Greek flavor, may aid digestion
• Greek yogurt (tzatziki): Thick tangy, full of protein and probiotics, cools spicy bites
• Cucumber (tzatziki): High water, light fiber, refreshing crunch, keeps tzatziki bright
• Pita bread: Soft pocket bread, provides carbs for energy, perfect for wrapping

Ingredient Quantities

• 1 1/2 lbs boneless skinless chicken thighs or breasts
• 1/3 cup extra virgin olive oil
• 3 tablespoons fresh lemon juice (about 1 large lemon)
• 3 garlic cloves, minced
• 2 teaspoons dried oregano, preferably Greek
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon red wine vinegar, optional
• 1/4 teaspoon crushed red pepper flakes, optional
• 8 to 10 wooden skewers
• 4 pita breads
• 1 cup greek yogurt for tzatziki
• 1/2 cup cucumber, grated and well drained for tzatziki
• 1 garlic clove, minced for tzatziki
• 1 tablespoon extra virgin olive oil for tzatziki
• 1 tablespoon fresh lemon juice for tzatziki
• 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
• 1/4 teaspoon salt for tzatziki
• 1/8 teaspoon black pepper for tzatziki
• 1 large tomato, sliced for serving
• 1/2 red onion, thinly sliced for serving
• 1/4 cup chopped fresh parsley for serving
• Lemon wedges for serving

How to Make this

1. Cut 1 1/2 lbs boneless chicken thighs or breasts into 1 to 1 1/2 inch pieces, put them in a bowl and season with 1 tsp kosher salt and 1/2 tsp black pepper.

2. Make the marinade: whisk together 1/3 cup extra virgin olive oil, 3 tablespoons fresh lemon juice, 3 minced garlic cloves, 2 teaspoons dried oregano, 1 tablespoon red wine vinegar (optional) and 1/4 teaspoon crushed red pepper flakes (optional). Pour over the chicken, mix well so every piece is coated, cover and refrigerate at least 1 hour, preferably 3 to overnight for best flavor.

3. While chicken marinates, make tzatziki: grate 1/2 cup cucumber, squeeze out as much water as you can in a clean towel or paper towels. In a bowl combine 1 cup Greek yogurt, drained cucumber, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill (or 1 tsp dried), 1/4 tsp salt and 1/8 tsp black pepper. Taste and chill until ready.

4. If using wooden skewers, soak 8 to 10 skewers in water 20 to 30 minutes so they don’t burn. Preheat grill to medium high or heat a grill pan until hot.

5. Thread marinated chicken onto skewers, pack pieces snug but not overlapping so they cook evenly. Discard leftover marinade or boil it if you want to use as sauce.

6. Oil the grill grates or brush the skewers lightly with oil and grill the skewers 3 to 5 minutes per side, rotating to get nice char and cook through. Cook time depends on thickness, internal temp should reach 165 F. Don’t overcook or it gets dry.

7. When done, remove skewers and let chicken rest 5 minutes so juices redistribute. Meanwhile warm 4 pita breads on the grill for 30 to 60 seconds per side.

8. Slice 1 large tomato and thinly slice 1/2 red onion. Chop 1/4 cup fresh parsley and cut lemon wedges.

9. To serve: spread tzatziki on warmed pita, slide chicken off the skewers into the pita, add tomato, red onion, parsley and a squeeze of lemon. Fold and enjoy.

Equipment Needed

1. Cutting board and sharp chef’s knife, for trimming and cutting the chicken
2. Medium mixing bowls and a whisk or fork, for the marinade and the tzatziki
3. Measuring cups and spoons, to measure oil, lemon juice, spices etc.
4. Box grater or microplane plus a clean kitchen towel or paper towels, to grate and drain the cucumber
5. 8 to 10 wooden skewers and a shallow dish or baking pan to soak them
6. Grill or heavy grill pan and a pair of long tongs, to cook the skewers and warm the pitas
7. Pastry or silicone brush and a small bowl for oil, to oil grates or brush skewers
8. Instant read meat thermometer and a plate for resting the cooked chicken

FAQ

Authentic Greek Chicken Souvlaki Recipe Substitutions and Variations

• Chicken (boneless skinless thighs or breasts)
  • Turkey breast, cut into 1 inch pieces, cooks similarly but can dry out faster so watch the time
  • Pork tenderloin, cubed, great if you like a slightly sweeter, richer meat
  • Extra-firm tofu, pressed and cubed, marinate a bit longer and sear on high for crisp edges for a vegetarian swap
  • Portobello mushrooms, thick slices, good grilled for a meaty vegetarian option
• Extra virgin olive oil
  • Avocado oil, higher smoke point and neutral flavor, good for hotter grills
  • Grapeseed oil, mild taste and also good for high heat
  • Light olive oil, still olive flavor but less intense and cheaper
• Greek yogurt (for tzatziki)
  • Plain whole-milk yogurt strained through cheesecloth, nearly identical to Greek yogurt
  • Labneh, thicker and tangier, makes an extra creamy tzatziki
  • Sour cream thinned with a splash of milk or lemon juice, if you want tang but don’t have yogurt
  • Dairy free plain soy or coconut yogurt, if you need a vegan option, but taste will change a bit
• Pita breads
  • Warm flatbread or naan, same idea just slightly different chew
  • Small tortillas, for a less traditional pocket but works great rolled
  • Large lettuce leaves like romaine, for a low carb fresh wrap

Pro Tips

– Marinate longer when you can but not forever, overnight is great but avoid going past 24 hours or the lemon will start to break down the meat and make it mushy, if you only have an hour still do it — youll taste the difference.
– If you use breasts pound them to an even thickness so they dont dry out; thighs are more forgiving and stay juicy if you want to skip extra fuss.
– Use two metal skewers or thread each kebab on two wooden skewers so the pieces dont spin when you flip them, and leave tiny gaps between cubes so heat can circulate and they cook evenly.
– Make the tzatziki ahead and really squeeze the cucumber dry, even press the yogurt through a fine strainer if you want it thick and creamy, taste for salt then chill so the flavors mellow and marry.