The Best Greek Chicken Souvlaki
A Sunny Afternoon and the Best Greek Chicken Souvlaki
When I close my eyes and think of my first bite of Greek chicken souvlaki, I’m transported back to a sun-drenched patio, laughter echoing around me, and the scent of lemon, oregano, and garlic wafting on a warm summer breeze. I remember reaching for a skewer, my fingers sticky with olive oil and spice, piling tender grilled chicken onto fluffy pita with crisp vegetables and a generous dollop of tzatziki sauce. Greek chicken souvlaki isn’t just a meal—it’s a memory, a celebration, and, honestly, the best way to bring a little Mediterranean magic into any weeknight dinner. If you’re craving something bright, simple, and supremely satisfying, you’re about to fall in love with this best Greek chicken souvlaki recipe.
Why You’ll Adore This Greek Chicken Souvlaki
Let me tell you why Greek chicken souvlaki is absolutely irresistible (and why it hits my dinner table at least once a month!):
- It’s fresh and flavorful. The marinade is packed with zesty lemon juice, earthy oregano, and fragrant garlic (honestly, your kitchen will smell incredible).
- It’s a breeze to prepare. With a few pantry staples and fresh chicken breast, you’ll have dinner on the table in under an hour.
- It’s incredibly customizable. You can pile your pita high with whatever veggies you love—or what’s lingering in your fridge!
- It brings people together. There’s something special about assembling your own souvlaki, letting everyone tuck into the flavors that speak to them. It’s the ultimate crowd-pleaser.
Ingredients You’ll Need for Greek Chicken Souvlaki
Here’s everything you need for this classic Greek street food staple (with some of my favorite ingredient tips):
- Chicken breast – Opt for boneless, skinless cuts for easy cubing and ultra-tender souvlaki.
- Olive oil – Extra-virgin is best for flavor. It also keeps the chicken juicy on the grill.
- Lemon juice – Freshly squeezed makes a world of difference—trust me!
- Garlic – I love using fresh garlic, minced fine, but pre-chopped works in a pinch.
- Oregano – Dried Greek oregano has the most authentic punch, but regular dried oregano is just fine.
- Salt and pepper – Go generous, especially with fresh cracked black pepper.
- Pita bread – Warm them briefly on the grill for that irresistible toasty flavor.
- Tzatziki sauce – Homemade or store-bought both work; it’s the creamy, herby glue that brings it all together.
- Vegetables – Classics like lettuce, tomatoes, and onions are perfect for crunch and color.
Step-by-Step Guide: Making the Perfect Greek Chicken Souvlaki
Here’s exactly how I make the best Greek chicken souvlaki at home (and how you can, too!):
- Cube the chicken: Grab your boneless, skinless chicken breast and cut into even, bite-sized pieces. Uniform cubes help everything cook evenly!
- Make the marinade: In a big bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. It should smell tangy and herby.
- Marinate the chicken: Toss the chicken cubes in your marinade, making sure every piece is coated. I love to use my hands for this part—it feels more personal, and you can really work the flavors in. Let it marinate for at least 30 minutes in the fridge (longer is even better!).
- Preheat your grill: Medium-high heat does the trick. If you’re using wooden skewers, soak them in water so they don’t burn.
- Thread chicken onto skewers: I like to pack them pretty tightly—more flavor, less fuss.
- Grill it up: Cook for about 10-15 minutes, turning occasionally, until the chicken is golden and cooked through. That char? Utter perfection.
- Serve and assemble: Slide chicken off the skewers, stuff into pita, add crisp lettuce, juicy tomatoes, sweet onions, and a big spoonful of tzatziki sauce.
I promise, these steps feel like a mini escape to a Greek taverna—just add a glass of chilled white wine and some good company!
My Secret Tips and Tricks for Greek Chicken Souvlaki Success
Over the years, I’ve learned a few secrets for perfecting this easy Greek chicken souvlaki:
- Don’t rush the marinade. If you have time, let the chicken soak overnight for out-of-this-world flavor.
- Always preheat the grill. A hot grill means you’ll get that perfect sear (and those dreamy grill marks).
- Swap in chicken thighs if you love extra-juicy pieces—they’re a bit richer and super forgiving if you’re worried about overcooking.
- Warm your pita bread right on the grill for a minute or two—it makes a huge difference for texture.
- Serve with extra lemon wedges. A squeeze of fresh lemon juice over your finished souvlaki is magic.
Little tweaks like these help elevate homemade souvlaki from just “good” to the absolute best Greek chicken souvlaki you’ve ever tasted at home.
Creative Variations and Ingredient Swaps
While I’m a sucker for classic Greek chicken souvlaki, sometimes I love to jazz things up or adapt to what’s in my fridge:
- Try turkey or shrimp instead of chicken for a fun twist.
- Go vegetarian with cubed halloumi cheese and chunks of zucchini or bell pepper (extra delicious and still captures those Mediterranean vibes).
- Switch up the herbs—fresh parsley or dill in the marinade brings a summery depth.
- Make it spicy by adding a pinch of red pepper flakes to the marinade.
- For a dairy-free meal, skip the tzatziki and drizzle with a lemon-olive oil vinaigrette.
Honestly, there’s no wrong way to build your own version of souvlaki—you do you!
How to Serve and Store Your Greek Chicken Souvlaki
Serving Greek chicken souvlaki is half the fun! Pile it high in warm pita with all the classic fixings, or serve as a platter with pita on the side, a big bowl of salad, and plenty of tzatziki for dipping.
Got leftovers? Here’s what I do:
- Store cooked souvlaki in an airtight container in the fridge for up to 3 days (these make incredible lunch bowls).
- Reheat chicken gently on the stove or microwave, and assemble fresh with pita and veggies each time for best texture.
- Leftover tzatziki lasts for about a week in the fridge—use it as a dip, spread, or salad dressing!
Easy meals, easy storage—just one more reason to love easy Greek chicken souvlaki.
FAQs: Your Top Questions About Greek Chicken Souvlaki Answered
Can I make Greek chicken souvlaki without a grill?
Absolutely! You can use a grill pan on the stove or even a broiler—just watch the chicken closely so it doesn’t dry out.
How far in advance can I marinate the chicken?
You can marinate chicken for up to 24 hours in the fridge. The longer, the better for tender, flavorful Greek chicken souvlaki.
Can I freeze leftover souvlaki?
Cooked chicken freezes wonderfully for up to 2 months in a sealed container. I suggest freezing the chicken separately from the pita and veggies for best results.
What’s the best way to keep souvlaki juicy?
Don’t overcook it and let it rest for a couple minutes before serving. Using olive oil and lemon in the marinade also helps lock in moisture.
What other toppings work with easy Greek chicken souvlaki?
Try sliced cucumbers, roasted red peppers, fresh herbs, feta cheese, or even a sprinkle of chili flakes for a little heat!
From my family table to yours, I truly hope this best Greek chicken souvlaki brings a burst of sunshine and flavor to your mealtime. If you give it a try, let me know—there’s always room at the (virtual) table for one more!
Greek Chicken Souvlaki
Ingredients
For the Chicken Marinade
- 1 pound boneless, skinless chicken breast Cut into even, bite-sized pieces
- 3 tablespoons olive oil Extra-virgin is best
- 2 tablespoons fresh lemon juice Freshly squeezed for better flavor
- 3 cloves garlic Minced
- 2 teaspoons dried oregano Greek oregano preferred
- 1 teaspoon salt
- 1/2 teaspoon black pepper Freshly cracked
For Assembly
- 4 pieces pita bread Warm on the grill
- 1 cup tzatziki sauce Homemade or store-bought
- 2 cups mixed vegetables Lettuce, tomatoes, onions
Instructions
Preparation
- Cube the chicken into even, bite-sized pieces.
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Toss the chicken cubes in the marinade and let it marinate in the fridge for at least 30 minutes.
Grilling
- Preheat the grill to medium-high heat.
- Thread the marinated chicken onto skewers tightly.
- Grill the chicken for 10-15 minutes, turning occasionally until golden and cooked through.
Serving
- Slide the cooked chicken off the skewers and stuff into warmed pita with lettuce, tomatoes, onions, and a dollop of tzatziki sauce.
