Chicken Souvlaki Recipe

Introduction

Chicken Souvlaki is a classic Greek favorite featuring tender, marinated chicken grilled to perfection. Served with warm pita bread, fresh vegetables, and creamy tzatziki, this dish is a simple yet flavorful way to enjoy Mediterranean cuisine at home.

Ingredients

• 2 lbs chicken breasts (about 4)
• 1/2 cup canola or olive oil
• 3 tbsp white wine vinegar
• Juice of 2 lemons (use 3 if lemons are not very juicy)
• 6 garlic cloves (smashed)
• 3 tbsp fresh minced dill weed
• 3 tbsp fresh minced parsley
• 2 tsp dried oregano
• 1 – 1.5 tsp coarse salt (adjust to taste)
• 1/2 tsp black pepper
• 6-8 Greek pita bread (warmed)
• 2 tomatoes (sliced)
• 1/2 red onion (sliced thin)
• 1/2 cup tzatziki sauce (more or less)

Instructions

1. Step 1: In a bowl, combine the oil, white wine vinegar, lemon juice, smashed garlic, dill, parsley, oregano, salt, and pepper. Whisk well and taste to ensure the salt level is right before adding chicken.
2. Step 2: Cut chicken breasts into 1-inch cubes and place them in a large zip-top bag or glass container. Pour the marinade over the chicken, then mix to coat thoroughly.
3. Step 3: Let the chicken marinate in the refrigerator for at least 2 hours or up to 12 hours for best flavor.
4. Step 4: If grilling, soak wooden skewers in water for 45 minutes before use. Preheat the grill to medium-high heat with two temperature zones if possible.
5. Step 5: Thread 4-5 pieces of marinated chicken onto each skewer, then grill for 4-5 minutes per side, turning every quarter turn. Total cooking time is about 16-20 minutes depending on chicken thickness.
6. Step 6: While the chicken cooks, lightly brush pita bread with olive oil and grill until warm and slightly charred. Prepare sliced tomatoes and onions on a serving plate.
7. Step 7: To serve, place grilled chicken onto warm pita bread and top with sliced onions, tomatoes, and tzatziki sauce.
8. Alternate Cooking Method: Heat a skillet with oil over medium heat. Cook chicken skewers without overlapping, turning every 3-4 minutes until golden brown and cooked through. Use a meat thermometer to ensure doneness.

Tips & Variations

• Use fresh herbs like dill and parsley for the most vibrant flavor, but dried herbs can be substituted in a pinch.
• For extra smoky flavor, add a dash of smoked paprika to the marinade.
• If you don’t have a grill, a grill pan or broiler work well for cooking the chicken skewers.
• Serve with additional toppings like cucumber slices, feta cheese, or olives for a fuller meal.
• Marinate the chicken longer for more intense flavor, but avoid exceeding 12 hours to prevent texture changes.

Storage

Store leftover cooked chicken and pita separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken gently in a skillet or microwave until warmed through. Avoid overcooking when reheating to keep chicken tender. Leftover tzatziki should be kept chilled and used within 2-3 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of chicken for souvlaki?

Yes, boneless skinless chicken thighs can be used for juicier results. Adjust cooking time slightly as thighs may cook faster or slower depending on thickness.

Do I have to use wooden skewers?

No, metal skewers can be used safely and do not require soaking. Wooden skewers should be soaked to prevent burning on the grill.

Chicken Souvlaki Recipe

Print Recipe

★★★★★

4.8 from 143 reviews

This Chicken Souvlaki recipe features tender, marinated chicken cubes grilled to perfection and served with warm Greek pita bread, fresh tomatoes, red onions, and creamy tzatziki sauce. Infused with garlic, lemon, fresh herbs, and oregano, it’s a bright, flavorful dish perfect for a casual dinner or entertaining guests.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Greek
• Diet: Halal

Ingredients

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For the Marinade and Chicken

• 2 lbs chicken breasts (about 4)
• 1/2 cup canola or olive oil
• 3 tbsp white wine vinegar
• 2 lemons – juice only (3 if lemons are not very juicy)
• 6 garlic cloves (smashed)
• 3 tbsp fresh minced dill weed
• 3 tbsp fresh minced parsley
• 2 tsp dried oregano
• 1 – 1.5 tsp coarse salt (more or less to taste)
• 1/2 tsp black pepper

For Serving

• 6–8 Greek pita bread (warmed)
• 2 tomatoes (sliced)
• 1/2 red onion (sliced thin)
• 1/2 cup tzatziki sauce (more or less)

Instructions

1. Marinate the chicken: In a bowl, whisk together canola or olive oil, white wine vinegar, lemon juice, smashed garlic, fresh dill, parsley, dried oregano, coarse salt, and black pepper. Taste and adjust salt before adding the chicken.
2. Prepare chicken: Cut chicken breasts into approximately 1-inch cubes. Place them into a large zip-top bag or glass container. Pour marinade over the chicken, making sure each piece is coated evenly. Seal and refrigerate for at least 2 hours or up to 12 hours.
3. Prepare the grill: If using wooden skewers, soak them in water for 45 minutes to prevent burning. Preheat grill to medium-high heat with two temperature zones set-up if possible.
4. Skewer the chicken: Thread 4-5 pieces of marinated chicken onto each soaked skewer, ensuring the pieces are even and not overcrowded.
5. Grill the chicken kebabs: Place skewers on the hot grill and cook for 4-5 minutes per side, turning at a quarter turn each time for even cooking. Total cooking time is 16-20 minutes, depending on thickness. The chicken should be cooked through and slightly charred.
6. Grill pita bread: While chicken cooks, lightly brush pita breads with olive oil and place on the grill to warm through.
7. Slice vegetables: Slice tomatoes and thinly slice red onion, arranging on a serving dish.
8. Serve: Assemble each warm pita bread with grilled chicken pieces, sliced onions, tomatoes, and a generous dollop of tzatziki sauce.
9. Alternative cooking method – stovetop: Preheat a skillet over medium to medium-low heat and add a little oil. Place chicken skewers in one even layer without overlapping. Cook, turning every 3-4 minutes, until golden brown and cooked through, about 16-20 minutes total. Use a meat thermometer to ensure internal temperature reaches 165°F (74°C) or cut into the thickest piece to check doneness.

Notes

• Marinate the chicken for at least 2 hours to allow flavors to infuse but do not exceed 12 hours to avoid texture issues.
• If you don’t have fresh dill or parsley, you can use dried herbs but reduce the quantity by half.
• Soaking wooden skewers prevents them from burning on the grill.
• Two-zone grilling allows you to sear over high heat then move to a cooler zone to finish cooking without burning.
• Tzatziki sauce can be store-bought or homemade.
• For a low-fat option, use only olive oil and avoid adding extra sauce.
• Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
• Serve immediately for best taste and texture.

Keywords: Chicken Souvlaki, Greek Chicken Skewers, Grilled Chicken, Mediterranean Recipe, Tzatziki, Pita Bread