This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Be sure to see the video tutorial below.

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

You simply cannot go to Greece without experiencing souvlaki. It’s a major Greek street food, and happens to be one of my favorites.

What is Greek Souvlaki?

Like Kabobs, the word Souvlaki simply means “meat on skewers.” But Greeks also use it to describe the actual meal—warm pita, loaded with perfectly marinated grilled meat and topped with Tzatziki sauce. Other fixings are typically included, and even a handful of fries are tucked into the pita.

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

During my last visit to Greece, I had a lot of good souvlaki, particularly in Athens. And I’ve been in love ever since!

The closest thing I experienced to Athen’s Greek chicken souvlaki, though, was here at a smallish Greek festival in Cumming, Georgia. The annual festival is put on by a local Greek Orthdox Church, and non other than all-knowing Greek Yiayias are in charge of the food. A feast including: spanakopita, keftedes, and grilled souvlaki!

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

Why this Greek Chicken Souvlaki Recipe works?

After a bit of research and trial and error, I’ve developed my own Greek chicken souvlaki recipe. It is not a complicated recipe, but it was important for me to get it right.

What goes into this souvlaki recipe?  Three simple things: an awesome Greek souvlaki marinade, quality chicken, and the pita fixings.

  • Greek Souvlaki Marinade. It’s a simple marinade with the perfect balance of flavors—lots of raw garlic along with spices like oregano, rosemary, and sweet paprika. The liquid in this souvlaki marinade is a combination of excellent extra virgin olive oil, lemon juice, and dry white wine. If you have the time, let the chicken marinate for a couple of hours or overnight (refrigerated). But if not, even 30 minutes is enough to infuse the chicken with great flavor.

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

  • Pita fixings. To assemble a mean grilled souvlaki, you need some warm Greek pita and a few fixings. I usually grill my pita just before servings.  Greek Tzatziki sauce is a MUST!  And I typically add sliced tomatoes, cucumbers, onions and Kalamata olives.

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

What to serve with Greek souvlaki?

This chicken souvlaki recipe will make between 10 and 12 skewers. And if you’re looking to turn it into a Mediterranean-style BBQ party, then consider adding a few salads and sides to go along.

Greek salad or this orzo salad are a natural addition, but Balela, Fattoush, Grilled Zucchini Salad and this cooling Watermelon Salad would work as well. Make a large Mezze platter like this one, or a plate of creamy Roasted Garlic Hummus.

Finish this Greek affair with my favorite dessert: Baklava!

You really can’t go wrong with Greek souvlaki any night of the week! This chicken souvlaki recipe includes outdoor grill or grill pan instructions. And if you love Greek chicken souvlaki, try this Chicken Spinach Salad, which was inspired by the flavors of the classic dish.

Watch how to Make Greek Chicken Souvlaki

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This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

Greek Chicken Souvlaki Recipe with Tzatziki


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4.9 from 109 reviews

  • Author: Suzy Karadsheh
  • Total Time: 25 minutes
  • Yield: 10 to 12 skewers 1x
  • Diet: Gluten Free

Description

All-star chicken souvlaki recipe takes you to the streets of Athens. Best souvlaki marinade; instructions for indoor/outdoor grilling & what to serve along.


Ingredients

Scale

For Souvlaki Marinade

  • 10 garlic cloves, peeled
  • 2 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 tsp each Kosher salt and black pepper
  • 1/4 cup Private Reserve Greek extra virgin olive oil
  • 1/4 cup dry white wine
  • Juice of 1 lemon
  • 2 bay leaves

For Chicken

  • 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces

Pita Fixings

  • Greek pita bread
  • Tzatziki Sauce (make according to this recipe)
  • Sliced tomato, cucumber, onions, and Kalamata olives

Ideas for Sides to Serve Along (optional) 


Instructions

  1. Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.
  2. Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight (see note for quicker marinating option.)
  3. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare Tzatziki sauce and other fixings, and if you’re adding Greek salad or other sides, prepare those as well. (some sides like roasted garlic hummus may take longer, you can prepare those in advance).
  4. When ready, thread marinated chicken pieces through the prepared skewers.
  5. Prepare outdoor grill (or griddle). Brush grates with a little oil and heat over medium-high heat. t. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 160°F on instant read thermometer (it will continue cooking to 165°F as it rests). Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). While grilling, brush lightly with the marinade (then discard any left marinade).
  6. Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.
  7. Assemble grilled chicken souvlaki pitas. First, spread Tzatziki sauce on pita, add chicken pieces (take them off skewers first, of course) then add veggies and olives.
  8. Optional: if you want more items to add to your buffet, consider Greek salad, watermelon salad, roasted garlic hummus, or a big Mezze platter.

Notes

  • Recipe notes: 1) If you do not have the time, you can simply marinate the chicken for 30 minutes before cooking. Just cover and leave at room temperature. 2) Grilled Souvlaki will keep well in the fridge for 3 days or so. Be sure to un-thread the chicken from skewers, and place in a tightly-closed container before refrigerating.
  • For more serving ideas: see “what to serve with Greek souvlaki” up in the post.
  • Recommended for this Recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed koroneiki olives). SAVE!  Try our Greek extra virgin olive oil bundle!
  • Recommended for this recipe: Sweet Spanish Paprika and dried Rosemary. SAVE! Try or Ultimate Mediterranean Spice Bundle; Our Essentials Bundle; or Create your own 6-pack from our all-natural or organic spice collections!
  • Prep Time: 20 Minutes
  • Marinating time:
  • Cook Time: 5 Minutes
  • Category: Entree
  • Method: Grilling
  • Cuisine: Greek

More Recipes to Try

Saucy Lebanese Cinnamon Meatballs

Skillet Shrimp with Chorizo and Squash 

One-Pot Middle Eastern Chicken and Rice

Sheet Pan Shrimp and Veggies

Burrata Arugula Berry Salad

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

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I’m Suzy; born and bred right on the shores of the Mediterranean. I’m all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you’re here…
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Comments

  1. Mary says:

    This recipe is out of this world fantastic!






    1. Suzy Karadsheh says:

      So glad, Mary! Thank you

  2. Amber says:

    Fabulous marinade! The best Greek souvlaki recipe I have tried yet. It earned a place in my recipe box! I highly recommend using chicken thighs (cheaper/more tender) and cutting them into strips about 3/4” wide which you thread onto the skewers for grilling. Thank you for this!!






    1. Suzy Karadsheh says:

      Amber, so glad t his one made your recipe box! Thanks so much for sharing!

  3. Sarah says:

    I made this and your tzatziki sauce tonight, it was absolutely delicious! I don’t have a food processor so I just stirred the marinade ingredients together and it still turned out really well. Thank you for sharing this recipe!






    1. Suzy Karadsheh says:

      Awesome, Sarah! Thanks so much for sharing!

  4. Deborah says:

    Would boneless chicken thighs with skin removed work for tgis?

    1. Suzy Karadsheh says:

      Yes,that would work! enjoy

    2. Donna says:

      I made this recipe for my husband’s birthday party I hosted. I used white wine vinegar instead of wine. As I am on FMD diet. Everyone loved it. Got compliments all evening long and still the next day. Definitely a recipe keeper. Thank you.

      1. Suzy Karadsheh says:

        Great, Donna! Thanks so much for sharing

  5. Anne says:

    Can you use regular paprika or does it have to be sweet paprika? I’ve never seen sweet paprika in our little grocery store.

    1. Suzy Karadsheh says:

      Hi Anne, sweet paprika is basically regular paprika 🙂 Different from smoked paprika and hot paprika. It’s called sweet, but it really is not

  6. Betsu says:

    This recipe was amazing! Roasted at 450 x15 minutes, turning breasts over half way though cooking. Allow to rest 5 minutes before cutting. Loved by the 4 boys that I shared dinner with tonight.

    1. Suzy Karadsheh says:

      Thanks for sharing your roasted variation!

  7. William Hernandez says:

    Actually wanted Gyros tonight and came across this recipe. OMG will go down as one of my favorites…..

    Needed to marinate the chicken a little longer in my end but wow Im so stuffed and all I hear is the mmmms and aaahs at the table…






    1. Suzy Karadsheh says:

      Awesome, William! So glad you enjoyed it

  8. Nicole says:

    What an amazing recipe. My boyfriend is Greek and was soo impressed with the recipe! Definitely a keeper!






    1. Suzy Karadsheh says:

      Yay! So glad to hear this from someone who knows Souvlaki so well!

  9. Cassandra says:

    Delicious, the marinade leaves the meat perfectly seasoned! My husband said it reminded him of a Greek restaurant from his childhood.






    1. Suzy Karadsheh says:

      Yay! So glad you enjoyed it!

  10. Judy says:

    Loved this, Suzy! I dont drink wine so I substituted chicken broth. Marinated overnight and sauteed stovetop. Still got the delicious brown crispy bits. Just spectacular! Thank you so very much!






    1. Suzy Karadsheh says:

      Thank you so much, Judy! Appreciate your feedback!

  11. Ken Dasher says:

    This recipe has become an instant family favorite!






    1. Suzy Karadsheh says:

      Ken, so glad to hear it!

  12. Linda says:

    I’m so excited to try this recipe, but in the past when I have used lemon juice (or any citrus) in a marinade and let it sit longer then one hour, the chicken always has a strange texture. Its as if the citrus is cooking the protein.
    I usually use olive oil, citrus (usually lemon or lime) salt, pepper and garlic. Does this happen to anyone else?

    1. Suzy Karadsheh says:

      Hey, Linda. So in my experience with this recipe, the chicken texture was not affected much because of the balance of olive oil and wine as opposed to mainly just lemon juice. That said, you don’t at all need to marinade this overnight. Even after 30 mins to 1 hour of marinating, there is a ton of flavor to this chicken. Maybe for some folks who can’t tolerate as much garlic, for example, a shorter marinate period is recommended.

  13. Katie says:

    I made this tonight in New Zealand and tastes delicious, lots of flavour. It turned out perfect and tastes better than the bought souvlaki here. Thanks for the recipe!






    1. Suzy Karadsheh says:

      Wonderful, Katie! So glad to hear it!

  14. Demetrios says:

    What type of dry white wine would you recommend? Would you make the marinade with wine over vinegar? What would be the reason to use wine over vinegar? Thank you in advance.

    1. Suzy Karadsheh says:

      Hi! Any affordable dry white wine will work. And if you prefer vinegar, that would work as well. I find the wine a bit milder and sweeter…does not overpower.

  15. Hilda Sterner says:

    Looks like a great recipe to me. Definitely making it for dinner next week, thank you!

    1. Suzy Karadsheh says:

      Enjoy, Hilda!

  16. Sara Goverman says:

    I didn’t make the sauce, but I made the chicken and it was absolutely delicious. The flavor of the chicken was wonderful. I’m making it again for tonite. Love your recipes. I will be making the African brisket again this year for our holiday.

    1. Suzy Karadsheh says:

      Awesome, Sara! So glad you enjoyed it!