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.
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.
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!
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.
- 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.
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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Greek Chicken Souvlaki Recipe with Tzatziki
- 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
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
- 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.
- 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.)
- 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).
- When ready, thread marinated chicken pieces through the prepared skewers.
- 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).
- Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.
- 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.
- 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
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Delicious and easy, after one try it has been requested to be part of the dinner “rotation”. Served with warm Greek pita/flatbread & zucchini spears.
Yay! Love it! Thanks, Mike!
This is a fantastic recipe, and super healthy too! I cooked it on the stovetop in a grill pan and served it with roasted eggplant (seasoned with oregano) and tsatziki sauce. I also put together a tray with tomatoes, onions, olives, marinated artichokes, grapes, feta, fresh mozzarella, hummus, cucumbers, and pita for everyone to munch on while the chicken was cooking. The meal was a big hit, and I’ll definitely make it again soon!!!
Sounds wonderful, Jill!
This meal came out AMAZING and the recipe was easy to follow along. Love love love will definitely be making this meal many more time to come.
Yay! Thank you so much!
Very good recipe! Made it today for dinner on the stove. My daughter-in-law is Greek and I would be proud to use this chicken souvlaki recipe. Will make for guests in the future?
Fabulous! Thanks so much!
I’m a total newb to cooking and souvlaki is one of my favorite foods so I’m going to take a crack at this. Couple questions: sweet paprika? How about smoked paprika because it’s all I have or is that a terrible idea? Also kosher salt? Would sea salt due? I’m super excited to try this. Thanks!!
Hi, Julianna! I feel like the smoked paprika may change the desired flavor profile too much. I’d stick with paprika or sweet paprika (they are the same). If you can’t find it locally, we sell Sweet Spanish Paprika in our online shop: https://shop.themediterraneandish.com/product/sweet-spanish-paprika/ . And, yes, you could use sea salt in place of the kosher salt. Hope you enjoy the recipe!!
I’m marinading my chicken now, so I can’t speak to how good this recipe will be but it already smells amazing. I just wanted to say that I love how you break down the ingredients for each part of the meal in your instructions. It makes everything so much easier, especially prep work. I love your recipes. Thank you for providing healthy recipes that I can actually get my family to eat. They ate cod last night and liked it and they don’t like fish.
Hi, Kristi! I’m so happy to hear you’re finding the instructions helpful and that your family is enjoying the recipes! Hope the Souvlaki was a hit!
Super easy marinade to make. Super flavorful. I increased the marinade and also did yellow and red peppers marinated. The chicken was super moist and super flavorful. We will 100% be making these again.
Awesome! Thanks, Mat!
If I make it in the oven, for how long and what temperature??
If you are baking in the oven, do not skewer the chicken, and instead place on a large sheet pan that’s been oiled and roast at 425°F or broil 5–6 inches from the heat source. Since ovens vary a bit, start checking for doneness after 25 minutes and keep going if needed until internal temperature of chicken is at 165 degrees F.
True Greek taste.
This recipe is amazing. I make it every week. I also sometimes pre-marinade the chicken a few days, then toss in freezer, then bring camping or on trips. Its so good. I tend to go heavier on the spices and at this point I don’t even measure. It turns out great every time. It tastes best cooked on an open fire or grill so it gets the crunchy bits. I usually serve with the tzatziki sauce and then a dice red onion, a cucumber and tomato with olive oil and lemon juice to go with. I’ve also made this with pork tenderloin because it was all I had and that turned out great too. You will want to double the recipes so you have leftovers! Thank you for all your great recipes. I appreciate you and your site.
Thank you so much for sharing, Martha!
So I am one of those people who always changes a recipe! This one is so perfect and so is the tzatziki! Wow!!!!!
Thanks, Kathy!
Better than any restaurant! The chicken turned out so incredibly tender after marinating for 6 hours. Served with Mediterranean Chopped Salad and Olive Oil Pasta. Guests said it was the best meal they had ever had. Thank you for the great recipe!
Sounds like a wonderful meal, Judy!!
Absolutely fantastic! I have baked in the oven in the winter and BBQ’d in the summer and both are delicious. BBQ is best. My entire family LOVED this recipe.
Awesome! Thank you, Jill!
I rather not use dry white wine, what could be a replacement?
You can leave it out and use a little more lemon juice or a combination of lemon juice and white wine vinegar (a smaller amount).
This recipe was easy and delicious, and reminded me of having Souvlaki in Greece! The garlic is powerful but not overwhelming, and the lemon, olive oil and herbs add just the right amount of flavour. Super tender and delicious- I have this bookmarked now and it will be my go to for grilled chicken skewers!
Thank you for sharing- really fantastic!
Awesome! Thank you so much for sharing!
Hi! I am currently making this and wanted to verify that this is 2 tablespoons of ground oregano? Thanks!
Hi, Karissa! This recipe calls for dried oregano, not ground. Hope that helps!
Same question…two TABLESPOONS of oregano? Also, can i use fresh herbs instead?
Yes, 2 tablespoons is correct. You can absolutely use fresh herbs. If using fresh herbs, just remember to increase the amount as they’re not as concentrated as dried.