Greek Chicken Souvlaki

Greek Chicken Souvlaki

Photo: Gayle McLeod

What is Souvlaki?

Chicken souvlaki is a traditional Greek dish and the epitome of easy and delicious summertime grilling. And if you’re not sure what souvlaki means, it translates to “grilled meat on a skewer.” Pretty straightforward, eh?

Consider this recipe a more simplified version of my Greek chicken kabobs or shish kabobs. Unlike kabobs (which are grilled with vegetables), souvlakis are simply skewers of meat and are meant to be served with fresh-cut veggies or even a Greek salad. But the finishing touch is a mandatory drizzle of tzatziki sauce all over everything!

Chicken Souvlaki Recipe Ingredients

This souvlaki recipe is as simple as can be, which is why it continues to be one of my favorites for summer grilling. But for the tzatziki sauce, I’ve got a few notes below:

Chicken: Boneless skinless chicken breasts are the best option for skewer grilling.Chicken Souvlaki Marinade: The marinade is the star here, which is a combination of olive oil, fresh lemon juice, garlic, oregano, parsley, salt, and pepper.Tzatziki Sauce: I love to make my own tzatziki sauce when I have time. But of course, you can buy your favorite brand as well. And if you’re dairy-free, I highly recommend making this vegan tzatziki. It’s easy to make and just as delicious.

Find the printable recipe with measurements in the recipe card below

How To Make Chicken Souvlaki

While I personally think chicken souvlaki is best grilled over an open fire, you can also use an indoor grill pan. So once that’s set up, grab a set of 12-inch skewers. If your skewers are smaller, that’s fine. You’ll just make more skewers than what I have listed in the recipe card below.

Marinate the chicken. Stir the marinade together in a small bowl. Then add the chicken pieces and let them marinate for at least 30 minutes. But no longer than 24 hours.

Thread the skewers. Heat the grill on medium-high heat. Then thread the marinated chicken pieces onto the skewers. About eight to nine pieces should be able to fit on a 12-inch skewer, making six skewers total. 

Grill. Grill the skewers for 3 to 4 minutes on each side. They should be beautifully charred on the outside and juicy on the inside. 

Ways to Serve Chicken Souvlaki

With fresh veggies. I love to slice up cucumbers and tomatoes for an easy and refreshing side of veggies. Or you can make a quick side salad like this cucumber salad or tomato avocado salad. Wrap it up. This chicken souvlaki is delicious wrapped with pita bread. But if you’re gluten-free like me, you can also use butter lettuce leaves.

Storage Tips

To store for the week: Store any leftover chicken in an airtight container in the fridge. It will keep for 3 to 5 days.Freeze for later: Let the chicken cool completely before storing it away in the freezer. It will keep for up to 3 months. When you’re ready to enjoy it, thaw it in the fridge the night before. Then, give it a quick reheat in the microwave! If the chicken is a little dry, spoon a bit of water on top before reheating.

More Mediterranean Recipes

If you love Mediterranean food as much as I do, this list of Mediterranean recipes will give you endless amounts of inspiration to make at home. But here are a few favorites I make often: 

Greek Sheet Pan Chicken (or this Greek Lemon Chicken!)Mediterranean Chickpea SaladMediterranean Cod en PapilloteShrimp ScampiAvgolemono Soup

Get ready to make endless amounts of chicken souvlaki this summer! I’d love to hear your thoughts in the comment box below.

Greek Chicken Souvlaki

5 from 13 votes Prep: 30 minutes Cook: 8 minutes Total: 38 minutes Servings: 4 servings Author: Lisa BryanPrintPinReviewSaveSaved


Greek chicken souvlaki makes for an easy and flavorful recipe. Marinate the chicken, thread the pieces on skewers, and grill them up!


Chicken Souvlaki

4 boneless skinless chicken breasts, cut into 1 ½-inch cubes cup olive oil2 tablespoons lemon juice3 cloves garlic, minced2 teaspoons dried oregano1 teaspoon dried parsley1 teaspoon kosher salt½ teaspoon freshly ground black pepper1 recipe tzatziki sauce


Add the chicken, oil, lemon juice, garlic, oregano, parsley, salt, and pepper to a large mixing bowl. Stir together. Place the bowl in the refrigerator and marinate for at least 30 minutes. Heat the grill on medium-high heat. Then thread the marinated chicken pieces onto skewers (about 8 to 9 pieces per skewer makes 6 skewers). Cook the skewers on the grill for 3 to 4 minutes on each side. Served the grilled chicken souvlaki with the tzatziki sauce.


Calories: 447kcal | Carbohydrates: 9g | Protein: 28g | Fat: 34g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1215mg | Potassium: 452mg | Fiber: 1g | Sugar: 4g | Vitamin A: 388IU | Vitamin C: 5mg | Calcium: 162mg | Iron: 1mg Course: Main Course Cuisine: Mediterranean Keyword: chicken souvlaki, Dairy-free Tzatziki, Grilled Chicken Souvlaki

Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally published March 2016, but updated to include new photos and information.

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