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This Greek Chicken Souvlaki recipe is a standout for its vibrant Mediterranean flavors and healthy profile.
It’s packed with lean, high-quality protein from organic chicken breast and marinated in heart-healthy extra virgin olive oil, garlic, and herbs, offering anti-inflammatory benefits and antioxidant power.
With just 168 calories and 22g of protein per skewer, it’s a nutrient-dense option ideal for clean eating, low-carb lifestyles, and gluten-free diets.
The addition of a homemade Tzatziki sauce and fresh vegetable toppings gives each bite a creamy, crunchy, and tangy contrast that feels indulgent yet wholesome.
It’s also perfect for weeknight dinners or meal prep—you can marinate the chicken ahead of time and grill it quickly when needed.
With its flexible serving style—skewers, pita wraps, or platter—this dish makes hosting a breeze while still keeping things nutritious.
Must-Have Tools for Perfect Results
1. Cuisinart Mini-Prep Plus Food Processor
Perfect for blending the flavorful souvlaki marinade, this compact processor makes quick work of garlic and herbs. Beyond this recipe, it’s ideal for sauces, dips, and chopping tasks in everyday cooking.
2. OXO Good Grips Stainless Steel Tongs
These sturdy, comfortable tongs are essential for turning skewers evenly on the grill. A must-have for grilling, sautéing, or serving hot food safely.
3. Weber 22-Inch Charcoal Grill (or Grill Pan Alternative)
For that authentic charred flavor, a reliable grill is key. If indoors, a heavy-duty grill pan like the Lodge Cast Iron Grill Pan gives you perfect sear marks and even cooking.
4. ThermoPro Digital Meat Thermometer
Accurate temperature readings ensure your chicken is safe and juicy, not dry. Use it for any meat, baked goods, or even candy-making.
5. Flat Bamboo Skewers (10–12 count)
Soaked beforehand, these skewers hold the chicken securely through grilling. Also great for veggie kabobs, fruit skewers, or party appetizers.
Authentic Greek Chicken Souvlaki
Equipment
- 1 Mini Food Processor (for marinade)
- 10–12 Wooden Skewers, soaked
- 1 Grill or Grill Pan
- 1 Pair of Tongs
- 1 Meat Thermometer
- 1 Large Mixing Bowl (for marinating)
Ingredients
For the Marinade:
- 10 cloves garlic peeled
- 2 tablespoons dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- ¼ cup extra virgin olive oil preferably Greek
- ¼ cup dry white wine
- Juice of 1 fresh lemon
- 2 dried bay leaves
For the Chicken:
- 2 ½ pounds boneless skinless organic chicken breast, trimmed and diced into 1½-inch chunks
For Serving (Optional but Recommended):
- Greek-style pita bread
- Tzatziki sauce homemade or store-bought
- Sliced fresh tomatoes
- Sliced cucumbers
- Thinly sliced red onions
- Kalamata olives
Optional Sides to Pair:
- Traditional Greek salad
- Watermelon feta salad
- Roasted garlic hummus
- Mediterranean mezze platter
Instructions
- Create the Flavorful Marinade: In a small food processor or blender, combine the garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Blend until the mixture becomes a thick, well-emulsified marinade. Set the bay leaves aside for later use.
- Marinate the Chicken: Place the chicken pieces into a large mixing bowl. Add the bay leaves, then pour the marinade over the chicken. Toss thoroughly to ensure every piece is well-coated. Cover the bowl with a lid or plastic wrap and refrigerate for at least 2 hours, preferably overnight for maximum flavor infusion. For a quicker version, marinate for 30–45 minutes at room temperature.
- Soak Skewers and Prep Fixings: If using wooden skewers, soak them in water for about 30–45 minutes to prevent burning during grilling. While waiting, prepare the Tzatziki sauce, slice the vegetables, and gather any additional sides or toppings you'd like to serve with the souvlaki.
- Assemble the Skewers: Remove chicken from the marinade and discard the bay leaves. Thread the marinated chicken pieces onto the soaked skewers, packing them snugly but not overly tight to ensure even cooking.
- Grill the Chicken to Perfection: Preheat a grill or grill pan to medium-high heat and lightly oil the grates. Grill the skewers for about 5–7 minutes, turning frequently until all sides are golden brown and the internal temperature reaches 160°F.The chicken will rise to 165°F as it rests off the grill. If desired, brush lightly with remaining marinade during cooking—but discard any leftover marinade afterward.
- Warm the Pitas and Serve: Lightly toast the pita bread on the grill until warm and slightly charred. Remove chicken from the skewers and layer inside the pitas along with a generous spoonful of Tzatziki, sliced veggies, and olives. Serve immediately alongside your favorite Greek-inspired sides.
Notes
- Marinade Timing: For best results, marinate the chicken overnight. However, if you’re short on time, even 30 minutes will impart good flavor.
- Alternative to Grilling: You can also cook the skewers on a stovetop grill pan or bake them in a 425°F oven for 20–25 minutes, flipping halfway through.
- Meal Prep Tip: Marinated chicken can be frozen raw in a sealed bag and grilled later for a quick weeknight meal.
- Tzatziki Tip: Homemade is best, but store-bought works in a pinch. Drain excess water from cucumbers to keep the sauce thick and creamy.
- Low-Carb Option: Serve the chicken skewers over a salad or with cauliflower rice instead of pita for a keto-friendly meal.
Chef’s Secrets for Juicy Souvlaki
The secret to tender, flavor-packed chicken souvlaki lies in the marinade and the cut of the chicken.
Using fresh lemon juice and dry white wine not only adds acidity to tenderize the meat but also enhances the herbs and garlic.
Opt for boneless, skinless chicken breast and cut it into uniform 1½-inch cubes to ensure even cooking.
Marinating overnight is ideal—it allows the flavors to deeply penetrate the chicken, delivering that classic Mediterranean brightness in every bite.
Always soak wooden skewers before grilling to prevent them from burning, and use medium-high heat to get those beautiful grill marks without drying out the meat.
For extra juiciness, avoid overcooking—grill just until the internal temperature reaches 160°F and let it rest to finish cooking to a safe and juicy 165°F.
Delicious Ways to Serve Souvlaki
Greek Chicken Souvlaki is wonderfully versatile and fits any mealtime.
Serve it traditionally in warm pita bread with Tzatziki, fresh tomatoes, cucumbers, onions, and Kalamata olives.
For a low-carb version, pile the grilled chicken over a crisp Greek salad or grain-free tabbouleh. Hosting a gathering?
Arrange a build-your-own souvlaki bar where guests can customize their wraps with sauces, veggies, and toppings.
Pair the skewers with classic sides like roasted garlic hummus, watermelon salad, or a Mediterranean mezze platter for a complete, crowd-pleasing feast.
A light white wine like Sauvignon Blanc or a refreshing lemonade rounds out the experience perfectly.
Storage Tips for Maximum Freshness
Store any leftover chicken souvlaki in an airtight container in the refrigerator for up to 4 days.
Be sure the chicken has cooled before sealing it to avoid excess moisture. To reheat, warm gently in a skillet over medium heat or in the microwave at 50% power to prevent drying out.
You can also freeze the raw, marinated chicken in freezer-safe bags for up to 2 months—ideal for meal prep!
If freezing after grilling, wrap the cooked chicken tightly and reheat from frozen in the oven.
Avoid freezing the Tzatziki or fresh toppings, as they do not thaw well.
Frequently Asked Questions (FAQs)
1. Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs are a great alternative and offer a juicier, richer flavor. Just be sure to trim excess fat and adjust cook time slightly as thighs may take a bit longer on the grill.
2. What if I don’t have a grill?
No problem! A stovetop grill pan or even a cast-iron skillet works beautifully. You can also broil the skewers in the oven on high for a charred finish—just watch them closely and flip midway through.
3. Is this recipe gluten-free?
Yes, the chicken souvlaki itself is naturally gluten-free. Just make sure to use certified gluten-free pita bread or skip the pita and serve over salad or rice to keep it safe for gluten sensitivities.
4. Can I marinate the chicken too long?
While overnight marinating is ideal, don’t exceed 24 hours. The acid from the lemon juice and wine can begin to break down the chicken too much, resulting in a mushy texture.
5. What’s the best way to make Tzatziki?
Use full-fat Greek yogurt, grated and drained cucumber, minced garlic, lemon juice, and fresh dill. Let it chill for at least 30 minutes before serving to let the flavors meld. For convenience, store-bought works—but homemade tastes fresher and more authentic.
This recipe is inspired by themediterraneandish and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.