Authentic Greek Chicken Souvlaki
Ruth M. Moran
Juicy, herb-marinated chicken grilled to perfection, served with creamy tzatziki sauce and wrapped in warm pita with fresh vegetables—this Greek Chicken Souvlaki is a Mediterranean feast that’s simple, healthy, and irresistibly satisfying.
Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
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)
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
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.
- 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.