Authentic Greek Chicken Souvlaki (Grill or Stovetop)

Alright, this authentic Greek chicken souvlaki? It’s juicy, flavorful, and grilled to smoky perfection. Just simple ingredients—olive oil, lemon, garlic, and herbs—but the flavor? Big.

I first made it after tasting the real deal on a trip to Greece. Came home, grabbed some skewers, marinated the chicken overnight, and grilled it up. The smell alone took me right back to those little seaside tavernas.

Each bite is tender, zesty, and packed with that classic Mediterranean taste. You can serve it in warm pita, over rice, or with a fresh Greek salad. If you’re looking for something easy but truly satisfying, this recipe is it.

Let’s get that chicken marinating—you’re gonna love how real it tastes.

Why You’ll Love This Recipe

• Classic Greek Taste: The combination of lemon, garlic, and dried oregano gives a real Mediterranean flavor that’s bright and fresh.
• Juicy, Tender Chicken: Marinating the chicken in olive oil and acid from lemon juice helps break down the meat, resulting in succulent, never-dry pieces even after grilling.
• Simple and Flexible: The recipe uses easy-to-find ingredients. You can adjust herbs or vegetables based on what’s in your kitchen.
• Versatile for Meals: Serve wrapped in pita, in a salad, or as a protein alongside potatoes, rice, or grilled veggies.
• Good for Prep Ahead: You can marinate the chicken hours ahead, making dinner fast and stress-free when ready to cook.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: About 20 minutes to cut the chicken and vegetables and prepare the marinade.
• Marinating Time: Minimum 30 minutes for flavor, but up to 2 hours is even better. If you want a more pronounced flavor, you can marinate for up to 8 hours in the fridge.
• Cook Time: Usually 12–15 minutes, depending on the heat of your grill or pan, and the thickness of your chicken pieces.
• Total Time: From start to finish, about 45 minutes to 2.5 hours, depending on your marinating time.

Servings:
This recipe makes about 8 skewers, which is enough for 4 people as a main dish. If you’re serving smaller portions (like inside pitas), it can stretch a bit further. Multiply the ingredients if you need more servings.

Difficulty:
Very approachable for beginners. There are no tricky techniques—just cut, marinate, skewer, and cook. The hardest part is waiting for the chicken to soak up all that flavor.

Required Kitchen Tools

• Mixing bowls: One for making the marinade and one for the chicken pieces.
• Whisk or fork: To combine the marinade.
• Cutting board & sharp knife: For cubing chicken and chopping vegetables.
• Skewers: You can use either metal skewers (reusable) or wooden ones (soak wooden skewers in water for 20–30 minutes first to keep them from burning).
• Grill, grill pan, or skillet: Any will work. Grilling gives a smoky flavor, while a stovetop pan is perfect for kitchens without outdoor space.
• Tongs: For turning the skewers as they cook.
• Meat thermometer (optional): Ensures chicken reaches a safe 165°F (74°C) internally, but isn’t overcooked.

Ingredients for Authentic Greek Chicken Souvlaki

Chicken and Vegetables:

• 1.5 pounds boneless, skinless chicken breasts (or thighs for richer flavor; thighs will be more forgiving if overcooked)
• 1 medium red onion (cut into 1-inch chunks; adds sweetness and color to the skewers)
• 1 large red bell pepper (cut into 1-inch pieces; adds sweetness and vibrant color)
• 1 large green bell pepper (cut into 1-inch pieces; for a touch of bitterness and crunch)

For the Marinade:

• 1/4 cup extra-virgin olive oil (good quality brings more flavor)
• Juice of 1 large lemon (about 3 tablespoons; fresh is best)
• 2 teaspoons dried oregano (Greek oregano if available; gives that signature Mediterranean aroma)
• 1 teaspoon dried thyme (for earthiness)
• 3–4 garlic cloves, minced (use fresh, not jarred, for best flavor)
• 1 teaspoon salt (adjust to taste)
• 1/2 teaspoon ground black pepper (for subtle warmth)
• Optional: 1 teaspoon red wine vinegar or white wine vinegar (for extra tanginess)
• Optional: Pinch of crushed red pepper flakes (for gentle heat)

For Serving (Optional):

• Pita bread or flatbreads
• Tzatziki sauce (yogurt, cucumber, garlic, and dill sauce, classic with souvlaki)
• Lemon wedges (for squeezing over cooked chicken)
• Fresh parsley, chopped (for garnish)

Variations for Greek Chicken Souvlaki

• Swap the Protein: Chicken thighs are juicier and richer, but pork tenderloin or lamb cubes also work well in this marinade.
• More Veggies: Try cherry tomatoes, chunks of zucchini, or mushrooms on the skewers for variety.
• Fresh Herbs: Add chopped fresh mint or parsley to the marinade for a more herbaceous, green note.
• Citrus Twist: Use a mix of lemon and orange juice for a slightly sweeter, rounder flavor.
• Dairy Marinade: For extra tenderness, add 2 tablespoons of plain Greek yogurt to the marinade (the lactic acid will tenderize the meat further).
• Heat Level: Add more black pepper or a pinch of cayenne if you like spicy food.

How to Make Greek Chicken Souvlaki Step-by-Step

1. Prepare the Marinade

Start by making the marinade. In a large mixing bowl, combine the olive oil, fresh lemon juice, dried oregano, dried thyme, minced garlic, salt, black pepper, and (if using) vinegar and red pepper flakes. Use a whisk or fork to mix well. The marinade should look slightly creamy and smell fragrant from the herbs and citrus.

Tip: Taste a drop of the marinade. If it’s too sharp, add a splash more olive oil; if it’s too mild, squeeze in a bit more lemon or add another pinch of salt.

2. Cube the Chicken

Place your chicken breasts or thighs on a cutting board. Using a sharp knife, cut the meat into even, bite-sized pieces—about 1 to 1.5 inches each. Uniform size means the chicken will cook evenly and stay juicy.

Tip: If your chicken is very thick, pound it gently first with a meat mallet or rolling pin for more even pieces.

3. Marinate the Chicken

Add the cubed chicken pieces into the marinade bowl. Toss well so every piece is coated. Cover the bowl with plastic wrap (or a plate) and place it in the refrigerator. Let it marinate for at least 30 minutes, or up to 2 hours. If you have extra time, marinating up to 8 hours gives the best flavor.

Tip: You can use a zip-top bag for marinating if you prefer. Massage the bag to coat all the chicken and lay it flat in the fridge.

4. Prep the Vegetables and Skewers

While the chicken marinates, cut the red onion and bell peppers into 1-inch pieces. If using wooden skewers, soak them in water for at least 20 minutes to keep them from burning during cooking.

When ready to cook, thread the marinated chicken, onion, and peppers onto the skewers, alternating chicken and vegetables. Don’t pack them too tightly—leave a little space between each piece so the heat can circulate for even cooking.

5. Cook the Souvlaki

Grill Directions:

1. Preheat the Grill: Set your grill to medium-high heat (about 400°F/200°C). Brush the grates with a little oil to prevent sticking.
2. Grill the Skewers: Place the skewers on the grill and cook for 5–7 minutes per side, turning once, until the chicken is golden with charred edges and the center is cooked through (internal temperature should reach 165°F/74°C).
3. Rest the Skewers: Remove from the grill and let rest for 3–5 minutes before serving.

Stovetop Directions:

1. Preheat a Grill Pan or Skillet: Heat over medium-high. Add a little oil to coat the surface.
2. Cook the Skewers: Lay the skewers in the pan (work in batches if needed). Cook for 5–7 minutes per side, turning to get all sides browned. Chicken should be cooked through and the veggies tender-crisp.
3. Rest Before Serving: Let the skewers rest for a few minutes before serving.

Serving and Decoration

How to Serve Souvlaki:

• Slide the meat and veggies off the skewers onto warm pita bread.
• Add a spoonful of tzatziki sauce, sliced cucumber, tomato, and fresh herbs.
• Serve with lemon wedges for squeezing on top, and extra chopped parsley for color.
• As a main, pair with roasted potatoes, Greek salad, or seasoned rice.

Storing Greek Chicken Souvlaki

• Cooked chicken skewers: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Reheating: Warm gently in a covered pan over low heat or in the microwave until hot.
• Marinated, uncooked chicken: You can store the chicken in its marinade up to 24 hours ahead, but not longer or it may become mushy.

Tips and Tricks for Success

• Use fresh lemon juice and garlic for the best flavor.
• Don’t skip marinating—even 30 minutes makes a difference.
• Keep the pieces even for even cooking.
• Let the chicken rest after cooking so the juices stay inside.
• For even more authentic flavor, use a charcoal grill if available.

Nutrition

Below is an approximate nutrition breakdown per serving (1/4 of the recipe, including vegetables, without pita or sauce):

Nutrient	Amount
Calories	265
Protein	31g
Carbohydrates	7g
Fiber	2g
Sugar	3g
Total Fat	12g
Saturated Fat	2g
Cholesterol	80mg
Sodium	500mg
Potassium	650mg

Values are estimates and may vary depending on ingredient brands and serving size.

Greek Chicken Souvlaki FAQs

Can I make Greek Chicken Souvlaki ahead?
Yes. Marinate the chicken up to 8 hours ahead, or cook the skewers and refrigerate for up to 3–4 days. Reheat gently before serving.

Can I use chicken thighs instead of breasts?
Absolutely. Thighs are juicier and have more flavor, and are more forgiving if slightly overcooked.

How do I keep chicken souvlaki from drying out?
Don’t overcook the chicken. Remove from heat when it just reaches 165°F/74°C and let it rest before serving.

Can I bake souvlaki instead of grilling?
Yes. Bake skewers at 425°F (220°C) on a foil-lined baking sheet for about 18–22 minutes, turning once halfway through.

What can I serve with chicken souvlaki?
Try Greek salad, lemon potatoes, rice pilaf, or warm pita with tzatziki.

Conclusion

Greek Chicken Souvlaki is a simple, healthy, and flavorful meal that captures the spirit of Mediterranean cooking. With just a few common ingredients and basic steps, you can prepare juicy, marinated chicken and crisp vegetables, perfect for busy weeknights or casual gatherings. Whether grilled or cooked on the stove, this recipe is reliable and flexible, and it pairs easily with classic Greek sides.