The humble chicken thigh is transformed in this dish by the power of a simple, acidic marinade. For the best Greek chicken souvlaki, that balance of lemon juice and olive oil is non-negotiable for achieving maximum tenderness and taste.
I remember the first time I truly understood this. It wasn’t in a fancy restaurant, but at a friend’s backyard gathering. The air was filled with the scent of charcoal and herbs, and there it was: platters of golden, skewered chicken, juicy and impossibly flavorful. It felt like a celebration, yet the cook was utterly relaxed. That’s the magic of a great Greek chicken souvlaki recipe. It’s deceptively simple, turning a regular weeknight into something special without demanding hours of your time.
This recipe is my kitchen-tested homage to that feeling. It’s about capturing those vibrant, sun-drenched flavors with ingredients you likely already have. Whether you’re firing up the grill for a weekend feast or using a trusty grill pan for a quick Tuesday dinner, this Greek chicken souvlaki delivers. It’s a versatile centerpiece that fits right into your rotation of healthy spring dinner ideas, offering a protein-packed meal that’s as satisfying as it is bright and fresh. Let’s bring that simple, joyful cooking home.
Table of Contents
Greek Chicken Souvlaki
This recipe transforms chicken thighs with a simple, vibrant marinade of lemon, olive oil, and herbs. It is a versatile and flavorful dish perfect for grilling or cooking indoors. Serve with warm pita and fresh toppings for a meal that feels like a celebration.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 1/2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Warm pita bread, for serving
- Tzatziki sauce, for serving
- Sliced red onion, for serving
- Chopped fresh tomatoes, for serving
- Crisp lettuce, for serving
- Lemon wedges, for serving
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper to make the marinade.
- Add the cubed chicken to the bowl and toss until thoroughly coated. Cover and refrigerate for at least 2 hours, ideally overnight.
- If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated chicken onto skewers, leaving space between pieces.
- Let skewers sit at room temperature for 20 minutes. Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
- Cook skewers for 4 to 5 minutes per side, until chicken is cooked through with grill marks and an internal temperature of 165°F.
- Transfer cooked skewers to a platter and let rest for 3 to 5 minutes before serving.
- Serve immediately with warm pita, tzatziki, red onion, tomatoes, lettuce, and lemon wedges.
Notes
For best flavor, do not skip the marinating time. Chicken breasts can be used but may dry out faster. Soak wooden skewers to prevent burning. Let chicken rest after cooking to keep it juicy.
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 0
- Sodium: 450
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 2
- Fiber: 1
- Protein: 28
- Cholesterol: 130
Ingredients List
Greek chicken souvlaki starts with a short list of ingredients, where each one plays a crucial role in building those classic, aromatic flavors. This is where quality matters—good olive oil and fresh herbs make all the difference.
For the Chicken & Marinade:
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (breasts work, but thighs stay juicier)
- 1/3 cup extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice (about 2 lemons)
- 3 cloves garlic, minced
- 1 1/2 tablespoons dried oregano (Greek oregano if you can find it)
- 1 teaspoon dried thyme
- 1 teaspoon sweet paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
For Serving (Traditional Style):
- Warm pita bread or flatbreads
- Tzatziki sauce (store-bought or homemade)
- Sliced red onion
- Chopped fresh tomatoes
- Crisp lettuce
- Lemon wedges
Smart Swaps & Notes:
- Chicken: Boneless, skinless breasts can be used for a leaner option; just watch the cooking time closely to prevent dryness.
- Dairy-Free: Use a dairy-free yogurt (like coconut or almond) to make tzatziki.
- Gluten-Free: Serve your Greek chicken souvlaki with gluten-free pita or over a bed of rice or quinoa for a hearty bowl.
- Fresh Herbs: If you have fresh oregano, use 1 tablespoon, finely chopped. The dried version actually works beautifully here, giving that authentic, robust flavor.
Want to explore more foundational flavor techniques? My guide to a basic Chicken Marinade is a great place to start for understanding the principles behind tender, flavorful meat.
Timing
One of the best parts of this Greek chicken souvlaki is how the timeline works for real life. The active time is minimal, but the flavor payoff is huge.
- Prep Time: 15 minutes (plus 2-24 hours marinating)
- Cook Time: 10-12 minutes
- Total Time: 25 minutes (active), plus marinating
Think of the marinating time as your secret weapon. While you’re at work or sleeping, the chicken is becoming incredibly tender and flavorful. This makes it a perfect candidate for meal prep among your healthy spring dinner ideas—marinate a batch on Sunday, and you’re minutes away from a fantastic meal any weeknight.
Step-by-Step Instructions
Follow these simple steps for perfectly charred, succulent Greek chicken souvlaki every time.
1. Marinate the Chicken.
In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Add the cubed chicken and toss until every piece is thoroughly coated. Cover and refrigerate. For the best flavor, let it marinate for at least 2 hours, but ideally overnight. This is the step you don’t rush—it’s what makes the chicken so incredibly good.
2. Prepare for Cooking.
If using wooden skewers, soak them in water for at least 30 minutes before cooking to prevent burning. Thread the marinated chicken onto the skewers, leaving a little space between pieces for even cooking. Let the skewers sit at room temperature for about 20 minutes before grilling.
3. Cook the Souvlaki.
Heat your grill, grill pan, or broiler to medium-high heat. Lightly oil the grates. Cook the Greek chicken souvlaki skewers for 4-5 minutes per side, or until the chicken is cooked through and has beautiful grill marks. The internal temperature should reach 165°F. Avoid moving them constantly; let them sear properly for that classic char.
4. Rest and Serve.
Transfer the cooked skewers to a platter and let them rest for 3-5 minutes. This allows the juices to redistribute, ensuring every bite is moist. Serve immediately with warm pita, tzatziki, and all your favorite fresh toppings.
Nutritional Information
This Greek chicken souvlaki is not only delicious but also offers a balanced nutritional profile, making it a standout among healthy spring dinner ideas. The following is an estimate per serving (about 2 skewers), without pita or toppings:
- Calories: ~280
- Protein: 28g
- Carbohydrates: 2g
- Fat: 18g (primarily from heart-healthy olive oil)
- Key Notes: Chicken thighs provide iron and zinc, while the olive oil and lemon juice marinade is rich in antioxidants. Using chicken breasts will lower the fat and calorie count slightly.
Equipment Needed
You don’t need any special tools to make fantastic Greek chicken souvlaki. A few basics will do the trick:
- Mixing Bowl: For marinating the chicken.
- Skewers: Metal or wooden (if using wooden, remember to soak them).
- Grill, Grill Pan, or Broiler: Any high-heat cooking method works. A cast-iron grill pan is my go-to for indoor cooking.
- Tongs: For easily flipping the skewers.
- Measuring Spoons & Cups: For balancing the marinade flavors perfectly.
Why You’ll Love This Recipe
This Greek chicken souvlaki recipe earns a permanent spot in your dinner rotation for so many reasons.
- Maximum Flavor, Minimal Fuss: The marinade does all the heavy lifting. It’s a handful of pantry staples that create something truly extraordinary.
- Versatile for Any Night: It’s fancy enough for guests on the grill, yet simple enough for a 20-minute weeknight meal using a grill pan. It’s the ultimate adaptable recipe.
- Perfect for Families: Kids love food on sticks! Serve the components deconstructed—chicken, pita, veggies, sauce—for an easy, interactive spring dinner idea families will enjoy.
- Meal Prep Hero: Marinate the chicken ahead of time, or even cook the skewers in advance for quick reheating. It stays juicy and flavorful for days.
- Clean Eating Made Delicious: With its lean protein, healthy fats, and fresh accompaniments, it naturally fits into a routine of spring dinner ideas healthy and satisfying.
Healthier Alternatives for the Recipe
This Greek chicken souvlaki is already quite wholesome, but you can easily tweak it to meet specific dietary goals.
- Lower Fat: Use chicken breasts instead of thighs and reduce the olive oil in the marinade to 1/4 cup.
- Higher Protein: Stick with the chicken thighs for their satiating power, and serve with a side of Greek yogurt-based tzatziki for an extra protein boost.
- Low-Carb/Keto: Skip the pita and serve your souvlaki over a big Greek salad or with a side of roasted vegetables.
- Vegetarian Adaptation: For spring dinner ideas vegetarian, swap the chicken for extra-firm tofu or large king oyster mushroom slices. Use the same marinade and cooking method for a delicious plant-based version.
Serving Suggestions
The beauty of Greek chicken souvlaki is in the assembly. Here’s how to build the perfect plate.
- The Classic: Warm pita bread, a generous slather of cool tzatziki, a few pieces of chicken, sliced red onion, tomato, and a sprinkle of fresh parsley. Squeeze lemon over everything.
- Souvlaki Bowl: For a lighter option, serve the chicken over a base of lemon-herb rice or quinoa with chopped cucumbers, olives, tomatoes, and a dollop of tzatziki.
- With Sides: Pair with a simple Horiatiki (Greek village salad), roasted lemon potatoes, or a quick couscous salad.
- For a Crowd: Set up a “souvlaki bar” with all the toppings, sauces, and pita bread. It’s a fun, relaxed way to feed a group and a fantastic spring dinner idea for families.
If you love the format of grilled chicken on a stick, you might also enjoy the bold, spicy flavors of my Bang Bang Chicken Skewers Recipe That Will Spice Up Your Bbq for your next outdoor cooking adventure.
Common Mistakes to Avoid
A few small missteps can affect your souvlaki. Here’s how to avoid them.
- Skipping the Marinating Time: This is the most common shortcut that leads to less flavorful, drier chicken. Even 2 hours makes a difference. Don’t rush it.
- Crowding the Skewers: Packing the chicken cubes too tightly on the skewer steams them instead of grilling them. Leave a little space for hot air to circulate.
- Using High Heat Exclusively: While you want a good sear, cooking over excessively high heat can char the outside before the inside is done. Medium-high is perfect.
- Cutting the Chicken Immediately: Let the Greek chicken souvlaki rest for a few minutes after cooking. Cutting into it right away lets all those precious juices run out.
- Overcomplicating the Marinade: The classic combination of lemon, olive oil, garlic, and oregano is perfect. Trust it. For more marinade inspiration, browse my collection of Chicken Marinade Recipes.
Storing Tips for the Recipe
This dish stores and reheats beautifully, making it a fantastic make-ahead option.
- Refrigerating Leftovers: Store cooked and cooled Greek chicken souvlaki in an airtight container in the refrigerator for up to 4 days.
- Freezing: You can freeze the marinated, raw chicken in a freezer bag for up to 2 months. Thaw in the refrigerator before skewering and cooking. You can also freeze cooked chicken skewers for up to 3 months.
- Reheating: The best way to reheat is in a dry skillet over medium heat until warmed through, or in a 350°F oven for about 10 minutes. This helps restore a bit of texture. The microwave will work in a pinch but can make the chicken rubbery.
- Meal Prep: Marinate the chicken on Sunday, then cook skewers as needed throughout the week for quick, high-protein lunches or dinners. The cooked chicken is fantastic in salads or wraps, like my High Protein Spicy Grilled Chicken Wraps.
Conclusion
At its heart, this Greek chicken souvlaki recipe is about more than just dinner. It’s about gathering people around simple, incredible food. It’s about the sizzle on the grill, the bright tang of lemon, and the joy of building your own perfect bite. It proves that a regular weeknight can feel like a mini-vacation with just a little planning and a handful of good ingredients.
I hope this recipe becomes a trusted friend in your kitchen, a go-to for busy nights, lazy weekends, and everything in between. It’s comfort food that feels light, a family meal that pleases everyone, and a reminder that the best cooking is often the simplest.
Give it a try this week. Let me know how your Greek chicken souvlaki turns out in the comments below—I love hearing your stories and seeing your creations. And if you’re looking for that absolute gold-standard marinade, don’t forget to check out my guide for The Best Chicken Marinade for even more flavor secrets.
Happy cooking
FAQs about Greek Chicken Souvlaki
What is Greek chicken souvlaki made of?
Greek Chicken Souvlaki is traditionally made with marinated chicken pieces threaded onto skewers and grilled or broiled. The marinade typically consists of olive oil, lemon juice, garlic, and various Greek herbs and spices like oregano.
What do you eat with chicken souvlaki?
Chicken Souvlaki is often served with pita bread, tzatziki sauce, and a Greek salad. Other popular accompaniments include rice, roasted vegetables, or lemon potatoes.
What is the difference between gyro and souvlaki?
The main difference lies in the meat and preparation. Gyro typically uses meat cooked on a vertical rotisserie (often lamb, beef, or a blend), while souvlaki uses grilled meat, most commonly pork or chicken, on a skewer.
How do you keep souvlaki from drying out?
To keep souvlaki from drying out, ensure the chicken is marinated for at least 30 minutes (longer is better). Avoid overcooking; use a meat thermometer to ensure it reaches a safe internal temperature without becoming dry. Brushing with the marinade during cooking also helps retain moisture.
What is the best cut of chicken for souvlaki?
Chicken thighs are generally preferred for souvlaki as they remain more moist and flavorful during grilling compared to chicken breasts. If using chicken breasts, be careful not to overcook them.
What does souvlaki mean in Greek?
Souvlaki simply means ‘little skewer’ in Greek, referring to the small pieces of meat grilled or roasted on a skewer.
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