I have such fond memories of summer evenings grilling skewers of chicken souvlaki, the scent of garlic and lemon filling the air. It’s one of those simple dishes that packs a punch of flavor and reminds me of my time spent in Greece, wandering through small coastal towns, where street vendors would sell freshly grilled souvlaki. The beauty of this dish is its versatility—you can serve it as a light snack or make it the star of a full meal. Plus, it’s a surefire way to win over guests at a backyard BBQ or even a cozy weeknight dinner. Let me walk you through how to make the most delicious Greek chicken souvlaki, perfect for any occasion.

🍋 Why this Greek chicken souvlaki is a must-try

The magic of this recipe lies in the marinade—it’s a flavor bomb of zesty lemon, bold garlic, and a mix of Greek herbs and spices. As the chicken soaks in these flavors, it tenderizes and absorbs all the goodness. And when you grill it? That char from the high heat adds a smoky layer of complexity that’s impossible to resist. Best of all, this recipe is incredibly easy. It’s minimal prep, and then your fridge does the heavy lifting while the chicken marinates. So, if you’re like me and love dishes that seem fancy but actually involve little effort, you’re in for a treat!

A souvlaki memory: My first bite of Greece

I remember my first bite of authentic souvlaki like it was yesterday. It was a warm evening, and I was wandering through the streets of Athens, jet-lagged and in search of something comforting. I stumbled upon a tiny taverna tucked away in a quiet corner. The owner, a grandmotherly figure with a knowing smile, handed me a freshly grilled souvlaki wrapped in pita, drizzled with tzatziki, and sprinkled with just a pinch of oregano. The taste was an explosion of lemon, garlic, and that distinct Mediterranean spice that makes you close your eyes and savor each bite. From that moment, I was hooked. Whenever I make souvlaki at home, I’m transported right back to that spot in Athens, and the best part? I get to share that experience with my family and friends.

The backstory: Where does souvlaki come from?

Souvlaki is one of Greece’s most beloved street foods, and its origins go back centuries. In ancient Greece, soldiers would skewer and grill meat over open fires, much like today’s souvlaki. The word “souvlaki” comes from the Greek word “souvla,” meaning skewer or spit. What’s fun is that while chicken is popular today, lamb and pork were traditionally the meats of choice. Over the years, this dish has evolved, with different regions of Greece adding their own twist—some serve it with tzatziki, others with a splash of wine in the marinade. But the essentials—tender, marinated meat grilled to perfection—remain the same.

Let’s talk ingredients: The essentials and the swaps

Chicken breasts or thighs: You can use either, though I personally prefer thighs for their juiciness. If you go with breasts, just be mindful not to overcook them, as they tend to dry out faster. If you’re in a pinch, pork or lamb works beautifully here, too.
Olive oil: This adds richness to the marinade and helps the chicken absorb all the other flavors. Use a good-quality extra-virgin olive oil if you can—it really does make a difference.
White wine vinegar: The acidity balances out the richness of the oil and starts to tenderize the chicken. Apple cider vinegar works as a substitute if needed.
Garlic: The more, the better! I wouldn’t recommend cutting back on the garlic—it’s the heart of the marinade. You can also use garlic powder if you’re out of fresh cloves, but fresh really gives that punch.
Greek seasoning: This is where the magic happens. If you don’t have a pre-made Greek seasoning mix, you can whip up your own blend with oregano, thyme, rosemary, and a pinch of cumin.
Lemon: Fresh lemon juice brightens up the entire dish. If you don’t have fresh lemons, bottled juice will do in a pinch, but I’d highly recommend sticking with fresh for the best flavor.
Salt & pepper: These seem basic, but don’t skip them—they help bring out the other flavors in the marinade.

Kitchen gear: What you need (and what you can skip)

To make Greek chicken souvlaki, you don’t need much in terms of fancy equipment, which is another reason I love this recipe.

Skewers: Metal or bamboo skewers are a must here. If you’re using bamboo, don’t forget to soak them in water for at least 30 minutes so they don’t burn on the grill.
Grill: Outdoor grilling is ideal for that authentic smoky flavor, but if you don’t have access to a grill, a grill pan on the stovetop works perfectly. I’ve even made these in the oven or air fryer, and they turn out delicious.
Meat thermometer: This is a lifesaver to ensure your chicken is cooked through but not overdone. You’re aiming for 165°F for perfectly cooked chicken.

Step-by-step: Making Greek chicken souvlaki at home

Marinate the chicken: Combine your olive oil, vinegar, minced garlic, Greek seasoning, lemon juice, salt, and pepper in a ziplock bag or bowl. Toss in your chicken pieces and mix until fully coated. I like to give the bag a good shake to make sure the marinade is evenly distributed. Pop it in the fridge for at least 6 hours (overnight is even better!). Trust me, the longer you marinate, the more flavorful the chicken will be.
Thread the chicken onto skewers: Once your chicken has soaked up all that flavor, thread it onto your skewers. Don’t pack the pieces too tightly, though—you want a bit of space for the heat to circulate and cook the meat evenly.
Grill time: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken reaches 165°F on your meat thermometer. You’ll know they’re ready when you see those beautiful grill marks and the chicken is golden brown and slightly charred in places.
Let the chicken rest: This step is easy to skip, but don’t! Once the chicken is off the grill, wrap it in foil and let it rest for about 5 minutes. This keeps the juices in, ensuring tender, juicy chicken.

Variations: Make it your own!

One of the best things about this recipe is how adaptable it is. Here are a few fun twists I’ve tried:

Gluten-free: This recipe is naturally gluten-free, but if you’re serving it with pita, make sure to grab a gluten-free option.
Vegan twist: You can swap the chicken for marinated tofu or vegetables like zucchini, bell peppers, and mushrooms. The marinade works just as well with plant-based alternatives.
Seasonal variation: In the summer, I love adding chunks of zucchini or cherry tomatoes to the skewers. In the cooler months, I swap in root vegetables like butternut squash.
International flair: Add a dash of cumin and coriander to the marinade for a Middle Eastern-inspired twist, or serve the chicken with a side of chimichurri for an Argentine spin.

Serving ideas: Elevate your meal

When it comes to serving, you can keep things simple or go all out. I love serving these skewers with warm pita bread, a generous dollop of tzatziki, and a Greek salad on the side. If you want to get fancy, garnish with some fresh parsley and a sprinkle of crumbled feta. For a heartier meal, pair it with lemony roasted potatoes or couscous.

Drink pairings: What to sip with your souvlaki

A crisp, chilled white wine like Sauvignon Blanc or Pinot Grigio pairs wonderfully with the bright, lemony flavors of this dish. If you prefer red, go for something light like a Pinot Noir. Not into wine? A cold, light beer or a refreshing lemon spritzer would be perfect, especially if you’re grilling on a hot summer day.

Storage and reheating tips

Got leftovers? Lucky you! Store the cooked chicken in an airtight container in the fridge for up to 3 days. To reheat, I recommend popping the skewers back on the grill for a few minutes, or you can warm them in the oven at 350°F for about 10 minutes. Just be careful not to overcook the chicken, as it can dry out quickly when reheated.

Adjusting the recipe for different servings

If you’re cooking for a crowd, this recipe is super easy to scale up. Just double (or triple!) the marinade ingredients and thread more skewers. I’ve noticed that when making larger batches, it’s important to keep an eye on the grill to avoid overcrowding—give each skewer some space so the chicken can cook evenly.

FAQ: You asked, I answered!

Q: Can I make this without a grill?
A: Absolutely! A grill pan works great on the stovetop, or you can bake the skewers in the oven at 400°F for about 20 minutes, turning halfway through.

Q: Can I freeze the marinated chicken?
A: Yes! You can freeze the chicken in the marinade for up to 3 months. Just thaw it in the fridge overnight before grilling.

Q: How long should I marinate the chicken?
A: I recommend at least 6 hours, but overnight is even better for maximum flavor.

Q: Can I use store-bought tzatziki?
A: Of course! Store-bought tzatziki works in a pinch, but homemade is super easy and even more delicious.

Q: What’s the best way to serve this at a party?
A: I love setting up a “souvlaki bar” where guests can build their own plates with pita, tzatziki, and toppings like sliced cucumbers, red onions, and olives.

Ready to fire up the grill?

I hope you’re excited to try this Greek chicken souvlaki recipe! It’s simple, flavorful, and perfect for everything from a casual dinner to a backyard party. Don’t be afraid to make it your own by experimenting with different seasonings, sides, and serving ideas. Happy grilling!