Here’s a vibrant and flavorful Mediterranean dish I love—tender, marinated chicken cubes grilled on skewers and served with fresh sides or pita.
Why You’ll Love This Recipe
I love how chicken souvlaki brings bold, bright flavors with minimal effort. The lemon-oregano-garlic marinade infuses just enough tang and herbiness to make each bite lively, and grilling gives a charred finish that’s so satisfying. It feels perfect for warm evenings, summer dinners, or whenever I crave something fresh and aromatic.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs, cut into 1–1½ inch cubes
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Olive oil
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Fresh lemon juice (from about half to one lemon)
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Minced garlic
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Dried oregano (or fresh, finely chopped parsley also optional)
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Salt and freshly ground black pepper
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Optional: red wine vinegar, cumin or chilli flakes for variation
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Wooden or metal skewers
Directions
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I combine olive oil, lemon juice, garlic, oregano, salt, and pepper (and optional vinegar or spices) in a bowl or resealable bag.
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I add the chicken pieces and toss until they’re evenly coated.
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I refrigerate the chicken for at least 30 minutes—or up to 3–4 hours or overnight for deeper flavor
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If using wooden skewers, I soak them in water beforehand to prevent burning.
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I thread the marinated chicken onto skewers (about 5–9 pieces per skewer, depending on size).
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I cook the skewers on a preheated grill or grill pan over medium-high heat, turning occasionally until they’re charred outside and reach an internal temperature of 165 °F (74 °C)—usually about 3–5 minutes per side (total cook time around 8–15 minutes)
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I let the skewers rest a few minutes before serving so the juices redistribute.
Servings And Timing
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Servings: I typically make enough for 4 servings (about 4–6 skewers)
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Prep time: about 10–20 minutes
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Marinating time: at least 30 minutes (up to several hours for best flavor)
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Cook time: 8–15 minutes depending on method
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Total time: roughly 40 minutes (longer if marinating overnight)
Variations
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I substitute mustard or a splash of red wine vinegar into the marinade for added tang.
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Using chicken thighs gives juicier results, but breasts work well too.
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I sometimes add cumin or chili flakes for a subtle heat and warmth.
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I cook under the broiler in the oven instead of grilling when needed, placing chicken and onion wedges on a tray and broiling until lightly charred (about 12 minutes)
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I serve wrapped in pita bread with tzatziki, diced tomato, and red onion—or simply with lemon wedges and a side salad.
Storage/Reheating
I refrigerate leftover chicken skewers in an airtight container for up to 3–5 days. To reheat, I use a skillet over medium heat or briefly grill them again to keep them moist. I freeze plain cooked chicken pieces for up to three months; I thaw them overnight and warm gently before serving.
FAQs
Can I Use Chicken Thighs Instead Of Breasts?
Yes—I often use thighs for richer flavor and juicier results. They work beautifully with the marinade.
How Long Should I Marinate The Chicken?
At minimum, 30 minutes gives good flavor. But I prefer marinating for 2–4 hours—or even overnight—to let the flavors develop deeply.
Do I Need to Soak Wooden Skewers?
Yes—I soak wooden skewers in water for at least an hour to prevent burning. Metal skewers don’t require soaking.
Is There An Indoor Cooking Option?
Absolutely—I cook chicken souvlaki under the broiler or on a grill pan. Broiling takes about 12 minutes and gives nice char without outdoor grill access
What’s Best To Serve With It?
I love serving souvlaki with tzatziki sauce, warm pita, sliced tomatoes, cucumber, and lemon wedges. A fresh Greek-style salad or rice pilaf is also a great accompaniment.
Conclusion
I absolutely love making chicken souvlaki—it’s bright, flavorful, and effortless to customize. The marinade is fresh and zippy, the chicken charred and juicy, and it pairs perfectly with simple sides. Whether I’m grilling outside or cooking indoors, it’s a dish I reach for when I want something delicious and Mediterranean-inspired. I hope you enjoy it as much as I do!
PrintChicken Souvlaki Recipe
Tender marinated chicken grilled on skewers with lemon, garlic, and oregano for a bright, flavorful Mediterranean-style meal that’s perfect with pita or fresh salads.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 4 servings (4–6 skewers)
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
- Diet: Halal
Ingredients
1½–2 pounds boneless, skinless chicken breasts or thighs, cut into 1–1½ inch cubes
3 tablespoons olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tablespoon dried oregano (or 2 tablespoons chopped fresh parsley)
Salt and freshly ground black pepper, to taste
Optional: 1 tablespoon red wine vinegar, ½ teaspoon cumin or chili flakes
Wooden or metal skewers
Instructions
- In a bowl or resealable bag, combine olive oil, lemon juice, garlic, oregano, salt, pepper, and optional vinegar or spices.
- Add chicken cubes and toss to coat evenly. Marinate for at least 30 minutes or up to overnight in the fridge.
- If using wooden skewers, soak them in water for at least 1 hour.
- Thread marinated chicken onto skewers (about 5–9 pieces per skewer).
- Preheat grill or grill pan over medium-high heat. Cook skewers for 3–5 minutes per side, until charred and cooked through (internal temperature 165°F/74°C).
- Let rest for a few minutes before serving with sides of choice.
Notes
Chicken thighs yield juicier results than breasts.
Add mustard or extra vinegar to marinade for more tang.
Cook under a broiler as an indoor alternative (about 12 minutes).
Serve with pita, tzatziki, and a Greek salad for a full meal.
Freeze cooked chicken for up to 3 months for easy meals later.
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Sugar: 0g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 80mg
