Chicken Souvlaki

This Greek Chicken Souvlaki recipe is made with a lemon, garlic, spice marinade and delicious on a pita with your favorite toppings!

This Greek Chicken Souvlaki recipe is made with a delicious lemon, garlic and spice marinade and so tasty when loaded onto a pita bread with your favorite toppings, like lettuce, tomatoes, onion, tzatziki sauce and feta cheese!

This souvlaki recipe adds a Greek classic to our many other delicious Greek recipes.

If you love Mediterranean diet recipes, then you are in luck! This is a healthy Mediterranean dish that you can feel good about!

What is Souvlaki?

Souvlaki is a Greek dish of pieces of meat grilled on a skewer. It is a traditional Greek street food that is often served with pita bread, vegetables and sauces, like our Authentic Greek Tzatziki sauce.

Just look at that tender chicken souvlaki below!

This Chicken Souvlaki Greek recipe is made with a delicious lemon, garlic and spice marinade and so tasty when loaded onto a pita bread with your favorite toppings, like lettuce, tomatoes, onion, tzatziki sauce and feta cheese!

It is so easy to make this souvlaki chicken recipe at home and it doesn’t take much time.

This Greek souvlaki recipe chicken is made with a delicious lemon, garlic and spice marinade and so tasty when loaded onto a pita bread with your favorite toppings, like lettuce, tomatoes, onion, tzatziki sauce and feta cheese!

How to Make Chicken Souvlaki

Here is the process to make this homemade chicken souvlaki recipe. Please note that the exact amounts of ingredients are in the recipe card at the bottom of this post.

Start by gathering all the ingredients together for the marinade and cutting up the chicken breasts into bite sized chicken pieces.

How to Make Chicken Souvlaki

To make the chicken souvlaki marinade, combine the olive oil, fresh lemon juice, minced garlic, oregano, salt and pepper in a large zip top bag.

Add in the chicken and coat with the marinade, squeeze out the excess air and seal the bag.

Marinate for at least 1 hour, but no more than 6 hours.

How to Make Chicken Souvlaki Marinade

Preheat your outdoor grill to medium-high heat and lightly oil the grate. Alternatively, you can cook these in the oven by preheating the broiler.

Remove the chicken from the marinade and thread onto skewers (if you are using wooden skewers be sure to soak them in water for at least 30 minutes in advance), then discard any unused marinade.

How to Cook Chicken Souvlaki


Cook the skewers on the preheated grill turning frequently until the chicken is nicely browned on all sides and it has an internal temperature of 165 degrees Fahrenheit.

souvlaki grill

If you are using a broiler, then cook the skewers on a baking sheet on the top rack of the oven, turning frequently until the chicken is nicely browned on all sides and it has an internal temperature of 165 degrees Fahrenheit.

This Greek recipe for Souvlaki Chicken is made with a delicious lemon, garlic and spice marinade and so tasty when loaded onto a pita bread with your favorite toppings, like lettuce, tomatoes, onion, tzatziki sauce and feta cheese!

Serve with pita bread, toppings and our Authentic Greek Tzatziki Sauce for a beautiful and delicious chicken souvlaki pita!

This Greek Souvlaki Chicken recipe is made with a delicious lemon, garlic and spice marinade and so tasty when loaded onto a pita bread with your favorite toppings, like lettuce, tomatoes, onion, tzatziki sauce and feta cheese!

This Greek souvlaki recipe takes me back to the streets of Athens!

What to Serve with Chicken Souvlaki?

While this chicken souvlaki on a pita makes a great meal, you can add a few other side dishes to add a little more variety to your dinner. Here are our recommendations:

For an appetizer, choose from this list:

Our Feta and Red Pepper Dip recipe is great because it only has five ingredients, takes five minutes to make and it is a favorite that gets eaten up quickly!

Traditional Greek Fava is one of the best things I tasted in Greece. This Greek Fava recipe only takes is a handful of ingredients and half an hour. Serve with plenty of bread and fresh veggies!

This Melitzanosalata, or Greek Eggplant Dip, is a simple yet tasty vegan dish of roasted eggplant, garlic, oil, and lemon juice. It’s perfect spread on toasted bread.

Our Potato Skordalia (Greek potato and almond dip) recipe mixes creamy potatoes, nutty almonds, and zesty garlic for a delicious Greek meze. Whether enjoyed as a dip or a spread, Potato Skordalia is an addictive snack!

For a salad on the side, consider one of these:

A boldly flavored Greek Couscous Pasta Salad recipe.

A simple, delicious Classic Greek Salad recipe (Horiatiki Salad) with juicy tomatoes, crunchy cucumbers, ripe olives and luscious feta cheese.

For a side dish, try one of these:

A side of Greek Gigantes, these giant beans are slow cooked in a rich tomato sauce until perfectly creamy and tender.

Our simple Greek Black Eyed Peas recipe transforms a can of black eyed peas to an easy, delicious side dish with lemon juice, quality olive oil, and fresh dill.

Did you try this recipe? Leave a ⭐️ rating below and share it on Instagram, Facebook and Pinterest!

Chicken souvlaki wrap served on a plate.

Chicken Souvlaki Recipe

Let the vibrant flavors of Greece dance on your palate with our Chicken Souvlaki. Infused with the tangy goodness of lemon, garlic, and a medley of spices, it's a feast in a pita!
4.9 from 11 votes
Pin Rate
Course: Main Dish
Cuisine: Greek
Prep Time: 15 minutes
Cook Time: 15 minutes
Additional Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6 -8 Servings
Calories: 256kcal
Author: Linda
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Ingredients

  • 1/4 cup olive oil
  • 2 Tablespoons fresh lemon juice
  • 2 cloves garlic - minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless skinless chicken breasts cut into bite-sized pieces
  • For Serving: pita bread - arugula, halved cherry tomatoes, sliced red onion, tzatziki sauce, feta cheese
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Instructions

  • Combine the olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a large zip-top bag.
  • Add in the chicken and coat with the marinade, squeeze out the excess air, and seal the bag.
  • Marinate for at least 1 hour, but no more than 6 hours.
  • Preheat your outdoor grill to medium-high heat and lightly oil the grate. Alternatively, you can cook these in the oven by preheating the broiler.
  • Remove the chicken from the marinade and thread it onto skewers (if you are using wooden skewers, be sure to soak them in water for at least 30 minutes in advance), then discard any unused marinade.
  • Cook the skewers on the preheated grill, turning frequently, until the chicken is nicely browned on all sides and has an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius). If you are using a broiler, cook the skewers on a baking sheet on the top rack of the oven, turning frequently, until the chicken is nicely browned on all sides and it has an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
  • Serve with pita bread, toppings, and our Authentic Greek Tzatziki Sauce, and enjoy!

VIDEO

NOTES

Store leftover Chicken Souvlaki in an airtight container in the refrigerator for up to 3 days. To freeze, wrap the cooked chicken tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag; it will keep for about 2 months.
To reheat, thaw overnight in the refrigerator if frozen, and then warm in a 350°F (175°C) oven or on a skillet over medium heat until heated through.

Nutrition

Serving: 1serving | Calories: 256kcal | Carbohydrates: 1g | Protein: 32g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 370mg | Potassium: 574mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

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Comments:

  1. I made the chicken souvlaki, tzatziki sauce, black eyed pea salad and the potato skordalia this past weekend for Labor Day cookout. Everything was absolutely delicious and received rave reviews. I was kind of nervous about the potato dish but it was a big hit. In fact I had to quickly toast more bread to serve with it. Thank you for 4 excellent recipes, all of which I’ve bookmarked, pinned and plan to use again and again in the future.

    1. Hi Doris,

      My mouth is watering just thinking of the delicious menu you served! Congrats on getting the rave reviews!

      – Linda