This easy Chicken Souvlaki is bursting with fresh Mediterranean vibes! Plump chicken pieces mingle with a marinade made of zesty lemon juice, rich olive oil, and by aromatic herbs and spices before they sizzle on the grill. Get ready for everyone to be running to the table for this one!
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What is Chicken Souvlaki?
Chicken souvlaki is a Greek dish made with mouthwateringly tender chicken that has been soaked in a flavorful marinade of lemon juice, olive oil, and herbs like oregano, thyme, and marjoram before being skewered and grilled. Lamb, pork, or beef can be used for souvlaki as well.
For this recipe, we serve the chicken straight off the skewers, but you can also serve it wrapped in Greek flatbread or pita bread with veggies like grilled onions and peppers. You can even add the veggies to the skewer with the chicken! We also love it paired with a more-than-generous dollop of tangy tzatziki!
Ingredients You Need
- Dried oregano – Oregano is basically the Mediterranean flavor champion for your chicken souvlaki. It gives the chicken its signature herby flavor.
- Dried marjoram – Marjoram also brings herbal goodness to the table. It adds a hint of sweetness and freshness that takes your marinade to the next level.
- Dried thyme – Using thyme is like adding a cozy blanket of flavor for your chicken. It brings in warm and earthy notes that turn your souvlaki into a hug on a plate!
- Garlic cloves – This aromatic powerhouse is a favorite of ours, especially in this recipe! It infuses your chicken with bold and savory flavor!
- Sea salt – Salt is your chicken’s best friend. It not only seasons the meat perfectly but also helps to tenderize it, keeping it nice and juicy.
- Black pepper – Freshly ground black pepper adds a little kick to your marinade, giving your chicken an extra layer of flavor and a subtle heat.
- Onion powder – Onion powder brings in that delicious onion flavor — we use onion powder instead of fresh onions to make sure there’s an even amount throughout the marinade.
- Fresh lemon juice – Lemon juice is like a burst of sunshine in your marinade! It adds brightness and tanginess perfect complements the richness of the meat.
- Extra virgin olive oil – Olive oil is the secret to juicy and succulent chicken souvlaki. It not only binds all the flavors together but also adds a subtle fruity and peppery note to your marinade.
- Boneless, skinless chicken breasts – While you can cut the chicken breasts in other shapes, we prefer cubes so that they are easy to skewer and have the most surface area to soak up the marinade. Be sure that all of the cubes are close in size so that they cook evenly.
Simple Steps to Make Chicken Souvlaki
- Make the marinade. Add the olive oil, minced garlic, lemon juice, oregano, marjoram, thyme, sea salt, black pepper, and onion powder to a large bowl and whisk to completely combine.
- Marinate the chicken. Place the cubes of chicken in the marinade, ensuring they are all coated with it.
- Refrigerate. Place a lid, aluminum foil, or plastic wrap over the top of the bowl and refrigerate.
- Soak. Place wooden skewers in water for at least half an hour (metal skewers do not need to be soaked).
- Skewer the chicken. Press the cubes of chicken onto the skewers.
- Cook. Set the skewered chicken on a grill pan or grill grates and cook on each side until the chicken reaches the desired internal temperature. Chicken should be cooked to at least 165 degrees Fahrenheit.
- Prepare to serve. Pull the chicken off of the skewers and allow them to rest briefly before serving.
Variations
It would be an understatement to say that we are huge fans of this classic souvlaki recipe just the way it is! But, we’re also always up for experimenting in the kitchen! Here are a few ideas for how to switch up this traditional souvlaki:
- Herbs – Use fresh herbs instead of dried ones for a more vibrant flavor profile – try fresh oregano, marjoram, and thyme if available.
- Garlic Alternatives – Instead of minced garlic, you can use garlic paste or roasted garlic for a milder and sweeter garlic flavor.
- Citrus – Experiment with different citrus juices such as lime or orange in place of lemon juice for a unique tangy taste.
- Spices – Add a pinch of smoked paprika or cayenne pepper to the marinade for a smoky or spicy kick.
- Yogurt Marinade – Substitute part of the olive oil with plain yogurt to create a creamy marinade that tenderizes the chicken and adds a tangy note.
- Mediterranean Spice Blend – Use a pre-made Mediterranean spice blend containing herbs like oregano, thyme, and marjoram along with spices like cumin and coriander for a convenient and flavorful marinade.
- Veggies – Skewer the chicken with cherry tomatoes, bell peppers, onions, and zucchini for a colorful and well-balanced meal.
Can I Store Leftovers?
If making
Refrigerate chicken souvlaki for 3-4 days in an airtight container or resealable plastic storage bag.
Freeze chicken souvlaki for up to 3 months in a freezer-safe container or resealable freezer bag. Allow the chicken to thaw overnight in the refrigerator or reheat it in the oven or microwave straight from the freezer.
More Chicken Recipes
We love that this simple protein is such a canvas for creativity! These are some of our other favorite ways to make flavorful chicken dishes everyone loves:
Greek Chicken Svoulaki
Ingredients
- 1/4 cup extra virgin olive oil
- 8 garlic cloves minced
- 1/4 cup fresh lemon juice from about 2 lemons
- 2 Tablespoons dried oregano
- 2 teaspoons dried marjoram fresh marjoram can also be used if available
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1 teaspoon black pepper freshly ground is recommended
- 1 teaspoon onion powder
- 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
Instructions
- In a large mixing bowl, combine the olive oil, minced garlic, lemon juice, dried oregano, marjoram, thyme, sea salt, black pepper, and onion powder. Mix well to create the marinade.1/4 cup extra virgin olive oil, 8 garlic cloves, 1/4 cup fresh lemon juice, 2 Tablespoons dried oregano, 2 teaspoons dried marjoram, 1 teaspoon dried thyme, 1 teaspoon sea salt, 1 teaspoon black pepper, 1 teaspoon onion powder
- Add the chicken cubes to the marinade and toss until all the pieces are evenly coated. Cover the bowl and marinate the chicken in the refrigerator for at least 30 minutes. For best results, marinate overnight to allow the flavors to meld.2 pounds boneless
- If using wooden skewers, soak them in water for about 30 minutes before grilling to prevent burning. If using metal skewers, no soaking is necessary.
- Preheat the grill pan to medium-high heat. (This can be made on an outdoor grill)
- Thread the marinated chicken cubes onto skewers.
- Grill the chicken skewers for about 4-5 minutes on each side, or until the chicken is fully cooked through and has nice grill marks. Cooking time may vary depending on the thickness of the chicken cubes and the heat of your grill.
- Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving.
Equipment
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was delicious. We didn’t have the grill ready, so I actually cut into the cubes & cooked/browned in a fry pan. While the cube idea for kabobs is good, marinating after pounding the breast in whole should be fine. The flavor was great, and I used a drizzle of Litehouse’s Opadipity Greek Yogurt ranch when served. Didn’t need it, but that was an extra yummy touch. Great recipe!!
I made this too, to go with the Greek orzo salad! They are both amazing and perfect together!
Thank you so much!
Xo,
Alia & Radwa
love the receipes
Thank you, Margaret!
Xo,
Alia & Radwa
So tasty! Thank you very much girls, I can’t do without your recipes anymore 🙂 And this new way of doing things with the photos below each step is very practical.
I can not wait to make this, it sounds scrumptious. You may want to have your editor check the spelling of it meal though
We hope you enjoy, April!
Xo,
Alia & Radwa
I don’t have a grill or grill pan, can I cook these another way?
You can cook them in a skillet or in the oven! They just won’t have that nice charred exterior. 😊
Xo,
Alia & Radwa
I love your recipes.
They would be so much better if you gave metric measurements, too.
Thank you! We will keep that in mind moving forward. We hope you continue to enjoy the recipes. 😊
Xo,
Alia & Radwa