Greek Chicken Souvlaki recipe

There are certain dishes that instantly transport you, and for our family, Greek Chicken Souvlaki is one of them. I still remember the first time I truly experienced it – not just any skewered chicken, but the authentic, lemon-and-oregano-kissed version on a sun-drenched Greek island. Recreating that magic at home became a bit of an obsession. After countless attempts, tweaking marinade ratios and grilling times, this recipe emerged as the winner. The first time I served this specific version for a backyard barbecue, the reaction was immediate. My husband, usually a man of few words when eating, looked up from his pita wrap and declared, “This is it. This tastes like Greece.” Even the kids, notoriously picky eaters, devoured their skewers, asking for more “lemon chicken sticks.” It’s become our go-to for easy weeknight dinners that feel special, for feeding a crowd, and for anytime we need a delicious escape. The aroma alone, as it sizzles on the grill – that blend of charred chicken, zesty lemon, garlic, and fragrant oregano – fills the house and garden, promising a meal that’s vibrant, satisfying, and packed with flavour. It’s simple, healthy, and profoundly delicious – everything good food should be.

What Exactly is Souvlaki? A Taste of Greek Tradition

Before we dive into the specifics of our beloved chicken version, let’s talk a little about souvlaki itself. The word “souvlaki” (σουβλάκι) in Greek literally means “little skewer,” derived from “souvla” (σούβλα), meaning “skewer.” At its core, souvlaki refers to small pieces of meat, grilled on a skewer. While chicken is incredibly popular, especially outside of Greece, traditional souvlaki often features pork or sometimes lamb.

Its origins are ancient, with archaeological evidence suggesting practices similar to grilling meat on skewers existed in Greece thousands of years ago. In modern Greece, souvlaki is a cornerstone of fast food culture, but it’s far from the greasy, unhealthy image that “fast food” might conjure elsewhere. It’s typically made with quality ingredients, marinated simply but effectively, and grilled to perfection.

You’ll find souvlaki served in various ways:

• On the skewer: Simply handed over hot off the grill, perhaps with a wedge of lemon and a slice of bread.
• Souvlaki Pita: The skewered meat is pulled off the skewer and wrapped in a warm, fluffy pita bread, often accompanied by sliced tomatoes, red onions, french fries (yes, often inside the wrap!), and a generous dollop of tzatziki sauce.
• Souvlaki Merida (Μερίδα): This translates to a “portion” or “platter.” Here, the souvlaki skewers are served on a plate alongside accompaniments like pita bread, tzatziki, salad, and often fries or rice.

While pork remains a favourite in Greece, chicken souvlaki has gained immense popularity globally for its leaner profile and universally appealing flavour. Our recipe focuses on capturing that authentic Greek essence – bright, herbaceous, and perfectly grilled – using readily available chicken breast or thighs.

Why This Greek Chicken Souvlaki Recipe Will Become Your Favourite

There are countless chicken souvlaki recipes out there, but this one consistently hits the mark. Here’s why you’ll find yourself making it again and again:

1. Authentic Flavour Profile: The marinade is key. We use a classic combination of high-quality extra virgin olive oil, fresh lemon juice and zest, pungent garlic, and generous amounts of dried Greek oregano. This combination doesn’t just flavour the chicken; it tenderizes it and creates that signature tangy, herbaceous taste that screams “Greece!”
2. Incredibly Easy to Make: Despite its impressive flavour, the process is straightforward. Mix the marinade, cube the chicken, let it soak up the goodness, thread onto skewers, and grill. It’s perfect for weeknight dinners and beginner cooks.
3. Healthy and Wholesome: Utilizing lean chicken breast (or thighs) and a heart-healthy olive oil-based marinade makes this a nutritious choice. Served with a fresh Greek salad and tzatziki, it’s a well-balanced meal compliant with Mediterranean diet principles.
4. Versatile Cooking Methods: While grilling outdoors imparts the best smoky flavour, this recipe works beautifully on an indoor grill pan, under the broiler, or even baked in the oven (though you’ll miss the char).
5. Perfect for Meal Prep: Marinate the chicken ahead of time (even overnight). You can even skewer it in advance. When ready to eat, just cook! Leftovers (if any!) are fantastic in salads or wraps the next day.
6. Crowd-Pleasing: This is a guaranteed hit for gatherings, barbecues, or family dinners. The flavours are universally loved, and serving food on skewers always adds a fun element.

Ingredients for Authentic Greek Chicken Souvlaki

Getting the ingredients right is crucial for achieving that authentic taste. We emphasize quality, especially for the olive oil, lemon, and oregano.

(Yields: Approximately 8-10 Skewers)

• For the Chicken:
  • 2 lbs (about 900g) Boneless, Skinless Chicken Breasts or Thighs: Cut into uniform 1-inch (2.5 cm) cubes. Thighs offer more flavour and moisture, while breasts are leaner. Ensure the cubes are roughly the same size for even cooking.
• For the Marinade:
  • 1/2 cup (120ml) Extra Virgin Olive Oil: Use a good quality Greek or Mediterranean olive oil if possible; the fruity flavour makes a difference.
  • 1/3 cup (80ml) Freshly Squeezed Lemon Juice: Approximately 2 medium lemons. Fresh juice is non-negotiable here; bottled juice lacks the brightness.
  • 1 tablespoon Lemon Zest: From the lemons used for juice. Zest adds intense lemon aroma and flavour without extra acidity. Use a microplane or fine grater.
  • 4-6 Cloves Garlic: Minced finely or pressed. Adjust amount based on your love for garlic!
  • 2 tablespoons Dried Greek Oregano: Greek oregano has a distinct, pungent, earthy flavour that is essential. If you can’t find specifically Greek oregano, use the best quality dried oregano you can find. Crumble it between your fingers as you add it to release more flavour.
  • 1 teaspoon Salt: Fine sea salt or kosher salt.
  • 1/2 teaspoon Freshly Ground Black Pepper: Adds a subtle warmth.
• For Skewering:
  • Wooden or Metal Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the chicken to prevent them from burning completely on the grill. Metal skewers are reusable and conduct heat, potentially cooking the inside slightly faster.

Ingredient Notes & Substitutions:

• Chicken: As mentioned, both breast and thigh work well. Thighs are more forgiving and less prone to drying out, offering a richer flavour. Breasts are leaner but require careful cooking to stay juicy. A mix can also be lovely.
• Olive Oil: While extra virgin is recommended for flavour, a regular olive oil can work in a pinch, but you’ll lose some of the fruity notes. Avoid very light or blended oils.
• Lemon: Always use fresh lemons. The combination of juice and zest is key.
• Garlic: Fresh garlic is best. Garlic powder can be substituted in an emergency (use about 1.5 teaspoons), but the flavour won’t be as vibrant or nuanced.
• Oregano: This is the soul of the marinade. While fresh oregano can be used (use about double the amount, chopped), dried Greek oregano provides the classic, expected flavour profile for souvlaki.

Step-by-Step Guide to Perfect Chicken Souvlaki

Follow these instructions carefully for tender, flavourful, perfectly cooked souvlaki every time.

Step 1: Prepare the Chicken

• Pat the chicken dry with paper towels. This helps the marinade adhere better.
• Cut the chicken (breasts or thighs) into uniform 1-inch (2.5 cm) cubes. Consistency in size is crucial for ensuring all pieces cook evenly. If some pieces are much larger or smaller, you’ll end up with some being undercooked while others are dry. Place the cubed chicken into a large, non-reactive bowl (glass or ceramic is ideal). Avoid metal bowls, as the acid from the lemon juice can sometimes react with them.

Step 2: Make the Marinade

• In a separate medium bowl, whisk together the marinade ingredients: extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, salt, and freshly ground black pepper.
• Whisk vigorously until the mixture emulsifies slightly – it should look slightly thickened and well combined. Taste the marinade (before adding chicken!) and adjust seasoning if needed. You might want a pinch more salt or pepper. Remember the flavours will intensify as it marinates.

Step 3: Marinate the Chicken

• Pour the prepared marinade over the cubed chicken in the large bowl.
• Use tongs or clean hands to toss the chicken thoroughly, ensuring every piece is well-coated with the marinade.
• Cover the bowl tightly with plastic wrap or transfer the chicken and marinade to a large zip-top bag, squeezing out excess air.
• Refrigerate the chicken to marinate. Crucial Step: Marinate for at least 30 minutes, but ideally for 2-4 hours for the best flavour penetration and tenderization. Do not over-marinate! Lemon juice is acidic and can start to “cook” the chicken chemically (like ceviche) and break down the texture if left for too long (e.g., overnight). Aiming for that 2-4 hour window is the sweet spot for chicken breast. Chicken thighs are a bit more forgiving and can handle slightly longer.

Step 4: Soak Skewers (If Using Wooden)

• If you are using wooden or bamboo skewers, place them in a shallow dish or baking pan filled with water. Ensure they are fully submerged. Let them soak for at least 30 minutes while the chicken marinates. This prevents them from catching fire and burning up too quickly on the grill. Metal skewers do not require soaking.

Step 5: Thread the Chicken onto Skewers

• Remove the marinated chicken from the refrigerator about 15-20 minutes before you plan to cook. This helps take the chill off, promoting more even cooking.
• Thread the marinated chicken pieces onto the soaked wooden skewers or metal skewers. Don’t pack the chicken pieces too tightly together; leave a tiny bit of space between them to allow heat to circulate and cook the sides of each piece evenly. Aim for about 4-6 pieces per skewer, depending on their length.
• You can alternate chicken with chunks of bell pepper (red, green, or yellow) or red onion if you like, but traditional Greek souvlaki is typically just the meat. If adding vegetables, cut them to a similar size as the chicken cubes.
• Discard any leftover marinade that was in contact with the raw chicken. Do not use it as a sauce due to potential bacteria.

Step 6: Cook the Chicken Souvlaki

You have several options for cooking. Grilling is the most traditional and offers the best flavour.

• Outdoor Grill (Recommended):
  • Preheat your gas or charcoal grill to medium-high heat (around 400-450°F or 200-230°C).
  • Clean the grill grates well and lightly oil them using a paper towel dipped in high-heat oil (like canola or vegetable oil) held with tongs. This prevents sticking.
  • Place the chicken skewers directly onto the hot grates.
  • Grill for approximately 8-12 minutes total, turning the skewers every 2-3 minutes, until the chicken is cooked through and nicely charred on all sides. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of a chicken piece (avoid touching the skewer). Cooking time will vary depending on the heat of your grill and the size of your chicken cubes. Watch carefully to avoid overcooking, especially with chicken breast.
• Indoor Grill Pan:
  • Preheat the grill pan over medium-high heat. Lightly oil the pan.
  • Place skewers on the hot pan (you may need to work in batches).
  • Cook for 8-12 minutes, turning occasionally, until cooked through and grill marks appear. You might get some smoke, so ensure good ventilation.
• Oven Broiler:
  • Position an oven rack about 4-6 inches below the broiler element. Preheat the broiler on high.
  • Arrange the skewers on a broiler pan or a baking sheet lined with foil (for easier cleanup).
  • Broil for about 4-6 minutes per side, turning once, until the chicken is cooked through and lightly browned/charred in spots. Keep a close eye on them, as broilers work quickly and can burn the chicken easily. Check the internal temperature.
• Oven Bake (Less Traditional):
  • Preheat oven to 400°F (200°C).
  • Place skewers on a baking rack set over a foil-lined baking sheet (this allows air circulation).
  • Bake for 15-20 minutes, turning halfway, until cooked through (165°F/74°C internal temperature). You won’t get the same char as grilling or broiling, but it’s a viable option. You can finish under the broiler for 1-2 minutes per side for a little browning.

Step 7: Rest the Chicken

• Once cooked, transfer the chicken souvlaki skewers to a clean platter.
• Crucial Step: Tent loosely with foil and let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute throughout the meat, resulting in much more tender and flavourful chicken. Skipping this step often leads to drier chicken.

Step 8: Serve

• Serve the Greek Chicken Souvlaki hot, garnished with a sprinkle of fresh parsley (optional) and extra lemon wedges on the side. See the “How to Serve” section for detailed serving suggestions.

Nutritional Information

• Servings: This recipe yields approximately 4-5 main course servings (assuming 2 skewers per person).
• Calories per Serving (Approximate): Around 350-450 kcal per serving (for 2 skewers, chicken only).

Disclaimer: This nutritional information is an estimate only, calculated primarily based on the chicken and marinade ingredients. It does not include accompaniments like pita bread, tzatziki sauce, fries, or salad, which will significantly alter the final calorie and nutrient count of your meal. The exact values can vary based on the specific ingredients used (e.g., chicken breast vs. thigh, exact amount of oil absorbed). This recipe provides lean protein and healthy fats from olive oil.

Time Commitment

Understanding the time involved helps in planning your meal:

• Preparation Time: 15-20 minutes (cubing chicken, mixing marinade)
• Marinating Time: 30 minutes (minimum) to 4 hours (recommended)
• Cooking Time: 8-15 minutes (depending on cooking method)
• Resting Time: 5-10 minutes
• Total Time (Excluding Marinating): Approximately 30-45 minutes
• Total Time (Including Recommended Marinating): Approximately 2.5 – 4.5 hours

Serving Suggestions: Bringing Greece to Your Table

Serving chicken souvlaki is almost as important as making it! Here are some classic and delicious ways to enjoy your perfectly grilled skewers:

• Classic Souvlaki Pita Wrap:
  • Warm some fluffy Greek-style pita bread (thicker and fluffier than pocket pitas) on the grill, in a pan, or in the oven until soft and pliable.
  • Lay a pita flat, place a skewer near one edge, and firmly grip the meat while pulling out the skewer, leaving the chicken on the pita.
  • Top generously with:
    • Tzatziki Sauce: A cool, creamy cucumber-yogurt dip. Essential! (Recipe easily found online or use store-bought).
    • Sliced Tomatoes: Fresh, ripe tomatoes add sweetness and acidity.
    • Thinly Sliced Red Onion: Provides a sharp, pungent bite. Soak slices in cold water for 10 minutes to mellow the flavour if desired.
    • French Fries: Optional but very common in Greece! A few crispy fries tucked inside add texture and salty goodness.
    • Shredded Lettuce (Less Traditional): Sometimes added for extra crunch.
  • Wrap it all up tightly and enjoy immediately!
• Souvlaki Merida (Platter):
  • Arrange 2-3 skewers per person on a large plate.
  • Serve alongside:
    • Warm pita bread wedges (for dipping and scooping).
    • A generous dollop of Tzatziki sauce.
    • A fresh Greek Salad (Horiatiki): Chunks of tomato, cucumber, red onion, Kalamata olives, and feta cheese, dressed simply with olive oil and oregano.
    • Lemon Potatoes (Patates Lemonates): Potatoes roasted with lemon juice, olive oil, and oregano until tender and slightly crispy.
    • Rice Pilaf: A simple rice pilaf can also be a great accompaniment.
    • Grilled Vegetables: Skewers of bell peppers, zucchini, and onion grilled alongside the chicken.
• Simple Skewers:
  • Serve the skewers hot off the grill as they are, with lemon wedges on the side for squeezing over the chicken. This is perfect as an appetizer or part of a larger mezze platter.
• Souvlaki Salad:
  • For a lighter, low-carb option, serve the chicken (removed from skewers) over a bed of crisp romaine lettuce or mixed greens. Top with Greek salad components (tomatoes, cucumber, olives, red onion, feta) and use a lemon-herb vinaigrette or tzatziki as the dressing.

Garnishes:

• Fresh Parsley: Chopped parsley adds a touch of freshness and colour.
• Extra Lemon Wedges: Always serve with lemon wedges for those who like an extra citrusy kick.
• A Sprinkle of Paprika or Sumac: Adds colour and a subtle flavour dimension.

Pro Tips for Souvlaki Success

Take your souvlaki from great to unforgettable with these five expert tips:

1. Don’t Overcook the Chicken: This is the most common mistake. Chicken breast, in particular, cooks quickly and dries out easily. Use an instant-read thermometer to check for doneness (165°F/74°C). Remember that the chicken will continue to cook slightly from residual heat while resting. Thighs are more forgiving. Aim for juicy perfection!
2. Maximize Marinade Contact: Ensure every piece of chicken is coated. Using a zip-top bag allows you to easily massage the marinade into the chicken occasionally as it refrigerates, ensuring even flavour distribution. Don’t rinse the marinade off before skewering.
3. Respect the Marinating Time: While 30 minutes works in a pinch, the 2-4 hour window truly allows the lemon juice and olive oil to tenderize the meat and the flavours (garlic, oregano, lemon) to penetrate deeply. However, avoid marinating chicken breast for much longer than 4-6 hours in this acidic marinade, as the texture can become mushy.
4. Uniformity is Key: Cut the chicken into pieces that are as close to the same size (1-inch cubes) as possible. This ensures they all cook at the same rate, preventing some pieces from being raw while others are overdone. The same applies if adding vegetables to the skewers.
5. Resting is Non-Negotiable: Just like a good steak, chicken needs time to rest after cooking. Tenting the skewers loosely with foil for 5-10 minutes allows the muscle fibres to relax and reabsorb the juices. If you slice into it immediately, all that delicious moisture will run out onto the plate instead of staying in the chicken.

Frequently Asked Questions about Greek Chicken Souvlaki

Here are answers to some common questions about making this delicious dish:

1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are often preferred by many for souvlaki because they have a higher fat content, making them more flavourful and much less prone to drying out during grilling. They can also handle the acidic marinade for a slightly longer time if needed. Simply trim any excess fat and cut them into uniform 1-inch pieces, just like the breasts. The cooking time might be slightly longer by a minute or two compared to breasts.

2. What if I don’t have an outdoor grill? Can I still make this?
Yes, definitely! While an outdoor grill provides the best smoky flavour and char, you have excellent alternatives:

• Indoor Grill Pan: Works great for getting nice grill marks and char. Use medium-high heat and cook for 8-12 minutes, turning often.
• Oven Broiler: Position the rack close to the broiler element and broil on high, turning once, for about 8-12 minutes total. Watch carefully to prevent burning.
• Baking: Bake at 400°F (200°C) for 15-20 minutes. You won’t get char, but the chicken will be cooked through and flavourful. You can finish under the broiler for a minute per side if desired.

3. Can I prepare chicken souvlaki ahead of time?
Yes, this recipe is great for prepping ahead. You can:

• Marinate Ahead: Cube the chicken and marinate it in the refrigerator for up to 4 hours before you plan to cook (slightly longer is okay for thighs, but be cautious with breasts).
• Skewer Ahead: After marinating, you can thread the chicken onto the skewers, place them in a single layer in an airtight container or on a tray covered tightly with plastic wrap, and refrigerate for a few hours until ready to grill. If using wooden skewers, remember they still need soaking just before grilling unless you soak them, thread, and plan to grill very soon after.
• Cook Ahead (Leftovers): Cooked souvlaki can be stored in an airtight container in the refrigerator for 3-4 days. Reheat gently in the microwave, oven, or a pan. It’s also delicious cold in salads or wraps.

4. How long should I soak wooden skewers?
Soak wooden or bamboo skewers in water for at least 30 minutes before threading the chicken and grilling. Ensure they are fully submerged. This helps prevent them from burning completely over the heat of the grill. Even after soaking, the exposed ends might char significantly, which is normal.

5. What is the best way to make sure the chicken stays juicy?
Several factors contribute to juicy chicken souvlaki:

• Use Chicken Thighs: They are naturally juicier.
• Don’t Over-Marinate: Especially with lemon juice, as it can affect texture. Stick to the 2-4 hour window for breasts.
• Don’t Overcook: Use a meat thermometer (165°F/74°C) and remove from heat promptly.
• Uniform Cubes: Ensures even cooking.
• Rest the Chicken: Allow juices to redistribute for 5-10 minutes after cooking.
• Medium-High Heat: Cooking too slowly can dry out the chicken. A good sear helps lock in juices initially.

Making Greek Chicken Souvlaki at home is more than just cooking; it’s about creating an experience. It’s the sizzle on the grill, the incredible aroma filling the air, and the bright, satisfying flavours that transport you straight to a seaside taverna. This recipe, honed through love and many taste tests, delivers that authentic Greek essence with surprising ease. It’s healthy, versatile, and consistently delicious. Whether you serve it simply on the skewer, wrapped in a warm pita overflowing with tzatziki and fresh veggies, or as part of a generous platter, it’s a meal that brings people together and leaves everyone happy. So fire up the grill (or your preferred cooking method!), gather your ingredients, and get ready to enjoy a taste of Greece in your own kitchen. Kali Orexi! (Enjoy your meal!)

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