Description

Close your eyes and picture this: the sound of cicadas humming in the background, warm sunshine spilling over a whitewashed patio, and the smell of grilled meat wafting through the air. That’s Greece in the summertime. And if there’s one dish that captures that feeling, it’s chicken souvlaki. It’s not just a meal—it’s a memory waiting to be made.

Souvlaki is one of Greece’s most beloved traditional street foods. It’s simple, rustic, and downright delicious. Originally, souvlaki (meaning “skewer”) dates back to ancient Greece, where tiny pieces of meat were threaded onto sticks and cooked over open flames. Fast forward to today, and it’s a staple of Greek gatherings—whether it’s a casual Sunday barbecue, a beach picnic, or a busy weeknight dinner when comfort food is calling.

What makes chicken souvlaki so special isn’t just the tender, juicy meat. It’s the combination of that lemony, herby marinade, the perfectly grilled char on the chicken, and the sides that go with it—fluffy pita, creamy tzatziki, fresh tomato, crisp cucumber, and a few salty olives on the side.

This is the kind of recipe that brings people together. It’s fuss-free, flavorful, and so satisfying. Whether you’re reliving a vacation to Santorini or just want something a little sunnier on your dinner plate, this authentic Greek chicken souvlaki will take you there.

Ingredients

Scale

1½ lbs (700g) boneless, skinless chicken breast or thighs, cut into 1-inch cubes

3 tablespoons olive oil

2 tablespoons fresh lemon juice

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

½ teaspoon black pepper

Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

Instructions

Step 1: Make the marinade
In a large bowl or zip-top bag, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. This marinade is the heart of the recipe—it’s bright, tangy, and packed with flavor.

Tip from my own kitchen: I sometimes add a bit of grated onion for an extra punch. It tenderizes the chicken beautifully and adds depth.

Step 2: Marinate the chicken
Add the chicken pieces to the bowl and toss well to coat. Cover and refrigerate for at least 1 hour, but ideally 3–4 hours. The longer it sits, the more flavorful and tender it becomes.

Step 3: Prepare your grill or grill pan
Heat your grill to medium-high. If you’re using a grill pan indoors, brush it lightly with oil and let it get nice and hot.

Step 4: Skewer the chicken
Thread the marinated chicken pieces onto your skewers, keeping a little space between each piece so they cook evenly.

Step 5: Grill to perfection
Grill the skewers for about 10–12 minutes, turning occasionally, until the chicken is golden, slightly charred, and cooked through. The internal temperature should reach 165°F (75°C).

Kitchen note: If you’re grilling outside, the smoky char adds a little something extra. But even on a stovetop, these skewers develop a beautiful sear.

Step 6: Serve it up
Serve hot with warm pita bread, tzatziki sauce, chopped tomatoes, onions, and cucumbers. Or pile everything into a bowl for a lighter option. Either way—it’s a crowd-pleaser.

Notes

For a dairy-free version, serve with hummus instead of tzatziki.
You can use chicken thighs for extra juiciness—they’re slightly fattier and perfect for grilling.
This recipe is great for meal prep! Store cooked chicken in the fridge and enjoy it cold or reheated all week.