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Greek Chicken Souvlaki skewers beautifully plated on a wooden board with pita bread, tzatziki, lemon wedges, and fresh herbs

Greek Chicken Souvlaki

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Prep Time 20 minutes
Cook Time 14 minutes
Total Time 34 minutes
Servings 4 servings
Calories 415 kcal

Equipment

  • Grill or grill pan
  • Metal or wooden skewers
  • Large mixing bowl
  • Whisk
  • Instant-read thermometer
  • Tongs

Ingredients
  

For the Chicken & Marinade

  • 2 lbs boneless skinless chicken thighs cut into 1.5-inch chunks
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons fresh lemon juice about 1 large lemon
  • 1 tablespoon lemon zest
  • 4 cloves garlic minced
  • 1.5 teaspoons dried Greek oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon ground cumin optional, adds warmth

For Serving

  • 4 warm pita breads
  • 1 cup tzatziki sauce store-bought or homemade
  • 1 medium tomato sliced or diced
  • 1/2 small red onion thinly sliced
  • 1/4 cup fresh parsley or dill roughly chopped
  • 1 lemon cut into wedges for serving

Instructions
 

Make the Marinade

  • In a large bowl or zip-lock bag, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, kosher salt, black pepper, smoked paprika, and cumin (if using) until well combined.

Marinate the Chicken

  • Add the chicken thigh chunks to the marinade and toss well to coat every piece thoroughly. Cover the bowl with plastic wrap (or seal the bag) and refrigerate for at least 30 minutes, or up to 8 hours for maximum flavor. The longer it marinates, the better.

Prepare the Skewers

  • If using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking. You should get approximately 6 to 8 skewers.

Grill the Souvlaki

  • Preheat your grill or grill pan to high heat (around 450°F). Lightly oil the grates. Place the chicken skewers on the grill and cook for 5 to 7 minutes per side, turning once or twice, until the chicken is cooked through with a nicely charred exterior and an internal temperature of 165°F.

Rest and Serve

  • Remove the skewers from the grill and let them rest for 3 to 5 minutes before serving. Serve in warm pita breads with tzatziki, sliced tomatoes, red onion, fresh herbs, and a squeeze of lemon juice over the top.

Notes

Marinate tip: For best results, marinate the chicken for 4 to 8 hours or overnight in the refrigerator. Storage: Cooked souvlaki keeps in an airtight container in the refrigerator for up to 3 days. Reheat in a hot skillet with a drizzle of olive oil. Freezing: Freeze raw marinated chicken for up to 2 months — thaw overnight in the fridge before grilling. Indoor option: Use a cast iron grill pan over high heat or broil on a foil-lined sheet pan for 12 to 14 minutes, flipping halfway.

Nutrition

Calories: 415kcalCarbohydrates: 6gProtein: 38gFat: 26gSodium: 620mgFiber: 1gSugar: 1g
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