Name: Greek Chicken Souvlaki
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1.5 lb boneless skinless chicken breast (cut into 1-inch cubes); 0.25 cup olive oil; 3 tablespoons lemon juice (freshly squeezed); 2 cloves garlic (minced); 1 teaspoon dried oregano; 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 2 cups Greek yogurt (full fat, plain); 1 cup cucumber (grated, excess water squeezed out); 2 cloves garlic (minced); 2 tablespoons lemon juice (freshly squeezed); 1 tablespoon olive oil; 0.5 teaspoon salt; 1 tablespoon fresh dill (chopped); 6 pieces pita bread (warmed); 1 cup cherry tomatoes (halved); 1 piece red onion (sliced thin); 0.5 cup olives (Kalamata, pitted)

There’s something magical about the first whiff of grilled meat, especially when it’s kissed with lemon, oregano, and garlic. I learned to love this ritual watching my grandmother tend a charcoal grill on warm summer evenings, the air perfumed with smoke and yogurt-laced marinades. This is the kind of dish that feels like a hug: Greek Chicken Souvlaki, straight from the grill to your plate, bright with citrus, savory with garlic, and somehow easy enough to pull off on a weeknight. It’s not fancy, but the flavor will make you stand at the stove with a fork in your hand, rescued by a simple trick or two I’ll share. If you’ve ever compared a grilled chicken kebab to a broiled Chicken Breast, you know the difference: more caramelized edges, juicier meat, and that glow from the grill that makes everything taste alive. Greek Chicken Souvlaki is that little victory you deserve after a busy day, and yes, it’s as good as a night out—without the bill.

Skewers of Greek chicken souvlaki grilling on an outdoor grill

What is Greek Chicken Souvlaki?

Think of Greek Chicken Souvlaki as the portable, grill-friendly version of a sun-kissed Greek meal. It’s essentially chunks of marinated chicken on skewers, grilled until caramelized and juicy, then served with a cool yogurt sauce, soft warm pita, and crisp veggies. The name comes from the Greek word souvli, meaning skewered, and the dish has been a staple across islands and mainland for generations. My version is a friendly, home-kitchen interpretation: juicy chicken, a yogurt-lemon-oregano marinade, and a fresh-tasting tzatziki-style sauce that cools the heat from the grill. It’s the kind of recipe that’s easy to customize—add peppers, onions, or cherry tomatoes to the skewers, or keep it simple for a weeknight crowd. It’s basically Greek comfort food on a stick, and I’ll show you how to get that smoky, lemony glow with minimal fuss.

Why you’ll love this recipe?

What I love most about this Greek Chicken Souvlaki is how it feels effortless and holiday-bright at the same time. The flavor profile is iconic: tangy lemon, garlic heat, oregano’s warm bite, and that creamy note from yogurt that sweetens as it grills. It’s also surprisingly forgiving. You can marinate the chicken in advance and in a pinch still have a dazzling dinner. The cost per serving is friendly, especially if you already keep a jar of Greek Yogurt on hand. And the versatility is a plus—serve it as a gyro, stuffed into a pita with chopped tomatoes and cucumber, or plated with a simple salad and roasted potatoes. What I love most about this is that it tastes like a festival in your own kitchen, yet it’s not a pain to pull off. This dish has traveled with me—from sunny backyard barbecues to busy weeknights when I crave something that feels celebratory without needing a fancy trip to the grocery store. My kids actually ask for seconds, which is basically the single best compliment a mom can hear. If you’re new to Greek flavors, this is a perfect gateway recipe—bright, bold, and comforting all at once.

How do I make Greek Chicken Sou

Quick Overview

Here’s the quick version: whisk up a tangy, garlicky yogurt marinade with oregano and lemon, toss bite-sized chicken into it, and let it mingle in the fridge for at least 30 minutes (the longer the better). Thread the poultry onto skewers with a few vegetables if you like, then grill until the edges are lightly charred and the inside is just cooked through. A cool, cucumber-yogurt sauce joins the party, and a squeeze of lemon ties everything together. The beauty is in the contrasts—hot, smoky meat with cool, bright sauce and crisp produce. It’s simple, it’s bright, and it’s deeply flavorful without fuss.

Ingredients

For the Marinade:

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch chunks (thighs stay juicy on the grill)
1/2 cup plain Greek yogurt (full-fat makes it creamy; skim works fine but may be less lush)
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 garlic cloves, minced
1 teaspoon dried oregano (the good stuff really matters here)
1/2 teaspoon ground cumin (optional, for a warm note)
1/2 teaspoon smoked paprika (optional, for color and a hint of sweetness)
1 teaspoon kosher salt, 1/4 teaspoon black pepper

For the Skewers & Vegetables:

Skewers: metal or wooden (soaked in water for 30 minutes if using wooden)
1 red onion, cut into 1-inch wedges
1 medium bell pepper (assorted colors), cut into 1-inch chunks

For the Sauce / Glaze:

1 cup plain Greek yogurt
1 tablespoon lemon juice
1 garlic clove, grated
1/2 cucumber, finely grated and squeezed dry (or 1/4 cup store-bought tzatziki)
Salt to taste
Optional: a pinch of dill or mint for brightness

Chicken souvlaki marinating in a bowl with lemon and oregano

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re grilling outdoors, heat your grill to medium-high. If you’re indoors, fire up a grill pan on the stove to a similar level. You want that nice sear but not a raging flame that scorches the marinade. I always oil the grates lightly or brush the pan with oil to keep the meat from sticking. A little patience at this stage pays off with caramelized edges and juicy centers.

Step 2: Mix Dry Ingredients

In a small bowl, whisk together oregano, cumin, paprika (if using), salt, and pepper. This is the flavor map for the outside of the chicken, so don’t skip this step. The spices should be bright and well distributed; no clumps here, please.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk the yogurt, Olive Oil, lemon juice, and minced garlic. The yogurt keeps the chicken tender, and the lemon adds a sunny snap. If you like a garlic-forward version, you can add another clove, but I find two to be plenty for a balanced bite.

Step 4: Combine

Toss the chicken pieces into the yogurt mixture and fold in the dry spice blend. Use clean hands to coat every piece—this is the moment where the flavors really start to cling to the meat. Cover and refrigerate for at least 30 minutes; overnight is fantastic if you have the time, and you’ll wake up to a marinate that smells like a little holiday in the fridge.

Step 5: Prepare Filling

Skewer-ready means you’ll want to cut the chicken into uniform pieces and thread onto skewers with a bit of space between pieces for even cooking. If you’re adding onions or peppers, alternate pieces to create color and texture. A quick tip I learned the hard way: don’t crowd the skewers—give each chunk a touch of breathing room so the heat can circulate and the edges can brown nicely.

Step 6: Layer & Swirl

Place the skewers on a hot grill or grill pan. Turn regularly to get even browning on all sides. You’ll notice the marinade caramelize into a glossy glaze around the edges—that’s the magic you’re aiming for. If you’re doing veggie skewers too, tuck a piece or two in between to catch the juices and add sweetness from the peppers as they blister.

Step 7: Grill

Grill the chicken for 8–12 minutes, depending on the size of your chunks, until the internal temperature reaches 165°F (74°C). I like to rotate every couple of minutes to ensure even sear lines and to keep the meat juicy. The moment you see the pieces bronzing and a little char forming, you know you’re close. The goal is tender, juicy meat with a hint of smoky crust.

Step 8: Cool & Glaze

Transfer the skewers to a clean board and let them rest for 5 minutes. Resting helps the juices redistribute, so you don’t lose moisture when you bite in. While they rest, whisk together your glaze or sauce: yogurt, lemon, grated garlic, and that cucumber if you’re using tzatziki-style notes. A quick brush of glaze over the hot meat right before serving keeps a fresh bite and adds a silky sheen. If you’re not serving immediately, keep the glaze separate until plating so it stays bright and not watered down by steam.

Step 9: Slice & Serve

If you’re serving hot off the grill, you can leave the skewers whole for a rustic look, or remove the meat and slice it to lay over warm pita bread with cucumber, tomatoes, onions, and a spoonful of tzatziki. I often plate with lemon wedges and a handful of chopped parsley for color. The first bite should be a balance of the smoky meat, the tangy yogurt sauce, and the crisp vegetables—every element playing its part in the chorus.

What to Serve It With

Greek Chicken Souvlaki shines with simple, bright accompaniments. Here are a few ideas that have become family favorites, arranged by occasion:

For Breakfast: Wrap a few slices into a warm pita, add a quick scrambled egg, and drizzle the sauce lightly. It sounds wild, but it’s a brunch riff worth trying—protein on the go with a sunny citrus note.

For Brunch: Build a gyro bar with warm pita, diced tomatoes, sliced cucumber, red onion, crumbled feta, and a big bowl of tzatziki. The kids love a little DIY action, and adults adore the brightness of lemon and oregano with fresh herbs.

As Dinner: Serve with roasted potatoes or a simple tomato-Cucumber Salad and a drizzle of olive oil. A couscous or quinoa side adds a nice grainy texture that soaks up the sauce without competing with the flavors.

For Cozy Snacks: Cut the chicken into bite-sized pieces and serve on toothpicks with a mini cucumber-dill salad on the side. It’s a party in a nibble and perfect for casual gatherings or late-night cravings.

My family loves these with warm pita, a big bowl of tzatziki, and a fresh tomato-onion salad. It feels like a little Greek tavern night right at home. A trick I’ve learned: pop a few lemon wedges on the plate for extra brightness as you eat. The aroma alone makes everyone slow down and smile.

Top Tips for Perfecting Your Greek Chicken Souvlaki

Here are the little things I’ve learned after making this recipe dozens of times. Small adjustments can make a big difference, so don’t skip these notes.

Marinade Timing: If you can, marinate for 4–6 hours or overnight. The chicken absorbs the lemony, garlicky notes more deeply, and you’ll wake up to a kitchen that already smells inviting. If you’re in a rush, a 30–60 minute soak still helps, but the flavors won’t be as layered.

Meat Prep: Trim excess fat but keep a touch for juiciness. Cut into uniform pieces so they cook evenly. If you cut pieces too large, they’ll take longer to cook and may dry out on the edges; too small, and they’ll overcook quickly.

Skewer Strategy: Alternate meat with vegetables if you’re grilling; the veg not only adds color but also helps catch the charcoal flavor and balance the texture. If you use wooden skewers, soak them long enough to prevent burning, and don’t stack too many pieces on one skewer.

Seasoning Balance: The oregano is the star, but don’t overdo it. Start with a careful amount, taste once cooked (careful with hot skewers), and adjust in future batches if you crave more brightness or more warmth.

Glaze and Sauce Variations: If you want a dairy-free option, mix Olive Oil with lemon juice, garlic, and a pinch of salt. For a sweeter glaze, whisk in a touch of honey or a bit of chopped fresh dill. The cucumber adds a refreshing note; skip it if you prefer a sharper yogurt tang.

Temperature & Char: A quick sear on high heat is great, but you want that gentle char, not a burnt edge. If your grill runs hot, move the skewers to a cooler part of the grate for the last few minutes to finish cooking through without scorching.

Flavor Staples: Fresh lemon zest at the end brightens the dish beautifully. A small pinch of flaky salt right before serving may also lift the flavors and add a crisp finish on the palate.

Storage Tip: If you’re making ahead, keep the grilled chicken and the sauce separate. The day-old version can still be delicious, but the texture shifts a bit as the sauce mingles with the meat. I often keep the components ready, then assemble just before serving for maximum freshness.

Storing and Reheating Tips

Storage isn’t glamorous, but it’s practical. Here’s how I handle leftovers without losing the magic of Greek Chicken Souvlaki.

Room Temperature: It’s best not to leave cooked chicken out for more than two hours. If you’re serving it buffet-style, keep the skewers hot over a gentle heat or in a warm oven (around 200°F/90°C) to maintain moisture.

Refrigerator Storage: Refrigerate cooked chicken in an airtight container for 3–4 days. The sauce can be stored separately in a small jar for up to 2 days, then whisked in at serving time.

Freezer Instructions: Freeze the marinated chicken in a sealed bag for up to 2–3 months. Thaw overnight in the fridge and cook as you normally would. You’ll find the meat still holds its juiciness when thawed properly, though the texture can be slightly more tender after freezing.

Glaze Timing Advice: If you’re freezing, skip glazing before freezing and add the glaze after you reheat. The glaze can separate a bit during freezing, so fresh application makes it shine again.

These tips have saved many a weeknight when we’ve been short on time. The key is to keep things simple, fresh, and flexible—just like a good chat with a dear friend over coffee.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely. Use certified gluten-free garlic and spice blends and check the yogurt for gluten cross-contact. The recipe itself is naturally gluten-free, as long as all the spice blends you choose are free from gluten-containing fillers. If you’re serving with pita, look for gluten-free pita to keep the whole plate gluten-free.

Do I need to peel the zucchini?

In this particular recipe, we’re not relying on zucchini as a primary component, but if you’re including veggie skewers, you can leave the zucchini with its skin on for color and texture. If you want a smoother texture, a quick wash and a light trim is plenty. It’s really a matter of preference and how you’re balancing the plate.

Can I make this as muffins instead?

Souvlaki on muffins would be a different beast, but you can absolutely adapt the flavor idea. If you wanted a savory muffin, you’d need to rethink the batter completely—think Greek-seasoned chicken pieces folded into a fluffy, savory muffin batter with herbs. It’s a fun experiment, but it won’t taste like traditional souvlaki.

How can I adjust the sweetness level?

Tweak lemon juice and yogurt to balance acidity and sweetness. If you want less tang, reduce lemon or add a touch of honey to the glaze. For more tang, a splash of red wine vinegar in the marinade can sharpen the bite. Taste as you go, then adjust in small doses.

What can I use instead of the glaze?

If you don’t want a glaze, serve the chicken simply with the tzatziki-style sauce and a squeeze of fresh lemon. You can also dust with a little crumbled feta for a briny finish, or drizzle olive oil and shaken sumac for a bright, Middle Eastern twist.

Final Thoughts

This Greek Chicken Souvlaki has become a trusty staple in my kitchen because it’s approachable, deeply flavorful, and endlessly adaptable. It’s a dish I pull out when friends swing by for a quick chat and a glass of wine, when I need to feed a crew after a long day, or when I’m craving something that tastes like a little vacation. The aroma alone almost always signals that we’re about to slow down and enjoy a meal together. If you try this, tell me how you like to customize it—your tweaks might become the next family favorite. I love hearing how a simple marinade becomes a memory at your table. Happy grilling, friends, and I can’t wait to hear how yours turns out!

And if you’re hungry for more, explore these similar recipes that scratch the same itch: a lemon-herb grilled chicken, a cucumber-yogurt sauce that pairs with anything, and a fresh tomato-onion salad that crispens the whole plate. You’ll see the same sunny flavors show up in different forms, and that’s the beauty of cooking at home: you build a small library of favorites you can pull from week after week.

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