There’s an undeniable magic to summer grilling, transforming simple ingredients into unforgettable meals. Among the pantheon of outdoor culinary delights, few shine as brightly as Chicken Souvlaki. These succulent Greek chicken skewers, infused with bright, zesty flavors and kissed by the smoky char of the grill, are more than just a dish—they’re an experience. This recipe makes crafting delicious, authentic-tasting chicken souvlaki at home incredibly easy, relying on a simple yet powerful yogurt marinade to deliver unmatched flavor and tenderness.
Whether you’re hosting a backyard barbecue, planning a casual weeknight dinner, or simply craving the vibrant tastes of the Mediterranean, these Greek chicken skewers are a guaranteed crowd-pleaser. Serve them alongside a refreshing Hummus with Grilled Eggplant for a delightful vegetarian option, or explore other grilled seafood recipes like these tasty Shrimp Kebabs to complete your summer feast.
For us, summer meals are almost incomplete without the tantalizing aroma of grilling, and specifically, without chicken souvlaki. Perhaps it’s the cherished memories of incredible Greek meals shared at a dear friend’s home, meals we constantly strive to recreate. Or maybe it’s the longing to recapture the sun-drenched flavors of our holidays in Crete. Either way, chicken or pork souvlaki, generously served with warm, fresh pita bread and an array of vibrant salads and creamy dips, transforms any meal into an unforgettable summer feast that truly captures the spirit of Greek cuisine.
What is Souvlaki?
Souvlaki, derived from the Greek word “souvla” meaning skewer, refers to small pieces of meat (traditionally pork, but chicken, lamb, and beef are also common) grilled on a skewer. It’s a staple of Greek fast food, often served wrapped in pita bread with toppings like tzatziki, tomatoes, and onions, or simply on a plate with various side dishes. The beauty of souvlaki lies in its simplicity and versatility, making it a beloved dish across Greece and around the world. The great news is that this iconic dish is incredibly easy to make right in your own kitchen.
The Secret to Tender Souvlaki: The Yogurt Marinade
While many authentic Greek souvlaki recipes often feature an olive oil-based marinade, our version embraces the transformative power of a simple plain yogurt marinade. This technique, a nod to culinary traditions found in various cultures, including Russian cuisine, offers distinct advantages for grilling chicken. The lactic acid in plain yogurt acts as a natural tenderizer, gently breaking down the muscle fibers without turning the chicken mushy, a common pitfall with overly acidic marinades. It also helps the chicken retain moisture, ensuring every bite of your souvlaki is incredibly juicy and full of flavor even after high heat grilling.
Our stellar marinade combines plain yogurt with the vibrant zest and juice of a fresh lemon for a bright, tangy kick. Minced garlic infuses the chicken with its pungent, aromatic notes, while a touch of salt, freshly ground black pepper, and earthy dried oregano complete this harmonious blend. Each ingredient plays a crucial role in building the complex, beautiful flavor profile that defines this dish. If you prefer a more traditional approach, you can easily substitute the yogurt with olive oil, but we highly recommend experiencing the unique tenderness and flavor that yogurt brings to these skewers.
How to Make Perfect Chicken Souvlaki
Choosing and Preparing Your Chicken
Making chicken souvlaki is surprisingly straightforward. For the best results, start with high-quality boneless, skinless chicken breasts or thighs. Thighs tend to offer a slightly richer flavor and stay juicier, while breasts are leaner and cook a bit quicker. The key is to cut the chicken into uniform 1.5 to 2-inch cubes. This size is crucial: if the pieces are too small, they risk drying out quickly on the grill’s intense heat; if they’re too large, they may cook unevenly or remain undercooked in the center. Ensure the chicken is patted dry before adding it to the marinade, as this allows the flavors to penetrate more effectively.
The Marinade Process: Time and Technique
Once your chicken is prepped, simply combine the plain yogurt, fresh lemon juice and zest, minced garlic, salt, pepper, and dried oregano in a large, shallow bowl. Add the cubed chicken to this flavorful mixture, ensuring every piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate. Marinate the chicken for at least 3 hours to allow the flavors to meld and the yogurt to work its tenderizing magic. For even deeper flavor and optimal tenderness, you can marinate the chicken overnight, up to 24 hours. Avoid marinating for longer than 24 hours, as the acidity can eventually alter the chicken’s texture too much.
Skewering for Success
When the marination is complete, remove the chicken from the bowl and discard any remaining marinade. Thread the chicken pieces onto your chosen skewers. You can use durable metal skewers, which are reusable and conduct heat well, or traditional bamboo skewers. If you opt for wooden or bamboo skewers, it is absolutely essential to soak them in water for at least 30 minutes, or ideally several hours, before grilling. This prevents them from scorching and catching fire over the hot grill. Thread the chicken snugly but not too tightly, leaving a small gap between each piece to allow for even heat circulation and thorough cooking. Depending on the size of your skewers and chicken pieces, you should yield approximately 4 large or 8 smaller skewers.
Grilling to Perfection
Preheat your grill to a medium-high heat, aiming for a temperature between 400-450°F (200-230°C). Lightly oil the grill grates to prevent the chicken from sticking. Carefully place the chicken skewers on the hot grill. You should hear a satisfying sizzle upon contact. Grill the chicken for approximately 6-8 minutes on the first side, then turn them over and cook for another 5-7 minutes on the other side. The exact cooking time will vary depending on the size of your chicken cubes and the actual temperature of your grill. For perfectly cooked and safe chicken, use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Avoid the temptation to overcook, as this is the primary cause of dry chicken. Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving, allowing the juices to redistribute for maximum tenderness.
Crafting the Ultimate Souvlaki Meal: Serving Suggestions
Not many things compare to the pure delight of perfectly seasoned, succulent grilled chicken nestled inside warm pita bread! My favorite way to enjoy chicken souvlaki is undoubtedly wrapped in a soft flatbread of some sort. You can use traditional pita bread, fluffy naan, or even homemade flatbreads for an extra touch.
To elevate your souvlaki experience, I love adding a generous dollop of creamy hummus and a cooling swirl of authentic tzatziki. Crisp sliced cucumbers and ripe, juicy tomatoes are essential for freshness, while thinly sliced red onions add a delightful bite. My husband often adds fresh lettuce for extra crunch and a vibrant green element. For those who enjoy deeper, smoky flavors, a charred eggplant spread like Baba Ganoush makes for an incredible condiment.
If you’re looking to minimize carbs or prefer a lighter meal, serving your grilled chicken souvlaki on top of a fresh, vibrant salad is an excellent option. This Mediterranean Salad with Hummus and Fried Halloumi makes an ideal and satisfying companion. In Greece, souvlaki is famously served with crispy fries, a combination I absolutely adore! If you prefer not to make your own fries, consider a delicious Greek Potato Salad from my amazing friend Lucy of Supergolden Bakes. Alternatively, my Greek Orzo Salad with Grilled Zucchini offers a fantastic, pasta-based side that perfectly complements the grilled chicken.
Tips for Success and Troubleshooting
- Preventing Dry Chicken: The most common culprit for dry chicken is overcooking. Use a meat thermometer to ensure your chicken reaches 165°F (74°C) and remove it promptly. The yogurt marinade also plays a huge role in retaining moisture.
- Even Cooking: Cut chicken pieces into uniform sizes. Don’t crowd the skewers or the grill, as this can steam the chicken instead of searing it.
- Making Ahead: The chicken can be marinated up to 24 hours in advance. You can also cook the skewers and store them in the refrigerator for 3-4 days, reheating gently.
- No Grill? No Problem! While grilling offers the best smoky flavor, you can also cook souvlaki in a hot cast iron pan, on a grill pan on the stovetop, or bake them in the oven at 400°F (200°C) until cooked through.
More Grilled Chicken Recipes to Explore
- Grilled Chicken Kebab
- Chicken Satay with Peanut Sauce
- Greek Chicken Burger with Feta
- Thai Grilled Chicken Salad
Rating: 5 out of 5 stars based on 7 votes
Chicken Souvlaki
Julia Frey of Vikalinka
15 mins
15 mins
3 hrs 30 mins (includes marinating)
4
Equipment
-
Grill
-
Skewers (metal or pre-soaked bamboo)
Ingredients
-
2
lbs
skinless boneless chicken breasts ,
or thighs -
250ml/1 cup
plain yogurt -
1
lemon,
juice and zest -
2
cloves
garlic,
minced -
1
tsp
dried oregano -
1
tsp
salt -
0.5
tsp
pepper
Instructions
-
Cut the chicken breasts or thighs into uniform 2-inch cubes. (Avoid cutting them too small, as they will dry out in the intense heat of the grill. For bamboo skewers, soak them in water for at least 30 minutes to prevent burning.) In a large and shallow bowl, combine the plain yogurt, zest and juice of one lemon, minced garlic, salt, pepper, and dried oregano. Add the chicken to the marinade, ensuring all pieces are well coated. Cover the bowl with plastic wrap and marinate for at least 3 hours, or ideally overnight (up to 24 hours) in the refrigerator.
-
Remove the chicken from the marinade and discard the marinade. Thread the marinated chicken onto wooden or metal skewers, leaving a small gap between pieces for even cooking. You should get approximately 4 large or 8 smaller skewers. Preheat your grill to medium-high heat (400-450°F / 200-230°C) and either brush the grates with oil or coat with non-stick spray to prevent sticking.
-
Place the skewers on the preheated grill. Grill the chicken for approximately 6-8 minutes on one side, then turn over and cook for another 5-7 minutes on the other side. The total cooking time will vary depending on the size of the chicken pieces and your grill’s temperature. Cook until the internal temperature of the chicken reaches 165°F (74°C) using a meat thermometer. Remove from grill and let rest for a few minutes before serving.
Video (External Reference)
For a visual guide on making this delicious Chicken Souvlaki, you can watch the video demonstration available at: Chicken Souvlaki Video Tutorial.
Thumbnail for video: 
Nutrition
Calories:
279
kcal
|
Carbohydrates:
4
g
|
Protein:
49
g
|
Fat:
6
g
|
Saturated Fat:
2
g
|
Cholesterol:
147
mg
|
Sodium:
852
mg
|
Potassium:
900
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
83
IU
|
Vitamin C:
18
mg
|
Calcium:
44
mg
|
Iron:
1
mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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