Chicken souvlaki

Greek chicken skewers

Souvlaki is probably one of the most well-known meat dishes from Greek cuisine.

The word literally means “skewer,” and that’s exactly what you get: tender, well-seasoned pieces of meat on a stick. In Greece, it’s often sold at small grill spots, ready to eat straight off the skewer or wrapped in warm pita with tomato, onion, and a generous spoon of tzatziki.

What many people don’t know is that souvlaki is traditionally made with pork or lamb. Still, chicken has become just as popular, especially if you want to keep things a bit lighter. In this recipe, we use boneless, skinless chicken thighs. They’re more tender and flavorful than chicken breast and perfect for grilling.

The marinade makes all the difference

A good chicken souvlaki comes down to the marinade. Luckily, it doesn’t have to be complicated. We use a simple but very fragrant mix of olive oil, lemon zest and juice, dried oregano, preferably Greek, and two cloves of garlic.

Let the chicken marinate for at least 2 hours, longer if you have the time. The acidity from the lemon helps tenderize the meat, while the herbs and oil soak in and give it that classic Mediterranean flavor. The longer it marinates, the better it gets.

Time to skewer and grill

Before you start grilling, there’s one step that’s often overlooked: soak your wooden skewers in cold water for at least 30 minutes. This helps prevent them from burning on the grill. After that, it’s just a matter of threading the chicken onto the skewers. A few pieces per skewer is enough.

You can cook souvlaki on the grill, in a contact grill, or in a grill pan on the stove. Grill the chicken for about 8 minutes, until golden and cooked through. Turn regularly for even cooking and those nice grill marks.

Not just on a skewer

Even though we usually think of souvlaki as skewers, in Greece it’s often served in pita. The meat is taken off the skewer and tucked into warm pita with raw onion, tomato, fries, and tzatziki. It’s similar to a wrap, but with that distinct Greek flavor. So if you don’t feel like using skewers or want to switch things up, no problem. Serve the grilled chicken in warm pita and build your own Greek street food.

What to serve it with

Chicken souvlaki pairs well with fresh and simple sides. Think white rice, homemade tzatziki, warm pita, and a classic Greek salad with tomato, cucumber, red onion, olives, and feta. It’s an easy way to put together a complete meal that tastes like a Greek summer, even on a rainy weeknight.

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