Greek Chicken Souvlaki Taste

This Greek chicken souvlaki brings the vibrant flavors of the Mediterranean right to your kitchen. Marinated in olive oil, fresh lemon juice, garlic, and oregano, this dish balances bright citrus notes with earthy herbs for a truly authentic taste of Greece. Whether grilled or baked, these tender chicken pieces pair beautifully with warm pita, juicy tomatoes, crisp onions, and cool tzatziki for a meal that feels both fresh and satisfying.

I first made this recipe after a trip to Greece, and it quickly became the favorite summer dish in our household. Every time I grill it, the bright lemon aroma fills the backyard, reminding me of warm Greek evenings by the sea.

Ingredients

• Chicken breast, boneless and skinless diced: the lean protein base, choose fresh, firm chicken for best texture
• Olive oil: the heart of the marinade, opt for extra virgin for its fruity richness
• Fresh lemon juice: adds bright acidity, use fresh lemons, not bottled, for vibrant flavor
• Garlic cloves, finely chopped: infuses the chicken with pungent warmth, choose firm and plump bulbs
• Dried oregano: the signature Greek herb, look for high-quality, earthy oregano preferably from the Mediterranean region
• Kosher salt: enhances all flavors without overpowering, ensures even seasoning
• Freshly ground black pepper: adds a subtle heat and complexity to the marinade
• Red onion thinly sliced: adds crunch and a mildly sharp contrast
• Plum tomatoes sliced: bring juiciness and sweetness, ripe and firm are ideal
• Tzatziki sauce: creamy, cooling complement enriched with cucumber and garlic
• Pita bread (khubz): wraps the souvlaki, soft yet slightly chewy, fresh or warmed before serving
• Lemon slices for garnish: brightens each bite for that extra citrus punch

Instructions

Marinating the Chicken:

Whisk together olive oil, fresh lemon juice, chopped garlic, dried oregano, kosher salt, and freshly ground black pepper in a small bowl. Place the diced chicken in a large ziplock bag or a glass bowl. Pour in the marinade and stir or seal the bag, massaging the mixture so every piece of chicken is evenly coated. Cover tightly and refrigerate the chicken for at least 45 minutes up to one hour. This resting time lets the meat soak up all those fresh herb and citrus flavors deeply.

Preparing the Skewers:

If using wooden skewers, soak them in water for 30 minutes beforehand to keep them from burning. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each chunk to ensure even cooking and good heat circulation.

Grilling Method:

Preheat your grill to medium-high heat. Clean and oil the grates to prevent sticking and help achieve perfect grill marks. Place the skewers on the hot grill and cook for 8 to 10 minutes, turning every few minutes so all sides get a beautiful golden brown color. For an extra touch of flavor, you can baste the chicken once with some of the remaining marinade while grilling but be sure to discard any leftover marinade that touched raw chicken. When fully cooked, the internal temperature should reach 163 degrees Fahrenheit or 73 degrees Celsius. Let the chicken rest for 5 minutes so the juices redistribute, raising the temperature slightly to 165 degrees Fahrenheit or 74 degrees Celsius.

Oven Baking Method:

Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Place the marinated chicken pieces spread out on a greased baking sheet or lined with parchment paper for easier cleanup. Bake on the top rack for approximately 5 to 7 minutes on each side until the chicken is cooked through and reaches the same safe internal temperature as for grilling. Remove from oven and allow to rest for 5 minutes to lock in moisture and keep the chicken juicy.

Assembly and Serving:

Warm your pita bread either on the grill or in the oven until soft and pliable. Open the pita and layer in the grilled chicken, fresh tomato slices, red onion, and a generous spoonful of cool tzatziki sauce. Finish with a squeeze of fresh lemon juice and serve immediately.

I adore how oregano shines in this recipe. Greek oregano is different from what I usually find at the local grocery store, with a uniquely robust aroma and earthy notes that bring life to the marinade. One summer, I served this dish during a family barbecue, and the kids kept coming back for seconds. It’s the kind of recipe that turns friends into regular guests because of its approachable yet unforgettable taste.

Storage Tips

Store any leftover cooked souvlaki wrapped tightly in an airtight container in the refrigerator. It keeps beautifully for up to 3 days and reheats well in the oven or on a skillet to regain some crispness on the edges. For longer storage, place portions in freezer-safe bags, remove excess air, and freeze for up to 3 months.

Ingredient Substitutions

You can swap chicken breast for thighs if you prefer a juicier, more forgiving cut of meat. If fresh lemons are not available, high-quality bottled lemon juice works in a pinch but fresh always tastes brighter. For a vegetarian version, try marinating sturdy vegetables like zucchini, bell peppers, and mushrooms with the same marinade.

Serving Suggestions

Serve the souvlaki wrapped in pita just like street food in Greece alongside crispy oven fries and a simple Greek salad with cucumbers, tomatoes, feta, and olives. Or plate the chicken with a side of fluffy rice or bulgur wheat bowls topped with veggies and a generous dollop of tzatziki for a more composed meal. You can even create a mezze platter featuring grilled souvlaki, hummus, olives, and warm pita bread for sharing.

Enjoy your souvlaki warm with lemon wedges and a dollop of tzatziki for the freshest flavor.

Common Recipe Questions

→ What type of chicken cut is best for souvlaki?

Boneless, skinless chicken breasts or thighs are ideal as they grill evenly and absorb marinades well.

→ How long should the chicken marinate for optimum flavor?

Marinating for at least 45 minutes allows the lemon and oregano to deeply infuse the meat with Mediterranean flavors.

→ Can souvlaki be cooked without a grill?

Yes, it can be baked in the oven on a greased baking sheet, turning halfway through for even cooking.

→ What sides complement Greek chicken souvlaki?

Fresh pita bread, sliced tomatoes, red onions, tzatziki sauce, and a Greek salad or fries make great accompaniments.

→ Are there variations to the traditional chicken version?

Yes, substitutes like pork, lamb, or even vegetables can be used with slight adjustments in marinating times and herbs.