Chicken Souvlaki Greek Recipe for Juicy Grilled Skewers

This chicken souvlaki Greek recipe gives you juicy, lemony grilled skewers without a long marinade or fussy prep. Chicken thighs hold up especially well over high heat, and red onion, warm pita, and a little yogurt make the meal feel complete.

Cut the chicken into even pieces, let it sit briefly in the lemon-oregano marinade, then grill it until the center reaches a safe temperature. Serve it right away with salad, rice, or pita for an easy, savory dinner.

Why You'll Love This Recipe

• The lemon, garlic, oregano, and olive oil marinade is made with everyday ingredients.
• Chicken thighs stay juicy, even when the grill is running hot.
• The skewers cook in about 12 minutes and are easy to portion.
• You can get the chicken and marinade ready earlier in the day.
• An outdoor grill or a hot grill pan both work well.

Recipe Information

Ingredients

For the chicken souvlaki:

• 2 pounds (900 g) boneless, skinless chicken thighs, trimmed and cut into 1 1/2-inch pieces
• 3 tablespoons olive oil
• 3 tablespoons fresh lemon juice
• 3 garlic cloves, finely grated or minced
• 2 teaspoons dried oregano
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 medium red onion, cut into 1-inch wedges

For serving:

• 4 medium pita breads
• 1 cup plain Greek yogurt mixed with 1 tablespoon lemon juice and a pinch of salt
• 1 cucumber, sliced
• 1 cup halved cherry tomatoes
• 1/4 cup chopped parsley
• Lemon wedges

Step-by-Step Instructions for Chicken Souvlaki Greek Recipe

1. Soak the skewers and prepare the chicken

If you are using bamboo skewers, soak them in water for at least 20 minutes so the exposed ends are less likely to scorch. Pat the chicken thighs dry before cutting them. They will take on the marinade more evenly and brown better that way. Keep the pieces close to the same size so they cook at the same rate.

2. Make the lemon-oregano marinade

Whisk the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a large bowl. Add the chicken and red onion, then toss until lightly coated. Cover and refrigerate for 20 to 30 minutes. Skip an overnight soak: the lemon can leave the surface of the chicken soft rather than tender.

3. Heat the grill

Preheat a clean grill to medium-high heat, about 425°F to 450°F. Oil the grates with a folded paper towel held in tongs, or brush the skewers lightly with oil. A hot, clean surface helps the chicken release cleanly and develop browned edges.

4. Thread the skewers

Thread the chicken onto 8 skewers, leaving a small gap between pieces so heat can circulate. Add a red onion wedge every few pieces if you like, but do not pack the skewers tightly. Once raw chicken has been in the marinade, do not brush any of it onto the cooked skewers.

5. Grill until cooked through

Put the skewers on the hot grill and cook for 10 to 12 minutes, turning them every 2 to 3 minutes. They are ready when browned in spots and the thickest chicken piece reaches 74°C / 165°F on an instant-read thermometer. Move them to a clean platter and let them rest for 5 minutes before serving.

6. Build the plates

Warm the pita on the grill for about 20 to 30 seconds per side. Serve the skewers with the lemony yogurt, cucumber, tomatoes, parsley, and lemon wedges. Slide the chicken off for pita wraps, or set everything out and let everyone build their own plate.

Tips for Best Results

For the most tender result, use chicken thighs rather than breast. Their extra fat helps them stay moist when the outside picks up a little char. If you prefer chicken breast, cut it slightly larger and start checking the temperature a few minutes early.

Do not rely on grill marks to tell you the chicken is done. Insert the thermometer into the center of a thick piece, avoiding the skewer. Take the chicken off the heat as soon as it reaches 74°C / 165°F; it will continue cooking during the short rest.

Keep the grill at medium-high rather than maximum heat. Garlic and herbs can burn before the chicken cooks through if the fire is too hot. If you get flare-ups, move the skewers to a cooler section and close the lid for a minute.

For another dependable grilled option, try these grilled chicken drumsticks. For skillet cooking inspiration, browse chicken recipes.

Ingredient Substitutions

Chicken breast can replace thighs; use the same safe internal temperature and watch it closely. Dried parsley can stand in for fresh parsley in the marinade, though fresh parsley is best as a finishing garnish. If fresh lemons are unavailable, bottled lemon juice works in the marinade. A fresh lemon wedge at the table will still give you a brighter finish.

No outdoor grill? Cook the skewers on a lightly oiled cast-iron grill pan over medium-high heat, turning them regularly. You can also broil them on a foil-lined sheet pan 5 to 6 inches from the element, turning once, until cooked through.

What to Serve With

These skewers are good with lemony rice pilaf, a chopped cucumber-tomato salad, roasted potatoes, or a simple bowl of olives and feta. Warm pita and yogurt sauce make a quick wrap; rice turns the chicken into a satisfying meal-prep bowl.

If you are planning a larger spread, add Greek lamb recipes for another herb-forward centerpiece. For a different easy weeknight protein, see air fryer chicken wings.

Storage Instructions

Refrigerate cooled chicken in an airtight container within 2 hours of cooking. It will keep for up to 3 days. Store the pita, fresh vegetables, and yogurt sauce separately so they stay fresh. For longer storage, freeze the cooked chicken off the skewers in a freezer-safe container for up to 2 months, then thaw it overnight in the refrigerator.

Reheating Instructions

Warm refrigerated chicken in a covered skillet over medium-low heat with a splash of water for 4 to 6 minutes, until hot throughout. You can also reheat it on a sheet pan in a 325°F oven for about 10 minutes. Avoid prolonged microwave heating, which can make the chicken tough. Reheat leftovers to 74°C / 165°F before eating.

Frequently Asked Questions

Can I marinate chicken souvlaki longer?

For this lemon-based marinade, 20 to 30 minutes is ideal, and up to 2 hours is fine. More time is not necessary and can affect the chicken's surface texture.

Should I use metal or wooden skewers?

Either works. Metal skewers are reusable and conduct heat toward the center of the chicken. Wooden skewers are convenient but need soaking first. Flat skewers make turning easier when you have them.

Can I make this chicken souvlaki Greek recipe ahead?

Yes. Cut the chicken and mix the marinade in the morning, then grill shortly before dinner. You can also grill the chicken one day ahead and use it cold in a grain bowl or gently reheat it for pitas.

Is the yogurt sauce required?

No. The skewers have plenty of flavor on their own. A lemony yogurt sauce adds coolness, but hummus, a simple tahini sauce, or extra lemon and olive oil also work well.

Conclusion

This chicken souvlaki Greek recipe keeps grilled chicken simple and full of flavor. Keep the marinade brief, cook the skewers to 74°C / 165°F, and bring them to the table with warm pita and fresh vegetables.

Nutrition estimates are per serving, including pita, yogurt sauce, and vegetables. Values will vary with the exact chicken trim and brands used.