There’s something magical about a meal that feels fresh, flavorful, and uncomplicated. Greek Chicken Souvlaki is exactly that. It’s easy enough to pull together on a weeknight, but still impressive enough to feel like a little culinary getaway.
Tender chicken, a punchy lemon-oregano marinade, crisp veggies, soft pita—it all just works. And if there are kids around? It’s a build-your-own plate situation, which means fewer mealtime complaints and more happy faces. Win-win.
What You’ll Need
For the Chicken and Marinade:
- 1½ lbs boneless, skinless chicken breasts or thighs (cut into 1-inch pieces)
- 3 tablespoons olive oil
- Juice of 1 large lemon
- 4 garlic cloves, minced
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- Optional: 1 tablespoon plain Greek yogurt (adds a little tenderness)
For Serving:
- Pita bread (store-bought or homemade)
- Tzatziki sauce
- Sliced tomatoes
- Cucumber
- Red onion
- Lemon wedges
Pro Tips
- Soak the Skewers If using wooden skewers, soak them in water for at least 30 minutes before grilling to keep them from burning.
- Cut Evenly Chicken pieces should be similar in size to ensure they cook evenly and stay juicy.
- Kid-Friendly Setup Deconstruct the meal for picky eaters. Serve chicken, pita, and toppings separately so everyone can build their own.
- Marinate in Advance Let the chicken marinate for at least 30 minutes, but up to 24 hours works even better. The longer the flavor soaks in, the better.
- Use High Heat Grill or broil the chicken at medium-high to high heat. That quick sear gives it flavor without drying things out.
Tools Needed
- Mixing bowl
- Cutting board and knife
- Measuring spoons
- Skewers (metal or soaked wooden)
- Grill, grill pan, or broiler
- Tongs
Substitutions and Variations
- Different Protein: Pork tenderloin or lamb works well if chicken’s not on hand.
- Herb Switch: Swap oregano with fresh thyme or rosemary for a different flavor profile.
- Spice Option: A pinch of crushed red pepper flakes adds heat for those who want it.
- Gluten-Free Serving: Use gluten-free pitas or serve the chicken over rice or salad.
- Dairy-Free: Skip the optional yogurt in the marinade and use a dairy-free tzatziki alternative if needed.
Make-Ahead Tips
- Chicken can be prepped and marinated up to a full day in advance.
- Tzatziki actually tastes better made the night before.
- Chop veggies and store in separate containers to save time at dinner.
How to Make Greek Chicken Souvlaki
- Mix the Marinade Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl.
- Add the Chicken Toss in the chicken and coat well. Cover and refrigerate for at least 30 minutes (or up to 24 hours).
- Prep the Grill Preheat a grill, grill pan, or broiler to medium-high heat.
- Skewer the Chicken Thread the chicken pieces onto skewers, packing them closely but not too tight.
- Grill Until Cooked Grill the chicken for 10–12 minutes, turning occasionally until fully cooked and lightly charred on the edges.
- Assemble and Serve Warm the pita bread. Add chicken, tzatziki, veggies, and a squeeze of lemon. Serve it all family-style or let everyone build their own.
Extra Details to Know
Nutrition Estimate (per serving):
- 300–350 calories
- 30g protein
- 15g carbs
- 10g fat
- Gluten-free if pita is omitted or substituted
Diet Modifications:
- Paleo: Serve over a veggie bowl or lettuce wrap
- Low-Carb: Skip the pita
- Whole30: Use compliant mayo-based garlic sauce instead of tzatziki
Pairing Suggestions:
- Greek salad
- Lemon roasted potatoes
- Couscous or quinoa
- Roasted vegetables with olive oil and dill
Time-Saving Tips:
- Use pre-chopped chicken and store-bought tzatziki when time is tight.
- Grill a double batch for lunches or wraps the next day.
Leftovers and Storage
- Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Reheat gently in a skillet or microwave until warmed through.
- Leftover chicken is perfect for wraps, grain bowls, or Mediterranean-style salads.
FAQ
Can this be made in the oven? Yes. Bake at 400°F for 20–25 minutes or broil for that charred finish.
Is it better to use chicken thighs or breasts? Thighs tend to stay juicier, but either cut works well.
Can the chicken be frozen in the marinade? Yes. Freeze raw chicken with the marinade in a zip bag. Thaw overnight in the fridge before cooking.
Can metal skewers be used instead of wooden? Definitely. No soaking needed, and they’re reusable.
Wrap Up
Greek Chicken Souvlaki is one of those recipes that earns a permanent spot in the dinner rotation. It’s flavorful, versatile, and surprisingly low-effort. Great for busy weeknights or casual get-togethers. Once it’s on the table with all the toppings and pita, don’t be surprised if it disappears fast.
Tried it out? Leave a comment with how it went—or drop any questions in the chat below. Always happy to hear what worked, what got swapped, or what the kids actually ate.
