Best Chicken Souvlaki Skewers Recipe – How to Make Chicken Souvlaki Skewers

If the phrase “Greek night” makes you think of sunshine, grilled meat, and way too much tzatziki on your shirt, you’re in exactly the right place. Chicken souvlaki skewers are one of the easiest ways to bring that vacation-in-Athens feeling straight to your backyard grill or stovetop pan.

This guide walks you through the best chicken souvlaki skewers recipe step by step: how to make a classic Greek-style marinade, how long to marinate, how to cook the chicken so it’s juicy (not dry and tragic), and how to serve it with all the good stuffpita, tzatziki, and fresh veggies. We’ll also cover food safety, make-ahead tips, and a few smart twists that keep things interesting without making them complicated.

What Exactly Is Chicken Souvlaki?

In the simplest terms, chicken souvlaki is marinated chicken threaded onto skewers and grilled until lightly charred and juicy. Traditionally, it’s Greek “fast food” served either as small skewers (often called kalamaki) or tucked into warm pita bread with toppings like tomatoes, onions, and cool, garlicky tzatziki sauce.

While souvlaki can be made with pork, lamb, or even beef, chicken has become a popular option because it cooks quickly, takes on flavor beautifully, and feels a bit lighter than red meat. The star of the show is the marinade: olive oil, lemon, garlic, and oregano are the classic flavor backbone, with optional helpers like yogurt, vinegar, and herbs.

Why Chicken Souvlaki Skewers Are So Loved

• Fast-cooking: Small pieces of chicken cook in minutes, making this ideal for weeknights.
• Big flavor, minimal effort: Most of the magic happens in the marinade while you do absolutely nothing.
• Customizable: Wrap in pita, serve over rice, make bowls, or toss onto a salad.
• Meal-prep friendly: The marinade and skewers can be prepped ahead so you just grill and eat.

Key Ingredients for the Best Chicken Souvlaki Skewers

Here’s a classic, flexible ingredient list for about 4 servings (roughly 6–8 skewers). Feel free to scale up for a crowd.

For the Chicken

• 2 pounds boneless, skinless chicken breasts or thighs, cut into 1–1.5 inch cubes
• Wooden or metal skewers (if wooden, soak in water at least 20–30 minutes)

For the Classic Greek Marinade

• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1 teaspoon lemon zest (optional but bright and lovely)
• 3–4 cloves garlic, finely minced or grated
• 2 teaspoons dried oregano (Greek oregano if you can find it)
• 1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme (optional)
• 1 teaspoon kosher salt (or to taste)
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon plain Greek yogurt (for extra tenderness, optional)
• 1 teaspoon honey or a pinch of sugar (helps browning, optional)
• 1/2 teaspoon sweet paprika or smoked paprika (optional for color and depth)

For Serving

• Warm pita bread or flatbreads
• Tzatziki sauce (homemade or store-bought)
• Sliced tomatoes, cucumbers, and red onions
• Fresh parsley or dill
• Crumbled feta cheese
• Lemon wedges for squeezing over the top

All of these elements are classic in Greek-inspired chicken souvlaki recipes, and you’ll see variations of this exact combo across many trusted Mediterranean and American food sites. The details change slightly, but the core never does: olive oil, lemon, garlic, oregano, and good-quality chicken are non-negotiables.

Step-by-Step: How to Make Chicken Souvlaki Skewers

Step 1: Prep the Chicken

Start with boneless, skinless chicken breasts or thighs. Thighs are a bit more forgiving and stay juicy even if you get distracted by your phone mid-grill. Cut the chicken into evenly sized cubes about 1–1.5 inches wide. If you cut them too small, they’ll dry out quickly; too big, and they’ll cook unevenly.

If your chicken breasts are thick, you can lightly pound them to an even thickness before cutting. This helps the pieces cook at about the same speed, which is especially helpful if you’re new to grilling.

Step 2: Make the Marinade

In a medium bowl, whisk together:

• Olive oil
• Lemon juice and zest
• Garlic
• Dried oregano and thyme
• Salt and pepper
• Greek yogurt (if using)
• Honey and paprika (if using)

You’re aiming for a mixture that smells like a Greek vacation: bright, garlicky, and herbaceous. The yogurt gently tenderizes the chicken, while the acid from the lemon helps infuse flavor throughout.

Step 3: Marinate the Chicken

Add the chicken cubes to the bowl or a large zip-top bag, and toss until each piece is well coated. Press out excess air if using a bag, seal, and massage gently to work the marinade into the meat.

Marinating time guidelines:

• Minimum: 30 minutes in the fridge (good in a pinch).
• Better: 2–4 hours for deeper flavor.
• Best: Up to 8–12 hours (overnight) if you’re planning ahead.

Try not to go much beyond 24 hours; too much acid can eventually change the texture and make the chicken mushy rather than tender.

Step 4: Thread the Skewers

When you’re ready to cook, thread the marinated chicken pieces onto skewers, leaving a tiny bit of space between pieces so heat can circulate. If you pack them too tightly, the outside may burn before the inside cooks through.

If you’re using wooden skewers, make sure they have been soaked in water for at least 20–30 minutes. This helps prevent them from turning into torches on the grill.

Step 5: Grill (or Broil) to Juicy Perfection

You can make chicken souvlaki skewers on an outdoor grill, an indoor grill pan, or under the broiler.

On an Outdoor Grill

1. Preheat the grill to medium-high heat.
2. Oil the grates lightly to prevent sticking.
3. Place the skewers on the grill, leaving a bit of space between them.
4. Cook for about 8–12 minutes total, turning every few minutes for even browning.

The exact time will depend on the size of the chicken pieces and how hot your grill runs. The most reliable method is not guessworkit’s a thermometer.

Food safety note: For chicken, the safe minimum internal temperature is 165°F (74°C). Use an instant-read thermometer and check the thickest piece on the skewer. Once it hits 165°F, you’re good to go.

Under the Broiler or in a Grill Pan

1. Preheat your broiler to high, and line a baking sheet with foil; or preheat a lightly oiled grill pan over medium-high heat.
2. Arrange the skewers in a single layer.
3. Broil or pan-sear for about 8–12 minutes, turning halfway, until lightly charred and cooked through.
4. Again, confirm that the internal temperature reaches 165°F.

Once done, let the skewers rest for 3–5 minutes. This short rest helps the juices redistribute so the chicken stays moist rather than leaking all over your cutting board.

How to Serve Chicken Souvlaki Skewers

Here’s where you can have a little fun. Chicken souvlaki skewers are ridiculously versatile, and they work for everything from a quick lunch to a full-on dinner spread.

Classic Pita Wrap

1. Warm Greek pita or flatbread in a dry skillet, on the grill, or in the oven.
2. Spread a generous layer of tzatziki down the center.
3. Slide the chicken off the skewer into the pita.
4. Add sliced tomatoes, cucumbers, and red onions.
5. Top with feta and fresh parsley or dill.
6. Squeeze a lemon wedge over the filling and wrap it up.

This version is closest to what you’d find at a Greek street food stalljuicy chicken, creamy sauce, crunchy veggies, and a hit of lemon. Add a few fries inside the pita if you want to be extra authentic (and extra happy).

Healthy Souvlaki Bowls

If you’re skipping bread or just want a lighter approach, build a bowl:

• Base: Brown rice, quinoa, cauliflower rice, or mixed greens.
• Protein: Chicken souvlaki pieces from the skewers.
• Add-ins: Cherry tomatoes, cucumbers, olives, red onions, bell peppers.
• Extras: Feta, chickpeas, or roasted potatoes.
• Drizzle: Tzatziki and a little extra olive oil and lemon juice.

Party Platter Style

For gatherings, lay out a platter with:

• Grilled chicken souvlaki skewers
• Piles of warm pita triangles
• Bowls of tzatziki and hummus
• Greek salad (tomatoes, cucumbers, onions, olives, feta)
• Lemon wedges and fresh herbs

Let everyone assemble their own plate or wrap. It’s hands-on, casual, and guaranteed to disappear fast.

Tips, Variations, and Make-Ahead Advice

Breasts vs. Thighs

Chicken thighs are more forgiving and stay juicy, even if they cook a little longer. Chicken breasts can absolutely work; just avoid overcooking and consider adding the yogurt to the marinade for extra moisture.

How Far in Advance Can You Prep?

• Marinade: Can be mixed 1–2 days ahead and stored in the fridge.
• Chicken in marinade: Best within 8–12 hours; up to 24 is usually fine.
• Skewers assembled: Can be kept covered in the fridge for several hours before cooking.

No Grill? No Problem

If you don’t have a grill or it’s freezing outside, use:

• An indoor grill pan on the stovetop.
• A cast-iron skillet (sear the chicken pieces without skewers).
• The oven broiler or a hot sheet-pan method.

The flavor comes mostly from the marinade and high heat. A bit of char is nice but not mandatory for great taste.

Flavor Twists That Still Taste “Greek-ish”

• Add a pinch of cumin or coriander to the marinade for a subtle earthy note.
• Use fresh chopped oregano in place of some dried for a more aromatic finish.
• Throw a few chunks of red onion or bell pepper onto the skewers between chicken pieces.

Frequently Asked Questions About Chicken Souvlaki Skewers

Can I bake the chicken instead of grilling?

Yes. Arrange skewers on a foil-lined baking sheet and bake at 425°F (220°C) for about 15–20 minutes, turning once, until the chicken reaches 165°F. You can finish with a quick broil for extra browning.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet or the oven. You can also enjoy the chicken cold in salads and grain bowlsjust keep it refrigerated and don’t leave it out at room temperature for too long.

Can I freeze marinated chicken souvlaki?

Yes. Add the chicken and marinade to a freezer bag and freeze for up to 2–3 months. Thaw overnight in the refrigerator, then skewer and cook as usual.

Final Thoughts: Bringing Greek Flavor Home

Chicken souvlaki skewers are one of those recipes that feel restaurant-level impressive but are secretly simple. A short ingredient list, a bit of marinating time, and high heat are all you need. Once you get the basic technique down, you can flex the recipe for meal prep, quick dinners, backyard cookouts, and everything in between.

Pair your skewers with pita, tzatziki, fresh veggies, and maybe a cold drink, and you’ve got a complete Mediterranean-inspired meal that tastes like summer any time of year.

meta_title: Best Chicken Souvlaki Skewers Recipe

meta_description: Learn how to make juicy chicken souvlaki skewers with a simple Greek marinade, grilling tips, and serving ideas for pita wraps and bowls.

sapo: Want juicy, flavorful chicken souvlaki skewers that taste like they came straight off a Greek street-food grill? This in-depth guide walks you through every step of the process, from mixing the perfect lemon-garlic-oregano marinade to grilling the chicken to a safe 165°F without drying it out. You’ll also get serving ideas with pita, tzatziki, and fresh veggies, plus make-ahead tips and smart variations so you can customize your chicken souvlaki skewers for weeknight dinners, meal prep, or big backyard parties.

keywords: chicken souvlaki skewers, best chicken souvlaki recipe, Greek chicken skewers, souvlaki marinade, how to make chicken souvlaki, grilled chicken skewers, chicken souvlaki pita

Bonus: Real-World Chicken Souvlaki Skewer Experiences & Tips

Once people start making chicken souvlaki at home, a few patterns show up again and again. First, everyone underestimates how quickly the skewers disappear. If you’re cooking for more than two people, just assume everyone will want “one more” skewer. Planning for leftovers is basically planning for none.

Another common experience: the first batch is often a little overcooked. It’s totally normal. Many home cooks grew up hearing that chicken must be cooked until it’s dry as the Sahara “for safety.” Using a thermometer changes everything. The moment the thickest piece hits 165°F, you can pull the skewers off the grill, and that’s when you get juicy, tender souvlaki instead of chewy cubes. After one or two tries, most people stop guessing and start trusting the thermometer, and the difference is dramatic.

There’s also the “marinade panic” phase. New cooks worry that they didn’t marinate long enough, or that they forgot the yogurt, or that they only had dried herbs. The good news is that chicken souvlaki is very forgiving. Even a 45-minute soak in a basic olive oil, lemon, garlic, and oregano mixture can give surprisingly bold flavor. On the flip side, marinating overnight is a fantastic strategy for busy weeksmix the marinade in the evening, toss in the chicken, and the next day you’re basically 10 minutes away from dinner once the grill is hot.

Serving style is another area where people find their groove. Some insist that souvlaki “has to” be in a pita with tzatziki, tomatoes, and onions, just like a classic Greek wrap. Others fall in love with souvlaki bowlsespecially if they’re trying to keep things lighter. Bowls with brown rice or quinoa, lots of crunchy vegetables, olives, and a drizzle of tzatziki turn these skewers into a full, colorful meal. There’s also the unofficial “fries in the pita” club, where crispy fries get tucked right inside the wrap with the chicken. Once people try it, they rarely go back.

Home cooks also discover that souvlaki is a low-stress way to feed mixed groups. It works for picky eaters who just want plain chicken, for carb lovers who pile everything into pita, and for folks who prefer big salads or grain bowls. You can set out a platter of skewers, a stack of warm bread, a bowl of tzatziki, and a few bowls of chopped veggies and let everyone build their own. The social, hands-on nature of the meal makes it feel special without any fussy plating.

On the practical side, many people end up treating chicken souvlaki skewers as a meal prep hack. Grilling a big batch on Sunday can set up lunches for days: wraps, bowls, salads, or even quick pita pizzas topped with chopped chicken, veggies, and feta. Leftover skewers also play nicely with roasted potatoes or simple pasta tossed with olive oil and herbs, so they’re rarely wasted.

Finally, there’s the confidence factor. Grilling chicken can be intimidating at first, but mastering a recipe like this often becomes a turning point. Once you’ve nailed the marinade, learned how to read your grill, and gotten used to checking temperature instead of guessing, you’ve got a reliable “house specialty.” Friends start asking for the recipe, kids request “the Greek chicken” by name, and suddenly you’re the person who makes the really good chicken skewers. That’s the quiet magic of a dish like chicken souvlaki: simple ingredients, repeatable steps, and the power to turn an ordinary weeknight into something that feels like a mini vacation.