Here’s An Easy Chicken Souvlaki Recipe For A Classic Mediterranean Dish!
Chicken Souvlaki is a classic Greek dish that often needs little introduction! Did you know that it’s considered one of the earliest recorded versions of “fast food”?
Made from fresh chicken marinated in a simple blend of oil and spices, souvlaki – or σουβλάκι in Greek – is then placed on skewers and grilled to perfection.
Our Greek Souvlaki recipe is made with chicken – but other meats (like pork, beef, or lamb) can be used.
Serve it with some tzatziki and a side of Greek salad and you’ve got yourself a winning combination!
The word souvlaki is actually the diminutive form and comes from the Medieval Greek “souvla” for skewer.
Depending on where you are in Greece, the name can also change.
Souvlaki is commonly used in Macedonia and other parts of northern Greece, while “kalamaki” is more commonly used in southern Greece and in/around the capital city of Athens.
If you eat it on a pita, it’s a “souvlaki pita”… but you can also eat it with quartered pita as part of a plate, and that’s known as “Souvlaki-merida”. But, once again, there are regional differences in some of these names.
Ingredients
To make this Greek chicken souvlaki recipe, you’ll need the following ingredients. Luckily, it’s pretty easy to make and you’ll only need a few things!
- Chicken breasts – Good quality boneless chicken breasts, 22 ounces total. That’s approximately either two large chicken breasts or 3 smaller ones.
- Oregano – Dried oregano for seasoning.
- Olive oil – Good quality olive oil for marinating.
- Juice from 1 lemon – Alternatively, use about 2 tablespoons of store-bought lemon juice.
- Garlic clove – One garlic clove, minced.
- Salt – To season the chicken.
- Black pepper – To season the chicken.
Recipe Tips and Substitutions
Before you make this souvlaki chicken, have a read through these few recipe tips and substitutions:
- Instead of chicken you can use pork, beef or lamb. For a vegetarian alternative, use vegetables such as mushrooms, zucchini or bell peppers.
- If you don’t have dried oregano (which is a classic ingredient in Greek marinades), you can also other herbs, such as thyme or rosemary, or pre-made Greek seasoning.
- If you use wooden skewers, be sure to soak them in water before using them. Alternatively, you can use metal skewers.
- You can cook the souvlaki on a cast iron pan, a grill pan, or directly on the grill. If you use a pan, make sure that the wooden skewers fit your pan.
- Make sure the chicken is cooked through to a temperature of 165 degrees Fahrenheit but don’t overcook it as this can dry it out.
How to Make Chicken Souvlaki – Step by Step Instructions
In this section, we’ll show you exactly how to make Greek chicken souvlaki with our step-by-step process photos.
This way you can see how the recipe should look every step of the way and compare your progress.
The detailed recipe card – with cooking times and exact measurements – can be found at the bottom of this post!
Start by making the marinade. In a small bowl combine olive oil, juice of 1 lemon, oregano, minced garlic clove, salt, and pepper. Mix well, then set aside.
Place the chicken breasts on a cutting board and cut them into 1 ½ inch pieces. Then place them in a large bowl.
Pour the marinade over the chicken and mix well so that the chicken pieces are evenly coated in the marinade.
Cover the bowl with plastic wrap and place it in the fridge to marinate for 2 hours. You can also let it marinate overnight.
Meanwhile, also soak 6 wooden skewers in water for 30 to 40 minutes. If you’re planning on cooking the souvlaki in a pan and the skewers don’t fit, you can shorten them.
When ready, thread the chicken pieces onto the wooden skewers. You should have about 4 pieces of chicken on each skewer.
You can cook the souvlaki on a cast iron pan, a grill pan, or directly on the grill.
If using a pan, heat 1 tablespoon of olive oil and place the assembled souvlaki into the pan.
Cook the souvlaki over medium heat for 4 minutes on each side until fully cooked and browned.
Serve the chicken souvlaki with Greek salad and tzatziki sauce.
Storage Tips
If you have leftover chicken souvlaki, you can leave it on the skewer – or choose to remove it for easier storage – and store it in a sealed container in the fridge.
Alternatively you can also wrap it in aluminum foil and refrigerate.
The chicken will keep for 3-4 days, but it may dry out slightly over time, so we would recommend eating it sooner rather than later.
To reheat, you have options: pan fry again on low in some oil, air fry at 280 degrees Fahrenheit for a few minutes, or even the choose the microwave for a quick and easy way.
FAQ
Here are a few answers to frequently asked questions about souvlaki!
Chicken souvlaki most commonly refers to the dish of Greek origin, which is made by cooking (grilling) pieces of chicken on skewers. Other than chicken, pork, beef, lamb – and sometimes vegetables – are also popular.
To make chicken souvlaki, soak the wooden skewers and prepare the marinade. Cut the chicken into pieces and leave in the marinade for a few hours. Skewer the chicken on the wood and grill for a few minutes on each side. Eat while hot!
There are lots of ways to enjoy souvlaki. One common way is with a Greek salad or with Orzo salad, and with tzatziki for dipping! You can also eat it with pita on the side – or on a pita with ingredients like as lettuce, tomato, and onion if you like.
A classic chicken souvlaki marinade typically includes olive oil, lemon juice, garlic, dried oregano, salt, and pepper. You can also include additional herbs, such as thyme or rosemary.
Related Recipes
If you loved this recipe for chicken souvlaki, check out these other Greek recipes – some savory and some sweet!
- Pastitsio (Greek Lasagna)
- Greek Meatballs
- Chicken Gyros Recipe
- Soutzoukakia (Greek Meatballs in Tomato Sauce)
- Tiropita (Greek Cheese Pies)
- Spanakopita (Greek Spinach Pie)
Greek Chicken Souvlaki
Ingredients
- 2 large chicken breasts, 22 ounces total (alternatively 3 smaller ones)
- 2 teaspoons oregano
- 5 tablespoons olive oil
- juice from one lemon
- 1 garlic clove minced
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Start by making the marinade. In a small bowl whisk together olive oil, juice of 1 lemon, oregano, minced garlic clove, salt, and pepper. Set aside.2 teaspoons oregano, 5 tablespoons olive oil, juice from one lemon, 1 garlic clove minced, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Place the chicken breasts on a cutting board and cut them into 1 ½ inch pieces. Place them in a large bowl. Pour the marinade over the chicken and mix well. Cover the bowl with plastic wrap, place it in the fridge and let it sit for 2 hours. You can also let it marinate overnight.2 large chicken breasts
- Soak 6 wooden skewers in water for 30 to 40 minutes.
- When ready, thread the chicken pieces onto the wooden skewers. You should have about 4 pieces of chicken on each skewer.
- You can cook the souvlaki on a cast iron pan, grill pan, or directly on the grill. If you are using a pan, make sure that the wooden skewers fit your pan. If they are larger you can cut them to make them fit.
- If using a pan, heat 1 tablespoon of olive oil and place the assembled souvlaki in the pan. Cook the souvlaki over medium heat for 4 minutes on each side until fully cooked and browned.
- Serve the chicken souvlaki with Greek salad and tzatziki sauce.
Notes
- Instead of chicken you can use pork, beef or lamb. For a vegetarian option, you can use vegetables such as mushrooms, zucchini or bell peppers.
- If you don’t have dried oregano, you can use other herbs, such as thyme or rosemary, or pre-made Greek seasoning.
- You can use metal skewers instead of wooden skewers. These don’t need to be soaked.
- You can cook the souvlaki on a cast iron pan, grill pan, or directly on the grill. Keep in mind that the cooking time can vary.
- Make sure the chicken is cooked through to a temperature of 165 degrees Fahrenheit but don’t overcook it as this can dry it out.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
