This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Be sure to see the video tutorial below.

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

You simply cannot go to Greece without experiencing souvlaki. It's a major Greek street food, and happens to be one of my favorites.

What is Greek Souvlaki?

Like Kabobs, the word Souvlaki simply means “meat on skewers.” But Greeks also use it to describe the actual meal—warm pita, loaded with perfectly marinated grilled meat and topped with Tzatziki sauce. Other fixings are typically included, and even a handful of fries are tucked into the pita.

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

During my last visit to Greece, I had a lot of good souvlaki, particularly in Athens. And I've been in love ever since!

The closest thing I experienced to Athen’s Greek chicken souvlaki, though, was here at a smallish Greek festival in Cumming, Georgia. The annual festival is put on by a local Greek Orthdox Church, and non other than all-knowing Greek Yiayias are in charge of the food. A feast including: spanakopita, keftedes, and grilled souvlaki!

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

Why this Greek Chicken Souvlaki Recipe works?

After a bit of research and trial and error, I’ve developed my own Greek chicken souvlaki recipe. It is not a complicated recipe, but it was important for me to get it right.

What goes into this souvlaki recipe?  Three simple things: an awesome Greek souvlaki marinade, quality chicken, and the pita fixings.

  • Greek Souvlaki Marinade. It’s a simple marinade with the perfect balance of flavors—lots of raw garlic along with spices like oregano, rosemary, and sweet paprika. The liquid in this souvlaki marinade is a combination of excellent extra virgin olive oil, lemon juice, and dry white wine. If you have the time, let the chicken marinate for a couple of hours or overnight (refrigerated). But if not, even 30 minutes is enough to infuse the chicken with great flavor.

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

  • Pita fixings. To assemble a mean grilled souvlaki, you need some warm Greek pita and a few fixings. I usually grill my pita just before servings.  Greek Tzatziki sauce is a MUST!  And I typically add sliced tomatoes, cucumbers, onions and Kalamata olives.

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

What to serve with Greek souvlaki?

This chicken souvlaki recipe will make between 10 and 12 skewers. And if you’re looking to turn it into a Mediterranean-style BBQ party, then consider adding a few salads and sides to go along.

Greek salad or this orzo salad are a natural addition, but Balela, Fattoush, Grilled Zucchini Salad and this cooling Watermelon Salad would work as well. Make a large Mezze platter like this one, or a plate of creamy Roasted Garlic Hummus.

Finish this Greek affair with my favorite dessert: Baklava!

You really can’t go wrong with Greek souvlaki any night of the week! This chicken souvlaki recipe includes outdoor grill or grill pan instructions. And if you love Greek chicken souvlaki, try this Chicken Spinach Salad, which was inspired by the flavors of the classic dish.

Watch how to Make Greek Chicken Souvlaki

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This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

Greek Chicken Souvlaki Recipe with Tzatziki


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4.9 from 103 reviews

  • Author: Suzy Karadsheh
  • Total Time: 25 minutes
  • Yield: 10 to 12 skewers 1x
  • Diet: Gluten Free

Description

All-star chicken souvlaki recipe takes you to the streets of Athens. Best souvlaki marinade; instructions for indoor/outdoor grilling & what to serve along.


Ingredients

Scale

For Souvlaki Marinade

  • 10 garlic cloves, peeled
  • 2 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 tsp each Kosher salt and black pepper
  • ¼ cup Private Reserve Greek extra virgin olive oil
  • ¼ cup dry white wine
  • Juice of 1 lemon
  • 2 bay leaves

For Chicken

  • 2 ½ lb organic boneless skinless chicken breast, fat removed, cut into 1 ½ inch pieces

Pita Fixings

  • Greek pita bread
  • Tzatziki Sauce (make according to this recipe)
  • Sliced tomato, cucumber, onions, and Kalamata olives

Ideas for Sides to Serve Along (optional) 


Instructions

  1. Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice (do NOT add the dried bay leaves yet). Pulse until well combined.
  2. Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. cover tightly and refrigerate for 2 hours or overnight (see note for quicker marinating option.)
  3. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so. Prepare Tzatziki sauce and other fixings, and if you're adding Greek salad or other sides, prepare those as well. (some sides like roasted garlic hummus may take longer, you can prepare those in advance).
  4. When ready, thread marinated chicken pieces through the prepared skewers.
  5. Prepare outdoor grill (or griddle). Brush grates with a little oil and heat over medium-high heat. t. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 160°F on instant read thermometer (it will continue cooking to 165°F as it rests). Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). While grilling, brush lightly with the marinade (then discard any left marinade).
  6. Transfer chicken to serving platter and let rest for 3 minutes. Meanwhile, briefly grill pitas and keep warm.
  7. Assemble grilled chicken souvlaki pitas. First, spread Tzatziki sauce on pita, add chicken pieces (take them off skewers first, of course) then add veggies and olives.
  8. Optional: if you want more items to add to your buffet, consider Greek salad, watermelon salad, roasted garlic hummus, or a big Mezze platter.

Notes

  • Recipe notes: 1) If you do not have the time, you can simply marinate the chicken for 30 minutes before cooking. Just cover and leave at room temperature. 2) Grilled Souvlaki will keep well in the fridge for 3 days or so. Be sure to un-thread the chicken from skewers, and place in a tightly-closed container before refrigerating.
  • For more serving ideas: see "what to serve with Greek souvlaki" up in the post.
  • Recommended for this Recipe: Private Reserve Greek extra virgin olive oil (from organically grown and processed koroneiki olives). SAVE!  Try our Greek extra virgin olive oil bundle!
  • Recommended for this recipe: Sweet Spanish Paprika and dried Rosemary. SAVE! Try or Ultimate Mediterranean Spice Bundle; Our Essentials Bundle; or Create your own 6-pack from our all-natural or organic spice collections!
  • Prep Time: 20 Minutes
  • Marinating time:
  • Cook Time: 5 Minutes
  • Category: Entree
  • Method: Grilling
  • Cuisine: Greek

More Recipes to Try

Saucy Lebanese Cinnamon Meatballs

Skillet Shrimp with Chorizo and Squash 

One-Pot Middle Eastern Chicken and Rice

Sheet Pan Shrimp and Veggies

Burrata Arugula Berry Salad

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

This homemade chicken souvlaki recipe takes you to the streets of Athens! Complete with the best souvlaki marinade; instructions for indoor or outdoor grilling; and what to serve with your souvlaki. Recipe from themediterraneandish.com #greekfood #souvlaki #kebab #kabob #chickensouvlaki #chickenkabob #mediterraneanfood #mediterraneandiet #mediterraneanrecipe #grilledchicken

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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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Comments

  1. Christine Moore says:

    Have made this several times. So good!






  2. Aaron says:

    This was amazing! Now in our regular rotation






  3. Malina Lindell says:

    This is THE best souvlaki I've had since a street vendor in Thessaloniki in 1977! I'm in heaven.... By the way, the family all absolutely loves it, too. This is a definite keeper recipe!

    1. TMD Team says:

      Yay! We love to hear this, Malina! Thank you!

  4. Tony says:

    Be Careful brushing marinade that has come in contact with the chicken while grilling. Maybe some of the marinade should be reserved ahead of time for this purpose

  5. Katie Jenkins says:

    Made this for dinner tonight. Compared a lot of other recipes but decided to go with this one as I had most of the spices on hand. SO GLAD! I chose this one it was the best thing I’ve ever made. Grilled on my traeger with Mesquite pellets. It was so delicious! Better than I’ve had at any Greek restaurant






    1. TMD Team says:

      This is definitely a fan-favorite recipe that you stumbled upon :). Go glad you loved it!!

  6. CQ says:

    A few questions. Can I cook them ahead of time but leave them on the skewers if I have a large container with a good seal to store them in? I'd like to make these a day or two ahead of time for a catering job. Also, do you think I could reheat them in a low oven prior to serving? (For serving, they would be in a buffet chafing dish). Thank you! They look delicious! The catering job is in a couple of weeks but I'm going to test them out for my husband tonight!

    1. TMD Team says:

      Hello! I think that would be fine, but it's honestly not something we've tried before, so it makes me hesitant to recommend trying it for a catering job. It would probably be best to do a little experimenting with this when prior to the event. It's an amazing recipe, though, so I hope you're able to use it!

      1. CQ says:

        We tried with just one skewer and it came out fine, but my husband said he would grill it all the night before for me, so that works for me, LOL!

        Another question: Can I mix up the marinade, add the chicken, and then freeze the mixture? I'm just trying to think of anything I can to make my job easier when I need to do it before catering the luncheon, especially since I work by myself, LOL.

  7. Molly says:

    This was so delicious! Tasted pretty authentic.






  8. Mary Ann says:

    I'm not opposed to white wine if I have a bottle opened, however, is there a substitute for the wine?

    1. TMD Team says:

      Hi, Mary Ann. You can omit the white wine and use a little bit more lemon juice.

  9. Sharon says:

    Can’t wait to try this recipe. Is the chicken recipe gluten free?

    1. TMD Team says:

      Hi, Sharon. Yes, it should be (without the pita bread, of course). Just be sure to double check that all the ingredients you are using in this recipe don't contain gluten.

  10. Cathy says:

    Can you use double 0 flour for these pita? Thanks

    1. TMD Team says:

      Hi, Kathy. We've not tried making pita with double 0 flour before, so it's hard to say. If you give it a try, please stop back and share your thoughts! We'd love to hear!

  11. Anna says:

    2 questions:
    1- does this marinade keep for a while?
    2- I always heard that marinading chicken overnight when there is an acidic substance in the marinade turns the chicken mushy. Is this the case here?
    Thank you for the recipe! 😊

    1. TMD Team says:

      Hi, Anna. In our experience with this recipe, the chicken texture isn't affected too much by being marinated overnight because of the balance of olive oil and wine as opposed to mainly just lemon juice. That said, you don't at all need to marinade this overnight. Even after 30 mins to 1 hour of marinating, there is a ton of flavor to this chicken. If you want to make just the marinade ahead, it should keep in an airtight container in the fridge for at least 3-4 days.

  12. Marlene says:

    Hi. Can these be made in the oven with skewers?

    1. TMD Team says:

      Hi, Marlene. We don't recommend skewering if your going to bake this in the oven. Instead place the pieces on a large sheet pan that’s been oiled and roast at 425°F for about 40 minutes, or broil 5–6 inches from the heat source for 25–35 minutes (until the internal temperature of the chicken is 165 degrees F). Hope that helps!

  13. Paul says:

    Also please give it 5 stars. I never give reviews.






  14. Paul says:

    This is a great recipe, amazing favor and easy to make!!!

  15. ann says:

    oops. I meant for that last comment to be about the tzaziki.