Greek chicken souvlaki
Authentic Greek chicken souvlaki or brochette made with the most delicious marinade. Learn how to make it at home, and how to serve it. Whether you make a souvlaki pita wrap or a chicken souvlaki stick plate, you will be transported to Greece, right from your kitchen! Be sure to check out the recipes for traditional tzatziki and easiest, fail-proof pita bread.
Growing up Greek, summers in Greece were a given, and souvlaki was something we ate almost every day. This is quintessential Greek street food and every family has their own recipe for making chicken (or pork souvlaki). So whether you picked your souvlaki up from a local restaurant, or had Yiayia prepare it at home, this hand held meal always hit the spot!
In this recipe boneless and skinless chicken breasts are cut into cubes and then marinated in olive oil, lemon juice and plenty of herbs and spices. Skewered and then grilled to perfection, they can be served just as they are, or wrapped in a pita for the most amazing chicken souvlaki pita.
Why I love this recipe
I love that chicken breast is lean, but still high in protein. Even though some people think that chicken breast is dry, trust me – with this marinade and my cooking instructions, you will end up with flavourful, tender and full cooked chicken cubes. So good!
I love how versatile chicken souvlaki is! Hand held pitas or sticks on their own are easy to eat and require no utensils!
The flavour of these chicken souvlaki are out of this world! The marinade makes all the difference. Every bite is a Greek delight.
Key ingredients
Chicken breast I love to use chicken breasts to make chicken souvlaki. The breasts are firm enough they hold up well to being cut and then skewered. Also, the marinade really does a great job of keeping them moist and tender. This lean part of the chicken is also healthy, which is an added bonus!
Olive oil I only use Greek olive oil for the marinade. It keeps the breasts really moist and adds a great flavour. The oil also acts as a binder of sorts, allowing the herbs and spices to stick to the chicken. So good!
Lemon juice I only use fresh lemon juice in this marinade.
Garlic When I buy garlic I try to find heads which have been locally sourced. At the very least, I make sure that the garlic has not been bleached. One way to check this is to be sure that the garlic head still have roots.
Oregano I’m Greek, so of course I only use dry Greek oregano! This has the best aroma and flavour of any oregano out there!
Paprika I use sweet paprika in the marinade. I love paprika and chicken, and even use this spice when I make roasted chicken with Greek lemon roasted potatoes.
Thyme I use dry thyme in my marinade – I love the earthy flavour and aroma.
Red wine vinegar This might seem like an odd addition but the extra acidity of the red wine vinegar goes so well in this marinade. Don’t skip it!
Salt & pepper Basic seasonings you can rarely do without!
How to make it
Preparation
Cut up your chicken
Cut your chicken breast into 1.5 inch cubes. Try to make your pieces as uniform in size as possible.
Soak your wooden skewers
An hour or two before grilling the chicken souvlaki I soak the wooden skewers in water. This is important in order to ensure that they don’t burn. If you are using metal skewers you can skip this step.
Directions
Step 1
Combine all of the ingredients (except for the chicken) in a medium size bowl. Whisk until well combined and then add in the chicken.
Step 2
I like to use a rubber spatula or my hands to mix everything together and ensure that all of the chicken is coated in the marinade. I cover the bowl with plastic wrap and place it in refrigerator for at least 3 hours, or overnight.
Step 3
Prepare the souvlaki by skewering between 5 – 7 chicken cubes on each skewer. Discard any of the marinade which remains in the bowl.
Step 4
I prepare my outdoor grill by oiling the grill surface lightly, and preheating to medium-high heat.
Grill your chicken souvlaki until the internal temperature reaches 165°F (74°C). This will take about 12 – 15 minutes; be sure to turn your souvlakia occasionally during the cooking process.
Cooking tips and helpful hints
If you would rather not use an outdoor grill then you can cook the chicken souvlaki either on a stovetop grill pan or in the oven. Cooking times may vary.
A loyal and long-time Mia Kouppa fan actually made this suggestion. Charles said that you can make a mix of the dry herbs and spices, pre-packaged, and bring them along on a camping trip! If you want, you can use 1/4 teaspoon garlic powder instead of the fresh garlic. Thanks Charles!
Recipe variations
If you love the idea of souvlaki, you can also make it with pork. Follow this recipe for pork souvlaki make with lean pork tenderloin. Trust me! You will not miss the extra fat that is often present when people use pork shoulder or butt; the marinade offers all the flavour you need!
Frequently asked questions
What is the difference between chicken souvlaki and chicken brochette?
A brochette is cooked meat (usually grilled) served on a brochette, which is a French term for skewer. A souvlaki is essentially the same thing, but of Greek origin. Other terms for meat on a stick are kebobs, and even satay. Some of these are more similar to each other than others, but the basic premise is the same. Meat, often marinated, cooked and served on some sort of skewer or stick.
How long should I marinade the chicken for?
I recommend a minimum of 3 hours, but the longer the better. Be sure to keep your chicken in the refrigerator while it is marinating, and stir it up regularly while it is in the marinade mixture to coat all sides.
How to serve
I love to serve chicken souvlaki with some homemade pita bread, tzatziki and this Greek pasta salad made with orzo. Try washing it down with a lovely ouzo and blueberry cocktail or another one of these Best Greek ouzo cocktails!
If I make a chicken pita I remove the meat off of the stick and then place it in the center of my pita bread in a row. I add tzatziki, red onion slices, tomato, and occasionally some tomatoes. I also like to add some French fries, just like they do in Greece. Then, I roll it all up, and enjoy!
Nostalgia is delicious!
Years ago my parents, my family and Billie’s family spent several weeks in Greece. It was a special trip because we were all together, for almost the entire summer. There were periods during which we went our separate ways, to visit places and people outside of our Kalamata home base, but otherwise we were together. It was also the year that our dear cousin got married, and the first time that our extended family met Billie’s daughters, the youngest being 3 years old at the time.
As with any great trip there are many special moments that can be recalled from that summer, yet to be honest, there was some trepidation going in. Would this be too much togetherness? Would the younger girls adjust to the lifestyle in Greece? Would everyone get along, all the time? Those nagging feelings? They went away our first night there.
Our first day in Kalamata, after just barely settling in and still jet-lagged, a few of our cousins took us for dinner while our parents stayed behind with our aunt and uncle. We were tired, but hungry, and so off we went. It was quite late in the evening and the younger girls were thrilled that dinner in Greece was at the same time as their Canadian bedtime.
The table was filled with platters and plates piled high with pork souvlakia, bowls of tzatziki, dolmades, bread hot off the grill, olives and potatoes. We ate, and drank, and laughed for hours. Food and wine transitioned to dessert and coffee, and then the waiter remembered that he had forgotten to bring out the chicken souvlaki that had also been ordered during dinner. We told him to forget it; we were fully satisfied, and full! But he insisted that he bring a stick for each of us, on the house, to apologize for the delay. Dessert and coffee transitioned to chicken souvlaki and a shot of ouzo, with cheers and good cheer all around. We knew then that our summer would be just fine.
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Related recipes
If you love my recipe for chicken souvlaki, then I know you are going to love these recipes too! Be sure to check them out!
Grilled chicken bowl A Greek-style bowl full of grilled chicken, fresh and grilled vegetables and olives on a bed of rice.
Greek marinated chicken thighs This is the ONLY recipe for marinated chicken thighs you will need. Promise!
Pork souvlaki (Σουβλάκι χοιρινό) A classic. Learn how my parents make their version of pork souvlaki – a little unconventional perhaps, but it gets rave reviews all the time!
Maple glazed pork tenderloin I love to serve this pork tenderloin. Fancy enough for a dinner party but easy enough for a weeknight meal. This is a keeper of a recipe!
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Chicken souvlaki
Equipment
- Outdoor grill
- Wooden or metal skewers
- Meat thermometer (optional, but highly recommended)
Ingredients
- 4 chicken breasts skinless and boneless
- 1/4 cup (60 mL) olive oil
- 1/2 lemon, juiced
- 2 tsps dried oregano
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp sweet paprika
- 1 tsp minced fresh garlic
- 1/2 tsp dried thyme leaves
- 1 tbsp (15 mL) red wine vinegar
Instructions
- Cut your chicken breasts into 1 and 1/2 inch cubes
- Combine all of the ingredients (except for the chicken) in a medium size bowl. Whisk until well combined and then add in the chicken.
- Using a rubber spatula, or your hands, ensure that all of the chicken is coated in the marinade.
- Cover the bowl with plastic wrap and place in refrigerator for at least 3 hours, or overnight..
- An hour or two before grilling your chicken souvlaki soak your wooden skewers in water. This is important in order to ensure that they don't burn. If you are using metal skewers you can skip this step.
- Prepare your souvlaki by skewering between 5 – 7 chicken cubes on each skewer. Discard any of the marinade which remains in the bowl.
- Prepare your outdoor grill by oiling your grill surface lightly, and preheating to medium-high heat.
- Grill your chicken souvlaki until the internal temperature reaches 165°F (74°C). This will take about 12 – 15 minutes; be sure to turn your souvlakia occasionally during the cooking process.
- Allow to cool for a few minutes before serving. Enjoy!
This is another winner, ladies: easy, delicious, and perfectly suited to hot weather. I think I’ll pre-mix the dried herbs and spices for camping purposes.
Hey Charles! Thanks so much! The pre-mixing of herbs and spices for camping is brilliant! We think we’re going to go in and include this as a tip for our post, with credit to you! xoxo Helen & Billie
This looks like a great recipe! I bet it is nice and plump. When I do it at home, sometimes I dry it out.
Thanks Nick! The trick is not to overcook them 🙂 Hope you give our recipe a try, and love it! xoxo Helen & Billie
I was looking for something different for our summer menu and came across this recipeor should I say “treasure” This is absolutely yummy and so easy to make. I had everything in my pantry to make and it is just amazing the flavor no more blah grilled chicken. I’m a huge fan of your recipes and look forward to trying more of your delicious eats!
Hi Rhonda! Your message has made our day! So happy that you found our chicken souvlaki recipe and that you loved it. Thank you for your kind words and support. We look forward to hearing how you enjoy some of our other recipes too! xoxo Helen & Billie
Would chicken thighs be a suitable exchange for the breasts?
Hi there! Chicken thighs can be substituted. You will likely need to adjust the cooking time (size being equal, thighs tend to take a bit longer to cook). Enjoy! xoxo Helen & Billie
This is my go-to site when I want to make a traditional Greek meal. For the chicken souvlaki, I cut them thicker and cook them to 155 F. The resting period brings them up to 165 F. Perfect souvlaki every time, never dry! Thanks Greek sisters!
Thanasi
Thank you for taking the time to let us know that you love our site!!! We are so happy to know that you are here with us 🙂 Glad you love the chicken souvlaki, and hope you continue to try our recipes, and love them 🙂 xoxo Helen & Billie
Hello MK sisters, I tried your souvlaki recipe. Yummy yum yum. I am not very grill savvy so I decided to fry the souvlaki pieces and my men gave me great reviews!!! The meat was very tender and tasty 🙂 I was cooking some pork chops yesterday so I decided to use the same recipe 🙂 Thank you ladies!!!
Yay!!! Thank you so much for trying our recipe, and for taking the time to comment! We really appreciate it 🙂 So happy that our recipe got the stamp of approval from your family xoxo Helen & Billie