Name: Easy Greek Chicken Souvlaki Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless, skinless chicken breast, cut into; 1 -inch cubes; ¼ cup extra virgin olive oil; 2 pis of fresh lemon Juice; 1 teaspoon salt; 2 teaspoons dried oregano; 8 garlic cloves, minced; 1 Tzatziki sauce, as needed; 1 Fresh tomatoes, sliced; 1 Olives, preferably Kalamata; 1 Warm pita bread; 1 Optional: sliced red onion and fresh parsley

Easy Greek Chicken Souvlaki Recipe

This Easy Greek Chicken Souvlaki Recipe features juicy chicken breast marinated in extra virgin olive oil, fresh lemon juice, garlic, and oregano, then grilled to perfection with deliciously charred edges. Ready with just 10 minutes of prep time and simple ingredients, these Greek chicken skewers are perfect for a quick weeknight dinner, summer grilling, or a Mediterranean-inspired meal. Serve them with warm pita bread, creamy tzatziki sauce, fresh tomatoes, and olives for an easy, flavorful dinner the whole family will love.

Why This Recipe Works

This Greek chicken souvlaki recipe delivers classic Mediterranean flavor with a simple lemon-garlic marinade and aromatic dried oregano. The olive oil helps coat the chicken, while fresh lemon juice and garlic add brightness and depth. Cutting the chicken into evenly sized cubes helps it cook consistently, and grilling over medium-high heat creates beautifully browned, slightly charred edges while keeping the meat juicy. Best of all, you can prepare it on an outdoor grill, a stovetop grill pan, or in the oven, making it a versatile choice for any season.

Tips to Make Easy Greek Chicken Souvlaki Recipe

Cut evenly sized pieces: Cut the chicken into approximately 1-inch cubes so the pieces cook at a similar rate.
Marinate for maximum flavor: Allow at least 1 hour for the lemon, garlic, and oregano to flavor the chicken.
Avoid over-marinating: Because the marinade contains lemon juice, avoid marinating the chicken for longer than 12 hours.
Soak wooden skewers: Soak wooden skewers in water for about 20–30 minutes before grilling to help prevent burning.
Leave space between pieces: Do not pack the chicken too tightly onto the skewers; airflow and direct heat help create charred edges.
Use a meat thermometer: Cook chicken to an internal temperature of 165°F (74°C), measured in the thickest piece.
Let it rest: Rest the cooked chicken for about 3–5 minutes before serving to help retain its juices.
Serve Mediterranean-style: Pair the skewers with warm pita, tzatziki, sliced tomatoes, red onions, olives, or a Greek salad.

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Chef's Tip

The secret to restaurant-style Greek chicken souvlaki is a hot cooking surface and a simple, well-balanced marinade. Use fresh lemon juice, good-quality extra virgin olive oil, freshly minced garlic, and dried oregano for authentic Mediterranean flavor. Before cooking, remove excess marinade from the chicken so it browns instead of steaming. Place the skewers on a properly preheated grill or grill pan, then let each side cook undisturbed for several minutes before turning. Avoid overcrowding the pan, and always check that the chicken reaches 165°F in the center. Finish with a squeeze of fresh lemon juice and serve immediately with cool, creamy tzatziki.