What Makes Chicken Souvlaki Recipe So Special
Juicy, tangy, and bursting with Mediterranean charm, this chicken souvlaki recipe is a flavor-packed delight that’s easier to make than you might think. Imagine tender cubes of chicken marinated in a zesty blend of lemon, garlic, and oregano, threaded onto skewers with colorful bell peppers and onions, then grilled to smoky perfection. Whether you’re craving a high protein lunch or planning a summer cookout, these grilled chicken skewers bring a taste of Greece right to your table. Pair them with a simple quinoa salad or warm pita bread for a meal that feels like sunshine on a plate.
Now, I’ll let you in on a little secret—the magic of this dish lies in the marinade. The first time I tested this Greek chicken marinade, I was skeptical about the cumin (trust me, it works!). But after letting the chicken soak up those bright, herby flavors for a few hours, I was hooked. Pro tip: If you’re short on time, even 30 minutes of marinating will do, but oh, that extra hour or two? Pure gold. You’ll be amazed how such simple ingredients create something so unforgettable!
What You’ll Find in This Article
Chicken Souvlaki
Ingredients
- 1/4 cup olive oil
- 1/4 cup lemon juice freshly squeezed
- 2 tbsp garlic minced
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
Method
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper to make the marinade.
- Add the chicken cubes to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat grill to medium-high heat. Thread the marinated chicken onto skewers.
- Grill the chicken skewers for 8-10 minutes, turning occasionally, until fully cooked and internal temperature reaches 165°F (74°C).
- Serve hot with pita bread, tzatziki sauce, and fresh vegetables.
Nutrition
Notes
Private Notes
Tried this recipe?
Let us know how it was!Ingredients for Chicken Souvlaki Recipe
Here’s everything you’ll need to whip up these irresistible Mediterranean chicken kabobs:
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- ¼ cup extra-virgin olive oil
- 3 tablespoons freshly squeezed lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 medium red onion, cut into 1-inch chunks
- 1 large bell pepper, seeded and cut into 1-inch pieces
- 8 wooden skewers, soaked in water for 30 minutes
Cook Time for Grilled Chicken Skewers
One thing I love about this chicken souvlaki recipe is how quickly it comes together! Prep takes about 15 minutes (plus marinating time), and grilling is a breezy 8–10 minutes. If you’re meal prepping, try my tuna lettuce wraps for another protein-packed option. Here’s the breakdown:
- Prep Time: 15 minutes
- Marinate Time: 1–4 hours
- Cook Time: 8–10 minutes
- Total Time: 1 hour 25 minutes (with 1-hour marinate)
How to Make Lemon Garlic Chicken
Step 1: Make the Marinade
In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and black pepper to make the marinade.
Step 2: Marinate the Chicken
Add chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
Step 3: Skewer the Ingredients
Preheat grill or grill pan to medium-high heat. Thread marinated chicken, onion, and bell pepper pieces alternately onto soaked skewers.
Step 4: Grill to Perfection
Grill skewers for 4–5 minutes per side, turning once, until chicken is cooked through and reaches 165°F internally.
Step 5: Rest and Serve
Remove from heat and let rest for 3 minutes before serving. Optionally, squeeze fresh lemon juice over the skewers before serving.
Pro Tips & Tasty Tweaks
Over the years, I’ve picked up a few tricks to make this herb-roasted chicken even more delightful. Here’s what I’ve learned:
- Flavor Swap: Swap cumin for smoked paprika if you prefer a milder spice. For a fresh twist, add chopped rosemary to the marinade.
- Diet Tweak: Serve these skewers over a bean salad for a fiber boost, or with cauliflower rice for a low-carb option.
- Texture Fix: If using chicken breasts (which lean drier), reduce grilling time by 1–2 minutes per side.
- Storage Tip: Leftovers keep beautifully for 3 days in the fridge—just reheat gently in a skillet with a splash of water to keep them moist.
Nutrition and Health Benefits
This chicken souvlaki recipe isn’t just delicious—it’s nourishing too! Chicken thighs provide iron and protein, while olive oil and lemon juice offer heart-healthy fats and vitamin C. One serving (2 skewers) clocks in at roughly 280 calories, 15g fat (mostly the good kind!), and 32g protein. Pair it with cottage cheese bread for extra staying power. For more Mediterranean-inspired wellness ideas, The Dizzy Cook’s Greek collection is a treasure trove!
A Lighter Version of Mediterranean Chicken Kabobs
Want to lighten things up? Try these simple swaps: use chicken breasts instead of thighs (reduce marinating time to 30 minutes), or spray skewers with olive oil instead of drizzling. For a veggie-packed twist, add zucchini or mushrooms to the skewers. Craving more lean protein ideas? My salmon farro bowl is another favorite. For air-fryer fans, The Stay-at-Home Chef’s method works wonderfully with these flavors!
Thoughtful Tips for Special Diets
Now, I know many of you might be wondering—can you still enjoy these grilled chicken skewers if you’re watching your sugar intake or following a special diet? Absolutely! Over the years, I’ve tweaked this chicken souvlaki recipe for friends with different needs, and here’s what I’ve learned. First, if you’re sugar-conscious, skip the store-bought tzatziki (which often hides added sugars) and whip up your own with Greek yogurt, cucumber, and a splash of lemon. For a low glycemic twist, serve the skewers over a bed of quinoa or lentils instead of pita—my quinoa salad pairs beautifully. And if you’re managing portions, remember: one skewer with extra veggies makes a satisfying high protein lunch without overdoing it. Food should be joyful, not restrictive—so adapt with love!
How to Serve Chicken Souvlaki
Picture this: a warm summer evening, the scent of lemon garlic chicken drifting from the grill, and a table set with mismatched plates under twinkling string lights. That’s how I first fell for this dish—at a friend’s backyard gathering in Athens. To recreate the magic, pile these Mediterranean chicken kabobs onto a platter with warm pita, creamy tzatziki, and a rainbow of olives and feta. For sides, try my bean salad or roasted lemon potatoes. And if you’re feeling fancy? A chilled glass of mint-infused sparkling water mimics the vibe of a Greek taverna. As my yiayia would say, “The secret is sharing!”
Mistakes to Avoid
Oh, the kitchen mishaps I’ve had with herb-roasted chicken skewers over the years! If you’ve ever ended up with dry chicken or floppy veggies, here’s how to sidestep common pitfalls. First, don’t rush the marinade—skipping that hour of soaking is like forgetting to charge your phone before a trip. Second, overcrowding skewers prevents even cooking; leave a pinky’s width between each piece. And third, resist the urge to constantly flip them! Let those Greek chicken marinade flavors caramelize by turning just once. For more grilling wisdom, Cooked by Julie’s guide saved me from many a charred dinner. Trust me, patience pays off here!
How to Store Chicken Souvlaki
One rainy Tuesday, I discovered the best way to stash leftover chicken souvlaki recipe—thanks to my forgetfulness after book club! Let the skewers cool completely, then slide the chicken and veggies into an airtight container (separate from sauces to prevent sogginess). They’ll keep for 3 days in the fridge, or freeze for up to 2 months. To reheat, I love using my salmon farro bowl trick: warm them in a skillet with a splash of water or broth to revive the juiciness. For meal prep, store the grilled chicken skewers with a lemon wedge—it brightens everything up when reheated!
Try This Chicken Souvlaki Recipe Yourself
Darling, if this chicken souvlaki recipe doesn’t transport you to a sun-drenched Greek isle, I’ll eat my apron! It’s become my go-to for everything from potlucks to lazy weeknights—the kind of dish that makes you feel like a rockstar with minimal effort. The first time my grandson tried it, he declared it “better than pizza,” and that’s saying something! So grab those skewers, channel your inner Mediterranean goddess, and let’s make memories around the table. Need more inspiration? My Greek tomato eggs or shrimp sesame salad keep the flavor journey going. Now, who’s hungry?
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Just reduce marinating time to 30 minutes and grill for 1–2 minutes less per side to prevent dryness. For extra flavor, try my cottage cheese bread as a side—it adds moisture.
How do I prevent wooden skewers from burning?
Soak them in water for at least 30 minutes before threading. For foolproof results, The Stay-at-Home Chef recommends covering skewer ends with foil during grilling.
What’s the best side dish for souvlaki?
A crisp tuna lettuce wrap or roasted veggies complement the flavors beautifully. For a traditional touch, add dolmades or spanakopita!
Can I bake these instead of grilling?
Yes! Bake at 400°F for 15–18 minutes, turning halfway. The Greek chicken marinade still shines—just broil for 2 minutes at the end for that golden crisp.
