Description

Greek Chicken Souvlaki is a simple yet incredibly flavorful dish that captures the essence of Greek street food. It’s made with tender pieces of chicken marinated in olive oil, lemon juice, garlic, and aromatic Greek seasonings. Whether grilled outdoors or cooked on a stovetop, this dish offers juicy, charred perfection that pairs wonderfully with pita bread, tzatziki, or a fresh Greek salad. Perfect for family dinners or backyard gatherings, this recipe brings the warmth and taste of the Mediterranean straight to your table.

Ingredients

1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 tablespoons olive oil
1 tablespoon white wine vinegar
4 large garlic cloves, minced
3 tablespoons Greek seasoning
1 large lemon, juiced
½ teaspoon salt
½ teaspoon freshly cracked black pepper

Instructions

In a large ziplock bag, combine olive oil, white wine vinegar, minced garlic, Greek seasoning, lemon juice, salt, and pepper.
Add the chicken pieces to the bag, seal it, and shake well to ensure the marinade evenly coats the chicken.
Marinate in the refrigerator for at least 6 hours or overnight for best flavor.
Remove the chicken from the marinade and discard the remaining liquid.
Thread the marinated chicken onto skewers.
Grill on an outdoor grill or stovetop grill pan until fully cooked and slightly charred, turning occasionally.
Ensure the internal temperature reaches 165°F using a meat thermometer.
Let the chicken rest for 5 minutes, wrapped in foil, to lock in juices.
Serve hot with pita bread, tzatziki sauce, and a side of salad or rice.

Notes

Serving: Serve Greek Chicken Souvlaki hot off the grill with warm pita bread, tzatziki sauce, and a side of Greek salad or roasted potatoes.
For wraps: Slice the grilled chicken and stuff into pita pockets with tomatoes, onions, cucumbers, and a dollop of tzatziki.
For rice bowls: Serve over a bed of rice or quinoa topped with feta cheese, olives, and a drizzle of olive oil.
Appetizer style: Serve skewers with a side of hummus and fresh veggies for a light appetizer.
Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
Reheating: Warm in a skillet or microwave until heated through.
Freezing: Freeze the marinated raw chicken in a sealed freezer bag for up to 2 months. Thaw overnight in the fridge before grilling.