I can still smell the lemon and garlic the minute I walk into the kitchen on a busy weeknight. That bright, citrusy aroma mixes with warm grill smoke and suddenly dinner feels effortless and happy. About halfway through carving the skewers, my husband always says he feels like we are sitting at a little Greek taverna, even when we are just at our cozy dining table. The focus tonight is a timeless favorite that brings all those flavors together in small, satisfying bites. Chicken Souvlaki sits beautifully on a plate, begging to be wrapped in warm pita with cool tzatziki and a quick salad. If you enjoy easy grilled chicken recipes, you might also like this air fryer honey butter garlic chicken tenders recipe that is perfect for busy nights. The simple marinade and quick cooking time make this one of my go-to meals when I want something fresh, flavorful, and family friendly.
Kitchen Essentials You’ll Need for Chicken Souvlaki
You do not need a fancy kitchen to make this recipe. A few thoughtful tools will help you get even, juicy pieces of chicken, and make the whole process smoother. A sharp knife will keep your cubes uniform. A shallow dish or bowl for the marinade helps the flavors coat every piece. If you have a grill pan, you can use it indoors during colder months. Wooden skewers are fine after soaking them briefly, and metal skewers are even more forgiving over high heat.
- Mixing bowl or a shallow dish for marinating
- Sharp chef’s knife and cutting board
- Wooden or metal skewers
- Grill, grill pan, or broiler-safe rack
- Tongs for turning the skewers
Keeping these basics on hand means less fuss and more time enjoying the sauce and company.
Why You’ll Love This Chicken Souvlaki
This recipe is one of those comfortable staples that feels both familiar and a little festive. You get a lovely balance of bright lemon, pungent garlic, and aromatic oregano that clings to each piece of chicken. The texture is especially rewarding. The outside develops a gentle golden-brown crust from the grill while the inside stays tender and juicy. Here are a few reasons this dish becomes a fast family favorite.
- Quick and forgiving. Marinate for 30 minutes or a few hours and the flavor deepens without extra effort.
- Versatile. Serve on pita, over rice, or alongside roasted vegetables.
- Fresh and light. Lemon and oregano keep it bright and satisfying without feeling heavy.
- Crowd-pleaser. Kids and adults alike enjoy the simple seasoned chicken bites and hands-on eating style.
- Easy to double. Feed a crowd with a larger batch without doubling the complexity.
I find it comforting to know that a small set of ingredients can produce something that looks special and tastes like a weekday celebration. The aroma alone makes the house feel warm and homey.
Chicken Souvlaki Ingredients
Here is what you need for the simplest, most honest version of this dish. Keep things fresh and pantry-simple so the chicken can shine. I also like to have a small tub of plain yogurt and cucumber on hand if I am making tzatziki from scratch.
1 pound chicken breast, cut into cubes, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves garlic, minced, 1 teaspoon dried oregano, Salt and pepper to taste, Wooden or metal skewers
You may also want these common pantry staples to round out the meal: olive oil for brushing, extra lemon for squeezing at the table, and a pinch of flaky salt to finish.
Step-by-Step Instructions
- In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and a generous pinch of salt and black pepper. You should see a loose emulsion and smell the lemon and garlic as they come together.
- Add the chicken cubes to the bowl and toss until every piece is lightly coated with the marinade. Use your hands or a spoon to press the marinade into the meat. Cover the bowl and refrigerate for at least 30 minutes. The chicken should feel cool and slightly firm after marinating.
- When you are ready to cook, preheat your grill to medium-high heat. If you are using a grill pan, heat it until it is hot and lightly smoking. A properly heated surface will give you those golden-brown grill marks.
- Thread marinated chicken onto skewers, leaving a little space between pieces so hot air can circulate. Do not overcrowd the skewers. The cubes should sit comfortably without pressing against each other.
- Place the skewers on the grill and cook for about 10 to 15 minutes, turning occasionally. Watch for color changes as the exterior browns to a warm, golden tone and juices run clear. The chicken is done when an instant-read thermometer inserted into the thickest piece reads 165°F, or when the texture is springy and no pink remains.
- Remove the skewers and let them rest for a few minutes. Serve hot with warm pita bread and tzatziki sauce, squeezing a little extra lemon over the top if you like. The contrast between the hot grilled chicken and cool, tangy sauce is irresistible.
Fun Variations You Can Try
If you like playing in the kitchen, there are wonderful ways to riff on this classic. Here are some ideas that keep the spirit of the dish while offering new textures and flavors.
- Mediterranean herb twist. Add a tablespoon of chopped fresh mint and parsley to the marinade for extra brightness.
- Spicy version. Mix in a teaspoon of smoked paprika and a pinch of cayenne for warmth without overwhelming the lemon.
- Citrus swap. Replace half of the lemon with orange juice for a sweeter, glossier finish.
- Yogurt marinade. Stir in 1/2 cup of plain Greek yogurt to the marinade to tenderize the chicken and make it silkier.
- Veggie skewers. Alternate chicken with bell pepper, red onion, or cherry tomatoes to add color and a caramelized sweetness.
- Gluten-free and low-carb. Serve over a bed of mixed greens with cucumber, tomatoes, and a drizzle of olive oil and extra lemon.
These variations let you match the meal to the mood. I keep the base ingredients the same and change one element at a time so family members who are picky will still find something familiar.
How I Love to Serve It
There is a gentle pleasure in arranging food that invites people to dig in. For Chicken Souvlaki I craft a simple spread that feels generous but not fussy. I like the tactile experience of wrapping meat in warm pita and adding creamy sauce. It makes dinner feel interactive and a tiny bit indulgent.
I usually set out:
- Warm pita or flatbreads, lightly brushed with olive oil and warmed on the grill for a minute.
- A small bowl of tzatziki, cooling and herbaceous.
- A fresh salad of cucumber, tomato, red onion, and a splash of lemon juice.
- A platter of skewers on top of ripped lettuce for color and contrast.
- Pickled peppers or olives for a salty counterpoint.
For busy nights, I sometimes pair the skewers with simple roasted potatoes or a lemony rice pilaf. If you enjoy crispy, bite-sized chicken in different forms, you might also like the flavor profile in these air fryer ranch crusted chicken bites which make a fun companion to this meal. Serving this way makes the table feel relaxed. Everyone can assemble their own wrap and pick the textures and flavors they love, which is exactly the kind of dinner I want on weeknights and when friends drop by.
Helpful Tips from My Kitchen
Over the years I have learned a few practical things that make Chicken Souvlaki turn out reliably well. These are the small tricks that take the guesswork out of grilling and help you get to the best version quickly.
- Cut chicken into even cubes so they cook uniformly. Aim for roughly 1 to 1.5 inch pieces.
- Marinate at least 30 minutes. If you have more time, a couple of hours is fine, but overnight can make the texture too soft if you use citrus heavily.
- Soak wooden skewers for 30 minutes in water before grilling to prevent burning.
- Preheat your grill or pan well. A hot surface sears the outside quickly and locks in juices.
- Watch for visual cues. Golden-brown edges, clear juices, and a slight spring in the meat indicate doneness.
- Rest briefly after cooking. Let the skewers sit for 3 to 5 minutes so the juices redistribute.
- Use fresh lemon at the table. A squeeze right before eating brightens every bite.
- Keep a pan on hand to cook a few test pieces. If you want to double-check seasoning or doneness, a test piece saves the whole batch from under or over cooking.
These small steps are my kitchen shorthand for making busy dinners feel calm and capable. You will find a rhythm quickly.
Important Cooking Reminders
- Always handle raw chicken with clean hands and utensils to avoid cross contamination.
- Soak Wooden or metal skewers as needed before grilling; wooden skewers should be soaked to prevent charring.
- Cool leftovers within two hours and store in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a preheated oven at 325°F or a hot skillet to preserve moisture; avoid microwaving which can dry out the chicken.
- Use an instant-read thermometer to ensure the internal temperature reaches 165°F to guarantee food safety.
- Avoid overcrowding the grill or pan, which can cause uneven cooking and steaming rather than searing.
Nutritional Information (Estimated)
A simple serving of this chicken souvlaki is lean and protein-forward. The olive oil contributes healthy fats while the lemon and garlic add flavor without extra calories. Per serving estimates for a moderate portion are approximately 300 to 350 calories with low carbohydrates, moderate fat from the olive oil, and a strong protein count due to the chicken. If you add pita and tzatziki, factor in extra carbs and calories accordingly.
- Calories: ~320 per serving
- Carbs: ~6 to 15 g depending on accompaniments
- Fat: ~12 to 16 g
- Protein: ~35 to 40 g
Recipe Details
- Prep Time: 15 minutes active, plus 30 minutes marinating
- Cook Time: 10–15 minutes
- Total Time: About 1 hour
- Yield: Serves 3 to 4
Common Questions You Might Have
Can I make this without a grill?
Yes. Cook the skewers on a hot grill pan over medium-high heat or use the broiler in your oven. For a broiler, place skewers on a rimmed baking sheet lined with foil and broil 6 inches from the heat, turning once until evenly browned and cooked through. Keep a close eye to prevent burning.
How long can I marinate the chicken safely?
Marinating for 30 minutes up to 2 hours is ideal for this lemon-based marinade. Because of the acidic lemon juice, very long marinating times, like overnight, can change the texture and make the chicken too soft. If you need to prep ahead, marinate for 30 minutes and refrigerate for up to 24 hours, then thread the skewers shortly before cooking.
Can I use dark meat or other proteins?
Absolutely. Thighs add extra richness and a bit more forgiving texture, which some people prefer. If using thighs, cook them a bit longer and monitor for doneness. You can also swap chicken for lamb or firm tofu; adjust cooking time and marinating as needed. For tofu, press out excess moisture first and use a slightly thicker marinade.
Conclusion — Chicken Souvlaki
I hope this guide helps you bring a little warmth and sunshine to your dinner table. The combination of lemon, garlic, and oregano with tender grilled chicken has a way of turning an ordinary evening into a comfortable, memorable meal. What I love most is the way simple steps and a short list of ingredients can produce something that feels both homey and celebratory. Whether you wrap the skewers in pita, pile them over rice, or serve them alongside a crisp salad, the texture of the golden edges and juicy interior will invite slow bites and easy conversation. Take a deep breath as the grill warms and savor those first aromatic moments. Chicken Souvlaki always reminds me that good food is not only about technique but also about the small rituals that make a house a home. Enjoy feeding the people you love.
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Chicken Souvlaki
- Total Time: 60 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
A simple and flavorful dish of grilled chicken marinated with lemon, garlic, and oregano, served with warm pita and tzatziki.
Ingredients
- 1 pound chicken breast, cut into cubes
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Wooden or metal skewers
Instructions
- In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, and salt and black pepper.
- Add the chicken cubes to the bowl and toss until every piece is coated with the marinade. Cover and refrigerate for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Thread marinated chicken onto skewers, leaving a little space between pieces.
- Place the skewers on the grill and cook for about 10 to 15 minutes, turning occasionally until cooked through.
- Remove the skewers and let them rest for a few minutes before serving.
- Serve hot with warm pita bread and tzatziki sauce, squeezing extra lemon over the top if desired.
Notes
For added flavor, consider marinating the chicken for up to 2 hours. Wooden skewers should be soaked in water for 30 minutes before grilling.
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 250mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 36g
- Cholesterol: 65mg
Keywords: chicken souvlaki, Greek chicken, grilled chicken recipe, easy dinner, healthy recipe