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Tasty Greek Chicken Skewers

Section: Satisfying Main Dishes for Every Occasion

This dish starts with chunks of boneless chicken breast soaked in a lively combo of garlic, lemon juice, olive oil, and oregano. The chicken drinks up those Mediterranean flavors before you thread it on soaked skewers. Fire up the grill till they’ve got a nice golden color and even a bit of char. Let the skewers chill for a minute off the heat so they stay extra juicy. Pop them on a plate with warm pita, some crunchy salad, and a scoop of tzatziki. You’ll get tender, zesty chicken in every bite, plus fresh sides for a real taste of Greece.

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Published By Ioana
Updated on Wed, 21 May 2025 00:27:21 GMT
A plate loaded with chicken souvlaki and veggies. Bookmark
A plate loaded with chicken souvlaki and veggies. | ioanacooks.com

I always reach for Greek Chicken Souvlaki when it's grilling season. The citrusy marinade keeps the chicken super juicy and tender. Every time I make this for backyard gatherings or a chill Sunday lunch, it’s the first thing gone—stuffed in pita with all the usual extras.

This was actually my first grilling win—Chicken Souvlaki made every outdoor meal better since then. I still remember friends grabbing every skewer in record time the first night I served it up.

Vibrant Ingredients

  • Chicken breast: Soaks everything up and turns really moist. Cut into even pieces about an inch wide for the best cook. Go for boneless, skinless, and as lean as you can find.
  • Ground black pepper: Little spicy heat makes it pop. Fresh cracked pepper brings out the most bite.
  • Salt: Helps season and keep that chicken tender. Fine sea salt is perfect if you have it.
  • Dried oregano: That signature Greek flavor everyone loves—try for high-quality stuff for extra aroma.
  • Garlic: Adds a strong and savory kick. Mince it up fine or press it so it spreads all over.
  • Fresh lemon juice: Tangy brightness soaks into the chicken. You want fresh-squeezed for the best result.
  • Extra virgin olive oil: Makes the marinade smooth and rich. Pick a good bottle for stronger taste.

Easy Steps

Serve It Up:
Grab the skewers hot off the grill. Pair with pita, salad, and a scoop of cold tzatziki.
Let it Rest:
When they’re done, take them off the grill. Let them sit about five minutes so they stay juicy.
Grill the Chicken:
Lay out the skewers on a hot grill. Flip them every few minutes. You want golden sides, grill marks, and no pink inside. A meat thermometer should say 165°F just to be safe.
Oil and Heat Up the Grill:
Fire up your grill or grill pan to medium-high. Rub some oil over the hot grates or pan so chicken doesn’t get stuck.
Thread on Skewers:
Slide the marinated chicken onto the soaked sticks. Leave little gaps so the heat gets everywhere.
Soak Skewers:
If you picked wood skewers, toss them in water for about 20 to 30 minutes. They won't scorch as fast that way.
Marinate the Chicken:
Drop chicken pieces in the bag. Squeeze out air and seal. Massage gently so every bit gets coated. Chill in the fridge for an hour (or up to four if you've got time).
Mix Up the Marinade:
Put garlic, lemon juice, oregano, pepper, olive oil, and salt in a zip bag. Smush it all together with your hands until it’s fully combined.
Une assiette de chicken souvlaki avec des légumes et une sauce. Bookmark
Une assiette de chicken souvlaki avec des légumes et une sauce. | ioanacooks.com

The combo of smoky grill char and zesty lemon-oregano is unbeatable. As soon as these skewers hit the flame, you get that mouthwatering smell. Always takes me back to easy, breezy evenings eating outside with my family—one bite and you feel like you’re right by the sea in Greece.

Leftover Storage

Stash any extra chicken in a container with a tight-fitting lid in the fridge. It’ll stay good for three or four days and stays moist for sandwiches or salads. You can eat it cold or warm it up—just don’t freeze, because it can get a bit weird and spongy.

Swap Options

If you’d like, use boneless skinless thighs for a richer bite, or try pork tenderloin or even firm tofu for something new. Out of lemons? White wine vinegar will give you that tang. No dried oregano? You can use fresh oregano or toss in some thyme if that’s what you have.

How to Serve

Try stuffing it all in pita with crunchy veggies, red onion, and plenty of tzatziki. Or make a whole spread—Greek salad, feta, charred veggies, maybe roast potatoes too. Perfect for parties or any summer meal with friends.

Une assiette de chicken souvlaki avec des légumes. Bookmark
Une assiette de chicken souvlaki avec des légumes. | ioanacooks.com

Background and Traditions

This is Greek street food at its simplest—grilled meat on sticks you can eat anywhere. Every spot in Greece puts their own spin on it, but the classic lemon, oregano, olive oil marinade is what gives Souvlaki its real charm. You’ll find it everywhere, from big street fairs to lazy family dinners.

Frequently Asked Questions About Recipes

→ Why do Greek chicken skewers taste so good?

The combo of lemon juice, olive oil, oregano, and garlic soaks the chicken with bold, classic Mediterranean flavor and makes it super tender.

→ What's the right time to marinate the chicken?

Let your chicken sit in the marinade for about 1 to 4 hours. Anything less and it won’t get much flavor. Going over four hours might make it kind of mushy.

→ Can I swap in chicken thighs for the chicken breast?

Totally! Skinless, boneless chicken thighs work great and turn out even juicier. Just make sure to chop them into pieces like with breast.

→ How do I keep my skewers from getting burned?

Toss your wooden skewers in water for at least 20 minutes before you use them. That keeps them from burning up on the grill.

→ What should I serve with Greek chicken skewers?

Nothing beats some warm flatbread, a crisp salad, and lots of tzatziki. Those sides are classic and super tasty with the chicken.

→ How do I keep my chicken from drying out?

Once the skewers are off the grill, don’t rush. Let them sit for a few minutes—this locks in moisture and helps every bite stay tender.

Greek Chicken Skewers

Tender grilled chicken tossed in lemon and herbs, paired with pita bread, salad, and cool tzatziki sauce.

Time Needed to Prep
15 minutes
Cooking Duration
10 minutes
Overall Time
25 minutes
Published By: Ioana

Category of Recipe: Main Dishes

Preparation Difficulty: Easy to Make

Type of Cuisine: Greek

Number of Portions: 2 skewers per serving

Dietary Preferences: Low-Carb Friendly, No Gluten, Dairy-Free Suitable

Ingredients You'll Need

→ Marinade Needs

Ingredient 01 60 ml lemon juice, freshly squeezed
Ingredient 02 0.5 teaspoon ground black pepper
Ingredient 03 3 garlic cloves, pressed or minced
Ingredient 04 1 tablespoon oregano, dried
Ingredient 05 0.5 teaspoon salt
Ingredient 06 60 ml top-quality olive oil

→ Main Thing

Ingredient 07 900 g chicken breast, no bone or skin, sliced into 2.5 cm chunks

→ Serving Bits (If You Like)

Ingredient 08 Tzatziki sauce
Ingredient 09 Greek salad
Ingredient 10 Flatbread

Steps to Follow

Step 01

Toss together lemon juice, olive oil, oregano, salt, pepper, and garlic in a resealable bag. Give it a good shake so everything mixes up nice and even.

Step 02

Drop your chicken pieces into the bag. Seal it up, squeeze out the air. Squish it around with your hands so every bit gets covered. Chill in the fridge for 1 to 4 hours.

Step 03

Planning to use wooden skewers? Dunk them in water for about 20–30 minutes before grilling so they don’t catch fire.

Step 04

Slide the marinated chicken onto the soaked skewers. Leave small spaces between each chunk. That way they all cook evenly.

Step 05

Get your grill or grill pan hot over medium-high heat. Wipe a little oil on the surface so the chicken won’t stick.

Step 06

Put chicken skewers over the heat. Cook ’em about 3–4 minutes on each side until the middle hits 74°C. Turn a few times for even grilling.

Step 07

Move the skewers onto a plate and let them sit for five minutes. This holds in the juices. Eat while warm, maybe with some flatbread, salad, or tzatziki if you want.

Extra Tips

  1. Let chicken marinate somewhere between 1 and 4 hours. Less than an hour won’t give enough flavor, but too long and the acid messes with the meat.
  2. Feel free to swap in boneless chicken thighs—they turn out extra juicy.
  3. Letting grilled chicken rest a bit before serving means it’ll stay moist.
  4. Pop any leftovers in a sealed container in the fridge—they’ll keep good for 3–4 days.

Tools You'll Need

  • Grill or grill pan
  • Resealable bag
  • Metal or wooden skewers
  • Cutting board
  • Knife

Nutritional Information (Per Serving)

Remember, these values are for guidance only and shouldn't replace advice from a professional.
  • Calories Per Serving: 389
  • Total Fat: 19 grams
  • Carbohydrate Amount: 3 grams
  • Protein Amount: 48 grams