Authentic Greek Chicken Souvlaki

This authentic Greek Chicken Souvlaki recipe transports me straight to the sun-drenched islands of Greece with every bite. I discovered this recipe during my travels through the Mediterranean and have perfected it over countless summer gatherings with friends and family.

This recipe has become my go-to for summer entertaining. I remember the first time I served it at a backyard gathering, even my Greek neighbor asked for the recipe, which felt like the ultimate compliment.

Ingredients

• Boneless skinless chicken breasts: The foundation of souvlaki, chicken breasts stay juicy when marinated properly. Look for fresh, plump pieces with no discoloration.
• Olive oil: Use extra virgin for authentic Mediterranean flavor and better marination. The good quality oil makes a significant difference in the final taste.
• Lemon juice: Fresh squeezed provides bright acidity that tenderizes the chicken. Always use fresh lemons rather than bottled juice for the best flavor profile.
• Garlic cloves: Four cloves deliver that classic Greek aroma. Choose firm bulbs with tight skin for the most potent flavor.
• Dried oregano: The signature herb in Greek cuisine that gives souvlaki its distinctive taste. Greek oregano has a more intense flavor if you can find it.
• Dried thyme: Adds earthy notes that complement the oregano beautifully. Rub between your fingers before adding to release more oils.
• Red onion: Provides sweetness when grilled alongside the chicken. Look for firm onions with tight, shiny skin.
• Bell peppers: Red and green peppers add color, sweetness and texture. Choose peppers that feel heavy for their size with glossy skin.
• Wooden skewers: Soaking prevents burning and creates easier handling. Use thicker skewers for better stability.

Step-by-Step Instructions

Create the marinade:

Whisk olive oil, fresh lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper in a large bowl until well combined. The marinade should look slightly cloudy with herbs distributed evenly throughout. This aromatic base is what gives souvlaki its distinctive Greek character.

Marinate the chicken:

Add chicken chunks to the bowl and gently toss until each piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least one hour, though overnight produces the most tender and flavorful results. The longer marinade time allows the acids from the lemon juice to break down the proteins in the chicken, resulting in incredibly tender meat.

Prepare for grilling:

Preheat your grill to medium high heat, around 375°F to 400°F. While the grill heats, remove chicken from refrigerator and let it come to room temperature for about 15 minutes. This ensures more even cooking. Thread the marinated chicken pieces onto the soaked wooden skewers, alternating with chunks of red onion, red bell pepper, and green bell pepper for color contrast and flavor variation.

Grill to perfection:

Place skewers on the preheated grill, leaving small spaces between each for even heat circulation. Grill for 8 to 10 minutes total, turning each skewer a quarter turn every 2 minutes to ensure all sides cook evenly. The chicken is done when it reaches an internal temperature of 165°F and shows light char marks. The vegetables should be softened with slight charring at the edges.

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My absolute favorite part of this recipe is the marinade. The combination of lemon and oregano creates magic with the chicken. It reminds me of my visit to a small taverna in Santorini, where I watched an elderly Greek woman prepare souvlaki with the same ingredients, handed down through generations.

Traditional Serving Suggestions

Authentic Greek souvlaki is traditionally served with warm pita bread and a generous dollop of tzatziki sauce. For a complete Greek feast, add a simple Greek salad with tomatoes, cucumbers, red onions, and feta cheese dressed with olive oil and oregano. Some Greeks also enjoy souvlaki with a side of lemony roasted potatoes or a small portion of rice pilaf. For the most authentic experience, serve family style on a large platter with lemon wedges for squeezing over the skewers just before eating.

Make Ahead Options

Souvlaki is perfect for preparing in advance. You can marinate the chicken for up to 24 hours before cooking, which actually improves the flavor development. You can also assemble the skewers completely and store them covered in the refrigerator for up to 8 hours before grilling. If serving for a party, grill the skewers up to 2 hours ahead of time and keep them loosely covered with foil in a low oven (around 200°F) to stay warm without drying out. This makes entertaining much less stressful.

Substitutions and Variations

While chicken is traditional, this same marinade works beautifully with pork tenderloin, lamb, or even firm fish like swordfish. For a vegetarian version, use extra firm tofu that has been pressed and drained. You can also add other vegetables to the skewers such as zucchini, cherry tomatoes, or mushrooms. For a different flavor profile, try adding 1 tablespoon of honey to the marinade for sweetness, or incorporate 1 teaspoon of smoked paprika for a deeper, smokier taste. In colder months when grilling is challenging, these skewers can be broiled in the oven for similar results.

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Frequently Asked Questions About Recipes

→ How long should I marinate the chicken souvlaki?

For best results, marinate the chicken for at least 1 hour to allow the flavors to penetrate the meat. For maximum flavor development, marinating overnight in the refrigerator is recommended. The lemon juice and olive oil help tenderize the chicken while the herbs infuse it with classic Greek flavors.

→ Can I cook Greek chicken souvlaki without a grill?

Yes! While grilling gives the best smoky flavor, you can also cook Greek chicken souvlaki in the oven. Preheat to 425°F (220°C) and bake the skewers on a lined baking sheet for about 20-25 minutes, turning halfway through, until the chicken reaches an internal temperature of 165°F (74°C).

→ What sides pair well with chicken souvlaki?

Traditional accompaniments include warm pita bread, tzatziki sauce, Greek salad, and lemon rice. You might also serve with roasted potatoes seasoned with lemon and oregano, or a simple cucumber and tomato salad drizzled with olive oil. For a complete Greek feast, add some olives and feta cheese.

→ How do I make tzatziki sauce from scratch?

To make homemade tzatziki, combine 1 cup Greek yogurt, 1 grated cucumber (squeezed dry), 2 minced garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon fresh dill, and salt to taste. Mix well and refrigerate for at least 30 minutes before serving with your souvlaki.

→ Can I use other meats instead of chicken?

Absolutely! This same marinade and preparation method works beautifully with pork, lamb, or beef. You can also make a vegetarian version using firm tofu or halloumi cheese along with additional vegetables. Just adjust cooking times according to your chosen protein.

→ Why do I need to soak wooden skewers before grilling?

Soaking wooden skewers in water for at least 30 minutes before grilling prevents them from burning on the grill. This is important for food safety and presentation. If you grill frequently, consider investing in metal skewers, which don't require soaking and can be reused indefinitely.