This easy Chicken Souvlaki recipe uses a simple lemon, garlic, and herb marinade. It can be cooked in the oven or on the grill and is delicious when loaded with your favorite toppings.
Over the past few months, a few grocery items have mysteriously “disappeared” after I unloaded them on the dining room table: a bag of frozen peas, a package of corn tortillas, a snack pack of almonds, and even a few mints — all gone. At one point, six packages of dry beans were sampled, rejected, and scattered around the dining room like confetti. This was a new predicament for my little household.
I had one prime suspect. The evidence (sorry, TMI) proved that he was, in fact, guilty — and thankfully alive after his tabletop raids — very full and very guilty. But the plot thickened this week when new evidence suggested my suspect might have an accomplice.
I had brought home the ingredients for Chicken Souvlaki, including a fresh bag of pita. Per habit, I left the groceries on the taller countertop that my 11-lb dog can’t reach because I had to dash out to a meeting before putting everything away. A few hours later I returned to find Henry and a much taller friend, Fiona, both snoozing in a carb coma with very full bellies. The pita packaging was literally on the floor just a foot away from them.
Apparently, you can teach old dogs new tricks — or they can teach themselves, especially when pita bread is involved. Since then I’ve become more disciplined about putting groceries away immediately. Henry, Fiona, and I have had talks about good decisions. And of course I made a special trip back to the store to pick up more pita, because these Chicken Souvlaki pitas were begging to be made.
Most of you are probably familiar with this Greek classic, but did you know it’s super easy to make at home? With a few minutes of prep, a handful of simple ingredients, and a hot grill or oven, you can have fresh chicken souvlaki ready quickly. This recipe focuses on a bright lemon-garlic-oregano marinade that keeps the chicken juicy and flavorful whether you grill or broil it.
Why you’ll love this Chicken Souvlaki
This chicken souvlaki is easy to prepare, versatile, and full of Mediterranean flavor. The marinade of lemon, garlic, olive oil, and oregano infuses the chicken and keeps it tender. You can skewer bite-sized pieces for grilling or cook whole breasts and slice them after cooking. Serve in warm pita with tzatziki, fresh vegetables, and feta for a bright and satisfying meal. It’s also great as leftovers — chilled chicken works wonderfully in salads, rice bowls, or wrapped in pita for quick lunches.
Chicken Souvlaki
12 minutes
8 minutes
20 minutes
4 (about 4–6 servings)
Ali
Ingredients
- 1.5 pounds uncooked boneless skinless chicken breasts, cut into bite-sized pieces*
- 5 cloves garlic, peeled and minced
- 2 tablespoons olive oil* (see notes)
- 1 tablespoon dried oregano
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly cracked black pepper
- Juice of 1 large fresh lemon
- For serving: pita bread; fresh baby arugula or chopped romaine; thinly sliced red onions; sliced cherry tomatoes; crumbled feta; chopped fresh parsley; tzatziki sauce
Instructions
- Combine the chicken pieces, minced garlic, olive oil, dried oregano, kosher salt, black pepper, and lemon juice in a large zip-top bag or mixing bowl. Toss until the chicken is evenly coated. Seal or cover and refrigerate for 30 minutes, or up to 1 day for deeper flavor.
- When ready to cook, remove the chicken from the bag or bowl and discard leftover marinade. Thread the chicken pieces onto skewers if you plan to grill or broil them.
- To cook on the grill: Preheat the grill to medium-high heat. Place the skewers on the grill and cook 6–8 minutes, turning once, until the chicken is cooked through and no longer pink in the center. Transfer skewers to a plate and let rest briefly before serving.
- To cook in the oven: Preheat the broiler and position the oven rack about 5–6 inches from the top. Place skewers on a large baking sheet and broil 6–8 minutes, turning once, until the chicken is cooked through and no longer pink. Transfer skewers to a plate and let rest.
- To assemble souvlaki pitas: Lay a piece of pita on a flat surface. Top with a few pieces of chicken and your desired toppings — arugula or romaine, cherry tomatoes, red onion, crumbled feta, parsley — and a generous spoonful of tzatziki. Serve immediately.
Notes
*I recommend using traditional olive oil for this recipe (not extra virgin) because it has a higher smoke point and holds up better during grilling or broiling.
**If you use wooden skewers, soak them in water for at least 30 minutes before cooking to prevent burning.
Additional Info
Did you make this?
Share how it turned out in the comments below — I love hearing about your variations and tips!
Pro tip: Cook a little extra chicken — it tastes wonderful chilled and makes for easy lunches. Leftover souvlaki works well in salads, rice bowls, or wrapped in fresh pita. Enjoy this bright, flavorful Mediterranean classic any night of the week.