How to Make Authentic Greek Souvlaki

If you crave bright Mediterranean flavors, this Chicken Souvlaki recipe delivers. Tender, juicy cubes of chicken are soaked in a zesty lemon, garlic, and herb marinade, threaded onto skewers, and grilled until lightly charred and irresistible. Every bite brings bold Greek flavor—perfect wrapped in warm pita with cooling tzatziki or served over a fresh salad.

chicken souvlaki on skewers stacked up on a plate next to grilled pita bread, lemons and tomatoes

Bring bold Greek flavor to chicken skewers

A few weeks ago I hosted a Greek-themed dinner I called “Santorini Under the Stars.” I wanted an authentic menu inspired by my favorite island, and of course souvlaki was a must. Souvlaki is a classic Greek preparation of marinated meat—commonly chicken, pork, or lamb—skewered and grilled until juicy and flavorful.

This version takes just about 25 minutes of active prep time, though the chicken benefits from several hours of marinating. The lemon-garlic-herb marinade penetrates the meat, producing bright, savory bites that are delicious straight from the grill or tucked into warm pita bread with creamy tzatziki.

ingredients for souvlaki on a white wood board including a bowl of cubed chicken, olive oil, lemons, red wine vinegar, minced garlic, and spices

Key ingredients

The photo above shows the ingredients and gives a helpful visual for shopping. Below are notes on the most important components; the full ingredient list with measurements appears in the recipe card further down.

Chicken – This recipe uses boneless, skinless chicken breasts cut into 1-inch cubes. You can also use boneless chicken thighs, pork tenderloin, or lamb leg or shoulder. Cutting the meat into uniform 1-inch pieces helps the marinade penetrate and ensures even cooking on the grill.
Dried herbs – I use dried oregano, parsley, and dill. Dried herbs work well here because they hold up to the marinade and won’t burn as quickly on a hot grill as delicate fresh herbs might. If you prefer, use a store-bought or homemade Greek seasoning blend.

Instructions

Below are clear, easy steps to make this Chicken Souvlaki at home. For best flavor, marinate the chicken for several hours or overnight. Step-by-step photos are included to guide you.

cubes of raw chicken in a lemon herb marinade in a glass bowl — Marinate cubed chicken for at least 4 hours.

skewered cubes of marinated chicken on a black cutting board — Marinate cubed chicken for at least 4 hours.

grilled chicken skewers on a plate with pita bread, grilled lemons, tomatoes and herbs

Serving suggestions

This chicken is incredibly versatile and works well in many formats:

Serve the skewers whole with grilled vegetables and warm pita on the side for a classic presentation.
Slide the chicken off the skewers and toss it into a Greek salad for a protein-packed meal.
Create a bowl with lemon rice or quinoa, then top with the grilled chicken, tomatoes, cucumbers, olives, and a generous dollop of tzatziki.
Fill pita or wraps with the warm chicken, lettuce, tomato, onion, and tzatziki for a delicious handheld option.

Chicken Souvlaki

Bright lemon, garlic, and herb-marinated chicken threaded on skewers and grilled until juicy and slightly charred. Quick to prepare, great for weeknights or a summer gathering.

Servings: 8 skewers

Prep Time: 15 minutes

Cook Time: 10 minutes

Marinating Time: 4 hours (or overnight)

Total Time: 4 hours 25 minutes

Author: Whitney Bond

Ingredients

¼ cup lemon juice
¼ cup red wine vinegar
¼ cup extra virgin olive oil
1 tablespoon crushed garlic
2 tablespoons dried oregano
1 tablespoon dried parsley
1 tablespoon dried dill
2 teaspoons salt
1 teaspoon black pepper
2 ½ pounds boneless, skinless chicken breasts, cut into 1-inch cubes

Instructions

Combine the lemon juice, red wine vinegar, olive oil, crushed garlic, oregano, parsley, dill, salt, and pepper in a large zipper-style plastic bag or nonreactive bowl.
Add the cubed chicken and toss to coat thoroughly. Seal the bag or cover the bowl and refrigerate for at least 4 hours, or overnight for the best flavor.
Preheat a grill over medium-high heat. If using wooden skewers, soak them in warm water for at least 30 minutes before threading the chicken to prevent burning.
Thread the marinated chicken onto 8 skewers, leaving a little space between pieces for even cooking. Place the skewers on the hot grill and cook 4–5 minutes per side, until the chicken is cooked through and slightly charred. The internal temperature should reach 165°F (74°C).

Notes & tips

Yield: This recipe makes about 8 skewers. Plan on two skewers per person (about 4 people). Double the ingredients for a larger crowd.
Vegetable additions: If you’d like to include vegetables, alternate pieces of chicken with bell pepper, onion, zucchini, or mushrooms on the skewers. Expect to make more skewers if you add vegetables.
Indoor cooking: If you don’t have access to an outdoor grill, use a grill pan on the stove or roast the skewers in a 425°F oven for about 12 minutes, turning once, until the chicken reaches 165°F internally.
Serving: Serve with warm pita, tomatoes, cucumber, red onion, olives, and a generous spoonful of tzatziki for a true Greek experience.