Chicken Souvlaki

Greek-style skewered chicken marinated in lemon, garlic, and herbs.

By Cressio Rinaldi

Souvlaki is Greek street food at its simplest: small pieces of meat, marinated, skewered and grilled over high heat, then eaten warm in a pita with something cool and creamy. The magic is in the marinade, which has just five parts: olive oil, lemon juice, garlic, oregano and salt. That is enough to transform plain chicken.

The method is built for a busy cook. You whisk the marinade in a minute, toss in the chicken and walk away for at least half an hour. When you come back, you thread the pieces onto skewers and grill for about 15 minutes. That is it.

It serves four, with plenty for stuffing pita, or for eating over rice or a salad. The main danger is dry chicken, and I cover how to avoid that below.

Read this first

1. Marinate for at least 30 minutes, but no longer than 4 hours. Lemon juice can make chicken mushy.
2. Cut the pieces to the same size, so they cook evenly.
3. Soak wooden skewers in water for 30 minutes first.

Prep time: 20 mins · Cook time: 15 mins · Serves 4

Ingredients

• 1 lb Chicken breast, cubed into 1.5-inch pieces
• 1/4 cup Olive oil
• 3 tbsp Lemon juice
• 3 cloves Garlic, minced
• 1 tbsp Dried oregano
• to taste Salt and black pepper
• for serving Pita bread and tzatziki sauce

Instructions

1. In a bowl, whisk together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Look for: A glossy, golden marinade that smells strongly of lemon, garlic and oregano.
2. Add the chicken cubes to the marinade, toss to coat well, and marinate for at least 30 minutes (or up to 4 hours in the refrigerator). Look for: Every piece is coated and glistening, with no dry patches.
3. Thread the marinated chicken onto metal or pre-soaked wooden skewers. Look for: Neat skewers, with a little space between the pieces.
4. Grill or broil on medium-high heat for 10-15 minutes, turning occasionally, until the chicken is fully cooked and slightly charred. Look for: Charred edges, juices that run clear and a thermometer reading 165 F.
5. Serve hot in warm pita bread with tzatziki sauce, sliced tomatoes, and onion. Look for: Warm, soft pita holding juicy chicken and cool tzatziki.

Nutrition

Amount per serving. Nutritional values are estimates calculated from the ingredients above and can vary.

• Calories: 340
• Fat: 19g
• Saturated Fat: 3g
• Carbohydrates: 5g
• Fiber: 2g
• Sugar: 1g
• Protein: 36g
• Sodium: 120mg
• Cholesterol: 100mg

Notes

• Storage: Refrigerate cooked chicken in an airtight container for up to 3 days.
• Marinating Time: Longer is better — if you have the time, the full 4 hours in the fridge gives noticeably more flavor than the 30-minute minimum.
• Freezing: The marinated raw chicken freezes well for up to 2 months — thaw in the fridge before skewering and grilling.

Cook It With Me

Mix the marinade

In a bowl, whisk together the 1/4 cup of olive oil, 3 tablespoons of lemon juice, 3 minced garlic cloves, 1 tablespoon of dried oregano, salt and black pepper. Be generous with the salt, since this is the only seasoning.

Marinate

Add the 1 lb of chicken cubes (about 1 1/2 inches), toss to coat well and cover. Marinate in the fridge for at least 30 minutes, or up to 4 hours.

Thread the skewers

Thread the chicken onto metal skewers, or wooden ones that have soaked in water for 30 minutes. Leave a little space between the pieces, so they cook evenly instead of steaming.

Grill

Grill or broil on medium-high heat for 10 to 15 minutes, turning every few minutes, until the chicken is cooked through (165 F) and slightly charred at the edges. If you are broiling, keep the rack 4 to 6 inches from the heat.

Serve

Warm the pita on the grill for 20 seconds per side. Serve the chicken hot in the pita with tzatziki, sliced tomatoes and sliced red onion.

The Ingredients, One by One

Chicken breast

Cut into even 1 1/2 inch cubes. Chicken thighs are juicier and more forgiving on the grill, if you prefer them.

Olive oil

A quarter cup keeps the chicken moist on the grill and carries the garlic and herbs.

Lemon juice

Three tablespoons gives brightness. The acid also begins to tenderize the surface, which is why you shouldn’t marinate for too long.

Garlic and dried oregano

Dried Greek oregano has a strong, earthy flavor that stands up to grilling.

Salt and pepper

Season the marinade well. It seasons the meat from the outside in.

Pita bread and tzatziki

The classic partners. Warm the pita, and use a thick, cool tzatziki.

The Technique Behind It

Why not marinate too long

Lemon juice breaks down proteins at the surface. After a few hours, the chicken turns chalky and soft instead of tender.

Why leave gaps on the skewer

Packed pieces trap steam and cook unevenly. Space lets the heat reach all sides and gives you charred edges.

Why soak wooden skewers

They are thin and they burn on a hot grill. A soak in water slows that.

How Do You Know the Chicken Is Done?

Small cubes cook quickly, so check early.

Check	What you see	Notes
Temperature	165 F in the center of a cube	The USDA safe temperature for chicken.
Color	White inside, no pink	Cut one open.
Texture	Firm but juicy	Dry and tough means it was cooked too long.

Mistakes That Cost You the Dish

• Marinating too long The texture turns mushy.
• Pieces of different sizes Some are dry while others are raw.
• Overcooking Breast meat dries quickly.
• Not soaking wooden skewers They burn.
• Crowding the skewers The chicken steams.

Fix It: If This Happens, Do This

Problem	Likely cause	Fix
Chicken is dry	Overcooked	Check at 10 minutes. Use thighs next time.
Chicken is bland	Not enough marinating or salt	Marinate longer and season well.
Chicken is mushy	Marinated too long	Keep it under 4 hours.
No char	Heat too low	Use higher heat or the broiler.
Skewers burned	Not soaked	Soak them, or use metal skewers.

What Each Ingredient Does (and What You Can Swap)

Ingredient	Its job	Swap, and what changes
Chicken breast	Lean protein	Chicken thighs, pork or lamb work.
Olive oil	Moisture	Avocado oil works.
Lemon juice	Brightness	Red wine vinegar works.
Dried oregano	Herb	Fresh oregano works in a larger amount.
Pita	Wrap	Flatbread or rice work.

Plan Ahead

• Prep ahead: Marinate up to 4 hours ahead.
• Fridge: Up to 3 days.
• Reheat: Gently in a pan or oven.
• Freezer: Freeze the raw marinated chicken for up to 2 months.

What to Serve With It

Serve in warm pita with tzatziki, tomato and red onion. It is also good over rice, in a Greek salad or with roasted potatoes.

Questions People Ask

About the Author

Cressio Rinaldi

Cressio Rinaldi is the recipe developer behind Cressio Recipes. He cooks, tests, and writes every recipe on the site himself — refining each one until it's simple enough for a weeknight and good enough to make again. He's not a trained chef, just someone who cooks constantly and pays close attention to what actually makes a recipe work.