A mouthwatering blend of tender marinated chicken, vibrant Mediterranean herbs, and zesty lemon, this traditional Greek souvlaki delivers authentic flavors straight to your table in under 30 minutes.
Easy Authentic Greek Chicken Souvlaki Recipe
There’s something magical about the first bite of properly prepared Authentic Greek Chicken Souvlaki – that perfect harmony of tender, charred chicken infused with lemon, garlic, and oregano that transports you straight to a sun-drenched taverna overlooking the Aegean Sea. This isn’t just another chicken skewer recipe; it’s an edible postcard from Greece, carrying centuries of culinary tradition that has been perfected over generations.
Souvlaki (which means “little skewers” in Greek) is perhaps Greece’s most beloved street food, enjoyed year-round but particularly celebrated during summer gatherings and festivals. While tourists might encounter souvlaki throughout Greece, locals know that the best versions come from family recipes passed down through the generations, with each family claiming their marinade is the definitive version.
THIS RECIPE:
- Requires just 30 minutes of active preparation time
- Uses authentic Greek ingredients and techniques
- Features a traditional lemon-oregano marinade
- Pairs perfectly with homemade tzatziki sauce
| Recipe Details | Information |
|---|---|
| Prep Time | 15 minutes (plus 2-24 hours marinating) |
| Cook Time | 10-12 minutes |
| Total Time | 25 minutes (plus marinating time) |
| Servings | 4 people |
| Yield | 8-10 skewers |
Don’t let the exotic flavors fool you – this Authentic Greek Chicken Souvlaki recipe is surprisingly straightforward to prepare. The simplicity of the ingredients allows the pure flavors to shine through, while the marination process does most of the heavy lifting for you. Whether you’re cooking on a backyard grill or using a stovetop grill pan, you’ll achieve that perfect char and juicy interior that makes souvlaki irresistible.
Ingredients for Authentic Greek Chicken Souvlaki
The secret to truly Authentic Greek Chicken Souvlaki lies in the quality and freshness of your ingredients. Greeks understand that simple food demands excellent components – there’s nowhere for subpar ingredients to hide in this straightforward recipe. While you might be tempted to take shortcuts, investing in high-quality olive oil, fresh herbs, and good-quality chicken will elevate your souvlaki from good to exceptional.
For the Chicken Marinade:
- 2 pounds (900g) boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
- ¼ cup (60ml) extra virgin olive oil (Greek if possible)
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 4 garlic cloves, minced
- 2 tablespoons dried oregano (Greek oregano preferred)
- 1 teaspoon dried thyme
- 1 tablespoon fresh oregano, chopped (optional)
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika (optional)
- Zest of 1 lemon
For Assembly and Serving:
- 8-10 wooden skewers, soaked in water for 30 minutes
- 1 red onion, cut into 1-inch squares (optional)
- 1 bell pepper, cut into 1-inch squares (optional)
- Warm pita bread
- Lemon wedges for serving
For Homemade Tzatziki Sauce:
- 2 cups Greek yogurt (full-fat recommended)
- 1 English cucumber, grated and squeezed dry
- 2 garlic cloves, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill, chopped
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 2 pounds (900g) | Choose free-range, organic chicken if possible. Thighs offer more flavor and moisture, while breast is leaner. |
| Olive Oil | ¼ cup (60ml) | Use only extra virgin olive oil, preferably Greek. The distinct peppery finish is essential for authentic flavor. |
| Herbs | 2 tbsp dried oregano | Greek oregano has a stronger flavor than Italian varieties. Fresh oregano provides bright notes when added. |
| Lemon | 1 whole lemon (juice and zest) | Always use fresh lemons, never bottled juice. Organic lemons are ideal for zest. |
| Yogurt (for tzatziki) | 2 cups | Full-fat Greek yogurt is essential – the higher fat content creates a creamier, more authentic sauce. |
How to Make Authentic Greek Chicken Souvlaki
Making Authentic Greek Chicken Souvlaki is all about balance – between marinating time and cooking speed, between charred exterior and juicy interior. The process respects tradition while remaining accessible to home cooks. The key is allowing adequate marinating time to let the flavors penetrate the meat fully, followed by quick, high-heat cooking to seal in the juices.
Prepare the marinade: In a large bowl, combine olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, fresh oregano (if using), salt, pepper, paprika (if using), and lemon zest. Whisk thoroughly to combine all ingredients.
Marinate the chicken: Add the chicken cubes to the marinade and toss to coat completely. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight (up to 24 hours). The longer it marinates, the more flavorful your souvlaki will be.
Prepare for grilling: About 30 minutes before cooking, remove the chicken from the refrigerator to come closer to room temperature. If using wooden skewers, ensure they’ve been soaking in water for at least 30 minutes to prevent burning.
Thread the skewers: Thread the marinated chicken pieces onto skewers, alternating with red onion and bell pepper pieces if using. Leave a small space between each piece to ensure even cooking.
Prepare your cooking surface: Heat your grill, grill pan, or broiler to high heat (about 450°F/230°C). Oil the grates lightly to prevent sticking.
Cook the souvlaki: Place the skewers on the hot grill and cook for 10-12 minutes total, turning every 2-3 minutes to ensure even charring on all sides. The chicken is done when it reaches an internal temperature of 165°F (74°C) and shows nice char marks on the outside.
Rest before serving: Transfer the cooked skewers to a clean plate and let them rest for 2-3 minutes before serving. This allows the juices to redistribute within the meat.
Prepare tzatziki sauce: While the chicken rests, prepare the tzatziki sauce by combining all tzatziki ingredients in a bowl and mixing well.
Tips for Making Authentic Greek Chicken Souvlaki
Pro tip: For the most tender souvlaki, don’t skip the acid components (lemon juice and vinegar) in the marinade. They help break down the protein fibers in the chicken, resulting in more tender meat.
- Choose chicken thighs for juicier souvlaki that’s more forgiving if slightly overcooked
- Cut chicken pieces in uniform sizes (approximately 1½ inches) to ensure even cooking
- Don’t rush the marinating process – longer marination equals more flavor penetration
- Bring the chicken closer to room temperature before grilling for more even cooking
| Technique Area | Recommendation |
|---|---|
| Marinating | Use a non-reactive container (glass or plastic, never aluminum) to prevent metallic flavors |
| Skewering | Thread chicken pieces with a bit of space between them for more even cooking and better char |
| Grilling | Cook over high heat for a shorter time rather than medium heat for longer to get proper char while maintaining juiciness |
| Testing Doneness | Use an instant-read thermometer inserted into the thickest piece to ensure 165°F internal temperature |
When adding the raw chicken to the marinade, massage the mixture gently into the meat with your hands (wearing gloves if preferred) to ensure complete coverage. For the most flavorful results, turn the chicken in the marinade at least once during refrigeration to ensure all pieces get equal exposure to the flavoring ingredients.
Make-Ahead Instructions
Authentic Greek Chicken Souvlaki is ideal for meal prep and entertaining because several components can be prepared in advance:
The chicken marinade can be prepared up to 2 days ahead and stored in an airtight container in the refrigerator. Simply whisk again before adding the chicken. This is especially helpful when you’re planning a gathering and want to minimize day-of preparation.
Chicken can be cubed and placed in the marinade up to 24 hours ahead of cooking. In fact, longer marination (between 8-24 hours) produces the most flavorful results. Just be careful not to exceed 24 hours, as the acidity in the marinade can start to break down the chicken too much, resulting in a mushy texture.
Tzatziki sauce actually improves with time as the flavors meld. Prepare it up to 3 days ahead and store in an airtight container in the refrigerator. The garlic flavor will intensify over time.
Vegetables for skewering can be cut up to 1 day ahead and stored in the refrigerator in airtight containers or zip-top bags with a slightly damp paper towel to maintain freshness.
Storing Leftovers
Proper storage of leftover Authentic Greek Chicken Souvlaki ensures food safety while preserving the delicious flavors:
Once cooled to room temperature (but don’t leave out for more than 2 hours), remove the chicken from the skewers and store in an airtight container in the refrigerator. Properly stored leftovers will maintain their quality for 3-4 days.
Store tzatziki sauce separately in an airtight container in the refrigerator, where it will keep well for up to 5 days. You may notice some liquid separation over time – simply stir to recombine before serving.
For best results when storing, keep the chicken separate from any pita bread or fresh vegetables to prevent sogginess. Store pita bread at room temperature in a bread bag or wrapped in foil for up to 2 days.
When reheating, gently warm the chicken in a skillet over medium-low heat with a splash of olive oil, or microwave at 50% power with a damp paper towel over the container to maintain moisture. Be careful not to overheat, as this will toughen the chicken.
Freezing Authentic Greek Chicken Souvlaki
You can freeze Authentic Greek Chicken Souvlaki at different stages of preparation:
Raw marinated chicken: Place the chicken and marinade in a freezer-safe zip-top bag, remove as much air as possible, and freeze flat for up to 3 months. Thaw completely in the refrigerator before skewering and cooking. This method allows the chicken to continue marinating as it thaws.
Cooked souvlaki: Remove cooked chicken from skewers and allow to cool completely. Place in a single layer on a parchment-lined baking sheet and freeze until solid (about 2 hours). Transfer to freezer bags or containers, separating layers with parchment paper if needed. Freeze for up to 2 months.
To thaw frozen cooked souvlaki, place in the refrigerator overnight. For best texture, reheat thawed chicken in a 350°F (175°C) oven for 7-10 minutes until warmed through, or gently in a skillet over medium-low heat with a little olive oil.
Never freeze tzatziki sauce as the cucumber and yogurt will separate upon thawing, resulting in a watery, unappetizing texture. Always prepare tzatziki fresh or refrigerate for up to 5 days.
Serving Suggestions
Authentic Greek Chicken Souvlaki shines as part of a larger Mediterranean spread:
Traditional serving style: Serve souvlaki skewers alongside warm pita bread, tzatziki sauce, sliced tomatoes, thinly sliced red onions, and a squeeze of fresh lemon juice. Allow guests to build their own pita wraps or enjoy the skewers directly.
Complete Greek meal: Create a full Greek feast by adding classic sides like Greek salad (horiatiki), roasted lemon potatoes, or rice pilaf. A simple side of kalamata olives and feta cheese drizzled with olive oil and oregano completes the experience.
Wine pairing: A crisp, light Greek white wine like Assyrtiko from Santorini perfectly complements the bright flavors of souvlaki. For red wine lovers, a light-bodied Agiorgitiko offers enough structure without overwhelming the dish. Of course, a cold glass of Mythos beer provides an authentic Greek beverage experience.
For a refreshing non-alcoholic option, serve homemade lemonade infused with a sprig of fresh mint, or prepare traditional Greek frappe coffee for an authentic finish to your meal.
FAQ
Can I use other meats instead of chicken for souvlaki?
Yes! While this recipe focuses on chicken, authentic Greek souvlaki is also traditionally made with pork. Lamb and beef work well too. Adjust cooking times accordingly, as pork and beef may require slightly longer cooking depending on the cut and desired doneness.
What can I substitute for Greek yogurt in the tzatziki?
For a dairy-free alternative, use plain coconut yogurt, though the flavor profile will change slightly. Ensure whatever substitute you choose is unsweetened. The thickness is important, so if using a thinner yogurt, strain through cheesecloth for a few hours to remove excess liquid.
My souvlaki always turns out dry. What am I doing wrong?
Dry souvlaki typically results from overcooking or using lean chicken breast without adequate marination. Try using chicken thighs instead, marinate longer (minimum 4 hours), and use an instant-read thermometer to avoid cooking beyond 165°F (74°C). Remember that souvlaki continues to cook slightly after removal from heat.
Is it necessary to use wooden skewers, or can I use metal ones?
Metal skewers work excellently and eliminate the soaking step required for wooden ones. They conduct heat, helping to cook the chicken from the inside as well. If using metal, choose flat-sided skewers rather than round ones, as they prevent the meat from rotating when you turn them.
How can I make this recipe if I don’t have access to a grill?
A cast-iron grill pan on high heat provides excellent results. Alternatively, broil the skewers on high, placing them on a foil-lined baking sheet about 4 inches from the heat source, turning every 2-3 minutes. You can also cook them on a standard pan over high heat, though you won’t get the characteristic grill marks.