Juicy Chicken Souvlaki Recipe with Irresistible 30-Minute Marinade

Name: Juicy Chicken Souvlaki Recipe with Irresistible 30-Minute Marinade
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Greek
Ingredients: 500g chicken breast, cubed; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tsp dried oregano; 1 tsp paprika; 1 lemon, juiced; Salt and pepper to taste; 4 pita breads; 1 cup tzatziki sauce; 1 tomato, sliced; 1 red onion, sliced

Author: lia

Published: January 4, 2026

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Oh my goodness, let me tell you about the first time I fell head over heels for chicken souvlaki! It was during a summer trip to Greece where the scent of lemon and oregano drifting from street vendors’ grills stopped me in my tracks. I still remember biting into that first skewer – juicy chicken with crispy edges, wrapped in warm pita with cool tzatziki dripping down my fingers. Pure magic!

Back home, I became obsessed with recreating that perfect balance of flavors. After countless trials (and a few charred disasters), I nailed down this foolproof chicken souvlaki recipe that brings those Greek island vibes right to your backyard. The secret? That simple marinade of lemon, garlic, and oregano works wonders in just an hour, though I often let it go overnight when I’m planning ahead.

What I love most about this dish is how it turns basic ingredients into something extraordinary. Chicken breast can be boring, but souvlaki? Never! It’s my go-to for summer cookouts, weeknight dinners, or whenever I need a taste of vacation without leaving home. Trust me, once you try this version, you’ll understand why Greeks have been grilling these skewers for generations.

Chicken Souvlaki - detail 1

Why You’ll Love This Chicken Souvlaki

Listen, I know you’ve got a million recipes to try, but here’s why this chicken souvlaki deserves a spot in your regular rotation:

Weeknight superhero: From marinade to plate in under 30 minutes – perfect when you’re starving and don’t want to fuss
Flavor bomb: That garlic-lemon-oregano combo? It’s like sunshine for your taste buds
Healthier than takeout: Lean protein, no weird additives – just real food that makes you feel good
Foolproof cooking: Even if you occasionally burn toast (no judgment), these skewers come out juicy every time
Crowd pleaser: Kids, picky eaters, foodie friends – everyone goes crazy for these

Seriously, this recipe checks all the boxes. The hardest part? Deciding whether to eat it straight off the skewer or stuff it in pita with all the toppings!

Chicken Souvlaki Ingredients

Here’s everything you’ll need to make magic happen – I promise it’s all simple stuff you probably already have! The beauty of souvlaki is in these basic ingredients transforming into something extraordinary:

500g chicken breast – cubed into 2-inch pieces (trust me, uniform size means even cooking)
2 tbsp olive oil – the good stuff, since it carries all those gorgeous flavors
2 cloves garlic – minced fine (or pressed if you’re lazy like me sometimes)
1 tsp dried oregano – Greek oregano if you can find it, but regular works great too
1 tsp paprika – sweet or smoked, your choice (I use sweet for classic flavor)
1 lemon – juiced, and save the rind to zest if you’re feeling fancy
Salt and pepper – to taste, but don’t skimp!
4 pita breads – for wrapping all that juicy goodness
1 cup tzatziki sauce – store-bought is fine, but homemade is next-level
1 tomato – sliced thin for that fresh crunch
1 red onion – sliced paper-thin (soak in cold water for 10 minutes if raw onion’s too intense for you)

See? Nothing weird or hard-to-find. Just good, honest ingredients ready to become your new favorite meal!

How to Make Chicken Souvlaki

Okay, let’s get down to business! Making chicken souvlaki is seriously easy, but I’ve got some tricks that’ll take yours from good to “oh-my-god-where-has-this-been-all-my-life” status. Follow these steps and you’ll be a souvlaki master in no time.

Marinating the Chicken

First things first – that marinade is EVERYTHING. Grab your cubed chicken and toss it in a big bowl (I use my favorite ancient mixing bowl that’s seen more marinades than I can count). Add the olive oil, minced garlic, oregano, paprika, lemon juice, salt, and pepper. Now get in there with your hands and massage it all together – don’t be shy! You want every single piece coated in that glorious golden mixture.

Cover the bowl with plastic wrap or pop it in a ziplock bag and let it hang out in the fridge. At least an hour is good, but if you can swing it? Overnight is magical. The chicken transforms from pale and boring to deeply flavored and tender. I usually prep this in the morning before work so it’s ready to grill when I get home – best decision ever!

Grilling the Chicken Souvlaki

While your chicken’s getting happy in the marinade, soak those wooden skewers in water for 30 minutes (this keeps them from turning into little torches on the grill). When you’re ready to cook, thread the chicken onto the skewers – about 4-5 pieces per skewer with a little space between each one so they cook evenly.

Fire up your grill to medium-high heat (about 400°F/200°C). Place the skewers on the grill and resist the urge to poke at them! Let them cook for 4-5 minutes per side – you’re looking for those beautiful grill marks and the chicken to release easily when you turn it. Total cook time should be 10-12 minutes depending on your grill’s mood.

Pro tip: If you don’t have a grill, a grill pan or even your oven’s broiler works great too. Just keep an eye on them – nobody likes dry chicken! When they’re done, the chicken should be juicy inside with crispy edges that make you want to sneak a bite straight off the skewer (I won’t tell).

Chicken Souvlaki - detail 2

Serving Suggestions for Chicken Souvlaki

Now for the best part – assembling your perfect chicken souvlaki feast! Slide those golden chicken pieces off the skewers onto warm pita bread (I like to give mine a quick 30-second toast on the grill first). Smear generously with cool, creamy tzatziki – that garlicky yogurt sauce is the perfect contrast to the smoky chicken. Top with fresh tomato slices and those paper-thin red onion rings for crunch.

For a complete Greek experience, serve with a simple side salad – just cucumber, tomatoes, olives, and feta tossed with olive oil and oregano. The bright flavors cut through the richness beautifully. Sometimes I’ll add roasted lemon potatoes or grilled halloumi if I’m feeling fancy. Honestly though? Just give me a pile of these souvlaki wraps and I’m one happy camper!

Chicken Souvlaki Variations

One of my favorite things about souvlaki is how easily you can mix it up! Here are some fun twists I’ve tried when I’m feeling adventurous:

Veggie boost: Thread colorful bell peppers or red onions between chicken pieces – they caramelize beautifully on the grill
Spice swap: Try adding a pinch of cumin or coriander to the marinade for warmth
Citrus twist: Swap lemon for orange juice and add a touch of cinnamon – unexpected but delicious
Herb explosion: Fresh rosemary or thyme instead of oregano gives a whole new vibe
Skewer-free: No skewers? No problem! Just grill the marinated chicken pieces loose and serve over rice

The beauty is – once you’ve got that basic marinade down, the possibilities are endless. Play around and make it your own!

Tips for Perfect Chicken Souvlaki

After making these skewers more times than I can count, here are my can’t-miss tips for chicken souvlaki that’ll have everyone begging for seconds:

Skewer soak is non-negotiable: That 30-minute water bath keeps wooden skewers from burning to a crisp – I’ve learned this the hard way!
Don’t crowd the grill: Leave space between skewers so the heat can work its magic evenly
The finger test never fails: Press the chicken – it should spring back when done (or use a thermometer for 165°F/74°C)
Rest before serving: Let skewers sit 3 minutes off heat so juices redistribute (so hard to wait, I know!)
Double the batch: These reheat beautifully, so make extra for tomorrow’s killer souvlaki pita lunch

Follow these, and you’ll avoid all the mistakes I made on my first dozen attempts – consider it your shortcut to souvlaki mastery!

Chicken Souvlaki Storage & Reheating

Leftovers? No problem – this chicken souvlaki keeps like a dream! Store cooked skewers in an airtight container in the fridge for up to 3 days (though honestly, they never last that long at my house). When you’re ready for round two, my favorite trick is reheating them on a grill pan over medium heat – just 2-3 minutes per side brings back that perfect char. No grill? A quick blast in a 350°F/175°C oven for 5-7 minutes works too. The chicken stays surprisingly juicy, especially if you wrap the skewers in foil with a splash of water before reheating. Pro tip: Keep the tzatziki and toppings fresh for assembling after reheating!

Chicken Souvlaki Nutritional Information

Here’s the scoop on what you’re getting in each delicious serving (about one skewer with pita): roughly 350 calories, with a whopping 28g of protein to keep you full and energized. You’re looking at 12g of fat (mostly the good kind from olive oil), 30g carbs, and just 3g sugar – making this a pretty balanced meal that won’t leave you crashing later!

Now, full disclosure – these numbers can swing a bit depending on how much tzatziki you slather on (no judgment from me!) or if you add extra pita. But the beauty is, you’re getting lean protein, healthy fats, and fresh veggies all in one tasty package. Much better than anything from a drive-thru, if you ask me!

Frequently Asked Questions

I get asked these chicken souvlaki questions ALL the time – here are the answers straight from my trial-and-error experience:

Can I marinate the chicken for less than an hour?
Technically yes, but trust me – the difference between 30 minutes and 1 hour is huge! That extra time lets the lemon really tenderize the chicken and helps all those gorgeous flavors sink in. If you’re in a pinch though, even 20 minutes will give you something tasty.

What if I don’t have wooden skewers?
No worries! Metal skewers work great (just be careful they don’t get too hot). No skewers at all? Just grill the chicken pieces loose – they won’t look as pretty but they’ll taste just as amazing stuffed in pita.

Can I make vegetarian souvlaki?
Absolutely! My favorite veggie version uses firm tofu or halloumi cheese instead of chicken. Marinate it the same way but reduce the time to 30 minutes (tofu soaks up flavors fast). Portobello mushrooms work surprisingly well too!

Why does my chicken sometimes stick to the grill?
Two tricks: 1) Make sure your grill grates are clean and oiled, and 2) Don’t try to move the skewers too soon – they’ll release naturally when properly seared. Patience is key!

Share Your Chicken Souvlaki Experience

I’d absolutely love to hear how your chicken souvlaki turns out! Did you add any fun twists to the marinade? Maybe you discovered the perfect grill temperature? Drop me a comment below – your tips might help the next home cook master this recipe. And if you loved it, don’t be shy with those stars!