Traditional Greek Chicken Souvlaki: The Quintessential Mediterranean Skewer

Few dishes embody the spirit of Greek cuisine quite like Chicken Souvlaki — succulent skewers of marinated meat grilled over open flame and served with cool tzatziki and warm pita. Translating simply to “little skewers,” souvlaki (σουβλάκι) is a cornerstone of Greek street food culture, celebrated for its simplicity, freshness, and balance.

The magic lies in the marinade — olive oil, lemon juice, garlic, and oregano — ingredients that define the Mediterranean diet and Greece’s sun-soaked culinary heritage. When grilled, the chicken develops a smoky char while staying tender and juicy inside, releasing aromas of citrus and herbs that evoke the islands of the Aegean.

Paired with creamy tzatziki, ripe tomatoes, and crisp cucumbers, this dish exemplifies the harmony of Greek cooking: rustic, honest, and healthful. Whether enjoyed in a taverna by the sea or at a backyard grill, Chicken Souvlaki remains one of the purest expressions of Greek hospitality — filoxenia, the love of sharing food with others.

Ingredients (Serves 4–6)

For the Chicken Souvlaki

• 1.2 kg (2.6 lb) boneless, skinless chicken thighs or breasts, cut into 3 cm (1¼ inch) cubes

• 3 tbsp extra virgin olive oil

• 3 tbsp fresh lemon juice

• 3 cloves garlic, minced

• 2 tsp dried Greek oregano

• 1 tsp dried thyme

• 1 tsp salt

• ½ tsp freshly ground black pepper

• ½ tsp paprika (optional, for color)

For Serving

• 6 Greek pita breads

• 200 g (1 cup) tzatziki sauce (see below)

• Sliced red onions

• Cherry tomatoes, halved

• Cucumber slices

• Lemon wedges

• Fresh parsley or dill, for garnish

Optional Tzatziki Sauce

• 250 g (1 cup) Greek yogurt

• ½ cucumber, grated and drained

• 1 clove garlic, minced

• 1 tbsp olive oil

• 1 tsp vinegar or lemon juice

• Salt to taste

• 1 tbsp chopped fresh dill

Instructions

1. Prepare the Marinade (5 minutes)
   In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and paprika. This forms the base of the classic souvlaki flavor.
   Chef’s Tip: Use freshly squeezed lemon juice for brightness and depth.

2. Marinate the Chicken (30 minutes–4 hours)
   Add chicken cubes to the marinade and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes — ideally 2–4 hours for maximum tenderness and infusion.

3. Prepare the Grill (10 minutes)
   Preheat a charcoal or gas grill to medium-high heat (around 200–220°C / 400–430°F). Lightly oil the grates to prevent sticking.
   Pro Tip: Charcoal imparts authentic smoky flavor reminiscent of Greek tavernas.

4. Skewer the Chicken (5 minutes)
   Thread marinated chicken onto metal or soaked bamboo skewers, keeping pieces evenly sized for consistent cooking.

5. Grill the Souvlaki (10–12 minutes)
   Place skewers on the grill and cook for 5–6 minutes per side, turning once, until lightly charred and fully cooked through (internal temperature 75°C / 165°F).
   Chef’s Note: Avoid constant flipping — let the chicken sear properly for caramelization.

6. Warm the Pita (2–3 minutes)
   Lightly brush pita breads with olive oil and warm on the grill for 30–60 seconds per side until pliable.

7. Prepare the Tzatziki (Optional)
   Combine yogurt, grated cucumber, garlic, olive oil, vinegar, salt, and dill. Mix until smooth and chilled.

8. Assemble and Serve (5 minutes)
   Arrange grilled chicken skewers on a platter with pita, tzatziki, onions, tomatoes, and cucumber. Garnish with fresh parsley and serve immediately with lemon wedges.

Recipe Info Box

Nutrition Information (Per Serving)

(Approximate values based on USDA data)

Nutrition Disclaimer: Values are estimates and may vary based on specific ingredients and preparation methods.

Cultural Context & Culinary Background

Souvlaki is deeply woven into the culinary identity of Greece. The term derives from souvla, meaning “skewer,” and similar cooking methods trace back to ancient Greece — notably described by Homer in the Iliad and evidenced in archaeological finds of clay barbecue stands used over 3,000 years ago.

Today, Chicken Souvlaki remains a staple of Greek street food and home cooking alike. Served in bustling psistaries (grill houses) across Athens or seaside tavernas in Crete, it represents the modern expression of ancient grilling traditions.

The classic marinade — olive oil, lemon, and oregano — reflects the Mediterranean triad of olive, citrus, and herbs, fundamental to Greek cuisine and lauded for its health benefits. This dish encapsulates the essence of Greek eating: simplicity, freshness, and shared enjoyment.

Tips, Variations & Notes

1. Cut Evenly: Ensure uniform chicken cubes for even grilling.

2. Marination Depth: Longer marination (up to overnight) enhances tenderness and flavor.

3. Grill Alternative: Use a cast-iron grill pan indoors for a similar char effect.

4. Protein Variation: Substitute with pork for souvlaki hirino or lamb for a richer version.

5. Tzatziki Twist: Add a touch of mint or grated lemon zest for a bright finish.

6. Vegetarian Adaptation: Try halloumi or mushroom skewers using the same marinade.

7. Authentic Serving: Wrap in warm pita with fries, onions, tomatoes, and tzatziki for the street-style version.

8. Reheating Tip: Reheat gently over a grill or skillet — avoid microwaving to retain texture.

9. Pairing: Serve with a Greek village salad (horiatiki) and chilled white wine such as Assyrtiko.

10. Make-Ahead: Marinate and skewer chicken in advance; refrigerate for up to 24 hours before grilling.

Equipment Needed

• Grill (charcoal or gas) or grill pan

• Metal or soaked bamboo skewers

• Mixing bowls

• Whisk and tongs

• Basting brush

• Instant-read thermometer (recommended)

FAQs

1. Can I use chicken breast instead of thigh?
   Yes — breast yields a leaner texture, though thighs stay juicier during grilling.

2. Can I bake souvlaki in the oven?
   Yes — bake at 220°C (425°F) for 20–25 minutes, finishing under the broiler for char.

3. What’s the best olive oil to use?
   Use extra virgin olive oil from Crete or Kalamata for authentic flavor.

4. Is souvlaki gluten-free?
   Yes, the skewers are gluten-free; use gluten-free pita for a complete meal.

5. How long can I marinate chicken?
   Up to 24 hours — beyond that, the lemon acid can begin to break down the texture.

6. Can I use metal skewers?
   Absolutely — metal skewers retain heat and cook chicken more evenly.

7. What’s the difference between souvlaki and gyro?
   Souvlaki is grilled on skewers; gyro is cooked on a vertical rotisserie.

8. How do I make the pita soft?
   Warm briefly over the grill and brush with olive oil for pliability.

9. Can I freeze marinated chicken?
   Yes — freeze up to 2 months; thaw overnight before grilling.

10. Is this recipe kid-friendly?
    Completely — mild flavors and tender chicken make it family-appropriate.

Pairing Suggestions

• Drink: Crisp white wines such as Assyrtiko or Sauvignon Blanc; non-alcoholic option — sparkling water with lemon and mint.

• Side Dish: Greek salad (horiatiki), lemon potatoes, or grilled vegetables.

• Occasion: Perfect for summer barbecues, Mediterranean dinner nights, or festive gatherings.

• Seasonal Pairing: Serve with chilled yogurt sauce in summer or with roasted vegetables in cooler months.

Conclusion

Greek Chicken Souvlaki stands as a timeless testament to the simplicity and brilliance of Mediterranean cooking. With just a handful of wholesome ingredients — olive oil, lemon, garlic, oregano — it transforms into a dish that’s both rustic and refined.

Whether cooked on a seaside grill or in your backyard, it captures the warmth of Greek hospitality and the pleasure of shared meals. Serve it with pride, drizzle with lemon, and say Kali Orexi! — enjoy your meal.

✨ Try this recipe and share your creation using #GreekSouvlakiMagic and #TasteOfGreece!