Mediterranean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Chicken Souvlaki
Tender, juicy chunks of chicken marinated in lemon, garlic, and aromatic oregano, then grilled to charred perfection. Bring the magic of a Greek taverna straight to your own backyard!
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the grill.
- 2
In a large bowl or a zip-top plastic bag, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk to create the marinade.
- 3
Add the cubed chicken breast to the marinade, tossing to ensure every piece is well coated. Cover and refrigerate for at least 2 hours, up to 4 hours (do not over-marinate or the lemon will make the meat mushy).
- 4
Preheat your grill or a grill pan to medium-high heat. Lightly oil the grates.
- 5
Thread the marinated chicken cubes tightly onto the soaked wooden skewers, leaving a little room at the ends for handling.
- 6
Grill the skewers for 10-12 minutes, turning every 3 minutes, until the chicken is browned on all sides, lightly charred, and cooked through (internal temperature of 165°F/74°C).
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
75/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving410
Calories
53 g
Protein
3 g
Carbs
20 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Souvlaki simply means little skewers in Greek, and it is one of the country's oldest and most beloved street foods, grilled over charcoal and served in pita or on a plate. The marinade of lemon, olive oil, garlic, and oregano is the Greek flavor signature in a bowl. It is fast, smoky food meant to be eaten with your hands.
Listahan note
This version leans on a lemon-oregano marinade and a hot grill to get char on the edges while keeping the chicken juicy inside.
Technique cues
- Marinate at least an hour but not much past a day, since lemon acid eventually turns the chicken mealy.
- Cut the chicken into even chunks so they cook at the same rate and finish together on the skewer.
- Get the grill genuinely hot and leave the skewers undisturbed long enough to build char before turning.
Kitchen flow
- Parallel prep
- Soak wooden skewers and make the marinade while the chicken comes out of the fridge, then thread and grill.
- Make-ahead
- Marinate the chicken up to a day ahead so dinner is just thread and grill.
- Leftover move
- Slice cold leftover souvlaki into a grain bowl or warm it into a pita wrap with tzatziki.
- Cleanup rhythm
- Marinate in a zip bag to skip a bowl, and scrub the grates while they are still hot.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
boneless chicken thighs
the protein
Purpose: Thighs stay juicy on a hot grill where lean breast can dry out.
Handling: Cut into even two-inch chunks and pat dry before marinating.
Adaptation: Breast works if you prefer leaner meat; just watch it closely so it does not overcook.
lemon juice
marinade acid
Purpose: It brightens the meat and gives souvlaki its signature tang.
Handling: Combine with the oil and aromatics and coat the chicken.
Adaptation: Red wine vinegar can stand in for part of the lemon.
dried oregano
the herb signature
Purpose: Greek oregano is the defining aromatic of the marinade.
Handling: Rub it between your fingers as you add it to release the oils.
Adaptation: Fresh oregano works; use about three times as much as dried.
garlic
savory depth
Purpose: It rounds out the marinade with a savory backbone.
Handling: Crush or grate so it clings to the meat.
Adaptation: Garlic powder works in a pinch but lacks the same freshness.
olive oil
marinade body and char aid
Purpose: It carries the flavors onto the meat and helps it caramelize on the grill.
Handling: Whisk into the marinade and coat the chicken evenly.
Adaptation: Any neutral oil works for the grill, but olive oil adds flavor.
Technique notes
- Reserve a little fresh marinade before adding raw chicken to brush on after grilling for a bright finish.
- Let the skewers rest a few minutes off the grill so the juices settle back into the meat.
- Thread an onion or pepper between chunks for color, but keep the chicken pieces touching for juicier results.
Ingredient swaps
- Dairy-free option
- The skewers are naturally dairy-free; serve with a tahini sauce instead of tzatziki.
- Weeknight shortcut
- Skip the skewers and grill or pan-sear the marinated chunks loose in a hot cast-iron pan.
- Lower-fat direction
- Use chicken breast and reduce the oil slightly, basting to keep it moist.
Serve alongside
- Tzatziki and warm pita
- Greek salad
- Lemon roasted potatoes
- Rice pilaf with herbs
- Chilled Assyrtiko white wine
- Iced mint tea
- Sparkling lemonade
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Grilled chicken keeps three to four days in the fridge and reheats best in a hot pan or oven to keep it juicy. The marinated raw chicken can be frozen and thawed before grilling. Avoid long microwaving, which dries it out.
Equipment
- Metal or soaked wooden skewers
- A grill or grill pan
- Tongs
- A zip bag or bowl for marinating
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