This chicken souvlaki recipe captures the bright, garlicky, oregano-forward flavor of the beloved Greek grill houses, like the ones in Oakville, Ontario. It works because the marinade does double duty: it tenderizes the chicken while building a deeply savory, charred crust on the grill. Serve it with warm pita, tzatziki, and a simple Greek salad for a complete, satisfying meal.
Ingredients
- 2 lb (900 g) boneless, skinless chicken breasts or thighs, cut into 1.5-inch (4 cm) chunks
- 1/2 cup (120 ml) extra-virgin olive oil
- 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
- 6 cloves garlic, minced
- 2 tbsp (30 ml) dried oregano
- 1 tbsp (15 ml) dried thyme
- 1 tsp (5 ml) sweet paprika
- 1 tsp (5 ml) salt
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1/4 cup (60 ml) plain Greek yogurt (for marinade, optional but adds tenderness)
- Wooden or metal skewers (if wooden, soak in water for 30 minutes before grilling)
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and pepper. If using yogurt, whisk it in until smooth.
- Add the chicken chunks to the marinade and toss well to coat every piece. Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or up to 24 hours. The longer, the more flavorful and tender the chicken.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Preheat an outdoor grill to medium-high heat (about 400°F / 200°C). If using a grill pan, heat it over medium-high heat on the stovetop.
- Thread the marinated chicken chunks onto the skewers, leaving a small gap between pieces so they cook evenly. Discard any leftover marinade.
- Grill the skewers for 10–12 minutes, turning every 2–3 minutes, until the chicken is nicely charred on all sides and reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Remove from the grill and let rest for 5 minutes before serving. This allows the juices to redistribute.
Tips
- Don’t skip the yogurt: If you have it, the yogurt in the marinade helps tenderize the chicken and adds a subtle tang. If you don’t have it, the chicken will still be good, just slightly less tender.
- Even cooking: Cut the chicken into uniform chunks so they cook at the same rate. If you mix breast and thigh, cook them on separate skewers because thighs take slightly longer.
- Soak wooden skewers: Always soak wooden skewers for at least 30 minutes to prevent them from catching fire on the grill. Metal skewers are reusable and don’t need soaking.
- Don’t overcook: Chicken breast can dry out quickly. Use a thermometer and pull the skewers off at 165°F (74°C) – they will continue to cook slightly while resting.
Serving Suggestions
Serve the chicken souvlaki hot off the grill with warm pita bread, a generous dollop of tzatziki, sliced red onion, tomatoes, and a wedge of lemon for squeezing. A classic Greek salad with feta, olives, and cucumber is the perfect side. For a heartier meal, serve over rice or with roasted potatoes.
Variations
- Pork Souvlaki: Substitute 2 lb (900 g) pork shoulder or tenderloin, cut into chunks. Cook to a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest.
- Lamb Souvlaki: Use 2 lb (900 g) leg of lamb, cut into chunks. Cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian: Replace the chicken with 1.5 lb (680 g) firm tofu, pressed and cut into cubes, or large chunks of halloumi cheese. Grill until nicely charred and heated through (tofu) or until golden (halloumi).
- Add a kick: Add 1/2 teaspoon of crushed red pepper flakes or a minced fresh chili to the marinade for a spicy version.
Storage and Reheating
Store leftover chicken souvlaki in an airtight container in the refrigerator for up to 3–4 days. To reheat, place the skewers on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also reheat in a skillet over medium heat with a splash of water or broth. The chicken will be juiciest if reheated gently; avoid the microwave unless you’re in a hurry.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Chicken thighs are more forgiving and stay juicy even if slightly overcooked. They may need an extra minute or two on the grill.
How long should I marinate the chicken? At least 4 hours is recommended for the flavors to penetrate. Overnight (up to 24 hours) is even better, but don’t exceed 24 hours as the acid from the lemon can start to break down the meat too much, making it mushy.
Can I cook souvlaki in the oven? Yes. Preheat your oven to 425°F (220°C). Place the skewers on a baking sheet lined with parchment paper and bake for 15–20 minutes, turning once, until the chicken reaches 165°F (74°C). You can broil for the last 2 minutes for some char.
What if I don’t have tzatziki? You can make a quick sauce by mixing Greek yogurt with grated cucumber (squeezed dry), garlic, lemon juice, and fresh dill. Or, a simple lemon-oregano vinaigrette works well as a lighter alternative.
Can I freeze the marinated chicken? Yes. Place the chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw overnight in the refrigerator before grilling.
Why is my chicken dry? The most common reasons are overcooking or using chicken breasts that are too lean. Use a thermometer, and consider brining the chicken in a saltwater solution for 30 minutes before marinating if you’re prone to dry results.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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