Greek Chicken Souvlaki Flavor

Greek chicken souvlaki captures the spirit of Mediterranean cooking with its bright flavors and simple ingredients. The marinade, featuring lemon juice, oregano, and garlic, tenderizes the chicken and infuses it with that unmistakable scent of the Greek islands. Whether grilled outdoors or baked inside, this dish comes together quickly and delivers a satisfying meal perfect for warm weather dining or anytime you want to bring a bit of the Mediterranean to your table.

I first tried this recipe on a trip to Crete and was enchanted by the fresh, vibrant flavors. Coming home, I tweaked the marinade until it brought back those exact memories. Now it’s a goto for summer barbecues and quick dinners that always feel a little festive.

Ingredients

• Chicken breasts: diced into bitesized pieces for quick, even cooking and tender texture
• Olive oil: which smooths out the marinade and helps the chicken retain juiciness
• Fresh lemon juice: for bright acidity that balances the richness of the meat
• Garlic: finely chopped to release its robust, aromatic flavor throughout the dish
• Dried oregano: giving the marinade a truly authentic Greek herb note, try to get Greek oregano if possible for best results
• Kosher salt and freshly ground black pepper: to season and enhance all the other flavors
• Red onion: sliced thin for a mild sharpness and crisp texture in the final serving
• Ripe plum tomatoes: adding juicy freshness and sweetness to the wraps or plates
• Tzatziki sauce: made from yogurt, cucumber, garlic, and herbs brings a cool, creamy contrast
• Pita bread or khubz: warmed to wrap and hold all the delicious fillings
• Lemon slices: for extra brightness on the side

Instructions

Marinating the Chicken:

Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl until well combined. Add diced chicken to a large bowl or ziplock bag, pour marinade over the pieces, and mix well so every chunk is evenly coated. Seal and refrigerate for at least 45 minutes or up to an hour. This helps tenderize the meat and infuse it with those classic Greek flavors.

Preparing the Skewers:

Thread the marinated chicken pieces onto skewers spacing them evenly so heat circulates all around. If using wooden skewers, soak them in water beforehand to avoid burning on the grill.

Grilling Method:

Heat the grill to medium high and oil the grates to prevent sticking. Place the chicken skewers on the grill and cook for about 8 to 10 minutes, turning frequently to brown all sides evenly. The chicken should reach an internal temperature of 163 degrees Fahrenheit, then rest for 5 minutes so the juices redistribute and the temperature rises slightly to 165 degrees.

Oven Baking Method:

Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with oil or parchment. Lay chicken pieces out evenly and bake for 5 to 7 minutes on each side or until cooked through with an internal temperature of 163 degrees Fahrenheit. Let rest for 5 minutes before serving.

Assembly and Serving:

Warm pita bread briefly on the grill or in the oven so it becomes pliable. Fill each pita with grilled chicken, sliced tomatoes, red onions, and a good dollop of tzatziki sauce. Finish with a squeeze of fresh lemon juice for an extra zesty touch.

This dish always reminds me of the first time I experienced real souvlaki in Crete. The salty sea breeze mixed with the smell of grilled meat and lemon still lingers in my mind every time I make it at home. The fresh oregano from that trip is a flavor I try to bring back into my kitchen whenever possible.

Storage Tips

Store cooked souvlaki skewers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid drying out the chicken. If you want to keep the marinade from turning bitter, store the chicken separately from any fresh veggies or pita until ready to assemble.

Ingredient Substitutions

If you cannot find dried oregano try marjoram or thyme but beware this will change the flavor slightly. For the tzatziki, plain Greek yogurt blended with diced cucumber, lemon juice, and garlic works well. Chicken thighs can be used instead of breasts for a juicier, more flavorful result but they will need a bit longer to cook.

Serving Suggestions

Enjoy souvlaki wrapped in a warm pita as a handheld meal or serve plated with a fresh Greek salad and roasted potatoes or fries. Adding olives and a drizzle of extra virgin olive oil elevates it to something special for company. A bowl version with rice or bulgur and all the toppings makes a nutritious meal served with tzatziki dolloped on top.

Serve warm with tzatziki and lemon for best flavor. It brings bright Mediterranean flavors to weeknight meals.

Common Recipe Questions

→ What is the best way to marinate the chicken?

Use a mix of olive oil, fresh lemon juice, minced garlic, dried oregano, salt, and pepper. Marinate the chicken for 45 minutes to 1 hour to maximize flavor infusion.

→ Can I cook the chicken without a grill?

Yes, baking the chicken in a preheated oven at 350°F (175°C) for 5-7 minutes per side is a great alternative. It maintains juiciness and flavor.

→ What vegetables complement the chicken souvlaki?

Slices of fresh tomatoes, thinly sliced red onion, and a drizzle of lemon enhance the dish’s bright Mediterranean character.

→ How should I prepare the skewers for grilling?

Thread the marinated chicken onto skewers with small spaces between pieces. Soak wooden skewers in water for 30 minutes to prevent burning.

→ What are some popular serving suggestions?

Serve the chicken in warm pita with tzatziki and vegetables, alongside a Greek salad, fries, or a grain bowl with rice or bulgur.

→ Can I make variations with other proteins or vegetables?

Yes, substitute chicken with pork, lamb, or tofu, adjusting marinating times and adding complementary herbs like rosemary or chili for different profiles.