Grilled Chicken Souvlaki Recipe
When it comes to delicious street food, Chicken Souvlaki always comes to mind. I had this Greek trademark while on vacation in Greece, and since then, I have recreated it many times. Juicy and tender chicken pieces, served with a creamy tzatziki sauce and a delicious relish made from cucumber, tomato, and olives.
This recipe has become a staple in our household, and it’s one of the first ones we make when we fire up the grill during summer. It’s perfect for BBQ parties or casual summer weeknight dinners with the family, especially when paired with a chilled peach sangria and a berry cobbler for dessert. I make the cucumber, tomato, and olive relish and the tzatziki sauce ahead of time, and in the evening, we marinate and grill the chicken skewers. An easy and healthy dinner, with bold and refreshing flavors!
Table of contents
This effortless recipe is also incredibly versatile, which makes cooking and entertaining enjoyable and stress-free. I like to add diced avocado or sweet corn to the relish, and once, I even mixed in some grilled zucchini! The fresh vegetables and herbs make it a light and refreshing meal that remains hearty and satisfying.
But if you want to host a dinner party, consider creating a pita bar with stacks of warm pita bread, a variety of cheeses, freshly grilled vegetables, Greek salad, and a selection of toppings and sauces for everyone to choose from. You can still serve them on skewers if you want to, so all they have to do is wrap the pita around it and pull it off the stick.
Why you will love this recipe
- It’s a versatile dish: This is the type of recipe that stays with you once you’ve tried it. It’s easy to make and versatile. Prepare it as recommended, or customize the relish or sauce to your preference. I also like to use the same recipe for fish or pork.
- Very few ingredients: For the souvlaki, all you need is chicken and some seasonings. The sauce and relish require only a few additional ingredients that are readily available, especially during summer, when everything is even more flavorful!
- The kids love it, too: I serve these in pita pockets for the kids and they love it!!
- Cooks in minutes: You can cook it in less than 15 minutes. It takes longer to wait for the meat to marinate than to cook it!
What you will need
- Chicken: I use boneless, skinless chicken breast cut into one-inch chunks.
- Marinating: The marinade is what truly makes this dish, adding a lot of flavor and taste. To make the marinade, I use a mix of sweet, sour, bright, and earthy flavors. I combine lemon zest, lemon juice, olive oil, honey, and red wine vinegar with dried oregano, fresh garlic, and lots of parsley.
- The sauce: I serve the chicken with a bright and refreshing Greek yogurt sauce made with Greek yogurt, lemon juice, cucumber, dill, salt, and pepper.
- The relish: Chicken Souvlaki is also served with an authentic Greek relish made with fresh tomatoes, cucumbers, kalamata olives, green olives, lemon juice, red wine vinegar, honey, olive oil, fresh parsley, salt, and pepper. The combination is a unique blend of zesty, salty, sweet, and savory flavors all at once.
How to make
Marinate: First, I combine all the marinade ingredients in a bowl or a ziplock bag. Then, I add the chunks of meat and toss to coat each piece. I marinate it for 30 minutes or no longer than an hour.
Grill: I preheat the grill, grill pan, or broiler. In the meantime, I thread the meat onto skewers and, after that, grill it on all sides until thoroughly cooked and no longer pink. It may take 5 minutes per side. If you are going to broil them, it may take 8-10 minutes. While cooking, I start preparing the sauce.
Tzatziki yogurt sauce: I mix all the sauce ingredients in a bowl, season with salt and pepper to taste, then garnish with olive oil and dill. I refrigerate until ready to serve.
The relish: I dice and combine all the relish ingredients in a bowl, then mix thoroughly. I season it with salt and pepper.
Serve: I serve the souvlakia with the sauce, the relish, and pita bread on the side.
Expert tip
Juicy meat
There are two essential steps in ensuring the chicken souvlaki turns out juicy and tender. First, do not skip the marinade; it not only tenderizes the meat but also adds flavor. Marinating the meat between 30 minutes and one hour is essential. Additionally, if you want to take an extra step, sear the chicken skewers before grilling. Searing creates a protective layer on the outside of the meat, locking in the juices and preventing it from drying out when grilled. Additionally, it adds an extra layer of flavor.
More tips to consider
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Sear your meat on the grill or in a skillet before grilling to prevent it from drying out and becoming chewy.
- To prevent it from getting overcooked, remove it from the grill when it reaches an internal temperature of 163°F. It will keep cooking as it rests and will reach 165 degrees F when you serve it.
- If the weather is bad or you want to stay indoors, you can cook your souvlaki on a grill pan on the stove at medium heat.
- Make this ahead of time and freeze it in the marinade overnight. Then, thaw it in the freezer overnight, and it will be ready to go when you are.
Recipe variations and add-ins:
- More vegetables: Slide some vegetables, such as peppers, tomatoes, zucchini, broccoli, and potatoes, onto a skewer.
- Fruits: My kids enjoy it when I include fruits in the relish, such as apples, strawberries, and pineapples. I even include some blueberries, raspberries, and watermelon chunks.
- Deep-fried souvlaki: For a different (if not healthy) way to cook this meal on a stick, dip it into a delicious batter and then deep-fry it.
- Spicy souvlaki: Add red pepper flakes or cayenne pepper to your marinade for a spicier souvlaki.
- More herbs: You can always add more herbs and spices. Some of the ones I have tried and loved include rosemary, mint, onion powder, ginger, and paprika.
Serving suggestions:
Grilled chicken souvlaki is traditionally served with cucumber, tomato, and olive relish, as well as creamy yogurt tzatziki sauce. I always recommend making the sauce and relish in advance and chilling them in the fridge; this way, the flavors have time to meld, and they taste better when chilled. Don’t forget the homemade hummus. Everyone, whether Greek or not, seems to want this dip with some pita bread as part of the spread.
Just because it is served on a skewer does not mean it has to remain on one. I like to take the meat from the skewers and use it for pita sandwiches, as well as a variety of wraps and salads. One of the most interesting Greek side dishes I have ever made is oven-baked Greek potatoes. They are incredibly easy to make, requiring just potatoes and a variety of herbs and spices, and pair well with many main dishes.
Marinated orzo with feta or dolmas (stuffed grape leaves) are also excellent accompaniments to these souvlakis. I enjoy making several different types of baklava for dessert, as well as something summery like peach crumb bars or a quick and easy peach cobbler.
How to store:
- Refrigerate: Wrap each item separately in plastic and store it in an airtight container in the refrigerator for up to a week. Removing it from the skewer is best so it does not poke a hole in the plastic. However, the sauce and relish will only last one to two days. Relish and sauce can only be stored in an airtight container in the refrigerator for 1 to 2 days.
- Freezing: To store for longer, place wrapped leftovers in freezer bags, and they will stay fresh for up to three months.
- Defrost: Thaw overnight in the refrigerator for optimal flavor.
- Reheating: You can reheat leftovers on the grill for a minute on each side or in the microwave for one to two minutes.
Frequently asked questions
This is a Greek dish served by vendors on the streets made of bite-sized chunks of chicken on skewers, marinated, seasoned, and grilled. They are often served with a side of yogurt sauce seasoned with dill and lemon, such as Tzatziki sauce or another Mediterranean sauce. They can also be served with vegetables such as peppers, zucchini, eggplant, and mushrooms or different meats like lamb, beef, or pork. It was initially served with pork, but chicken is more popular in the United States.
A souvlaki is a Greek dish of marinated meat on a skewer, but a shish kebab is a Middle Eastern dish of chopped meat with vegetables cooked on skewers. You can say a souvlaki is a type of kebab, but a kebab is not a souvlaki. A kebab is often cooked in a pan or oven, while a souvlaki is always cooked over an open flame. Additionally, souvlaki is typically served on a skewer, whereas kebabs can be removed and served on a plate alongside other accompaniments, such as pasta, rice, potatoes, and vegetables.
Absolutely. However, the difference in taste will make a big difference in the whole dish. There are certain ingredients that I would not change, like lemon juice and zest. They are not just for flavor; they also help tenderize the chicken. The red wine vinegar does the same thing. However, you can use a different vinegar if you prefer one that suits you better.
It is probably overcooked. It is easy to overcook chicken, especially when grilling skinless, boneless chicken. It has no fat to protect it, and the heat saps all the juices out. Even though I marinate my chicken, if I have the time, I also sear it to ensure it’s juicy and tender on the inside. This will keep the juices sealed in the chicken, resulting in succulent meat.
More healthy chicken recipes:
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Greek Chicken Souvlaki
Ingredients
Chicken Skewers Marinade:
- 1 1/2 pounds chicken breast boneless and skinless – cut into 1-inch chunks
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 4 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon red wine vinegar
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 garlic cloves minced
- 2 tablespoons fresh chopped parsley
Greek Yogurt Sauce:
- 1 1/2 cup plain Greek yogurt
- 1 teaspoon lemon juice or to taste
- 1/2 cup minced cucumber
- 1/4 cup fresh dill finely minced
- Salt and pepper to taste
Tomato Cucumber Olive Relish:
- 1 cup finely diced cucumber
- 1/2 cup tomato finely diced
- 1/4 cup kalamata olives finely diced
- 1/4 cup green olives finely diced
- 1 teaspoon lemon juice
- 1 teaspoon red wine vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- 2 tablespoons minced fresh parsley
- Salt and pepper to taste
Instructions
Chicken Skewers Marinade:
- Combine the marinade ingredients in a medium bowl and add the chicken chunks to it; toss to coat evenly.
- Marinate for at least 30 minutes or up to 6 hours.
Greek Yogurt Sauce:
- Mix all the ingredients in a medium bowl, then season with salt and pepper to taste. Cover and refrigerate until ready to use, or up to 1-2 days.
- When ready to serve, garnish with chopped dill and a drizzle of olive oil.
Tomato Cucumber Olive Relish:
- Combine all the ingredients in a medium bowl and season with salt and pepper to taste.
- Cover and refrigerate until ready for use or up to 1-2 days.
Cook the Chicken:
- Turn on and heat the grill, or place a grill pan over medium heat.
- If using bamboo skewers, place them in the water to soak for about 10 minutes.
- Remove the chicken from the marinade and thread the pieces onto about six skewers.
- If grilling, place the chicken skewers on the grill and cook for 5-6 minutes on each side or until the chicken is cooked through.
- If using the grill pan, place it over medium heat, brush it with olive oil, and cook the chicken skewers for 5-6 minutes per side or until the chicken is cooked through.
Serve:
- Serve the chicken skewers with the yogurt sauce and the tomato-cucumber olive relish, along with pita bread and hummus.
Video
Notes
Juicy meat
There are two essential steps in ensuring the chicken souvlaki turns out juicy and tender. First, do not skip the marinade; it not only tenderizes the meat but also adds flavor. Marinating the meat between 30 minutes and one hour is essential. Additionally, if you want to take an extra step, sear the chicken skewers before grilling. Searing creates a protective layer on the outside of the meat, locking in the juices and preventing it from drying out when grilled. Additionally, it adds an extra layer of flavor.More tips to consider
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Sear your meat on the grill or in a skillet before grilling to prevent it from drying out and becoming chewy.
- To prevent it from getting overcooked, remove it from the grill when it reaches an internal temperature of 163°F. It will keep cooking as it rests and will reach 165 degrees F when you serve it.
- If the weather is bad or you want to stay indoors, you can cook your souvlaki on a grill pan on the stove at medium heat.
- Make this ahead of time and freeze it in the marinade overnight. Then, thaw it in the freezer overnight, and it will be ready to go when you are.