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Chicken souvlaki is one of those recipes that instantly transports me back to Greece. The smoky char from the grill, bright lemon, warm pita, and that unmistakable tangy marinade that clings to every bite. This chicken souvlaki recipe is the kind you’d grab from a tiny souvlatzídiko (souvlaki shop) tucked onto a busy Athens street corner, wrapped tightly in paper and eaten while it drips down your hands. Best of all, it comes together with under 30 minutes of active cooking time. Have a little taste of a Greek vacay right in your own kitchen!
Why You’ll Love This Chicken Souvlaki
Authentic Greek marinade with a secret ingredient
Most chicken souvlaki marinades rely heavily on lemon and olive oil, but the marinade I grew up with does something different: it uses Greek yogurt and mustard. The yogurt tenderizes the chicken gently while helping the flavors cling to the meat, and the mustard adds subtle tang while binding everything together into a smooth, flavorful marinade you won’t find in most recipes.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
30 minutes, start to plate
This is one of my favorite weeknight dinners because the hands-on work is minimal. Whisk the marinade, cube the chicken, thread the skewers, and grill. That’s it. It tastes like something you’d eat by the sea on a Greek island, but it’s fast enough for a Tuesday night.
Endlessly versatile
Serve these skewers on a platter, stuff them into pita wraps, pile them onto salads, or meal prep them for the week ahead. I’ll make a batch and use the leftovers three different ways before they’re gone.
Kid-approved skewer situation
Everything tastes better on a stick. Kids love helping thread the skewers, and somehow even picky eaters suddenly become interested when grilled chicken shows up charred and golden on skewers.
What Is Souvlaki?
Souvlaki (σουβλάκι) comes from the Greek word soúvla (σούβλα), meaning “skewer.” Traditionally, souvlaki refers to small pieces of meat grilled on skewers over open flame. In Athens and much of southern Greece, the word also refers to the full pita-wrapped meal — grilled meat tucked into warm pita with tzatziki, tomatoes, onions, and sometimes even fries.
It’s one of the most iconic dishes in traditional Greek food culture and something you’ll find at souvlatzídika on nearly every block throughout Greece. While pork is traditionally the most common souvlaki meat in mainland Greece, chicken souvlaki has become just as popular, especially for home cooking and on the islands.
A good souvlaki recipe is simple at its core: quality meat, balanced marinade, high heat, and proper char.
The Chicken Souvlaki Marinade — Why This One Works
This chicken souvlaki marinade is the reason this recipe tastes like the souvlaki I grew up eating. Every ingredient has a purpose, and together they create juicy, flavorful chicken with that signature Greek taste.
Greek yogurt
Greek yogurt does the heavy lifting here. The lactic acid and natural enzymes gently break down the surface proteins of the chicken, making it tender without turning it mushy. Unlike oil-heavy marinades, yogurt clings directly to the meat, so the flavor actually stays on the chicken while it grills.
Mustard (the secret weapon)
This is the ingredient most recipes skip. Mustard acts as a natural emulsifier, helping the olive oil and lemon juice blend together smoothly instead of separating. It also adds a subtle tanginess that complements the fresh lemon.
Lemon juice
Lemon brings freshness and acidity, but less is more. Too much acid can make chicken rubbery over time. In this marinade, the yogurt handles most of the tenderizing while the lemon adds brightness and zing.
Dried oregano (rígani)
Rígani is the backbone herb of Greek cooking. Greek oregano is stronger, more floral, and more aromatic than Italian oregano, and if you can find it, the flavor difference is absolutely worth it.
Garlic and olive oil
These are foundational Mediterranean flavors. The olive oil helps coat the chicken evenly and encourages beautiful browning on the grill, while the garlic infuses every bite with savory depth.
Yogurt-based marinades work differently from acid-heavy marinades. Yogurt creates a gentler environment for the proteins in the chicken, which means you can marinate for 30–60 minutes without damaging the texture. A lemon-heavy marinade would start aggressively breaking down the chicken much faster, making it mushy.
For an oil-based option without yogurt, try my Greek chicken marinade, it’s especially great for whole thighs and drumsticks.
Tips for the Best Chicken Souvlaki
- Breast vs. thigh: Chicken breast is the traditional choice because it holds its shape on skewers. Thighs work too and stay juicier if slightly overcooked. Just make sure the pieces are evenly sized.
- Marinating time: Thirty minutes is enough to build flavor, but one hour is the sweet spot. Don’t go beyond four hours or the texture can start becoming mealy.
- Threading technique: Leave a little space between each piece of chicken. If the pieces are packed tightly together, they steam instead of char.
- Temperature matters: Grill over medium-high heat, around 400°F. Pull the skewers when the chicken reaches 160°F because carryover cooking will bring it to the safe final temperature of 165°F while resting.
- Wooden vs. metal skewers: If using wooden skewers, soak them in water for at least 15–30 minutes first. Flat metal skewers are ideal because the chicken won’t spin when flipped.
- No grill? No problem: A grill pan, cast iron skillet, or oven broiler all work. The key is high, direct heat to develop those charred edges that make chicken souvlaki so good.
How to Serve Chicken Souvlaki
The classic Greek way (souvláki me píta)
This is how I grew up eating it: warm pita, a thick layer of tzatziki, juicy chicken slid off the skewers, sliced tomatoes, red onion, and a squeeze of lemon. In Athens, they’ll often tuck fries directly into the pita too.
Souvlaki platter
Pile the skewers onto a large platter alongside Greek salad, lemon potatoes, warm pita, olives, and dips. I also love serving it with spicy feta dip for a full meze-style spread.
Bowl style
Serve the chicken over rice or orzo with cucumbers, tomatoes, feta, olives, and extra tzatziki. It’s one of my favorite meal prep lunches.
Salad topper
Slide the chicken straight off the skewers onto a Greek salad for an easy protein-packed lunch or dinner.
Variations
Pork souvlaki
The exact same marinade works beautifully with pork shoulder or pork tenderloin. In fact, pork is the most traditional souvlaki meat in much of mainland Greece. Try my pork souvlaki version too.
Chicken thighs
Boneless, skinless thighs are slightly richer and more forgiving than breast meat. Just cut them into evenly sized cubes for consistent cooking.
Oven method
You can broil the skewers on a sheet pan about 6 inches from the heating element. You won’t get quite the same smoky flavor as grilling, but the marinade still shines.
Skewer-free
Skip the skewers entirely and cook the marinated chicken pieces in a hot cast iron skillet. It works especially well for bowls, wraps, and salads.
How to Store Chicken Souvlaki
Fridge
Store cooked chicken off the skewers in an airtight container in the fridge for up to 4 days.
Freezer
Cooked souvlaki freezes surprisingly well for up to 3 months. Thaw overnight in the fridge and reheat gently with a splash of water to keep it juicy.
Meal prep tip
You can marinate the chicken ahead of time in a zip-top bag for up to 24 hours before cooking. When dinner time comes around, all that’s left is threading and grilling.
Reheating
The best way to reheat chicken souvlaki is in a hot skillet or back on the grill to revive the charred edges. The microwave works too, just add a splash of water and loosely cover it so the chicken doesn’t dry out.
FAQs
Souvlaki (σουβλάκι) comes from the Greek word soúvla, meaning “skewer.” It refers to small pieces of meat (pork, chicken, lamb, or beef) marinated and grilled on skewers. In Athens, souvlaki also describes the whole pita-wrapped meal with tzatziki, tomatoes, onions, and sometimes French fries.
Boneless, skinless chicken breast is the traditional choice because it holds its shape well on skewers and stays firm during grilling. Boneless thighs also work because they’re juicier and slightly more forgiving if overcooked. Either way, cut the chicken into 1-inch cubes for even cooking.
At least 30 minutes and up to 4 hours. The Greek yogurt in the marinade tenderizes the chicken gently through lactic acid, so you don’t need an overnight marinade. Avoid going longer than 4 hours because the lemon juice can begin affecting the surface texture.
Yes. You can use a grill pan, a cast-iron skillet, or the oven broiler. High heat is an important part because it helps develop the charred edges that make souvlaki taste authentic.
Souvlaki is cubed meat marinated and grilled on skewers. Gyros (γύρος) is seasoned meat cooked on a vertical rotisserie and shaved into thin slices as it cooks. Both are commonly served in pita with tzatziki and vegetables, but the texture and cooking methods are completely different.
The classic Greek way is inside warm pita with tzatziki, tomatoes, onions, and lemon. It’s also delicious served with Greek salad, lemon potatoes, rice, or tucked into bowls and wraps.
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Ingredients
- 1-1/2 lb chicken breasts, cut into 1 inch cubes, (about 2 large)
- 1 tsp salt
- ½ tsp pepper
- 2 garlic cloves, minced
- 1 tbsp dried oregano
- juice of half a lemon
- 2 tbsp mustard
- ½ cup plain greek yogurt
- 2 tbsp olive oil
- garnish with lemon slices and fresh oregano
Instructions
Start Cooking- Prep Before Starting: Soak wooden skewers in water for 15–30 minutes before threading
- Make the marinade by whisking together salt, pepper, minced garlic, dried oregano, lemon juice, mustard, greek yogurt and olive oil. Add the chicken cubes and let sit in the bowl at room temp for 30 minutes. Alternatively, cover and marinate in the fridge for 60 minutes.
- When the chicken is marinated, thread the chicken onto the skewers and heat the grill to medium-high heat, about 400F.
- Oil the grill well and when heated, place the skewers on the grill and cook, turning occasionally, for about 10-15 minutes or until cooked through (internal temperature reached 165F) and well browned.
- Remove from the grill and let rest for 5 minutes before serving. See notes for serving suggestions.
Notes
- You can enjoy this souvlaki with pita bread, our Easy Authentic Tzatziki Recipe, sliced tomato, cucumbers and olives.
- Serve with some of our favourite Greek sides: Simple Homemade Greek Salad, Greek Lentil Salad or Greek Potato Salad
- Cook until internal temperature reaches 165°F (74°C)
56 people are discussing this recipe. Join in
This is hands down the BEST souvlaki recipe I have ever used. Is the secret the mustard?! I used a mix of breast and thigh and only marinated for 2 hours – the chickens so tender and juicy. So good!
YES Sarah!! This makes me so happy, thank you so much hun!!!
hi Maria, what type of mustard do you use, I am English so our mustard is quite strong, would you still use two tablespoons?
I love your recipes, Thank you.
That’s a great question! Here in North America we use French’s I think you have that in the UK right?
This was seriously delicious! Tastes just like the Souvlakia in Greece. 😬
Thank you so much, Sherry!!
I thought I read don’t marinate more than 2 hours, but you answered so,some they could marinate overnight? I am making today, but they would sit4 yours in your marinate
I am going to make this next week! Can I use dijon mustard?
can I marinate overnight?
Of course!
yes you can!!!
I made this a few weeks ago. absolutely loved it, including my so and husband. I am making it again tonight in the hob and oven. Can’t wait to taste the wonderful flavors again 😋
you are so sweet, thank you so much! by the way I LOVE the spelling of your name!
thank you 😊
Absolutely love this recipe! This is on rotation once a week at our house! My son asks for it as his favorite meal. We also bought the pan!
So happy to have found Maria and her page!
I never knew yogurt was involved in chicken souvalaki!!! what a fantastic marinade. thank you so much, husband wants it again tomorrow!! It was absolutely delicious. I served with cypriot grain salad, superb combination!
thank you so much for the love hunnie!!!
You are the best, thank you so much hun!
Love this recipe, making it a regular go to. Amazing with the tzatziki sauce! I use the left over marinade to keep basting the chicken while grilling and it’s so perfectly moist. Thank you for sharing this delicious recipe!
I am so happy you are loving this recipe hun!
Maria. C’mon. This marinade? Fuhgeduhboutit. I had the chicken marinating over night and fired them on the grill for my 15 year old for his lunch. I felt very YiaYia when I made this for him. Wrapped in a pita with lurve. He then ate two chicken breasts for breakfast (there were four, now I have one, it’s hiding so I can eat it).
hahahah I love this os much! Thank you so much Trev for the love!!
fantastic, flavors were delicious. my go to recipe for chicken in fact i will make up a batch to freeze and have on hand. thank you so much
You are so welcome, thank you Rita!!