Greek Chicken Souvlaki with Garlic & Lemon

There’s something about the smell of chicken souvlaki sizzling on a hot grill that instantly transports you to a Greek taverna, even if you’re just standing in your own backyard. This Greek chicken souvlaki brings together the bold flavors of garlic, lemon, and oregano in a marinade that transforms simple chicken into something truly special. The combination of olive oil, wine, and fresh lemon juice creates tender, juicy meat with a slight char that’s absolutely irresistible.

What makes this recipe stand out is the chicken souvlaki marinade itself. Generous amounts of garlic and dried oregano give the chicken that authentic Greek flavor, while the acid from lemon juice and wine helps break down the proteins for incredibly tender results. Whether you’re grilling for a summer dinner or making meal prep for the week, this souvlaki delivers every time.

Why You’ll Love This Greek Chicken Souvlaki

The marinade does all the heavy lifting here. Once you mix it together and let the chicken soak up those flavors, the actual cooking takes just 10 minutes. That makes this perfect for busy weeknights when you want something impressive without spending hours in the kitchen.

The flavor profile is bright, garlicky, and aromatic without being overpowering. The combination of dried oregano and rosemary creates that classic Greek herb blend, while the paprika adds a subtle warmth and helps develop a beautiful golden char on the grill. Fresh lemon juice brings acidity that cuts through the richness and makes every bite taste clean and vibrant.

This recipe is incredibly versatile. Serve it the traditional way wrapped in warm pita with tzatziki and fresh vegetables, or skip the bread and pile it over rice or salad greens for a lighter option. The grilled chicken works beautifully in meal prep containers, staying flavorful and tender for days in the refrigerator. You can even double the marinade recipe and freeze half for an even quicker dinner next time.

Ingredients for Greek Chicken Souvlaki with Garlic & Lemon

I recommend using chicken thighs instead of breasts whenever possible. Thighs have more fat running through them, which means they stay juicier on the grill and are much harder to overcook. That said, breasts work perfectly fine if that’s what you prefer or have on hand.

The Protein:

• 2 lbs boneless, skinless chicken breasts (or thighs), cut into 1-inch cubes

The Souvlaki Marinade:

• 1/4 cup extra virgin olive oil
• 1/4 cup dry white wine (or red wine vinegar)
• Juice of 1 lemon
• 6-8 garlic cloves, minced (be generous!)
• 2 tablespoons dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 bay leaves (add to the bag, do not blend)

For Serving:

• Pita bread, tzatziki sauce, sliced red onions, tomatoes, and cucumbers

The white wine adds depth and helps tenderize the chicken, but if you don’t keep wine on hand, red wine vinegar gives you that same acidic punch with a slightly sharper edge. Don’t be shy with the garlic—six to eight cloves might seem like a lot, but it mellows as it marinates and creates that signature souvlaki flavor.

Use good quality dried oregano, preferably Greek oregano if you can find it. The flavor is more pungent and authentic than standard supermarket oregano. Fresh oregano doesn’t work as well here since dried herbs are more concentrated and distribute through the marinade better.

How to Make Greek Chicken Souvlaki with Garlic & Lemon

The success of this recipe depends on giving the chicken enough time to marinate. While 30 minutes will work in a pinch, two hours or even overnight lets those flavors really penetrate the meat.

1. Prepare the Marinade: In a small bowl or food processor, combine the olive oil, white wine or vinegar, lemon juice, minced garlic, oregano, rosemary, paprika, salt, and black pepper. Whisk everything together vigorously until well combined, or pulse in the food processor for about 10 seconds until the garlic is evenly distributed and the mixture looks uniform. The marinade should be quite thick and fragrant.

2. Marinate the Chicken: Cut your chicken into uniform 1-inch cubes so they cook evenly. Place the cubed chicken into a large bowl or a resealable plastic bag. Add the bay leaves whole, then pour the marinade over the chicken. If using a bag, seal it and massage from the outside to work the marinade into every piece. If using a bowl, toss everything with your hands or a spoon until every cube is thoroughly coated.

3. Chill: Refrigerate for at least 30 minutes, though 2 hours gives you much better flavor penetration. For the most tender, flavorful results, marinate overnight. The chicken can marinate for up to 24 hours without getting mushy, so don’t worry about it sitting too long.

4. Prep Skewers: If using wooden or bamboo skewers, soak them in water for at least 30 minutes before threading the chicken. This prevents them from burning and splintering on the grill. Metal skewers don’t need soaking and conduct heat to help cook the chicken from the inside, but they get extremely hot to handle. Remove the chicken from the refrigerator and discard the bay leaves. Thread 5-6 pieces of chicken onto each skewer, leaving a small gap between pieces so the heat can circulate.

5. Grill: Preheat your grill or a griddle pan over medium-high heat. You want it hot enough to create char marks but not so hot that the outside burns before the inside cooks through. Brush the grates lightly with oil to prevent sticking.

6. Cook: Place the skewers on the grill and cook for 8-10 minutes total, turning every 2-3 minutes to ensure even cooking on all sides. You should see nice char marks developing and smell that amazing combination of garlic and oregano. The chicken is done when it reaches an internal temperature of 165°F in the thickest piece. The outside should be golden brown with some darker charred spots, while the inside stays juicy and tender.

7. Rest & Serve: Transfer the skewers to a clean plate and let them rest for 3-5 minutes. This resting period allows the juices to redistribute throughout the meat instead of running out when you cut into it. Slide the chicken off the skewers or serve them right on the stick. Wrap in warm pita bread, add a generous dollop of tzatziki, and pile on fresh sliced red onions, tomatoes, and cucumbers.

The char you get from grilling is what really makes souvlaki special, so don’t be tempted to cook this in a regular pan on the stove. A grill pan or outdoor grill gives you those smoky, caramelized edges that define the dish.

What to Serve with Greek Chicken Souvlaki

These skewers work beautifully as part of a larger Greek-inspired spread or as a simple main course with just a few accompaniments.

Tzatziki Sauce: This cooling yogurt-based sauce with cucumber, garlic, and dill is non-negotiable. The creamy, tangy sauce balances the charred meat perfectly and adds moisture to every bite. You can make it from scratch or buy a good quality store-bought version.

Greek Salad (Horiatiki): A traditional Greek salad with tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese dressed simply with olive oil and oregano brings freshness and crunch. The salty feta and briny olives complement the garlicky chicken beautifully.

Greek Feta Fries: Crispy oven-baked or fried potatoes tossed with dried oregano and crumbled feta cheese make an indulgent side. The salty, tangy feta melts slightly into the hot fries, creating pockets of creamy richness.

Lemon Rice: Simple rice cooked in chicken broth and finished with lemon juice, olive oil, and fresh dill provides a light, fluffy base for the chicken. The lemon ties into the marinade flavors while adding substance to the meal.

Grilled Vegetables: Zucchini, bell peppers, and red onions grilled alongside the chicken skewers add color and nutrition. Brush them with olive oil and sprinkle with oregano to keep the Mediterranean theme going.

Warm Pita Bread: Soft, warm pita is essential for wrapping up the chicken and vegetables. Brush the pita with olive oil and grill it briefly for extra flavor and those distinctive char marks.

Pro Tips & Variations

Marinade Time Matters: While 30 minutes is the minimum, longer marinating times develop better flavor. The acid in the lemon juice and wine helps tenderize the meat, so don’t be afraid to let it sit overnight.

Cut Uniform Pieces: Take the time to cut your chicken into evenly sized cubes. This ensures everything cooks at the same rate, so you don’t end up with some pieces that are dried out while others are still undercooked.

Fresh Lemon Juice Only: Bottled lemon juice doesn’t have the same bright, fresh flavor as juice from real lemons. The oils in fresh lemon zest also contribute to the overall aroma of the marinade.

Add Greek Yogurt: For an even more tender result, whisk 2 tablespoons of Greek yogurt into the marinade. The enzymes in yogurt help break down proteins, and it adds a subtle creaminess to the coating.

Pork Souvlaki: Traditional Greek souvlaki is often made with pork. Use pork shoulder or pork loin cut into cubes and marinate the same way. Pork takes a few extra minutes on the grill but stays incredibly juicy.

Lamb Option: Lamb leg or shoulder cubed and marinated creates a richer, more robust version. The bold flavors of lamb stand up beautifully to the garlic and oregano.

Make it Spicy: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne to the marinade for a subtle heat that builds as you eat.

Oven or Broiler Method: If you don’t have access to a grill, thread the chicken onto metal skewers and broil on high for 8-10 minutes, turning once halfway through. You can also spread the marinated chicken on a baking sheet and roast at 425°F for 15-18 minutes.

Storage & Reheating Tips

Store leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. Remove the chicken from the skewers before storing to save space and make reheating easier.

To reheat, use a skillet over medium heat with a tiny splash of water or chicken broth to prevent drying. Warm gently for 3-4 minutes, stirring occasionally, until heated through. The microwave also works but can make the chicken rubbery if you overheat it. Use 50% power and heat in 30-second intervals.

Grilled souvlaki is fantastic served cold the next day. Slice it thin and pile it over salad greens with cucumbers, tomatoes, red onion, feta, and a lemon-oregano vinaigrette for a quick lunch. It’s also excellent chopped and tossed into grain bowls or wrapped in pita for cold sandwiches.

The raw marinated chicken freezes beautifully. Prepare the marinade and chicken together in a freezer bag, squeeze out the air, and freeze flat for up to 3 months. Thaw overnight in the refrigerator, then grill as directed. This makes for an incredibly easy dinner since all the work is already done.

Common Questions

Can I use chicken tenderloins instead of cubed chicken? You can, but they’ll cook faster and can dry out more easily since they’re smaller and thinner. If using tenderloins, check for doneness after about 6-7 minutes and reduce the heat slightly.

What if I don’t have a grill? A cast iron grill pan on the stovetop works great and gives you those characteristic grill marks. You can also broil the skewers in your oven on high, placed about 4 inches from the heating element.

How do I know when the chicken is done? The most reliable method is using an instant-read thermometer. Chicken is safe at 165°F. Visually, the meat should be opaque throughout with clear juices running out when you cut into it, not pink.

Can I marinate for longer than overnight? The chicken can marinate for up to 24 hours, but beyond that, the acid starts breaking down the proteins too much and the texture becomes mushy. Stick to the 2-24 hour window for best results.

What’s the best type of wine to use? Any dry white wine works well. Pinot Grigio, Sauvignon Blanc, or even a dry Riesling are all good choices. Avoid sweet wines, which will make the marinade taste cloying. If you prefer not to use alcohol, red wine vinegar or even apple cider vinegar provides the acidity you need.

This Greek chicken souvlaki with its bold garlic and lemon marinade brings authentic Mediterranean flavors to your table with minimal effort. The combination of bright citrus, aromatic herbs, and plenty of garlic creates chicken that’s tender, juicy, and packed with flavor in every bite. Whether you’re grilling for a crowd on a summer evening or making weeknight meal prep, this recipe delivers the kind of satisfying dinner that feels special without demanding hours of work. Wrap it in warm pita, top it with cool tzatziki, and pile on the fresh vegetables for a meal that tastes like vacation, right in your own kitchen