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Greek Chicken Souvlaki with Garlic & Lemon

Tender grilled chicken marinated in garlic, lemon, oregano, and olive oil for authentic Greek souvlaki ready in about 1 hour.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts or thighs cut into 1-inch cubes
  • 1/4 cup extra virgin olive oil
  • 1/4 cup dry white wine or red wine vinegar
  • 1 lemon juiced
  • 6-8 cloves garlic minced
  • 2 tablespoons dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 bay leaves
  • pita bread, tzatziki sauce, sliced red onions, tomatoes, cucumbers for serving

Equipment

  • grill or grill pan
  • Wooden or metal skewers
  • Large bowl or resealable bag
  • Small bowl or food processor

Method
 

  1. In a small bowl or food processor, whisk or pulse together the olive oil, white wine or vinegar, lemon juice, minced garlic, oregano, rosemary, paprika, salt, and black pepper until well combined.
  2. Place the cubed chicken into a large bowl or resealable plastic bag. Add the bay leaves and pour the marinade over the chicken. Toss or massage to ensure every piece is thoroughly coated.
  3. Refrigerate for at least 30 minutes, though 2 hours or overnight is ideal for deepest flavor.
  4. If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated chicken pieces onto skewers, discarding the bay leaves.
  5. Preheat your grill or griddle pan over medium-high heat. Brush the grates lightly with oil.
  6. Grill the skewers for 8-10 minutes total, turning every 2-3 minutes, until the chicken is charred on the outside and reaches an internal temperature of 165°F.
  7. Let the chicken rest for 3-5 minutes. Serve warm inside pita with tzatziki and fresh vegetables.

Notes

Storage: Grilled souvlaki keeps in the fridge for up to 3 days. Great for cold salads or reheated gently in a skillet. Substitutions: Red wine vinegar can replace white wine. Add 2 tablespoons Greek yogurt to marinade for extra tenderness. Use pork shoulder or lamb for traditional variations. Freezing: Freeze raw marinated chicken for up to 3 months. Thaw overnight in refrigerator before grilling. Pro Tip: Don't skip the resting period after grilling - it keeps the chicken juicy by allowing juices to redistribute.