Learn how to make authentic Traditional Greek Souvlaki with juicy yogurt-marinated chicken, classic Greek flavors, and simple techniques for tender, flavorful skewers every time.
Traditional Greek Souvlaki is one of the most loved Greek street foods and a classic of Greek cuisine, known for its juicy marinated pieces of meat, smoky char, and simple Mediterranean flavors.
This Greek chicken souvlaki recipe uses boneless chicken thighs marinated in Greek yogurt, fresh lemon juice, garlic, oregano, thyme, and Dijon mustard, which creates juicy, golden-brown chicken with beautifully charred edges. You can serve it with warm pita bread, fresh vegetables, creamy tzatziki, and crispy fries for a classic chicken souvlaki pita or platter that’s easy enough for weeknights and impressive enough for entertaining.
In this recipe, I’ll show you how to make chicken souvlaki with simple ingredients, share the best chicken souvlaki marinade, and explain the techniques that keep the chicken tender and full of authentic Greek flavor.
Why You’ll Love This Traditional Greek Souvlaki Recipe
Authentic Greek flavors – Greek yogurt, fresh lemon, garlic, oregano, thyme, and Dijon mustard create a classic Greek souvlaki marinade with bright Mediterranean flavors and exceptionally tender chicken.
Juicy every time – Chicken thighs stay moist and flavorful, while the yogurt gently tenderizes the meat, helping create juicy Greek chicken souvlaki with beautifully charred edges.
Easy to cook anywhere – Whether you use an outdoor grill, grill pan, or non-stick skillet, this easy recipe delivers delicious Greek souvlaki skewers with very little hands-on work.
Perfect for wraps, platters, or salads – Wrap chicken souvlaki in warm Pita Bread, with creamy Tzatziki Sauce, fresh tomatoes, cucumbers, onions, and crispy French fries for a traditional chicken souvlaki pita. Or serve it as part of a Greek-inspired platter with Greek Lemon Rice and Greek Pasta Salad for entertaining. For a lighter meal, pair it with a Greek Salad.
Great for meal prep – Marinate the chicken overnight, then cook it in minutes for easy weeknight dinners, relaxed weekend entertaining, or quick lunches throughout the week.
What Is Traditional Greek Souvlaki?
Traditional Greek Souvlaki is one of the best-known dishes in Greek cuisine and a classic Greek street food. The name comes from the Greek word souvlakia, meaning small skewers, and traditionally refers to pieces of meat threaded onto skewers and grilled over high heat until lightly charred.
While pork souvlakia remain the traditional choice in Greece, chicken souvlaki has become equally popular thanks to its leaner type of meat, quick cooking time, and juicy texture. Today, you’ll find both served throughout Greece, wrapped in warm pita bread, alongside fries, or as part of a platter with fresh vegetables and tzatziki.
The roots of souvlaki date back to Ancient Greece, where archaeologists found evidence of meat cooked on skewers. Although it’s often compared to doner kebab or shish kabobs, traditional Greek souvlaki stands apart for its bright lemon, garlic, oregano, and olive oil marinade that lets the quality of the meat shine.
Traditional Greek Souvlaki at a Glance
Traditional Greek Souvlaki Ingredients
Chicken – I prefer boneless, skinless chicken thighs because they stay juicy and tender. Chicken breast works too if you prefer a leaner type of meat; just be careful not to overcook it.
Chicken souvlaki marinade – Made with Greek yogurt (I prefer full-fat, but low-fat works well too), extra virgin olive oil, fresh lemon juice and lemon zest, fresh garlic (garlic powder works in a pinch, but the flavor won’t be quite the same), Dijon mustard, dried oregano, dried thyme, fresh parsley, salt, and pepper. This traditional Greek souvlaki marinade keeps the chicken tender while adding the bright, herby flavor that makes souvlaki so delicious.
Equipment You’ll Need
Wooden or metal skewers – If using wooden skewers, soak them in water for about 10 minutes before cooking.
Stovetop grill pan, cast-iron skillet, non-stick pan, or outdoor grill – Any of these work well for cooking the souvlaki.
Tongs – Make turning the skewers much easier.
Instant-read thermometer (optional) – Chicken is done when it reaches an internal temperature of 165°F (74°C). I usually just go by the color and feel of the chicken, but a thermometer is the easiest way to check if you’re unsure.
How to Make Traditional Greek Souvlaki
(To make this recipe as easy as possible, I’ve included step-by-step photos. For the exact measurements, full printable recipe, and details, see the recipe card at the end of this post.)
This traditional Greek souvlaki recipe is easy to make. The chicken marinates first, then it’s threaded onto skewers and grilled until juicy with lightly charred edges.
Step 1 – Prepare the Souvlaki Marinade
In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, lemon zest, garlic, Dijon mustard, oregano, thyme, parsley, salt, and pepper until smooth. If using wooden skewers, soak them in water for about 10 minutes.
Step 2 – Marinate the Chicken
Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor. If using chicken breast, marinate overnight for maximum tenderness.
Step 3 – Prepare the Skewers
Thread the marinated chicken onto the skewers, using as many pieces as you prefer. This recipe makes 7 generous skewers, and I like to add enough chicken to each one for a hearty souvlaki wrap.
Step 4 – Grill the Souvlaki
Preheat a grill, grill pan, or non-stick skillet over medium-high heat. Brush the cooking surface with oil and lightly drizzle the skewers with oil to help prevent sticking. Grill for about 7–8 minutes per side, until the chicken is cooked through and lightly charred. If using chicken breast, grill for 6-7 minutes per side. Let the chicken cook long enough to develop a nice char before turning. Constant flipping can prevent good browning.
Step 5 – Rest and Serve
Let the chicken rest for 5 minutes before serving. Enjoy with warm pita, tzatziki, a Greek salad, or your favorite Mediterranean side dishes.
7 Secrets to Perfect Traditional Greek Souvlaki Every Time
1. Use chicken thighs
Chicken thighs stay juicy and tender on the grill, while chicken breasts can dry out quickly. If you prefer breast, marinate longer and watch the cooking time closely.
2. Cut the chicken into even, same-size pieces
Uniform chunks ensure even cooking. Aim for 1 to 1.5-inch cubes (3 to 4 cm), cut from the same part of the chicken – either thigh or breast.
3. Don’t skip the marinade time, but don’t overdo it either
For the best flavor, marinate the chicken for at least 2 hours. Less than that, and the flavor stays on the surface. After more than 24 hours, the lemon’s acidity starts to break down the meat’s texture, leaving it mushy instead of tender. The sweet spot is 12-22 hours in the fridge, both for flavor and texture.
4. Don’t skip the fresh lemon and garlic
Fresh lemon juice, lemon zest, and garlic give traditional Greek souvlaki its bright, authentic, strong flavor.
5. Thread the meat tightly, but not too tight
Push the chicken pieces close together on the skewer with no gaps. This helps them stay moist while cooking. But don’t pack them so tightly that they become compressed.
6. Grill on high heat, not low and slow
Souvlaki is meant to cook fast over high, direct heat — that’s what gives it the charred edges and smoky flavor that define the dish. Low heat over a longer time dries the chicken out before it ever gets that char. Preheat the grill fully; a hot surface is key for authentic souvlaki texture.
7. Let the skewers rest for 5 minutes before serving
Pull the skewers off the grill and let them sit for 5 minutes before sliding the chicken off. Leaving the chicken on the skewers while it rests helps the juices redistribute before serving.
What to Serve with Traditional Greek Souvlaki
Chicken souvlaki is delicious on its own, but it really shines when served with the right sides and sauces. Here are some of my favorite serving ideas:
For the most authentic Greek pairing, start with Tzatziki Sauce. Serve the skewers over Lemon Rice, or tuck them into homemade Pita Bread with crumbled feta cheese for a chicken souvlaki wrap you can eat standing at the counter. A crisp Greek Salad is the perfect accompaniment for a fresh and traditional combination.
If you’re feeding a crowd or want a more filling dinner, add my Roast Potatoes with Rosemary and Garlic, Easy Cheesy Mashed Potatoes, Fettuccine Alfredo, or a batch of French fries. These sides make the meal feel hearty, family-friendly, and comforting.
For outdoor grilling and BBQs, these Creamy Potato Salad and Creamy Cucumber and Tomato Salad are great picks.
If you’re planning a Greek feast or holiday dinner, serve this chicken souvlaki alongside my Greek Slow Roasted Leg of Lamb (Fall Off the Bone!), with Grilled Mediterranean Vegetable Skewers, Apple Walnut Blue Cheese Salad, and Roasted Asparagus with Lemon to complete the meal.
How to Store and Reheat Traditional Greek Souvlaki
To Store: Let the chicken cool completely, then slide the pieces off the skewers and transfer them to an airtight container, or wrap the plate tightly in plastic wrap if you’re storing it as-is. Store with a few teaspoons of the cooking juices or a light drizzle of olive oil to help retain moisture. Either way, it keeps well in the fridge for up to 4 days.
To Freeze: Remove the chicken from the skewers and freeze it in a freezer-safe bag or container for up to 3 months. Thaw it overnight in the refrigerator before reheating.
You can also freeze the chicken raw, right in the marinade. Just place it in a freezer-safe bag, remove as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator, and the chicken will finish marinating as it defrosts, ready to thread onto skewers and grill.
To Reheat: Warm the chicken in a skillet over medium heat for a few minutes, turning occasionally until heated through. You can also reheat it in the oven at 350°F (175°C) for about 10 minutes. Avoid the microwave if possible, as it can dry the chicken out and make it a little chewy.
FAQs
What is traditional Greek souvlaki?
Traditional Greek souvlaki is one of Greece’s most popular street foods. The word souvlaki means “little skewer”, referring to small pieces of meat grilled on skewers over high heat. While pork is the classic version in Greece, chicken souvlaki has become just as popular and is loved for its tender, juicy texture.
How is souvlaki different from gyros?
Although both are popular Greek dishes, they’re prepared differently. Chicken souvlaki is made with chunks of marinated chicken grilled on skewers, while chicken gyros are made from thin slices of seasoned meat stacked on a vertical rotisserie and shaved into pita as they cook.
What do Greeks eat with souvlaki?
In Greece, souvlaki is typically served with warm pita, tzatziki sauce, feta cheese, and a simple Greek salad of tomatoes, cucumbers, and red onion. Lemon rice or French fries often round out the plate, especially at tavernas, where souvlaki is served as a full meal rather than just the skewers on their own.
How to make the perfect souvlaki?
The secret is using evenly cut chicken, marinating it for at least a few hours (or overnight), grilling over high heat, and letting it rest for a few minutes before serving. Together, these simple steps keep the chicken juicy, tender, and full of authentic Greek flavor. For more tips, see the “7 Secrets to Perfect Chicken Souvlaki Every Time” section above.
Can I make chicken souvlaki wraps?
Yes. Pull the grilled chicken off the skewers and wrap it in warm pita with tzatziki, tomatoes, onion, and a handful of feta for a chicken souvlaki wrap you can eat on the go.
What’s the best cut of chicken for souvlaki?
Chicken thighs are the most forgiving choice because they stay juicy and tender. Chicken breast works too, but it’s leaner and can dry out faster, so keep a closer eye on it while grilling.
How do I know when chicken souvlaki is done?
The chicken should be cooked through, lightly charred on the outside, and reach an internal temperature of 165°F (74°C). The pieces should look opaque and juicy, not pink in the center.
Can I make chicken souvlaki without a grill?
Yes, you can cook it in a grill pan, skillet, oven, or under the broiler. The goal is high heat so the chicken gets good color and cooks quickly without drying out. If baking, arrange the skewers on a baking sheet and bake at 425°F (220°C) for 20-25 minutes, turning halfway through. For extra color, broil them for the last 2–3 minutes. You won’t get quite the same char as on a grill. But the chicken will still be tender and have wonderful flavours.
This Traditional Greek Souvlaki recipe delivers tender, juicy grilled chicken with charred, smoky edges, brought together by a bright marinade of lemon, garlic, and oregano.Whether you serve it with warm pita and tzatziki, build a chicken souvlaki wrap, or make it part of a full Greek feast, it’s a recipe that’s easy enough for weeknights and impressive enough for entertaining.
If you enjoyed this chicken souvlaki, be sure to save it for your next grilling night. And if you add your own twist, I’d love to hear how it turned out in the comments. Reviews are always appreciated, too. Thanks so much for cooking along with me!
Build Your Greek Feast
Tzatziki Sauce – Creamy, cool, and the classic partner for chicken souvlaki.
Greek Salad – Crisp, fresh, and full of Mediterranean flavor.
Pita Bread – Perfect for wrapping your chicken souvlaki with tzatziki and feta.
Roast Potatoes with Rosemary and Garlic – Crispy, golden potatoes that pair beautifully with grilled souvlaki.
Greek Slow Roasted Leg of Lamb (Fall Off the Bone!) – Turn dinner into a true Greek feast with this tender, slow-roasted centerpiece.
Traditional Greek Souvlaki Skewers (Authentic Recipe)
Ingredients
- 2½ lbs (1.1 kg) boneless, skinless chicken thighs, cut into 1 to 1½-inch (3–4 cm) pieces
- 1 cup (240 g) full-fat Greek yogurt
- ¼ cup (60 ml) extra virgin olive oil, plus more for grilling
- ¼ cup (60 ml) fresh lemon juice
- 4 garlic cloves (pressed)
- 1 TBSP Dijon mustard
- 2 tsp dried oregano
- 1 tsp dried thyme
- 2 TBSP fresh parsley, finely chopped
- Zest of 1 lemon
- 1½ tsp kosher salt
- ½ tsp freshly ground black pepper
- 7-8 wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for at least 10 minutes.
- In a large bowl, whisk together the Greek yogurt, olive oil, lemon zest, lemon juice, garlic, Dijon mustard, oregano, thyme, parsley, salt, and pepper until smooth.
- Add the chicken pieces and toss until every piece is evenly coated. Cover and refrigerate for at least 2 hours, preferably overnight for the best flavor. If using chicken breast, marinate overnight for maximum tenderness
- Thread the marinated chicken onto the skewers, using as many pieces as you like on each skewer. This recipe makes 7 generous skewers, and I like to add enough chicken to each one for a hearty souvlaki wrap
- Preheat a grill, grill pan, or non-stick skillet over medium-high heat. Brush the cooking surface with oil and lightly drizzle the skewers with oil to help prevent sticking.
- Grill the skewers for about 7–8 minutes per side, until the chicken is cooked through and lightly charred (an internal temperature of 165°F (74°C)). If using chicken breast, grill for 6-7 minutes per side. Let the chicken cook long enough to develop a nice char before turning. Constant flipping can prevent good browning.
- Let the skewers rest for 5 minutes before serving.
- Serve with warm pita, tzatziki sauce, Greek salad, lemon rice, or your favorite Mediterranean side dishes.
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