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TRADITIONAL GREEK SOUVLAKI

Traditional Greek Souvlaki Skewers (Authentic Recipe)

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 7
Calories 437 kcal

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.

Notes

Chicken thighs stay juicier than chicken breast, but either works.
For the best flavor, marinate the chicken overnight (12- 22 hours).
Freeze the raw chicken in the marinade for up to 3 months for an easy make-ahead meal.
Leftover chicken keeps in the refrigerator for up to 4 days.
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