published Jun 17, 2022, updated Jun 10, 2024 Among the spanakopita, gyros, and tiropita you’ll find stocked by street vendors in Greece, you’ll also be able to find tender, skewered chicken souvlaki — one of my favorite Mediterranean dishes of all time! The juicy cubes of chicken are marinated in olive oil, lemon juice, oregano, and garlic. It sounds simple, but the flavor is unmistakable! You can also use my Mediterranean chicken marinade for this chicken souvlaki recipe — it’s more herbal, more lemony, subtly minty, and has some bite from the red pepper flakes. It’s actually one of the top visited recipes here on the site. Souvlaki comes from the Greek word “souvla,” meaning “skewer,” and that’s how it’s usually prepared. It can be plated as-is with slices of tomato, onion, and lemon, or slid into some warm pita with tzatziki smeared inside. Skewers and kabobs are great to prepare outdoors in the summer, but don’t forget you can still prepare your grill favorites year-round with a grill pan!
Recommended Tools
Grill – This chicken souvlaki recipe is traditionally prepared on the grill. However, it can also be prepared in the oven or on the stovetop with a grill pan. Skewers – Metal skewers are preferred. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent them from burning. Digital Thermometer – It’s important to make sure the chicken reaches 165 degrees F internally before eating. And the best way to ensure that is with a digital food thermometer!
Storing and Reheating
While the meat itself can’t be marinated in advance, you’re more than welcome to prepare the marinade up to one week in advance. This won’t save you a ton of time, but isn’t a bad idea — the marinade will become more flavorful as it sits.
Chicken Breast – Use a boneless, skinless cut so that you can easily cube it into bite-sized, pieces for skewering. Marinade – Olive Oil – It makes up the bulk of the marinade, so use good olive oil! The kind stored in dark glass containers is always better quality than those in plastic bottles. Lemon – There’s almost as much lemon as there is olive oil in this marinade — so it’s bright, fresh, and zesty! Lime juice is always a decent substitute, but not the traditional Mediterranean choice. Oregano – Dried herbs are more potent and able to penetrate the marinade better than fresh herbs (as long as they’re given at least 30 minutes or so to sit in it). Garlic – Mince well to evenly disperse the flavor throughout the marinade, thoroughly flavoring the meat. Garnishes – Serve with slices of red onion and plum tomatoes. Some lemon slices are also nice to have on the plate for a squeeze of juice. Tzatziki – Also serve with this fresh, cool, creamy sauce for a little moisture. Pita – I usually serve chicken souvlaki as a wrap in fresh, warm pita. It’s also good on naan, lavash, or any other flatbread.
However, do not re-refrigerate the marinade once it comes in contact with the raw meat. Use it all while grilling or dispose of it. Cooked chicken souvlaki can be stored in the refrigerator for up to 4 days. Reheat in the oven or in the microwave until warmed through. Love this recipe? Share it with the world on Pinterest.
