Greek Chicken Souvlaki Skewers Recipe (with Sides)

Greek chicken souvlaki skewers on a platter garnished with dill, mint, sliced lemons and a side of yogurt sauce.

5 from 1 vote

Greek Chicken Souvlaki Skewers Recipe (with Sides)

My Greek Chicken Souvlaki Skewers are on regular rotation not only in the summer grilling season but in the cooler months too. The easy dinner recipe comes together so quickly, perfect for a quick weeknight meal.

Prep Time15

Cook Time15

Marinating Time30

Total Time1

Course: Main Course

Cuisine: Greek

Servings: people

Author: Luay Ghafari

Cost: $10

Equipment

Grill pan or outdoor grill

Ingredients

Chicken Souvlaki

2 tbsp Extra virgin olive oil
2 tbsp Lemon juice - Juice of one lemon
2-3 Garlic cloves (minced)
1 tbsp Dried oregano
1 tsp Dried thyme
1 tsp Kosher salt
½ tsp Black pepper
3 Boneless skinless chicken breasts (cut into 1½ inch chunks)

Sides, Salads and Sauces

Homemade Tzatziki
Saffron rice
Chopped salad
Maroulosalata (Greek Lettuce Salad)
Pickled onions
Feta cheese, lemon wedges, Kalamata olives

Instructions

Make the Souvlaki Marinade. In a medium bowl, whisk together 2 tbsp Extra virgin olive oil, 2 tbsp Lemon juice, 2-3 Garlic cloves (minced), 1 tbsp Dried oregano, 1 tsp Dried thyme, 1 tsp Kosher salt, and ½ tsp Black pepper.
Marinate the Chicken. Add 3 Boneless skinless chicken breasts (cut into 1½ inch chunks) to the marinade, ensuring each piece is well coated. Cover and let it marinate for at least 30 minutes, though 2 hours will yield the best flavor.
Skewer the Chicken. Thread the marinated chicken pieces onto skewers.
Grill to perfection. Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Grill the skewers for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C). Remove from the grill and let the skewers rest for a few minutes before serving.

Notes

Refer to the post above for step-by-step recipe photos.

Ingredient Notes:

Chicken. I like using lean boneless skinless chicken breasts for this recipe. When figuring out how much chicken I need, I will usually use 1 ½ chicken breasts per person. But you know your family and friends better than me, so you may need more or less. You can also use boneless, skinless chicken thighs.
Dried Herbs. I like using a combination of dried oregano (preferably Greek) and dried thyme. You can skip the thyme and use oregano if that’s all you have.
Acid. Lemon juice is traditional. The acidity from the lemon juice helps tenderize the chicken.

Nutrition