Chicken souvlaki – Greek skewers with lemon and oregano Recipe
Chicken souvlaki are simple yet very aromatic Greek skewers marinated in olive oil, lemon, and oregano. In Greece they are served in a bun or pita with vegetables and sauce as quick street food. At home they’re perfect from the grill, grill pan, or even a regular frying pan.
Souvlaki is one of the most popular street foods in Greece – served in pita or on a plate with fries and salad, often as a quick evening meal after work.
This chicken souvlaki recipe captures the simple, sunny flavors of Greece with just a few ingredients: olive oil, lemon, and oregano. The quick marinade makes the meat juicy and aromatic, and the skewers work equally well on an outdoor grill or a regular pan.
Why this version works
- A marinade with plenty of olive oil and lemon softens the chicken breast and protects it from drying out.
- Evenly sized cubes ensure all the skewers cook through at the same time.
- Medium‑high heat gives a nicely browned exterior without burnt garlic or a raw center.
- A short rest after cooking keeps the meat juicy inside.
Chef's tips
Cut the chicken into even-sized cubes so they cook at the same rate and don’t dry out. Don’t skip the resting time after grilling – even a few minutes helps keep the meat juicy. If you’re cooking on a pan, don’t overcrowd it; fry the skewers in batches if needed so they brown nicely instead of steaming.
How to serve
Serve the souvlaki in warm pita bread with lettuce, tomato, cucumber, red onion, and plenty of tzatziki. For a more filling meal, add Greek salad and roasted potatoes or rice on the side. A squeeze of fresh lemon over the hot skewers just before serving brightens the flavor.
Watch out for
- Don’t grill over maximum heat – the herbs and garlic burn quickly while the inside stays raw.
- Don’t pack the meat too tightly on the skewer, or the outside will brown while the inside stays undercooked.
Substitutions
- You can replace dried oregano with Herbes de Provence if you don’t have specifically Greek seasonings.
- Instead of breast, use boneless chicken thighs – they’ll be even juicier but need 2–3 minutes more on the grill.
- You can swap part of the lemon juice for lime juice for a fresher, sharper citrus note.
Ingredients
- chicken breast boneless, skinless - 700 g
- olive oil for the marinade - 4 tablespoons
- lemon juice freshly squeezed - 3 tablespoons
- garlic - 3 cloves
- dried oregano - 2 teaspoons
- sweet paprika powder - 1 teaspoon
- salt to taste
- black pepper to taste
- skewers wooden or metal - 8 pieces
Preparation
- If you’re using wooden skewers, soak them in cold water for 20–30 minutes until they feel heavier and flexible, with no dry, pale tips – this way they won’t burn on the grill.
- Pat the chicken breast very dry with paper towels and cut into even 2.5 cm cubes. The pieces should look similar – this way they’ll brown at the same time and you won’t get dry edges and raw centers.
- Finely chop or press the garlic. In a bowl, mix the olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper until you get a smooth, slightly thick marinade with no clumps of spices.
- Add the chicken to the marinade and mix thoroughly until every piece is glossy and coated with herbs, with no dry spots. Cover and refrigerate for at least 30 minutes, preferably 2–3 hours.
- Take the meat out of the fridge 10–15 minutes before cooking so it’s not ice‑cold in the middle. Thread the cubes onto the skewers, leaving 2–3 mm of space between pieces – the skewer should look full but not tightly packed.
- Heat the grill or a pan (grill pan or regular) with a thin layer of olive oil over medium‑high heat, until a drop of water sizzles and evaporates immediately. Arrange the skewers in a single layer without overlapping.
- Fry or grill for 10–12 minutes, turning every 2–3 minutes, until the meat is evenly golden with lightly charred edges. When you cut into the largest piece, the center should be completely white and juicy, with no pink areas.
- Transfer the finished souvlaki to a plate and let them rest for 2–3 minutes, until they stop steaming intensely – the juices will redistribute and the meat won’t spurt on the first bite. Serve right away while hot and tender.
Storage
No storage information available for this dish.
This is one of the easiest ways to bring a bit of Greek holiday feeling into your kitchen. The marinade comes together in minutes, and the skewers are perfect both for a casual weeknight dinner and for a summer barbecue with friends.
