There’s something magical about Greek food that makes even the simplest ingredients taste extraordinary, and these Greek Chicken Skewers are no exception. Known as souvlaki in Greece, these marinated chicken skewers bring together the bright, vibrant flavors of lemon, garlic, oregano, and olive oil in a way that’s both refreshing and deeply satisfying. The chicken marinates in this aromatic mixture, absorbing all those Mediterranean flavors before being threaded onto skewers and grilled or broiled until golden and slightly charred at the edges. Each bite is tender, juicy, and bursting with flavor. Whether you’re firing up the grill for a summer cookout, looking for a healthy weeknight dinner, or planning a Mediterranean-themed feast, these skewers deliver authentic Greek taste with minimal effort. They’re perfect for feeding a crowd because they look impressive but are surprisingly easy to make.
This recipe serves four to six people and takes about 30 minutes of active preparation plus at least two hours of marinating time, making them ideal when you want to prep ahead. Each serving contains approximately 285 calories, giving you a lean, protein-packed meal that’s both healthy and delicious.
1. Ingredients for the Chicken
- Boneless skinless chicken breasts – 2 pounds
- Bamboo or metal skewers – 8 to 10 (if using bamboo, soak in water for 30 minutes)
- Cherry tomatoes – 1 pint (for threading on skewers, optional)
- Red onion – 1 large (cut into chunks, optional)
- Bell peppers – 2 medium (cut into chunks, optional)
2. Ingredients for the Marinade
- Extra virgin olive oil – 1/2 cup
- Fresh lemon juice – 1/4 cup (from about 2 lemons)
- Lemon zest – 1 tablespoon
- Garlic cloves – 5 (minced)
- Dried oregano – 2 tablespoons
- Fresh oregano – 2 tablespoons (chopped, or substitute with more dried)
- Fresh parsley – 1/4 cup (chopped)
- Dijon mustard – 1 tablespoon
- Red wine vinegar – 2 tablespoons
- Salt – 1 and 1/2 teaspoons
- Black pepper – 1 teaspoon
- Paprika – 1 teaspoon
3. Ingredients for Serving
- Pita bread – 4 to 6 pieces (warmed)
- Tzatziki sauce – 1 and 1/2 cups (store-bought or homemade)
- Fresh lemon wedges – for serving
- Fresh parsley or dill – for garnish
- Crumbled feta cheese – 1/2 cup (optional)
4. Prepare the Chicken
Remove the chicken breasts from their packaging and pat them completely dry with paper towels. Place them on a clean cutting board and trim off any excess fat or connective tissue. Cut the chicken into uniform cubes about one and a half inches in size. Consistency in size is important because it ensures all the pieces cook at the same rate, preventing some from being overcooked while others remain undercooked. You should get about 35 to 40 pieces of chicken from two pounds, which is perfect for threading onto eight to ten skewers. Place all the chicken cubes in a large bowl or gallon-sized freezer bag.
5. Make the Marinade
In a medium bowl, combine the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, fresh oregano, chopped parsley, Dijon mustard, red wine vinegar, salt, black pepper, and paprika. Whisk everything together vigorously until the marinade is well combined and emulsified. The mixture should smell incredibly aromatic with bright citrus notes, pungent garlic, and earthy herbs. The olive oil carries all these flavors and helps them penetrate the chicken during marinating. The Dijon mustard acts as an emulsifier, helping the oil and acidic ingredients blend together smoothly while also adding a subtle depth of flavor.
6. Marinate the Chicken
Pour the marinade over the chicken pieces, making sure every piece is coated. If using a bowl, toss the chicken with your hands or a spoon to ensure even coverage. If using a freezer bag, seal it and massage the bag to distribute the marinade. Cover the bowl with plastic wrap or seal the bag, removing as much air as possible. Place the chicken in the refrigerator and let it marinate for at least two hours, but preferably four to six hours for maximum flavor. The acid from the lemon juice and vinegar helps tenderize the chicken while the oil and aromatics infuse every piece with flavor. You can marinate overnight, but don’t go beyond 12 hours or the acid will start to break down the protein too much, making the texture mushy.
7. Prepare Your Skewers
If you’re using wooden or bamboo skewers, soak them in water for at least 30 minutes before threading the chicken. This prevents them from burning on the grill or under the broiler. Metal skewers don’t need soaking and conduct heat well, which can actually help cook the chicken from the inside, but they get extremely hot, so handle them carefully. Have your skewers ready and a clean plate or baking sheet to place the assembled skewers on.
8. Thread the Chicken
Remove the marinated chicken from the refrigerator about 20 minutes before cooking to take off the chill. Thread five to six pieces of chicken onto each skewer, leaving a small space between each piece to allow heat to circulate and cook everything evenly. Don’t pack the pieces too tightly together or the centers won’t cook through. If you’re adding vegetables, alternate chicken pieces with cherry tomatoes, chunks of red onion, and bell pepper pieces for color and flavor variety. The vegetables will char slightly and caramelize, adding sweetness and texture. Make sure to push everything firmly onto the skewers so nothing spins or falls off during cooking.
9. Preheat Your Grill or Broiler
For grilling, preheat your grill to medium-high heat, around 400 to 450 degrees. Oil the grill grates well to prevent sticking. For broiling, position an oven rack about six inches from the heating element and preheat the broiler on high. Line a baking sheet with aluminum foil and place a wire rack on top if you have one, which allows air to circulate around the skewers. If you don’t have a rack, you can place the skewers directly on the foil-lined baking sheet. Either method works beautifully for these skewers.
10. Cook the Skewers
Place the skewers on the preheated grill and cook for about 12 to 15 minutes total, turning them every three to four minutes to ensure even cooking and nice char marks on all sides. The chicken should develop beautiful golden-brown grill marks and slight charring at the edges. For broiling, place the skewers on the prepared baking sheet and broil for 12 to 15 minutes, turning once halfway through. Watch them carefully under the broiler because they can go from perfectly cooked to burned quickly. The chicken is done when it reaches an internal temperature of 165 degrees and the juices run clear when pierced. The edges should be slightly crispy and caramelized while the inside remains juicy and tender.
11. Rest the Skewers
Once the chicken is cooked through, transfer the skewers to a clean platter and tent them loosely with aluminum foil. Let them rest for about five minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful rather than dry. If you cut into the chicken immediately after cooking, all the juices will run out onto the plate instead of staying in the meat.
12. Warm the Pita Bread
While the chicken is resting, warm your pita bread. You can do this on the grill for about 30 seconds per side until soft and slightly charred, in a dry skillet over medium heat for about a minute per side, or wrapped in foil in a 350-degree oven for five minutes. Warm pita is soft, pliable, and perfect for wrapping around the chicken or using to scoop up all the delicious accompaniments.
13. Serve and Assemble
Arrange the chicken skewers on a large serving platter. Garnish with fresh parsley or dill and provide lemon wedges on the side for squeezing over the top. Serve the skewers alongside warm pita bread, a generous bowl of tzatziki sauce, and crumbled feta cheese if using. The traditional way to eat these is to slide the chicken off the skewers into warm pita bread, then top with tzatziki, tomatoes, onions, and feta. You can also serve the skewers over rice, alongside Greek salad, or with roasted potatoes for a complete meal.
14. Nutritional Information Per Serving
- Calories – 285
- Protein – 38 grams
- Total fat – 13 grams
- Saturated fat – 2 grams
- Carbohydrates – 3 grams
- Fiber – 1 gram
- Sugar – 1 gram
- Cholesterol – 100 milligrams
- Sodium – 520 milligrams
15. Helpful Tips
The quality of your olive oil makes a significant difference in this recipe since it’s a primary flavor component. Use a good extra virgin olive oil that you’d be happy to use in a salad dressing. Greek olive oil is ideal if you can find it. Fresh lemon juice is essential and tastes completely different from bottled lemon juice, so always squeeze fresh lemons. The zest adds concentrated lemon flavor and aromatic oils that enhance the marinade. When zesting lemons, only remove the bright yellow outer layer and avoid the white pith underneath, which is bitter. Fresh oregano has a different, brighter flavor than dried, but dried oregano is more concentrated and actually very authentic in Greek cooking. Using both gives you the best of both worlds. If you can only find one, use three tablespoons of dried or half a cup of fresh. The Dijon mustard in the marinade might seem unusual, but it’s a secret ingredient that helps emulsify the marinade and adds subtle depth without tasting mustardy in the final dish. Don’t skip it. Marinating time is flexible within reason. Two hours is the minimum for decent flavor penetration, but four to six hours is ideal. If you’re really pressed for time, you can marinate for just one hour, but the flavor won’t be as developed. For food safety, always marinate chicken in the refrigerator, never at room temperature. If you want to use some of the marinade as a sauce, reserve a portion before it touches the raw chicken. Never use marinade that’s been in contact with raw chicken unless you boil it for at least five minutes to kill any bacteria. Metal skewers are reusable and don’t require soaking, making them more convenient and environmentally friendly. They also look impressive on the table. However, wooden skewers work perfectly fine if that’s what you have. When threading chicken onto skewers, pierce through the thickest part of each piece and try to keep all pieces oriented in the same direction for even cooking. If pieces are threaded randomly, some surfaces won’t make contact with the heat. Don’t overcrowd your grill or broiler. Leave space between skewers so heat can circulate freely. Working in batches if necessary ensures better browning and prevents steaming. The slight char and grill marks aren’t just aesthetic, they add incredible flavor through caramelization and the Maillard reaction. A meat thermometer is the most reliable way to check for doneness. Insert it into the thickest part of the largest piece of chicken. If it reads 165 degrees, you’re good to go. Carryover cooking will bring the temperature up another few degrees as it rests. These skewers are incredibly versatile and work with various proteins. Try the same marinade and method with pork, lamb, shrimp, or even firm fish like swordfish. Cooking times will vary depending on the protein. For vegetables on the skewers, choose ones that cook at similar rates to chicken. Cherry tomatoes, onions, peppers, and zucchini all work well. Mushrooms are also excellent. Avoid vegetables that cook too quickly like leafy greens or too slowly like potatoes. Leftover chicken can be stored in the refrigerator for up to three days and is delicious cold in salads, wraps, or grain bowls. You can also freeze cooked skewers for up to three months, though the texture won’t be quite as good after thawing. These skewers pair beautifully with classic Greek sides like Greek salad, roasted lemon potatoes, spanakopita, hummus, or tabbouleh. A simple cucumber and tomato salad dressed with olive oil and lemon juice is also perfect. For an authentic Greek experience, serve with ouzo or a crisp white wine like Assyrtiko. The key to outstanding Greek chicken skewers is the balance of bright acidity from lemon, richness from olive oil, aromatics from garlic and herbs, and proper seasoning with salt. When all these elements come together with perfectly grilled chicken, you get a dish that’s simple yet spectacular.
