Chicken Souvlaki

Juicy grilled chicken souvlaki marinated with lemon, garlic, and herbs. Serve with warm pita and creamy tzatziki for an easy Greek meal.

Course Main Course

Cuisine Greek, Mediterranean

Diet Diabetic, Gluten Free, Low Calorie

Keyword chicken, chicken souvlaki, greek chicken, kabobs, lemon

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 220kcal

Author angela@mealstreetkitchen

Cut the chicken into 1-inch pieces and place it in a large zip-top bag.
In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, oregano, thyme, salt, and pepper.
Pour the marinade over the chicken, seal the bag, and massage everything around until the chicken is well coated.
Refrigerate and let it marinate overnight for the best flavor (at least a few hours if you’re short on time).
Thread the chicken and red onion pieces onto skewers.
Grill over medium-high heat, turning occasionally, until the chicken is cooked through and lightly charred, about 10–12 minutes.
Serve hot with warm flatbread and plenty of tzatziki sauce.

For the best flavor, let the chicken marinate overnight, but even 4–6 hours will still taste great.
If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Chicken is fully cooked when it reaches an internal temperature of 165°F.
This recipe works well with chicken thighs if you prefer darker, juicier meat—just adjust cook time slightly.
Leftover chicken souvlaki stores well in the refrigerator for up to 4 days and is great for meal prep.
Serve with warm pita or flatbread, tzatziki sauce, and your favorite Greek-style toppings.