Juicy Chicken Souvlaki Recipe with 5-Star Flavor in 30 Minutes

Let me tell you about the first time I truly fell in love with Greek flavors. It was a tiny taverna in Athens where the smell of garlic and lemon made my mouth water before I even sat down. The star? Chicken souvlaki skewers – those juicy, charred bites of chicken with a punch of herbs and a cool tzatziki dip. I came home determined to recreate that magic, and after years of tweaking, this recipe is my go-to for bringing the Mediterranean sunshine to my dinner table.

What makes chicken souvlaki so special is how simple yet flavorful it is. We’re talking basic ingredients – chicken, lemon, garlic, oregano – that transform into something extraordinary with just a little patience (and a hot grill). The best part? It’s a complete meal with minimal effort. While the chicken marinates (which takes all of 5 minutes to mix up), you can roast some potatoes and whip up the creamiest tzatziki sauce. Before you know it, you’ve got a vibrant Mediterranean dinner that feels fancy but is actually weeknight-easy.

My version sticks to tradition but keeps things approachable. No fancy equipment needed – just skewers (or hey, even a grill pan works in a pinch), and ingredients you can find at any grocery store. Whether you’re craving summer grill vibes or need to brighten up a dreary winter night, these chicken souvlaki skewers never disappoint. The aroma alone will transport you straight to a seaside taverna!

Why You’ll Love This Chicken Souvlaki Recipe

Trust me, this isn’t just another chicken recipe – it’s a weeknight game-changer. Here’s why it’s become my go-to dinner (and why you’ll keep coming back to it too):

• Bold flavors with zero fuss: The marinade does all the work! Just whisk together pantry staples like lemon and oregano, and boom – you’ve got chicken that tastes like it came from a Greek grandma’s kitchen.
• 30 minutes of hands-off magic: While the chicken soaks up all that garlicky goodness, you can prep the rest. Roast potatoes? Done. Whip up tzatziki? Easy. Suddenly dinner’s ready with minimal effort.
• Everything cooks together: No juggling multiple complicated steps. The potatoes roast while you grill the skewers, and that bright little salad comes together in two shakes.
• Crowd-pleaser guaranteed: From picky kids to foodie friends, everyone goes wild for these juicy skewers. The tzatziki sauce? Absolute hero – you’ll catch people licking their plates.
• Hello, summer vibes! Even if it’s snowing outside, one bite of that charred lemon-garlic chicken will have you dreaming of Mediterranean beaches.

The first time I made this, my husband asked if we could have it every week. Twelve years later… we pretty much do!

Chicken Souvlaki Ingredients

Here’s the beautiful part – you probably have most of these ingredients already. But don’t skip squeezing that cucumber or cutting your chicken into perfect 1 1/2-inch chunks. Those little details make all the difference between good souvlaki and oh-my-goodness souvlaki.

For the Chicken Skewers

The star of the show needs just a few simple things to shine:

• 1 1/2 lbs boneless, skinless chicken breast (or thighs if you prefer more flavor), cut into 1 1/2-inch chunks – trust me, uniform pieces cook evenly
• 1 red bell pepper, cut into chunks – the sweet crunch is everything
• 1 yellow onion, cut into chunks – they caramelize beautifully on the grill

For the Roasted Potatoes

Because no Greek meal is complete without them:

• 1 1/2 lbs Yukon gold potatoes (or baby potatoes), cut into wedges – skins on for extra texture
• Good glug of olive oil – about 2 tablespoons
• That magical oregano-garlic duo – 1 tsp dried oregano + 1/2 tsp garlic powder

For the Tzatziki Sauce

The cooling counterpoint to all that garlicky goodness:

• 1 cup plain Greek yogurt (full-fat for creaminess, no exceptions!)
• 1/2 cup grated cucumber, squeezed dry in a clean towel – removes excess water so your sauce isn’t runny
• 1 clove garlic, finely grated – makes all the difference versus minced

For the Simple Salad

A bright finish to balance the meal:

• 2 cups chopped romaine (or whatever greens you have)
• Just enough olive oil and lemon juice to coat – about 1 tbsp each

How to Make Chicken Souvlaki

Okay, let’s get cooking! I promise this isn’t as complicated as it looks. The secret is doing things in the right order so everything comes together perfectly. Follow these steps, and you’ll have a Greek feast ready before you know it!

Marinate the Chicken

First things first – let’s get that chicken soaking up all the good flavors. In a big bowl, whisk together:

• 2 tbsp olive oil
• 3 tbsp lemon juice (fresh squeezed if you can!)
• 3 cloves minced garlic
• 1 tsp each of dried oregano, paprika, and salt
• 1/2 tsp black pepper

Toss in your chicken chunks and mix until every piece is coated. Now here’s my trick – cover and let it sit at room temperature for 15-30 minutes. I know some recipes say refrigerate, but room temp marinade helps the flavors really penetrate. Just don’t leave it out longer than 30 minutes for food safety!

Roast the Potatoes

While the chicken marinates, preheat your oven to 425°F. Toss those potato wedges with:

• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp each garlic powder, salt
• 1/4 tsp black pepper

Spread them out on a baking sheet – don’t crowd them! Roast for 25-30 minutes, flipping halfway, until they’re golden and crispy. The smell will drive you crazy!

Prepare the Tzatziki Sauce

Now for the cooling star of the show! Grab your grated cucumber (remember to squeeze out the excess water!) and mix with:

• 1 cup Greek yogurt
• 1 tbsp each lemon juice and olive oil
• 1 grated garlic clove
• 1 tbsp chopped fresh dill (or 1 tsp dried)
• 1/2 tsp salt

Stir it all together and pop it in the fridge to let the flavors mingle. The longer it sits, the better it gets!

Grill the Chicken Souvlaki Skewers

Time to skewer! If using wooden skewers, soak them in water for 30 minutes first. Thread your marinated chicken, alternating with red pepper and onion chunks. Don’t pack them too tight – leave a little space between pieces.

Heat your grill or grill pan to medium-high. Cook the skewers for 10-12 minutes, turning every few minutes, until the chicken hits 165°F inside and gets those beautiful grill marks. Pro tip: don’t move them too much – let them get that nice char!

Assemble the Meal

While the skewers rest (just 5 minutes – they’ll be juicier!), toss your greens with olive oil, lemon juice, salt and pepper. Now the fun part – pile everything on plates! I like to arrange the skewers over the potatoes with a big dollop of tzatziki and the salad on the side. Dig in while it’s all warm – opa!

Tips for Perfect Chicken Souvlaki

After years of making these skewers (and yes, a few kitchen disasters), I’ve learned all the tricks to guarantee perfect chicken souvlaki every time. Here’s what you absolutely need to know:

• Soak those skewers! Forgot to soak wooden skewers? Oops – been there! They’ll burn to a crisp. Give them a good 30-minute bath in water first.
• Chicken size matters Cut your chicken into uniform 1 1/2-inch chunks. Too big? They won’t cook evenly. Too small? They’ll dry out faster than you can say “tzatziki.”
• Don’t over-marinate That lemon juice is magical, but leave chicken in it more than 8 hours and the texture gets weird. 30 minutes to 2 hours is the sweet spot.
• Grill temp is key Medium-high heat gives you that perfect char without burning. If flames start licking up, move those skewers to a cooler spot pronto!
• Squeeze that cucumber Tzatziki turning watery? You didn’t squeeze your grated cucumber enough. Wrap it in a clean towel and wring it like you mean it.
• Let it rest I know it’s tempting, but let your skewers sit 5 minutes after grilling. Those juices will redistribute and save you from dry chicken.

Follow these simple tips, and you’ll be serving up restaurant-quality chicken souvlaki that’ll have everyone begging for seconds!

Chicken Souvlaki Variations

One of my favorite things about chicken souvlaki? How easily you can mix it up! Here are some delicious twists I’ve tried (and loved) over the years:

• Thigh lovers unite: Swap breasts for chicken thighs – they stay juicier on the grill and pack more flavor. Just trim excess fat first.
• Veggie party: Add zucchini, mushrooms, or cherry tomatoes to your skewers. They soak up that lemony marinade beautifully.
• Tzatziki alternatives: Out of yogurt? Hummus works in a pinch, or try whipped feta with lemon for a tangy punch.
• Spice it up: Add a pinch of cayenne or smoked paprika to the marinade if you like a little heat.
• No grill? No problem! Broil skewers 5-6 inches from heat for similar char, or use a screaming hot cast iron skillet.

The beauty is – once you’ve got the basic technique down, the possibilities are endless. That’s why this recipe never gets old!

Serving Suggestions for Chicken Souvlaki

Oh, the fun part – plating up this Greek feast! While the skewers, potatoes, and tzatziki are stars on their own, here’s how I love to round out the meal:

• Warm pita bread for wrapping bites or scooping up extra tzatziki (I always burn my fingers tearing into them too soon!)
• Classic Greek salad with tomatoes, cucumbers, olives, and feta if you want to go all out
• Lemon rice – just stir lemon zest and juice into cooked rice for a bright side
• Grilled lemon halves – squeeze the charred citrus over everything for an extra zing

My family’s favorite way? Pile everything on a big platter and let everyone dig in family-style. Fingers encouraged!

Storing and Reheating Chicken Souvlaki

Leftovers? (As if!) But just in case, here’s how to keep your chicken souvlaki tasting fresh. Store skewers in an airtight container for up to 3 days – just remove them from the sticks first to save space. When reheating, my trick is to sprinkle a few drops of water over the chicken and cover loosely with foil before microwaving in 30-second bursts. The potatoes? Crisp them back up in a 375°F oven for 10 minutes. That tzatziki keeps beautifully for 4 days – if it lasts that long!

Chicken Souvlaki Nutrition

Here’s the delicious truth about this Greek feast (nutrition facts are per serving, and remember – these are estimates):

• Calories: 680
• Protein: 45g (that chicken is working for you!)
• Fat: 35g (mostly the good kind from olive oil and yogurt)
• Carbs: 45g (hello, potato goodness)
• Fiber: 6g (thanks to all those fresh veggies)

What the numbers don’t show? The pure joy of eating food that tastes this good while still being balanced. That’s what I call a win-win dinner!

Frequently Asked Questions

Over the years, I’ve gotten all sorts of questions about making chicken souvlaki – here are the ones that come up most often (along with my tried-and-true answers!):

Can I bake the chicken souvlaki instead of grilling?
Absolutely! While you won’t get those gorgeous grill marks, baking works great. Arrange skewers on a parchment-lined baking sheet at 400°F for 15-18 minutes. For extra browning, pop them under the broiler for the last 2 minutes.

How long does homemade tzatziki sauce last?
Your creamy tzatziki will stay fresh in the fridge for about 4 days. The garlic flavor actually deepens over time! Just give it a good stir before serving – sometimes a little liquid separates.

Can I use chicken thighs instead of breasts?
Yes, and honestly? Thighs might be even better! They’re more forgiving on the grill and pack more flavor. Just trim excess fat and keep an eye on cooking time – they might need an extra minute or two.

What if I don’t have wooden skewers?
No worries! You can cook the chicken and veggies loose in a grill basket or even on a sheet pan in the oven. The flavors will still be amazing – promise!

Can I prep chicken souvlaki ahead?
The marinade works its magic best within 8 hours, but you can prep everything (even assemble skewers) up to a day ahead. Just keep them covered in the fridge until ready to cook.

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