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Chicken Souvlaki Greek-Style served on a plate

Chicken Souvlaki Greek-Style

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Chicken souvlaki marinated in lemon, garlic, and oregano delivers juicy, flavorful grilled chicken with crispy edges. The marinade tenderizes the meat while the medium-high heat grilling creates a perfect char. This easy recipe brings classic Mediterranean flavors with minimal prep and simple ingredients.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs chicken thighs boneless, skinless, cut into 1.5-inch cubes
  • ⅓ cup olive oil extra virgin preferred
  • 3 tablespoon lemon juice freshly squeezed
  • 4 cloves garlic minced
  • 2 teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Equipment

  • Wooden or metal skewers Used to thread chicken for grilling
  • Mixing bowl To mix marinade and chicken
  • Meat thermometer To check internal temperature of chicken

Method
 

  1. Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a mixing bowl. Add chicken cubes, toss to coat. Cover and refrigerate for 1 to 4 hours.
    2 lbs chicken thighs, ⅓ cup olive oil, 3 tbsp lemon juice, 4 cloves garlic, 2 tsp dried oregano, 1 tsp salt, ½ tsp black pepper
  2. If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat grill to medium-high heat (400-450°F). Oil grill grates with a paper towel dipped in oil using tongs.
  3. Remove chicken from marinade and thread onto skewers, leaving about 1 inch between pieces. Discard leftover marinade.
    2 lbs chicken thighs
  4. Place skewers on the grill and cook for 10 to 12 minutes total, flipping every 3 to 4 minutes. Check internal temperature with a meat thermometer and remove once chicken reaches 165°F.
    2 lbs chicken thighs
  5. Transfer cooked skewers to a plate and let rest for 5 minutes to allow juices to redistribute before serving.

Notes

  • Soak wooden skewers for 30 minutes before grilling to prevent burning; metal skewers can be used without soaking.
  • Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F for food safety.
  • Marinate the chicken for at least 1 hour and up to 4 hours for best flavor and tenderness.

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