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Super-Easy Greek Chicken Souvlaki

  • Author: Alexandra Stafford
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6 to 8


This Greek chicken souvlaki recipe can be prepared in various ways. In the summer, we always fire up the grill and grill the skewers of meat; in the winter, we don’t skewer the meat, and simply broil the meat for a few minutes a side. Either way is delicious.


  • 3 lbs. boneless, skinless chicken thighs
  • kosher salt and pepper
  • oregano
  • lots of basil (at least once cup packed), roughly chopped
  • 3 to 6 cloves of garlic, minced
  • extra-virgin olive oil

for serving:

for the salad:

  • 2 cups diced cucumbers (if the skin tastes a little tough, peel the cucumber)
  • feta cheese, crumbled
  • mint, thinly sliced (a tablespoon or two)
  • extra-virgin olive oil
  • white balsamic vinegar


  1. Marinate the chicken. Wash and dry the chicken. Cut chicken into pieces roughly 2×2-inches in size — it’s ok if these are a little bit smaller or larger in size and if they are more rectangular than square, etc. Place chicken in a large bowl (if your fridge has space for it) or a large ziplock bag.
  2. Season chicken all over with kosher salt and pepper — a good rule of thumb is 1 teaspoon of kosher salt per pound of meat. Crumble oregano (about a teaspoon or two) over top. Throw in the basil and garlic. Pour olive oil into bowl or bag to submerge chicken.
  3. Place bowl or bag of chicken in fridge. Marinate for at least four hours if possible.
  4. Cook the chicken. When ready to cook: Preheat grill to its highest setting (525ºF or 550ºF) or preheat the broiler to high. Meanwhile dump chicken out onto a sheet pan. If grilling, skewer the chicken, trying to place similarly sized pieces on the same skewer if possible. When chicken is skewered and grill is hot, grill skewers for 3 minutes a side. If broiling, set the chicken on a lightly oiled broiler pan. Broil three minutes a side. Transfer to a platter. Let rest at least 5 minutes before serving.
  5. Warm up the naan or pita. Place naan or pita on turned-off grill. Keep an eye on it — it should be warmed through and read to go after 2 or 3 minutes tops. Otherwise, warm in the oven or toaster.
  6. To make the salad: combine cucumbers, feta and mint in a bowl. Toss with equal parts olive oil and white balsamic. As a reference, I use 1 tablespoon of olive oil and one tablespoon of vinegar for about 2 cups of diced cucumbers. Season with salt if necessary — the feta is salty, so go light to start.
  7. Serve chicken with tzatziki, lemon wedges, salad, and warm naan or pita.
  • Category: Dinner
  • Method: Grill or Broiler
  • Cuisine: Greek

Keywords: Greek, chicken, souvlaki, marinade, garlic, basil, olive, oil, lemon, tzatziki