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Make this Greek-style Chicken Souvlaki under the grill, on a barbecue, in an air fryer or oven. So simple but oh so good. Tender meat and mouthwatering Mediterranean flavour.
Nothing makes me happier than being transported back to my Greek summer holidays via dinner, and this Chicken Souvlaki definitely hits the spot.
Use this easy recipe to make skewers of tender chicken thigh pieces that have been flavoured in a simple yoghurt marinade.
I love this dish for a BBQ or an easy dinner under the grill. Leftovers are also amazing!
Why you’ll love this easy Chicken Souvlaki recipe
⭐️ Versatile – Ideal BBQ, grill, air fryer or oven cooking
⭐️ Healthy fast food alternative
⭐️ Simple and delicious
Sarah’s notes
Souvlaki is a traditional Greek street food cooked on skewers. It dates back to Ancient Greece, and is more commonly made with pork (although chicken, beef and lamb is cooked this way too).
It’s a bit like gyros, but not exactly the same, as gyros are made with stacked meat cooked on a rotisserie, which is then stuffed into pittas with salad and chips.
Chicken Souvlaki Ingredients
- Chicken thighs – I like to use chicken thighs for this recipe as they become tender when marinated. They are also full of flavour. Feel free to replace them with chicken breasts if you prefer though.
- Greek yoghurt – This recipe works with all types of Greek or natural yoghurt, but I like to use full fat Greek because it’s thicker and creamier.
- Oregano – The dried kind is fine to use here.
- Lemon – We’re using the zest and juice for this.
- Garlic – Fresh, puree or frozen.
- Olive oil – Use 2 tbsp in with the marinade too.
How to make Chicken Souvlaki
1. Make your marinade and leave the cut up chicken thighs mixed into it to marinate. As per the recipe below.
2. Thread the pieces onto skewers, then cook according to the full recipe below.
Leftovers
In the fridge You can keep this recipe in the fridge for 3 days and cold leftovers are delicious for picnics or in packed lunches. You could also reheat the chicken fully before serving.
In the freezer Leftover cooked chicken is fine to freeze. Wait until it’s cooled then portion up and freeze. Defrost thoroughly again before reheating.
Recipe Tips
Skewers
You can either use metal or wooden skewers to cook the souvlaki, but please note that if you’re using wooden ones, you’ll need to soak them in water for about 30 minutes before using them to stop them burning. Alternatively, cover any bit of wood on show with some foil.
I prefer metal skewers, like these ones. No need to soak and reusable!
Knowing when properly cooked
Always be sure to check that the chicken is cooked through and not pink before serving.
If you’re barbecuing or concerned about knowing when the chicken is cooked through, you could use a thermometer.
The ideal cooking temperature for chicken is 74°C, according to Thermapen – my go-to thermometer-makers. There’s also more cooking time information here.
Serve this with…
Side Dishes
Greek Salad
Side Dishes
Tzatziki {Easy Recipe!}
Side Dishes
How to Cook Couscous
Side Dishes
Easy Flatbread with Garlic Butter
FAQs
It will be really flavourful if you can leave it for at least 2 hours in the fridge. BUT if you need to marinade for less, even half an hour is better than nothing. Longer is better if you can though, up to 12 hours.
Yes! You can make a simplified chicken recipe with my Air Fryer Greek Chicken Traybake, which is perfect for healthy lunch boxes. For another BBQ favourite, go for Lamb Koftas.
For a more fakeway-style meal in the slow cooker, go for my super easy and delicious Doner Kebab, or a quick veggie meal of Halloumi Wraps.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Easy Chicken Souvlaki
Ingredients
- 1 kg (35 oz) Chicken thighs
- 150 g (0.75 cups) Greek yoghurt
- 2 tsp Dried oregano
- 1 Lemon, Zest and juice
- 4 Garlic cloves, Crushed
- 2 tbsp Olive oil
Instructions
- Cut the chicken thighs into chunks, then make up your marinade in a bowl with the yoghurt, oregano, lemon zest and juice, garlic and olive oil, along with some salt and pepper, in a large bowl. Leave to marinate in the fridge for as long as you have (up to 12 hours.)
- Thread the chicken pieces onto skewers, making 8 in total.
To cook under the grill or BBQ:
- Preheat the grill to high, then place your skewers onto a foil-lined tray and cook for 10-15 minutes, turning every so often until cooked through.
To cook in an air fryer or oven:
- Cook for 20-30 minutes at 200℃/400F.
To serve:
- Serve with tzatziki, red onion, cucumber, tomatoes and flatbreads.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this today for lunch as a trial for a family BBQ we’re hosting. It’s SO good and SO easy! I am going to do more Greek recipes to complement. Thank you Sarah.