Unlock the secrets to the most succulent, flavorful grilled chicken you’ve ever tasted with this incredible **Greek Chicken Souvlaki** recipe! These traditional Greek chicken kabobs are not only surprisingly easy to prepare but also guarantee perfectly moist, tender results every single time. Prepare to impress your taste buds and your guests with a dish that captures the vibrant essence of Mediterranean cuisine, all from the comfort of your own backyard grill.
Mastering Easy Greek Chicken Souvlaki: Your Guide to Grilling Perfection
There’s nothing quite like the aroma of marinated chicken sizzling on a hot grill, and this Greek Chicken Souvlaki recipe elevates that experience to an art form. Whether you’re celebrating a special occasion or simply craving a taste of the Mediterranean, these kabobs are a guaranteed hit. As we dive into this culinary journey, remember these two essential tips for achieving grilled chicken perfection:
- **Smart Skewer Assembly:** The secret to keeping your chicken exceptionally juicy lies in how you arrange your skewers. Place hearty pieces of bell peppers and red onions at each end of the skewer, effectively “sandwiching” the chicken. This technique helps to seal in moisture, preventing the meat from drying out during grilling. Additionally, stacking the chicken pieces close together minimizes exposure to direct heat, further safeguarding their tenderness.
- **The Magic of Grilled Lemons:** Don’t underestimate the power of a grilled lemon! Halve a lemon, rub the cut side with a touch of olive oil, and place it flesh-down on the grill alongside your chicken. The heat caramelizes the natural sugars in the lemon, imparting a wonderfully sweet and smoky flavor. A squeeze of this grilled lemon over your finished souvlaki adds an unparalleled brightness and depth that will truly amaze you. It’s a simple step that makes an incredible difference!
Growing up, my palate was perhaps a bit less adventurous, accustomed to comforting staples like Cheesy Ground Beef and Rice Casserole and Jello Cake. The idea of “Chicken Souvlaki” would have likely been met with confusion, and honestly, a refusal to even try it. I was famously picky with my food choices back then. But thanks to encouragement and a growing appreciation for diverse cuisines, my culinary horizons have vastly expanded. Now, I enthusiastically embrace all kinds of food – well, almost all kinds! (We won’t mention that one Persian place that ended in food poisoning…)
The exciting news is, we’ve teamed up with Universal Pictures for a fantastic “My Big Fat Greek Wedding 2 Family Dinner Series.” You know how much we adore “My Big Fat Greek Wedding” – anytime a “Bundt” cake is mentioned, you’re all quick to chime in with the classic “It’s not a cake, it’s a bundt!” line. You truly get me!
Since we embarked on this partnership, those movie quotes have become an even bigger part of our daily conversations. It’s a little ridiculous, but I find myself smiling as I type this, knowing the fun isn’t ending anytime soon. And that’s perfectly fine, because it means more opportunities to create and enjoy delicious Greek food. These incredible Greek chicken kabobs were perfectly complemented by a refreshing Greek salad and rich Greek potatoes – a truly amazing combination!
We absolutely adored the original “My Big Fat Greek Wedding” movie. It instilled a genuine wish in me to have some Greek heritage, just to be part of that incredible family dynamic – full of laughter, warmth, and an unwavering, thick love for family. The emphasis on traditions and community resonated deeply, highlighting how important these elements are in shaping our lives.
What Exactly is Souvlaki?
Souvlaki is a beloved and iconic dish in Greek cuisine, widely popular as a fast food throughout Greece. The name “Souvlaki” itself derives from the Medieval Greek word “souvla,” meaning skewer. Essentially, souvlaki consists of small, marinated pieces of meat, and often vegetables, expertly grilled on a skewer. While chicken is a fantastic choice, you’ll also find it prepared with pork or lamb. Traditionally, it’s enjoyed straight off the skewer while still hot, often served with a squeeze of fresh lemon, tucked into warm pita bread, and accompanied by creamy tzatziki sauce. It’s a simple concept that delivers an explosion of authentic Mediterranean flavors.
Why Choose Greek Chicken Souvlaki for Your Next Meal?
Beyond its incredible flavor, Greek Chicken Souvlaki offers numerous reasons to become a regular in your meal rotation:
- **Healthy & Lean:** Chicken breast is a lean protein source, and grilling keeps fat content low. Paired with fresh vegetables, it’s a wholesome meal.
- **Bursting with Flavor:** The vibrant marinade, packed with fresh herbs and zesty lemon, infuses the chicken with an irresistible taste that’s both savory and refreshing.
- **Quick & Easy:** With minimal prep time and fast grilling, this recipe is perfect for weeknight dinners or casual weekend cookouts.
- **Versatile:** Serve it as kabobs, in pita wraps, or over a bed of rice or salad. It adapts beautifully to various serving styles.
- **Crowd-Pleaser:** The appealing presentation and delicious taste make it a hit with families and guests of all ages.
- **Perfect for Meal Prep:** The marinated chicken can be prepared ahead of time, making assembly and grilling even faster when you’re ready to cook.
The Heart of the Dish: What’s Needed for Authentic Greek Chicken Kabobs?
The true magic of this Greek Chicken Souvlaki recipe lies in its extraordinary marinade. Without this flavorful foundation, your Greek souvlaki simply wouldn’t deliver the same captivating taste. Each ingredient plays a vital role in tenderizing the chicken and imparting those signature Mediterranean flavors. Here’s a detailed look at what you’ll need to create this aromatic marinade and assemble your mouthwatering kabobs:
- **Chicken Breasts:** Boneless, skinless chicken breasts are ideal for their lean protein and ability to absorb flavors. Cut them into uniform 2-inch pieces for even cooking.
- **Olive Oil:** A cornerstone of Mediterranean cooking, extra virgin olive oil not only carries the flavors of the herbs and spices but also helps keep the chicken moist during grilling.
- **Garlic:** Freshly minced garlic provides a pungent, aromatic depth that is essential to Greek cuisine.
- **Red Wine Vinegar:** Adds a tangy acidity that brightens the marinade and helps tenderize the chicken. You can also use white wine vinegar if preferred.
- **Granulated Sugar:** A small amount of sugar balances the acidity and helps with caramelization on the grill, enhancing the chicken’s flavor and appearance.
- **Fresh Oregano and Parsley:** These fresh herbs are non-negotiable for authentic Greek flavor. Oregano brings an earthy, peppery note, while parsley adds a fresh, clean finish. Fresh is always best here!
- **Kosher Salt and Pepper:** Essential seasonings to enhance all the other flavors. Kosher salt has a larger flake and a cleaner taste.
- **Bell Peppers:** Vibrant red and green bell peppers add a sweet crunch and beautiful color to the skewers.
- **Red Onion:** Provides a sharp, slightly sweet flavor that mellows beautifully when grilled, complementing the chicken and peppers.
- **Lemons (Juice, Zest, and Halves):** Lemon is critical! The zest and juice are integral to the marinade, providing brightness and acidity. The grilled lemon halves, as mentioned, are a game-changer for serving.
Step-by-Step Guide: How to Make Irresistible Chicken Souvlaki
This chicken souvlaki recipe is designed for simplicity, ensuring a delicious meal without unnecessary fuss. Follow these straightforward steps to achieve perfectly grilled Greek chicken every time:
- **Prepare the Greek Marinade:** In a bowl or a glass measuring cup, combine all the marinade ingredients. Whisk them vigorously until they are thoroughly blended. This creates the flavor base for your chicken.
- **Reserve Marinade:** Once your marinade is mixed, set aside 1/4 cup of this fresh marinade. This reserved portion will be used later to drizzle over the cooked chicken, ensuring a burst of fresh flavor at the end.
- **Marinate the Chicken:** Place your diced chicken pieces into a large Ziploc bag or a shallow dish. Pour the remaining marinade over the chicken, ensuring every piece is well coated. Seal the bag or cover the dish and refrigerate for a minimum of 30 minutes. While 30 minutes is enough to infuse flavor, you can marinate for up to 2-4 hours for deeper taste (avoid marinating much longer, especially with lemon/vinegar, to prevent the chicken from becoming too “cooked” by the acid).
- **Preheat Your Grill:** While the chicken is marinating, fire up your grill. Turn all burners to high heat and allow it to preheat thoroughly. A hot grill is key for achieving those beautiful char marks and searing in juices.
- **Assemble the Kabobs:** Once the chicken has marinated, it’s time to thread your skewers. Alternate between chicken pieces, bell peppers, and red onion chunks. A helpful tip for juicier meat is to begin and end each skewer with a piece of bell pepper or onion, protecting the chicken ends from drying out.
- **Grill the Kabobs:** Reduce the grill heat. Turn off all but two burners, setting the remaining active burners to medium heat. Place the chicken and vegetable skewers, along with your olive oil-rubbed lemon halves (flesh side down), on the grill.
- **Cook to Perfection:** Grill the kabobs, turning them frequently to ensure even cooking and beautiful grill marks on all sides. The total cooking time will be approximately 15 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The grilled lemons will become slightly charred and incredibly fragrant.
- **Rest and Serve:** Once cooked, remove the kabobs to a platter. Lightly tent them (do not tightly wrap) with aluminum foil for 5 minutes. This allows the juices to redistribute throughout the chicken, resulting in maximum tenderness and flavor. Drizzle the warm chicken with the reserved fresh marinade and squeeze the grilled lemon halves over everything for a bright, smoky finish. Serve immediately with homemade tzatziki sauce and warm pita bread.
Can Souvlaki Be Cooked in the Oven?
While the smoky char and flavor imparted by a grill are undoubtedly the best way to enjoy Souvlaki, you can absolutely prepare these delicious kabobs in your oven if grilling isn’t an option. To cook Souvlaki in the oven: Preheat your broiler to high. Position an oven rack about 5-6 inches from the top heating element. Place the assembled skewers on a baking sheet lined with foil (for easier cleanup). Broil for 4-6 minutes per side, turning occasionally, until the chicken is cooked through and nicely browned, reaching an internal temperature of 165°F (74°C). Keep a close eye on them, as broilers can cook very quickly!
Can I Make Souvlaki With Another Type of Meat?
Yes, Souvlaki is incredibly versatile and traditionally made with various meats! While this specific recipe has been tested and perfected with chicken, you can certainly adapt it for other proteins. Pork souvlaki (often made with pork shoulder or tenderloin) and lamb souvlaki (using lamb shoulder or leg meat) are both classic Greek variations. However, please note that while the Greek marinade’s flavor profile would likely complement these other meats, cooking times and specific techniques might need to be adjusted. Different meats have varying fat contents and densities, which affect how they respond to the marinade and heat. If you experiment with pork or lamb, be sure to monitor the internal temperature to ensure it’s cooked safely and to your desired doneness.
Expert Tips for Flawless Greek Chicken Souvlaki Every Time
Achieving perfectly tender and flavorful Greek Chicken Souvlaki is easy with a few insider tips:
- **Soak Wooden Skewers:** If you’re using wooden skewers, immerse them in water for at least 15 to 20 minutes before threading on the chicken and vegetables. This crucial step prevents the skewers from burning and splintering on the hot grill, ensuring your kabobs stay intact.
- **Vary Your Veggies:** While red onion and bell peppers are classic choices, don’t hesitate to customize your Greek chicken kabobs with other vegetables. Cherry tomatoes, zucchini slices, or even mushrooms would make excellent additions, offering different flavors and textures.
- **Marinade Safety First:** Always remember to discard any marinade that has come into contact with raw chicken. It is not safe for consumption. The reserved 1/4 cup of fresh marinade is specifically for drizzling *after* the chicken is fully cooked.
- **Don’t Overcrowd the Grill:** Give your kabobs space on the grill. Overcrowding can lower the grill’s temperature and steam the food instead of searing it, preventing those desirable char marks and even cooking. Work in batches if necessary.
- **Monitor Internal Temperature:** The best way to ensure chicken is cooked safely and perfectly is to use a meat thermometer. Chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).
- **Let the Meat Rest:** As noted in the recipe, allowing the cooked chicken to rest for 5 minutes after grilling is vital. This brief resting period allows the juices to redistribute throughout the meat, resulting in a more tender and moist bite. Tent it loosely with foil to keep it warm.
More Mouthwatering Grilled Chicken Recipes:
If you’ve enjoyed the delightful flavors of our Greek Chicken Souvlaki, you’re in for a treat! Grilling chicken offers endless possibilities for delicious and healthy meals. Explore some of our other favorite grilled chicken recipes that are sure to become family staples:
- Maple Mustard Apple Chicken Burgers
- Easy Grilled Huli Huli Chicken
- Our Favorite Grilled BBQ Chicken
- Grilled Honey Lemon Basil Chicken
- Quick Oregano Grilled Chicken
- Zesty Grilled Hawaiian Chicken
- Irresistible Garlic Parmesan Grilled Chicken Wings
- Tangy Grilled Sweet and Sour Chicken
- Explore ALL of Our Fantastic Grilling Recipes!
Authentic Greek Chicken Souvlaki Recipe
Greek Chicken Souvlaki
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Ingredients
For the Marinade:
- 2 Lemons, zested and juiced (you need roughly 1/4 cup juice)
- 1/3 Cup Olive Oil
- 3 Cloves Garlic, minced
- 1 teaspoon White or Red Wine Vinegar
- 1 teaspoon Granulated Sugar
- 2 Tablespoons Fresh Oregano, roughly chopped
- 1 Tablespoon Fresh Parsley, minced
- 2 teaspoons Sea Salt, (or Kosher Salt)
- Freshly Ground Pepper
For the Kabobs:
- 4 Boneless Skinless Chicken Breasts, cut in 2-inch pieces
- 1 Red Bell Pepper, chopped in 1-2 inch pieces
- 1 Green Bell Pepper, chopped in 1-2 inch pieces
- 1/2 Red Onion, cubed
- 1 Lemon, halved and rubbed with olive oil on the flesh side.
For the Tzatziki Sauce:
- 1 English Cucumber, peeled slightly (peel, skip a section, peel, skip etc)
- 3 Cloves Garlic, minced
- 2 Cups Plain Greek Yogurt
- 1 teaspoon Lemon Zest
- 3 Tablespoons Lemon Juice
- 1/2 teaspoon Fresh Dill, chopped
- 1/4 teaspoon Fresh Mint, finely chopped
- Pinch Salt
Instructions
Make the Souvlaki:
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In a glass measuring cup, add the marinade ingredients and whisk to combine.1/3 Cup Olive Oil, 3 Cloves Garlic, 1 teaspoon White or Red Wine Vinegar, 1 teaspoon Granulated Sugar, 2 Tablespoons Fresh Oregano, 1 Tablespoon Fresh Parsley, 2 teaspoons Sea Salt, Freshly Ground Pepper, 2 Lemons
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Remove 1/4 Cup as a reserve for after the chicken is cooked.
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Add the remaining marinade in a ziploc bag, add the chicken and seal shut.4 Boneless Skinless Chicken Breasts
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Allow the chicken to marinate for 30 minutes in the fridge.
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Turn the grill to high heat and allow to heat during the marinating process.
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Thread bell pepper and onion on the skewers, followed by chicken and then topping off with more pepper and onion. *SEE NOTE.*1 Red Bell Pepper, 1 Green Bell Pepper, 1/2 Red Onion
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Turn off all but two burners and place the skewers on the grill as well as the lemon halves.1 Lemon
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Turn the heat to medium.
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Grill the meat, turning often, until grill marks appear.
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Move to the warm but not hot side of the grill to finish cooking, about 15 minutes start to finish or until meat is cooked through.
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Remove the meat to a platter and tent (not wrap) with foil for 5 minutes to allow juices to redistribute.
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Drizzle with the reserved marinade and a squeeze of the grilled lemons and serve with tzatziki and pitas.
Make the Tzatziki Sauce:
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Slice the ends off of the cucumber, slice in half lengthwise.1 English Cucumber
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Using a spoon, slide the spoon down the inside of the cucumber to remove the seeds.
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Finely chop the cucumber and place in two paper towels.
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Wrap the towels and squeeze out the moisture as much as possible.
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In a bowl, whisk together the cucumber and remaining ingredients into a tzatziki sauce.3 Cloves Garlic, 2 Cups Plain Greek Yogurt, 1 teaspoon Lemon Zest, 3 Tablespoons Lemon Juice, 1/2 teaspoon Fresh Dill, 1/4 teaspoon Fresh Mint, Pinch Salt
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Store in fridge until serving.
Recipe Notes
- For optimal chicken moisture, we preheat all grill burners, then turn all but one off for cooking. This technique, inspired by America’s Test Kitchen for regular chicken breasts, has proven equally effective for kabobs in preventing dryness.
- *Our experience shows that placing peppers and onions at both ends of the skewers helps shield the chicken pieces from drying out. This method, while not scientifically tested countless times, is a habit we maintain due to consistent moist results.
Grilled chicken will keep for 3-4 days in the refrigerator.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.