Chicken Souvlaki (Greek Chicken Skewers)
On August 27, 2025
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Turn simple chicken breasts into flavor-packed skewers, slowly marinated and char-grilled for Greek-inspired flavor with this Chicken Souvlaki.
Chicken Souvlaki (Greek Chicken Skewers)
If you’re looking for a fresh way to make chicken on the grill, this Chicken Souvlaki delivers big time. The marinade layers in garlic, paprika, lemon, white wine, and Greek seasoning for a flavor that’s zesty, savory, and just a little smoky. Skewered and grilled hot and fast, the chicken stays tender inside with lovely charring outside. These skewers are perfect for weeknight dinners, backyard BBQs, or even meal prep when you want something tasty ready to go. Serve this juicy chicken with warm pitas, tzatziki, and veggies for a Mediterranean feast your whole family will love.
What is Chicken Souvlaki?
Souvlaki is meat grilled on skewers, and it’s a very popular street food in Greece. You might confuse souvlaki with gyros, but there’s a difference. Gyros are typically cooked on a vertical rotisserie and shaved. Souvlaki, on the other hand, is grilled as skewers. Think of it like an all-meat kabob. In short, traditional souvlaki is skewered meat you grill to juicy perfection.
Chicken Souvlaki Ingredients
Here’s what you’ll need so you can make authentic-tasting souvlaki right in your own backyard:
Chicken:
- 2 pounds boneless, skinless chicken breasts (cut into 1 ½ to 2-inch cubes)
White Wine Marinade:
- ⅓ cup olive oil
- ¼ cup white wine
- 2 Tablespoons fresh lemon juice
- 4 cloves garlic (minced)
- 2 Tablespoons Greek Seasoning*
- 2 teaspoons paprika
*You can make your own Greek Seasoning following this recipe, or use a store-bought seasoning. Either will work great for your chicken.
The Best Skewers for Grilling
I’m a huge fan of metal skewers for grilling: they don’t burn, they’re reusable, and they help conduct heat through the meat for more even cooking. If you only have bamboo skewers, that’s fine too. Just make sure you soak them in water for at least 30 minutes before threading your chicken on so they don’t go up in flames on the grill.
How Long to Grill Chicken Souvlaki
I grilled my chicken souvlaki on my charcoal grill over direct heat at around 375 degrees F, but you can make this on a gas grill, too. The skewers cook quickly, usually about 4-5 minutes per side. That said, every grill and every skewer is different, so these times are just guidelines. The best way to know your chicken is perfectly done is to use a reliable meat thermometer. Pull the skewers when the chicken hits 160 degrees F, then let them rest for 5-10 minutes. They’ll finish at a safe and juicy 165 degrees F.
How to Make Chicken Souvlaki
Making souvlaki at home is super simple when you follow these easy steps:
- Make the marinade and marinate the chicken. Combine the olive oil, wine, lemon juice, garlic, Greek seasoning, and paprika in a large bowl or gallon-size zip-top bag. Whisk everything together, or seal the bag and give it a gentle shaking. Toss in the chicken cubes, then cover or seal and refrigerate for 4–8 hours. The longer it marinates, the more depth of flavor your chicken will have in the end.
- Place the chicken onto skewers. Thread the chicken pieces onto metal skewers (or soaked bamboo skewers), leaving a little space between cubes. This helps the heat circulate so they cook evenly. They’ll still be delicious if you crowd the skewers, but you won’t get that lovely crisp from the grill all the way around.
- Preheat the grill. Get your grill set up for direct heat at 375 degrees F. If you have a charcoal grill, you’re looking for glowing coals spread in an even layer. If you’re using a gas grill, just preheat with the lid closed until you reach your desired heat.
- Grill the chicken. Lay the skewers over direct heat, close the lid, and cook for 4-5 minutes per side. When your chicken has light char marks and reaches an internal temperature of 160 degrees F, it’s ready to rest.
- Rest the chicken. Transfer the skewers to a serving platter and tent with foil to rest for 5-10 minutes. This lets the juices redistribute and the carryover cooking brings the chicken up to 165 degrees F.
- Serve and enjoy! Slide the chicken off the skewers, then pile it onto warm pitas and top with tzatziki, cucumbers, tomatoes, and onions for the full Greek experience.
Susie’s Chicken Souvlaki Pro Tips
I’ve been perfecting the fine art of grilling skewered meat for years so you don’t have to. Here are my top tricks for getting perfect skewers every time:
- Cut even pieces. You want uniform chicken cubes so everything cooks at the same rate without drying out. Plus, the even pieces make a beautiful presentation for your Greek spread.
- Don’t skimp on marinating. I recommend marinating your chicken overnight (and even up to 24 hours) if you’ve got the time. You can go less in a pinch, but you want to marinate for at least 4 hours. This gives the olive oil, wine, and lemon time to tenderize, and allows all the flavors to soak into the chicken.
- Give it some space. Overcrowding your skewers can leave you with a mixed bag of texture. By leaving enough space between chunks, your chicken will get a nice, crispy exterior all the way around with tender meat inside.
- Use a thermometer. Don’t guess when it comes to temperatures. Use a reliable instant-read meat thermometer, and pull your chicken at 160 degrees F. Remember, carryover cooking will bring your chicken to 165 degrees F when it rests for 5-10 minutes.
Serving Suggestions
Greek food is meant to be shared with fresh toppings and sides. Around here, we love ours with:
- Warm pita bread
- Tzatziki sauce
- Sliced cucumbers
- Diced tomatoes
- Thinly sliced red onions
Build gyros (like a Greek taco), or keep it simple with skewers straight off the grill and a side of grilled veggies.
Storing and Reheating Leftovers
Consider yourself lucky if you end up with leftover souvlaki. This stuff stores easily for an awesome late-night snack, or meal the next day. Simply allow any leftover chicken to cool to room temperature, then place it in an airtight container to store in the fridge to enjoy for 3-4 more days.
For reheating, I love tossing the skewers back on a hot grill for just a minute or two per side until warmed through. This brings back that fresh-grilled flavor and texture. You can also reheat in a cast iron skillet on the stovetop or microwave on a low setting, but nothing beats the grill.
More Backyard Greek Recipes
I’ve got even more Greek-inspired recipes for you to try if you love this souvlaki! From traditional gyros to Greek-style condiments (and even a BBQ take on lamb), there’s something for everyone.
You can find all of these recipes (as well as hundreds more) here on the site, and the Hey Grill Hey App.
Greek Chicken Souvlaki Recipe
Follow the recipe card below, and you’ll be enjoying Chicken Souvlaki with the people you love in no time. After you try it, be sure to give the recipe a 5-star rating and leave a comment so others know how it turned out for you.
Don’t forget to follow me on Facebook and Instagram, and subscribe to my YouTube channel. I’m always sharing new recipes, tips, and behind-the-scenes fun to help you become a Backyard BBQ Hero!
Chicken Souvlaki (Greek Chicken Skewers)
Equipment
Ingredients
- 2 pounds boneless, skinless chicken breasts cut into 1 ½ to 2 inch pieces
White Wine Marinade
- ⅓ cup olive oil
- ¼ cup white wine
- 2 Tablespoons fresh lemon juice
- 4 cloves garlic minced
- 2 Tablespoons Greek seasoning link to recipe in notes section below
- 2 teaspoons paprika
Instructions
- Make the marinade and marinate chicken. In a large bowl or gallon zip-top bag, whisk together olive oil, white wine, lemon juice, minced garlic, Greek seasoning, and paprika. Add the cubed chicken and toss to coat evenly. Cover and refrigerate for 4-8 hours.2 pounds boneless, skinless chicken breasts, ⅓ cup olive oil, ¼ cup white wine, 2 Tablespoons fresh lemon juice, 4 cloves garlic, 2 Tablespoons Greek seasoning, 2 teaspoons paprika
- Thread the chicken onto skewers. Remove chicken from marinade and thread onto metal skewers, leaving small gaps between pieces for even cooking. If using bamboo skewers, make sure they've been soaked in water for at least 30 minutes.
- Preheat the grill. Set your grill up for medium-high heat (around 375 degrees F) for direct grilling.
- Grill the chicken. Place skewers over direct heat and grill for 4-5 minutes per side with the lid closed, until chicken reaches an internal temperature of 160 degrees F.
- Rest the chicken. Transfer skewers to a cutting board, cover lightly with foil, and rest for 5-10 minutes. The chicken will continue cooking to 165 degrees F during this rest period.
- Serve and enjoy! Remove chicken from skewers if desired and serve with warm pita bread, tzatziki sauce, cucumbers, tomatoes, and red onion.
Notes
- Make your own following the recipe here
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
