I love a good Greek souvlaki and this chicken souvlaki could not be easier to prepare. It is very similar to my pork souvlaki that I recently shared with you but with a slightly different marinade. Souvlaki recipes change from chef to chef so you could use my other souvlaki marinades for this chicken souvlaki too.
Chicken souvlaki is delicious served with cold, crisp salad vegetable on a pita, all topped with creamy tzatziki.
About this chicken souvlaki recipe.
This is an authentic chicken souvlaki recipe which I learned to make at a hotel my family and I frequent on the island of Kefolonia.
In this recipe post, you will see not only how to make a simple but amazing souvlaki marinade but also how to cook it to perfection.
I cook this chicken souvlaki in my Doori tandoor just because I was feeling a bit adventurous but the authentic way to cook these chicken skewers is over hot coals on your BBQ. I give you both cooking methods so you can decide how you would like to cook your.
Ingredients
Just like my pork souvlaki recipe, there aren’t a lot of ingredients in this chicken souvlaki recipe. Get them all prepared and ready before you start. The ingredients are all easily sourced at most supermarkets. The exact measure of the ingredients I use to make chicken souvlaki are in the recipe card at the bottom of this page.
- Chicken thighs
- Extra virgin olive oil
- Lemons
- Garlic
- Paprika
- Ground cumin
- Dried thyme
- Dried oregano
- Rosemary
- Salt
- Black pepper
See recipe card for quantities.
Step by step photos
Check out my step by step photos to see for yourself just how easy it is to make restaurant quality chicken souvlaki. The ingredient measurements and written, printable recipe are in the recipe card at the bottom of this page.
- Step 1: In a mixing bowl, add the olive oil, garlic, paprika, cumin, thyme, oregano, salt and black pepper to the chicken. Only add the lemon juice at this stage if you plan on marinating for 4 hours or less.
- Step 2: Mix this marinade right into the flesh of the chicken and marinate for up to 24 hours. The lemon juice should only be added to the marinade to marinate the chicken for up to 4 hours so plan accordingly. If marinating for a longer period of time, add the lemon juice up to 4 hours before cooking.
- Step 3: When ready to cook, skewer the chicken onto metal or wooden skewers. If using wooden skewers, be sure to soak them for about 30 minutes before skewering the chicken.
- Step 4: Grill the chicken skewers over a BBQ grill or in a tandoor oven. If cooking over coals, be sure to turn the skewers often so that they cook evenly.
- Step 3: When the chicken is cooked through and charred to your liking, transfer the skewers to a plate and allow to rest for 5 minutes before serving.
- Step 4: Try the souvlaki and season with more salt and pepper to taste if needed. Serve with fries and tzatziki or on a pita topped with salad vegetables and tzatziki.
What Is Souvlaki?
Souvlaki (pronounced soov-LAH-kee) is the Greek term for small skewers of grilled meat, usually pork, although chicken, lamb, and beef versions exist. The word souvla comes means "spit" or "skewer." While it may look similar to kebabs or satay, souvlaki has its own distinctive identity rooted in Greek ingredients and flavour combinations.
In Greece, pork is the most traditional and popular choice, but chicken souvlaki is also very popular. Souvlaki is typically served:
- On the skewer (as a meze or snack)
- In a pita wrap with toppings such as crisp salad vegetables
- On a plate with fries, salad, and tzatziki
A Brief History of Souvlaki
Souvlaki dates back thousands of years. In fact, archaeological evidence shows that the ancient Greeks were cooking meat on skewers over open flames as early as the 17th century BCE.
The tradition continued through the Byzantine era into modern Greece, where it became a staple of urban street food in the 20th century.
Today, souvlaki, like this chicken souvlaki is found at every corner grill, beach tavern, and family barbecue. Each region has their own variation of the marinade and toppings, but the core remains the same: quality meat, balanced seasoning, and the smoky char of fire.
Useful Equipment
As you will see from my photos above, I used a Doori tandoor to cook my chicken souvlaki. If using a barbecue, the following will come in handy.
Meat thermometer: To ensure perfect doneness.
Grill: Charcoal gives the most authentic flavor, but gas works well too. If using charcoal, be sure to use a good quality lump wood charcoal. You should think of the charcoal as an ingredient as it adds a lot of flavour. So be sure to use good quality lump wood charcoal.
Skewers: Metal or soaked wooden skewers.
Mixing bowls: For marinating and prepping toppings.
Tongs: For flipping skewers safely.
Storage and Reheating Instructions
Storage
- Cooked souvlaki can be stored in an airtight container in the fridge for up to 3 days.
- Freeze uncooked, marinated pork for up to 2 months . Just thaw and skewer the chicken when ready to grill.
Reheating
Avoid the microwave if possible, as it can dry out the chicken.
Reheat gently in a skillet with a splash of olive oil.
Top Tip
The marinade makes this dish. If time permits, marinate the chicken overnight. Just don’t stir in the lemon juice until about 30 minutes to 4 hours before cooking. Lemon juice is a natural tenderiser but it will make the chicken rubbery and tough if the chicken sits in the lemon juice too long.
FAQ
Both are quite similar. Often the marinades will be identical but most chefs will vary their marinades for the two options. Souvlaki is chunks of meat. With gyros, the meat is usually flattened and then cooked on an upright skewer. As the meat cooks it is shaved off for the gyros.
Yes. Place the chicken skewers under a hot grill (broiler) and turn often until charred and cooked through.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Recipe
Chicken Souvlaki
This is an easy and authentic chicken souvlaki recipe. The marinade make it so be sure to let the chicken marinate for at least 4 hours if time permits.
Ingredients
- 1 kg (2.2lbs) chicken thighs cut into bite-sized pieces
- MARINADE INGREDIENTS
- ¼ cup 70ml extra virgin olive oil
- Juice of two large lemons
- 6 garlic cloves, minced
- 2 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 2 teaspoon dried oregano
- 2 teaspoon rosemary finely chopped
- 2 teaspoon salt
- 2 teaspoon black pepper
Instructions
- Add the marinade ingredients to the chicken in a bowl. If you would like to marinate the meat for longer than 4 hours (recommended) don’t stir in the lemon juice until 30 minutes to 4 hours before cooking.
- Rub this marinade right into the flesh of the chicken. You can go straight to cooking if you like but I recommend marinating the meat for at least 4 hours or overnight.
- When ready to cook, skewer the chicken onto metal or wooden skewers. This recipe works very well in my tandoor but you could go more authentic and cook it over a direct heat fire on your barbecue, turning and basting regularly with any leftover marinade until charred and cooked through.
- Watch it carefully but the cooking process should take no more than about 15 minutes.
- When cooked to your liking, transfer the chicken skewers to a cutting board and let them rest for about five minutes. Then serve on pitas with tzatziki and crisp salad veggies.