Chicken Souvlaki

This Chicken Souvlaki recipe features juicy grilled chicken skewers marinated in lemon, garlic, and herbs for classic Greek flavor. Perfect served with warm pita, fresh vegetables, and tzatziki sauce for an easy Mediterranean-inspired meal.

Course Main Course

Cuisine Greek

Keyword Chicken Gyro, chicken skewers, chicken souvlaki, chicken souvlaki recipe, Greek Chicken Recipe, greek chicken skewers, greek chicken souvlaki, grilled chicken recipe, grilled chicken skewers, mediterranean chicken

Prep Time 1

Cook Time 15

Total Time 1 15

Servings Servings

Calories 432kcal

Author Kathleen

Ingredients

Chicken:

1 pound boneless skinless chicken breasts cut into 1 inch pieces

Brine:

2 tablespoons salt
1 quart cold water

Marinade:

1/3 cup olive oil
2 tablespoons fresh parsley, minced
1 tablespoon garlic, minced
1 teaspoon fresh lemon zest
1/4 cup fresh lemon juice
1 teaspoon honey
1 teaspoon dried oregano, crumbled

Fresh Vegetables:

2 large tomatoes, seeded and chopped
1 red onion, diced
1 English cucumber, chopped
1/2 a head of romaine lettuce, cut into strips

Other Ingredients:

1 cup feta cheese crumbled
tzatziki sauce

US Customary - Metric

Instructions

Brine the chicken: In a large mixing bowl, stir the salt into the cold water until completely dissolved. Add the chicken and refrigerate for 30 minutes.
Prepare the marinade: While the chicken brines, whisk together the olive oil, garlic, parsley, lemon zest, lemon juice, honey, oregano, and black pepper in a small bowl.
Pour 1/4 cup of the marinade into a large mixing bowl and set aside for later.
Marinate the chicken: Remove the chicken from the brine and pat dry with paper towels.
Toss the chicken with the remaining marinade until evenly coated, then thread onto skewers.
Warm the pita: Preheat the oven to 350°F. Wrap the pita bread in foil and warm in the oven for 10–15 minutes, or until heated through.
Grill the chicken: Cook the skewers on a grill or grill pan for 5–7 minutes per side, or until the chicken reaches 165°F on an instant-read thermometer.
Finish with the reserved marinade: Transfer the hot cooked chicken to the bowl containing the reserved marinade and toss gently to coat.
Cover loosely with foil and let rest for 5 minutes.
Assemble and serve: Place chicken on warm pita bread and top with tzatziki sauce, tomatoes, cucumber, red onion, lettuce, and feta cheese. Serve immediately.
Assemble the Gyros: Place a pita on a piece of parchment or foil, place a layer of chicken down the center, tzatziki sauce, and veggies. Serve immediately.

Notes

Indoor Cooking: No grill? No problem. Cook the skewers on a grill pan or cook the marinated chicken in batches in a large skillet over medium-high heat. Avoid overcrowding the pan so the chicken browns instead of steaming.

Chicken Pieces: Cut the chicken into evenly sized pieces so it cooks at the same rate and stays juicy throughout.

Brine: A quick 30-minute brine helps the chicken stay moist and flavorful during grilling. Don't skip this step if you're using chicken breasts.

Reserved Marinade: Be sure to reserve a portion of the marinade before adding the raw chicken. Tossing the hot cooked chicken with the reserved marinade adds a final layer of bright lemon-herb flavor.

Fresh Lemon: Fresh lemon juice and zest make a noticeable difference in this recipe. Bottled lemon juice won't provide the same fresh, vibrant flavor.

Nutrition