Authentic Greek Chicken Souvlaki with Yogurt Marinade
Master the perfect greek chicken souvlaki with this overnight lemon-oregano-garlic-yogurt marinade. Juicy, charred chicken skewers served with fresh tzatziki and pita.
There is no street food more satisfying than authentic greek chicken souvlaki, but the secret to getting that restaurant-quality char without drying out the meat lies entirely in the marinade. While many recipes rely on oil alone, using a yogurt base ensures the chicken stays incredibly tender while acting as a glue for the garlic and herbs.
These chicken souvlaki skewers are a staple for a reason: they are high-protein, intensely flavorful, and naturally lean. By letting the meat marinate overnight, the acidity of the lemon and the enzymes in the yogurt break down the fibers, resulting in a melt-in-your-mouth texture that a quick sear simply can't achieve.
Whether you're firing up the outdoor grill or using a hot cast-iron griddle, this easy chicken souvlaki recipe delivers that signature Mediterranean flavor profile. Serve it the traditional way tucked into warm pita bread with a dollop of cool tzatziki and a crisp village salad.
Ingredients
Chicken & Marinade
- 2 lbs (900g) boneless skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup (120g) plain Greek yogurt (full fat preferred)
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 6 cloves garlic, minced
- 2 tablespoons dried Greek oregano
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
For Serving
- 4-6 thick Greek-style pitas
- 1 cup homemade or high-quality tzatziki
- 1 batch Horiatiki (Greek village salad: tomatoes, cucumbers, red onion, kalamata olives, feta)
- Lemon wedges and fresh parsley for garnish
Instructions
- 1
Whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper in a large glass bowl or zip-top bag.
- 2
Add the chicken pieces to the marinade, ensuring every cube is thoroughly coated, then cover and refrigerate for at least 4 hours, though overnight is best.
- 3
Soak wooden skewers in water for at least 30 minutes to prevent burning, or prepare metal skewers.
- 4
Thread the marinated chicken onto the skewers, packing them relatively tightly to keep the juices locked in.
- 5
Preheat your grill or a heavy cast-iron grill pan to medium-high heat and lightly oil the grates.
- 6
Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is charred on all sides and reaches an internal temperature of 165°F (74°C).
- 7
Transfer the skewers to a plate, cover loosely with foil, and let the meat rest for 5 minutes.
- 8
While the meat rests, lightly toast the pita bread on the grill until soft and warm.
- 9
Slide the chicken off the skewers into the pita or serve alongside the village salad and a generous scoop of tzatziki.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 685 kcal
- Protein
- 52 g
- Carbs
- 38 g
- Fat
- 36 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 1420 mg
Tips
- → Don't trim all the fat off the chicken thighs; those small bits render down on the grill and provide the best flavor and moisture.
- → If you must use chicken breast, reduce the marinating time to no more than 4 hours to prevent the lemon juice from turning the texture mealy.
- → For the best char, don't move the skewers for the first 3-4 minutes once they hit the heat; let the crust form so they release easily from the grate.
FAQ
Why is my chicken souvlaki tough?
This usually happens if the chicken is overcooked or if you used lean breast meat without enough marinating time. Using chicken thighs and a yogurt-based marinade provides a safety net against dryness.
Can I cook these in the oven instead of a grill?
Yes. Place the skewers on a wire rack over a baking sheet and broil on high for 5-7 minutes per side until charred and cooked through.
How do I keep the skewers from sticking to the grill?
Ensure your grill is spotlessly clean and very hot before adding the meat. Lightly dip a folded paper towel in oil and use tongs to rub it over the grates right before cooking.
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