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Greek Lemon Garlic Chicken Souvlaki Skewers

Greek lemon garlic chicken souvlaki skewers are grilled until lightly charred and served juicy, thanks to a lemon-garlic-oregano marinade. Cube-cut chicken absorbs bright citrus and herbs for a tender texture that’s ideal for summer grilling and meal prep.
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Prep Time 20 minutes
Cook Time 17 minutes
marinating 2 hours
Total Time 2 hours 37 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Greek
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lb boneless, skinless chicken breasts
  • 0.33 cup extra virgin olive oil
  • 0.25 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 5 garlic, minced
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tsp paprika
  • 1 tbsp red wine vinegar
For Serving (Optional)
  • 1 Warm pita bread
  • 1 Tzatziki sauce
  • 1 Cherry tomatoes
  • 1 Sliced cucumber
  • 1 Red onion
  • 1 Crumbled feta cheese
  • 1 Fresh parsley
  • 1 Lemon wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Make the marinade and marinate
  1. Whisk together extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, kosher salt, black pepper, paprika, and red wine vinegar in a large bowl until combined.
  2. Add the boneless, skinless chicken breasts cubes to the marinade and toss until evenly coated, then cover and refrigerate for at least 2 hours or overnight.
Skewer and grill
  1. Thread the marinated chicken onto soaked wooden or metal skewers, leaving a small space between each piece for even cooking.
  2. Preheat a grill or grill pan to medium-high heat (about 425°F) and lightly oil the grates.
  3. Grill the skewers for 10–12 minutes, turning every 2–3 minutes until lightly charred on all sides and the chicken reaches an internal temperature of 165°F.
Rest and serve
  1. Rest the skewers for 5 minutes before serving.
  2. Serve the grilled chicken souvlaki with warm pita bread, tzatziki sauce, cherry tomatoes, sliced cucumber, red onion, crumbled feta cheese, fresh parsley, and lemon wedges.

Notes

Pro tip: If using wooden skewers, soak them for at least 20–30 minutes so they don’t scorch on the grill. Refrigerate cooked skewers in a covered container for up to 3 days. Freeze cooked skewers for up to 2 months; thaw overnight in the fridge and reheat gently. For a lighter option, swap feta for reduced-fat feta and serve with extra lemon wedges and herbs.