Chicken Souvlaki is tender, lemony, and packed with garlic-herb flavor. Make this easy Greek chicken for wraps, bowls, or pita night!
Author’s Notes
My Favorite Kind of Dinner
I’ve always loved dinners where everyone can build their own plate or bowl, and this Chicken Souvlaki is exactly that kind of meal.
Start with a warm grilled pita, add a smear of Greek yogurt or tzatziki, pile on the juicy lemon-herb chicken and crunchy veggies, then finish it all with a drizzle of lemon sauce. It’s fresh, flavorful, and so satisfying.
My middle son told me this is the best chicken I’ve ever made, and honestly, between the marinade and the finishing sauce, this is one I’m really proud of! It feels like the best kind of easy dinner: loaded with flavor, fun to eat, and leaves you feeling nourished.
Chicken Souvlaki Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Chicken breasts or thighs | Thighs are more tender and forgiving if they cook a little longer, but breasts work great too. Just cut the chicken into evenly sized pieces so everything cooks at the same rate. |
| Lemons, honey, olive oil, salt, and pepper | Use fresh lemon juice for the brightest flavor, and be sure to zest the lemons before juicing. |
| Dried oregano and garlic | Rub the oregano between your fingers before adding it to wake up the flavor. |
| Dijon-style mustard | Whisk the Dijon-style mustard into the reserved Chicken Souvlaki marinade to turn it into a delicious finishing sauce. It’s not traditional per se, but it’s so good! |
| Tzatziki, pita, lettuce, tomatoes, and cucumber | Grill the pita right before serving and keep toppings separate so everyone can build their own bowls or plates. |
Chelsea’s Notes
What To Serve With Chicken Souvlaki
- Warm pita: Perfect for wrapping up the chicken, sauce, and toppings.
- Tzatziki sauce: Cool, creamy, and my personal favorite topping!
- Greek salad: Adds crunch, freshness, and lots of color.
- Lemon herb rice: Makes the meal more filling and soaks up the sauce well.
- Greek potatoes: A heartier side that pairs so nicely with the flavors.
Storage
Chicken Souvlaki is best served right after cooking. Keep chicken, pita, toppings, and sauce in separate airtight containers in the fridge. Warm chicken gently, then assemble just before serving.
More Easy Chicken Recipes
Chicken Souvlaki
Video
Equipment
- Grill or grill pan
Ingredients
- 2 pounds boneless, skinless chicken breasts or thighs, cut to 1-inch pieces
- 2 tablespoons dried oregano
- 1 tablespoon finely minced garlic
- 1-1/2 teaspoons Dijon-style mustard
- 2 tablespoons finely chopped fresh parsley optional
- Tzatziki sauce
- Pita bread see note 1
- Green leaf lettuce
- Cherry tomatoes
- Cucumber
Instructions
- Combine Marinade: In a mason jar, combine the honey, lemon zest, lemon juice, olive oil, salt, and pepper. Shake well to combine.
- Marinate Chicken: Pour all but 1/3 cup of the marinade over the chicken. Add the oregano and garlic, then toss well to coat. Cover tightly and refrigerate for at least 30 minutes and no longer than 8 hours.
- Make Finishing Sauce: Add the Dijon mustard to the reserved 1/3 cup marinade. Shake well to combine, then store in the fridge until ready to use.
- Skewer Chicken: After marinating, divide the chicken evenly among 8 skewers.
- Cook: Preheat grill to 450°F. Lightly oil clean grill grates with a paper towel dipped in vegetable oil. Grill skewers for 3 to 4 minutes per side, or until nicely browned and cooked through. Remove chicken at 160°F; carryover heat will bring it to 165°F.
- Serve: Serve Chicken Souvlaki with the Dijon finishing sauce, tzatziki, grilled pita, lettuce, tomatoes, and cucumber. Add a sprinkle of parsley, if desired.
