This easy Grilled Chicken Souvlaki recipe is made with a Greek-inspired marinade. Great for serving in pitas, salads or over rice.
Every Sunday, I love to fire up the grill and cook a large batch of chicken souvlaki. We enjoy it for dinner that evening with grilled veggies and save leftovers for later in the week.
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Extra chicken perks taste delicious in a big green salad. You could also use leftovers in a pita sandwich with a tasty cucumber yogurt sauce to take to lunch the next day.
Not a fan of chicken? Try this recipe with pork tenderloin, veggies (eggplant, zucchini, squash, onions) or pork shoulder.
Whatever you do, be sure to make extras for lunch later in the week. You won’t be sorry.
Your fork is waiting.
📖 Recipe
Grilled Chicken Souvlaki
Ingredients
- 1 1/2 pounds chicken breasts 2 in chunks
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 3 cloves garlic
- 1/2 tablespoon sea salt
- 1 tablespoon dried mint
- 2 teaspoons dried oregano
- 1 teaspoon red chili flakes
Instructions
- Cut chicken breasts into 2 inch sized chunks and place in a large zip loc bag.
- In a small bowl, wisk together marinade and pour over chicken.
- Marinade 30 minutes or overnight.
- When ready to grill, heat over medium-high heat rotating once until chicken is cooked through about 4 minutes per side.
Chef’s Notes
Nutrition
Want more summer grilling ideas? Head over to my Pinterest board for delicious dinner recipes!
mika
how do i make the marinade ??
Liz DellaCroce
The marinade is all the remaining ingredients. :) You just whisk them together and dump over the chicken!
Jett Whitfield
I love all of your recipes! This one sounds delicious.
Thanks so much!!
Liz DellaCroce
Thanks so much Jett!! I hope you try this!
Liz DellaCroce
Hi Jacob,
I’m so sorry to hear this meal didn’t work out for you. We make it ALL the time (with pork as well as chicken) so I’d love to figure out where things went wrong for you. Did you use the recommended 1 1/2 pounds of chicken? Let me know – I’d love to help!
Sadye
I thought it had wonderful flavor! Granted I have a healthy appreciation for spice, but I didn’t find it spicy, per se, just flavorful.
The other nice thing about it was, I had all the seasonings I needed on hand (well, okay, my freezer supply of lemon zest was a little low). We paired it with Cookie and Kate’s Lebanese bean salad for one meal and will use the leftover chicken breast to try making avgolemono.
Liz DellaCroce
Oh that makes me so happy Sadye!! Thanks so much for letting me know!
Charlotte
Thank you for this recipe. I cooked this yesterday and it was really good. My family loves it. Another additional collection of my chicken recipe :)
Liz DellaCroce
Oh I’m so glad!! We make it all the time too!! Enjoy!!
Michelle
Thank you for this recipe….It has become a favorite of mine….a mainstay of sorts. With the low fat and low calorie yet high in protein…I can eat a little several times a day and it fills me up…and keeps me going…I love love love this chicken…so tender and juicy….I change up the spices a little sometimes…and it always comes out WONDERFUL!!!!
Thank you for this!!!!
Liz DellaCroce
Thank you Michelle!