Grilled Chicken Souvlaki
Updated: 2 days ago
By Chef Jon Ashton | Published June 18, 2025
Why you'll love it: a yogurt marinade · big flavor from pantry staples · fast on the grill · perfect for a crowd.
A smoky, herby supper for the soul – tender chicken souvlaki skewers, kissed by flame, cooled with tzatziki, and cradled in warm pita.
Tested in my kitchen · As seen on TODAY and The Tonight Show · Parade magazine's chef for 10 years · About Chef Jon →
Before you start: New to this? My Kitchen School has a short lesson that will help. Each one takes about five minutes to read. Safe internal temperatures
Chicken Souvlaki
Serves 4 to 6
Marinate: 2 hours to overnight
Grill: about 10 to 12 minutes
Time: 30 minutes, plus marinating
Level: Easy
Equipment: Cast Iron Grill Pan, Chef's Knife, and Wooden Cutting Board.
Ingredients
¾ cup plain Greek yogurt (at least 2% fat)
¼ cup olive oil, plus a little extra for brushing the grill
3 garlic cloves, finely grated or minced
1 teaspoon chopped fresh rosemary or thyme (or ½ teaspoon dried)
1 teaspoon dried oregano
½ teaspoon ground cumin
Kosher salt and freshly ground black pepper
1 lemon
2 pounds boneless, skinless chicken breasts or thighs
A small handful of fresh parsley, chopped
Toasted pita and tzatziki or a small Greek salad, to serve
Instructions
Make the Marinade: Finely grate the zest of the lemon into a large bowl, then squeeze in its juice. Add the yogurt, olive oil, garlic, rosemary or thyme, oregano, cumin, 1½ teaspoons salt, and several turns of black pepper, and whisk to combine.
Marinate the Chicken: Cut the chicken into even 1½-inch pieces so they cook at the same rate. Add to the marinade and turn to coat. Cover and refrigerate for at least 2 hours, or preferably overnight. You'll know it's right when every piece is about the same size and fully coated in the marinade. Thighs are more forgiving than breasts and stay juicier on the grill. If you use breasts, watch them closely.
Skewer: If using wooden skewers, soak them in water for 30 minutes. Thread the chicken onto the skewers, leaving a little space between pieces, and let the excess marinade drip off. You'll know it's right when you can see a little gap between each piece, so the heat can reach every side.
Grill: Heat a grill or grill pan to high and brush the grates with a little oil. Grill the skewers, turning every few minutes, until nicely charred and cooked through, about 10 to 12 minutes, or until the chicken registers 165°F (74°C) in the thickest piece. You'll know it's right when the edges are nicely charred and the thickest piece reads 165°F (74°C) on an instant-read thermometer. If the chicken looks pale and steamed, the grill isn't hot enough. Let it heat up fully before the next skewers go on.
Rest and Serve: Rest the skewers for a few minutes, then scatter with chopped parsley. Serve with toasted pita and tzatziki, or a small Greek salad.
How to Store
Fridge: Cooked souvlaki keeps for up to 3 days in an airtight container.
Reheating: Warm gently in a skillet or low oven, or enjoy cold in a wrap.
Make ahead: Marinate the chicken up to 24 hours ahead.
Key Ingredients
Chicken Thighs or Breasts: Cut into even pieces so they cook at the same rate; thighs are more forgiving and stay juicier on the grill.
Plain Greek Yogurt: The yogurt in the marinade tenderises the chicken and keeps it beautifully juicy over high heat.
Lemon: Both zest and juice go into the marinade, bringing sunny brightness and helping to tenderise the meat.
Garlic: Finely grated garlic soaks into the chicken during marinating and sizzles into the air as it grills.
Dried Oregano: Oregano gives souvlaki its classic earthy, herbal Greek flavour.
Olive Oil: Olive oil carries the flavours of the marinade into the chicken and helps it char on the grill.
Ground Cumin: A little cumin adds a warm, gentle depth to the marinade.
Fresh Parsley: Scattered over the rested skewers, parsley adds a fresh, green finish.
What Makes Chicken Souvlaki So Delicious? (Hint: It’s the Marinade)
The secret to souvlaki’s flavour isn’t complicated. It’s commitment. We're talking chicken that’s marinated for hours (if not overnight) in a sunny blend of olive oil, garlic, lemon juice, oregano, and a kiss of yogurt. It soaks in all that brightness until it practically glows with Mediterranean joy.
Once skewered and grilled, the chicken is smoky and juicy, with charred edges that crunch gently under your teeth. It’s fresh and punchy, salty and lemony, and you’ll find yourself gnawing the skewer like a caveman with table manners.
Common Mistakes to Avoid
Uneven pieces: small bits overcook while big ones stay raw in the middle
Crowding the skewers: leave a little space so the heat reaches every side
A grill that's not hot enough: you'll get pale, steamed chicken instead of char
Guessing doneness: use a thermometer; chicken is done at 165°F (74°C)
What to Serve with Chicken Souvlaki
Warm pita and tzatziki
Greek salad (horiatiki)
Rice or lemon potatoes
Pickled red onions
Frequently Asked Questions
Breasts or thighs?
Either works. Thighs stay juicier; breasts are leaner but dry out faster, so watch them closely.
Can I cook souvlaki without a grill?
Yes. Use a very hot grill pan or cast-iron skillet, or the broiler, turning the skewers until charred and cooked through.
How long should I marinate chicken souvlaki?
At least 2 hours, and up to 24 hours in the fridge.
Is souvlaki the same as gyros?
No. Souvlaki is skewered and grilled in pieces; gyros is meat cooked on a vertical rotisserie and shaved off in slices.
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Tips for Success
Don’t Rush the Marinade
At least two hours, preferably overnight. The yogurt and lemon tenderize the chicken while the garlic and herbs soak in.
Cut Evenly
Always cut the chicken into even pieces so it cooks uniformly.
Grill Hot
Grill on high heat for that char. No one wants a pale skewer.
Rest Before Serving
Give the skewers a few minutes before serving, so the juices don’t run off in despair.
Thighs for Juiciness
Chicken thighs are more forgiving than breasts and stay juicier on the grill.
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