Chicken Souvlaki is tender, bright with lemon, and full of garlic and herb flavor. This straightforward Greek-style chicken is perfect for wraps, bowls, or a casual pita night—easy to make, easy to serve, and delicious every time.
Author’s Notes
My Favorite Kind of Dinner
I love dinners where everyone can assemble their own plate or bowl, and this Chicken Souvlaki is exactly that kind of meal. Start with a warm pita, add a smear of Greek yogurt or tzatziki, pile on the lemon-herb chicken and crunchy vegetables, then finish with a drizzle of mustard-lemon sauce. Fresh, vibrant, and satisfying.
This recipe balances a simple citrus marinade with aromatic oregano and garlic. Marinating for at least 30 minutes gives the chicken a great lift, and the reserved marinade mixed with a little Dijon-style mustard becomes a bright finishing sauce that ties everything together.
Chicken Souvlaki Ingredients
| Ingredient | Notes |
|---|---|
| Chicken breasts or thighs | Thighs stay juicier if you tend to overcook; breasts work well if cut into even 1-inch pieces so they cook uniformly. |
| Fresh lemons, honey, olive oil, salt, and pepper | Fresh lemon juice and zest give the brightest flavor. Zest before juicing for the best aroma. |
| Dried oregano and garlic | Crushing or rubbing dried oregano between your fingers helps release its aroma. |
| Dijon-style mustard | Whisked into a reserved portion of the marinade, it becomes a tangy finishing sauce—optional but delicious. |
| Tzatziki, pita, lettuce, tomatoes, cucumber | Grill pita briefly before serving and keep toppings separate so everyone can build their own. |
What To Serve With Chicken Souvlaki
- Warm pita: Brush with a little olive oil and grill for 30 seconds to 1 minute per side for the best texture.
- Tzatziki: Cool, creamy, and a classic pairing—adds richness and balance to the lemony chicken.
- Greek-style salad: Crisp greens, cucumber, tomato, and red onion add freshness and crunch.
- Lemon herb rice: A great base for serving the chicken as a bowl and for soaking up the sauce.
- Roasted or Greek-style potatoes: For a heartier meal, serve alongside crisp roasted potatoes with lemon and oregano.
Storage
Chicken Souvlaki is best served right after cooking. Store the chicken, pita, toppings, and sauces separately in airtight containers in the refrigerator for up to 3–4 days. Reheat the chicken gently before assembling to keep it moist.
Recipe Snapshot
Prep Time: 25 minutes (plus marinating)
Cook Time: about 8 minutes
Marinating Time: 30 minutes to 8 hours
Total Time: about 1 hour 30 minutes (including marinating)
Servings: 4
Equipment
- Grill or grill pan (or a hot skillet if needed)
- Skewers (if using; you can also grill pieces directly)
Ingredients (detailed)
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons dried oregano
- 1 tablespoon finely minced garlic
- 1½ tablespoons honey
- 2–3 large lemons (about 6 tablespoons juice and 1½ teaspoons zest)
- ¼ cup + 2 tablespoons olive oil
- 1¼ teaspoons salt
- ½ teaspoon black pepper
- 1½ teaspoons Dijon-style mustard (for finishing sauce)
- 2 tablespoons finely chopped fresh parsley (optional)
- Tzatziki, pita bread, lettuce, cherry tomatoes, and cucumber for serving
Instructions
- Combine the marinade: In a jar or bowl, whisk together honey, lemon zest, lemon juice, olive oil, salt, and pepper until well combined.
- Marinate the chicken: Reserve about 1/3 cup of the marinade for the finishing sauce. Pour the remaining marinade over the chicken and add the oregano and garlic. Toss to coat. Cover and refrigerate for at least 30 minutes and up to 8 hours.
- Make the finishing sauce: Stir the Dijon-style mustard into the reserved 1/3 cup of marinade. Chill until ready to use.
- Prepare skewers: If using skewers, thread the marinated chicken onto 8 skewers or prepare for direct grilling.
- Grill: Preheat the grill to about 450°F (or heat a grill pan over medium-high). Lightly oil the grates. Grill the skewers 3–4 minutes per side, until well browned and cooked through. Remove the chicken when it reaches 160°F; carryover heat will bring it to 165°F.
- Serve: Warm the pita briefly on the grill, then assemble with chicken, tzatziki, grilled pita, lettuce, tomatoes, cucumber, and a drizzle of the Dijon finishing sauce. Sprinkle with parsley if desired.
Recipe Notes
Grilling pita: Lightly brush both sides with olive oil and warm on the grill 30 seconds to 1 minute per side until lightly toasted.
Leftovers: Store components separately in airtight containers for best texture. Reheat chicken gently—avoid high heat to keep it from drying out.
Variations: Swap thyme or fresh oregano for dried oregano, or add a pinch of smoked paprika to the marinade for a subtle smoky note.