Homemade Chicken Souvlaki Recipe

Let me tell you about the first time I fell head-over-heels for homemade chicken souvlaki recipe. It wasn’t in some fancy restaurant it was in my tiny apartment kitchen, with garlic clinging to my fingers and lemon juice splashing everywhere as I tried recreating those incredible Greek flavors. This homemade chicken souvlaki recipe became my weekly obsession because it’s ridiculously easy but tastes like you spent all day cooking. The marinade works magic on the chicken, and when you pile those juicy skewers onto warm pita with cool tzatziki and crisp veggies? Wow. Suddenly, you’re not just making dinner—you’re hosting a Mediterranean getaway right at your table.

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Why You’ll Love This Homemade Chicken Souvlaki Recipe

Trust me, once you try this recipe, you’ll understand why I make it at least twice a month. Here’s what makes it so special:

• Crazy-flavorful marinade: That garlic-oregano-lemon combo penetrates every bite of chicken – no bland, dry skewers here!
• Healthier than takeout: You control the ingredients (goodbye mystery oils!) while keeping all the authentic Greek taste.
• Meal prep superstar: The marinade does all the work while you’re busy – just thread and grill when ready.
• Crowd-pleasing flexibility: Serve it in pitas, over salad, or straight off the skewer – it’s delicious every way.

My favorite part? The smell of garlic and lemon hitting the grill transports me straight to a seaside taverna in Santorini. Okay, maybe my Brooklyn fire escape isn’t quite the same, but the flavors sure make it feel close!

Ingredients for Homemade Chicken Souvlaki Recipe

Gather these simple ingredients – you probably have most in your pantry already! I like to divide them into three groups so nothing gets forgotten:

• For the marinade: 10 garlic cloves (yes, really!), 2 tbsp dried oregano, 1 tsp each dried rosemary and sweet paprika, 1 tsp kosher salt, 1 tsp black pepper, ¼ cup extra virgin olive oil, ¼ cup dry white wine, juice of 1 lemon, 2 bay leaves
• For the skewers: 2½ lbs boneless, skinless chicken breast (trimmed and cut into 1½-inch pieces – this size cooks evenly!)
• For serving: Greek pita bread, tzatziki sauce, sliced tomatoes, cucumbers, onions, and Kalamata olives if you’re feeling fancy

Ingredient Notes & Substitutions

No white wine? Use chicken broth with a splash of vinegar instead. Fresh herbs work too – double the amounts if using them. The must-haves? Garlic, lemon, and oregano – they’re the soul of this dish. Everything else can adapt based on what’s in your fridge. No pitas? Flatbread or even lettuce wraps make great alternatives. And if you’re short on time, store-bought tzatziki is totally fine – I won’t tell!

How to Make Homemade Chicken Souvlaki Recipe

Okay, let’s get cooking! This process is easier than you think, and I promise the results will make you feel like a Greek taverna chef. Just follow these simple steps – I’ll walk you through each one like I’m right there in your kitchen with you.

Step 1: Prepare the Marinade

First, grab your food processor (or a good old-fashioned mortar and pestle if you’re feeling traditional). Toss in all those glorious garlic cloves – don’t hold back! Add the oregano, rosemary, paprika, salt, pepper, olive oil, white wine, lemon juice, and bay leaves. Blitz it until you’ve got a fragrant, slightly chunky paste. The scent alone will make your mouth water! If you don’t have a processor, just finely mince the garlic and whisk everything together – it’ll still work beautifully.

Step 2: Marinate the Chicken

Now, the fun part! Take your chicken pieces and coat them thoroughly with that amazing marinade. I like to use a big zip-top bag – less mess and you can really massage the flavors in. Pop it in the fridge for at least 2 hours, but overnight is even better. In a pinch? Let it sit at room temperature for 30 minutes – it won’t be quite as flavorful, but still delicious.

Step 3: Grill the Skewers

While the chicken marinates, soak your wooden skewers in water for at least 30 minutes – this prevents them from burning. When you’re ready, thread those juicy chicken pieces onto the skewers, leaving a little space between each one. Fire up your grill to medium-high (about 375-400°F) and cook for about 5 minutes per side, turning occasionally until you get those perfect golden-brown grill marks. The chicken’s done when it hits 160°F inside – a meat thermometer is your best friend here!

Step 4: Assemble the Souvlaki

Here’s where the magic happens! Briefly warm your pitas on the grill – just 30 seconds per side gives them that perfect char. Spread a generous dollop of tzatziki on each pita, then top with 2-3 pieces of chicken (slide them off the skewers), fresh veggies, and olives if you’re using them. Fold it up like a taco, take a big bite, and transport yourself straight to the Mediterranean!

Tips for Perfect Homemade Chicken Souvlaki Recipe

After making this recipe dozens of times (okay, maybe hundreds), I’ve picked up some game-changing tricks:

• Thermometer is non-negotiable: That 160°F internal temp means juicy chicken every time – no guesswork!
• Charcoal vs gas grill: Charcoal gives amazing smoky flavor, but gas works great too – just add a smidge more paprika to the marinade.
• Let skewers rest: Give them 5 minutes off the heat before serving – the juices redistribute so each bite stays moist.

Bonus tip from my Greek friend: Rub the warm pitas with a cut garlic clove before assembling – total flavor explosion!

Serving Suggestions for Homemade Chicken Souvlaki Recipe

Oh, the possibilities! While these skewers shine on their own, I love building a whole Greek feast around them. My go-to? A crisp Greek salad with feta and olives – the tangy dressing cuts through the rich chicken perfectly. Hummus and warm pita make great starters, and roasted lemon potatoes? Absolute heaven. Want something lighter? Swap the pita for a big bed of greens and tuck the chicken right in. Honestly, the only wrong way to serve this is… not serving it at all!

Storage & Reheating Instructions

Leftovers? Lucky you! Store the chicken (off the skewers) in an airtight container for up to 3 days. When reheating, skip the microwave – it makes the pita soggy. Instead, warm the chicken in a 350°F oven for about 10 minutes until heated through. Pro tip: Keep the tzatziki and veggies separate until you’re ready to assemble again for maximum freshness!

Nutritional Information

Here’s the scoop on what you’re getting in each delicious pita: about 350 calories, 12g fat (only 2g saturated), and a whopping 35g protein. Remember – these are estimates and may vary slightly based on your specific ingredients and brands. But hey, with flavors this good, who’s counting?

Homemade Chicken Souvlaki Recipe FAQs

I get asked these questions all the time – here are my tried-and-true answers from years of making this recipe:

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