Bring the bold, zesty flavors of the Mediterranean straight to your grill with this easy and delicious Grilled Chicken Souvlaki recipe.

Fire up the grill and bring the flavors of Greece to your backyard with this Grilled Chicken Souvlaki recipe! Juicy, marinated chicken skewers are infused with garlic, lemon, olive oil, and oregano—then charred to perfection over open flames. Whether you’re serving them in warm pita with tzatziki, or alongside a fresh Greek salad, this quick and easy dish is packed with bright Mediterranean flavor. Perfect for weeknight dinners, weekend BBQs, or meal prep, this chicken souvlaki is a healthy, protein-packed favorite you’ll come back to again and again.

Feeds 2-4 people 

Prep time 4 hours 

Cook time 10-15 minutes 

Why Grilled Chicken Souvlaki Works

The Yogurt Marinade Locks in Moisture: Greek yogurt acts as a natural tenderizer, helping break down the protein fibers in the chicken while keeping it juicy and flavorful. It clings to each piece of meat, allowing the garlic, lemon, and herbs to deeply penetrate and infuse every bite.

Mediterranean Herbs Build Layered Flavor: The combination of dried oregano, rosemary, and thyme creates a classic Greek profile that’s both aromatic and bold. When grilled, these herbs bloom and caramelize on the surface of the chicken, adding complexity and depth that complements the char.

High-Heat Grilling Adds Texture and Char: By grilling the chicken over medium heat and turning frequently, you get a beautiful sear without drying it out. That slightly smoky, golden-brown crust adds texture while locking in the marinade’s moisture—key to making the skewers irresistible.

Balanced Plate with Fresh, Tangy Sides: Pairing the skewers with a crisp cucumber-tomato salad and creamy tzatziki creates a refreshing contrast to the warm, savory chicken. It’s a well-rounded meal that feels light yet satisfying, making it perfect for summer dinners or backyard BBQs.

Ingredients

• 3–4 pounds of boneless chicken breast or thighs
  
• ¾ cup of extra virgin olive oil
  
• 1 tablespoon Dijon mustard
  
• 4–5 garlic cloves, minced
  
• Juice of 1 lemon
  
• 3 tablespoons of plain Greek yogurt
  
• 1–2 tablespoons white or red wine vinegar
  
• ½ tablespoon dried rosemary
  
• ½ tablespoon dried oregano
  
• 1 teaspoon dried thyme
  
• Salt and pepper, to taste
  
• Pita bread (for serving)
  
• Tzatziki sauce (for dipping)

For The Greek Side Salad

• 1 English cucumber, sliced
  
• 2 cups cherry tomatoes, halved
  
• ¼ cup Kalamata olives, pitted
  
• ½ red onion, thinly sliced
  
• 2–3 tablespoons extra virgin olive oil
  
• ½ tablespoon red or white wine vinegar
  
• Salt and pepper, to taste

Instructions

Prep the Chicken: First, trim any excess fat from your chicken. Then, cut the chicken into even 1-inch cubes for consistent cooking.

Make the Marinade: Next, place all the cubed chicken in a large mixing bowl. Add the olive oil, Dijon mustard, minced garlic, lemon juice, Greek yogurt, vinegar, rosemary, oregano, thyme, salt, and pepper. Mix thoroughly to ensure every piece of chicken is fully coated in the flavorful yogurt-based marinade.

Pro Tip: For maximum flavor, cover and refrigerate the chicken for at least 4–6 hours. If time allows, let it marinate overnight.

Prep the Side Salad: While the chicken is marinating, go ahead and prep your salad. In a bowl, combine the sliced cucumber, halved cherry tomatoes, Kalamata olives, and red onion. Drizzle with olive oil and vinegar, then season with salt and pepper. Toss until evenly coated and chill until ready to serve.

Skewer the Chicken: Once marinated, thread the chicken pieces onto wooden or metal skewers, leaving a little space between each piece to help them cook evenly.

Fire Up the Grill: Preheat your grill to medium heat. Place the skewers on the grill grates and cook, rotating every 2–3 minutes to get an even char.

Check for Doneness: Grill the chicken until it reaches an internal temperature of 170°F (77°C). The outside should have nice golden grill marks while staying juicy and tender inside.

Serve and Enjoy: Plate the grilled chicken souvlaki with warm pita bread, a generous scoop of your Greek side salad, and plenty of tzatziki for dipping. It’s everything you love about summer grilling, Greek-style.

If you are looking for a Homemade Tzatziki sauce i have a quick and simple recipe that is packed with flavor!

Love Greek flavor? Try these Smoked Greek Style Ribs

Yield: 5

Grilled Chicken Souvlaki

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Fire up the grill and bring the flavors of Greece to your backyard with this Grilled Chicken Souvlaki recipe! Juicy, marinated chicken skewers are infused with garlic, lemon, olive oil, and oregano—then charred to perfection over open flames. Whether you're serving them in warm pita with tzatziki, or alongside a fresh Greek salad, this quick and easy dish is packed with bright Mediterranean flavor. Perfect for weeknight dinners, weekend BBQs, or meal prep, this chicken souvlaki is a healthy, protein-packed favorite you’ll come back to again and again.

Prep Time: 4 hours

Cook Time: 15 minutes

Total Time: 4 hours 15 minutes

Ingredients

• 3–4 pounds of boneless chicken breast or thighs
• ¾ cup of extra virgin olive oil
• 1 tablespoon Dijon mustard
• 4–5 garlic cloves, minced
• Juice of 1 lemon
• 3 tablespoons of plain Greek yogurt
• 1–2 tablespoons white or red wine vinegar
• ½ tablespoon dried rosemary
• ½ tablespoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Pita bread (for serving)
• Tzatziki sauce (for dipping)

For the Greek Side Salad:

• 1 English cucumber, sliced
• 2 cups cherry tomatoes, halved
• ¼ cup Kalamata olives, pitted
• ½ red onion, thinly sliced
• 2–3 tablespoons extra virgin olive oil
• ½ tablespoon red or white wine vinegar
• Salt and pepper, to taste

Instructions

Prep the Chicken: First, trim any excess fat from your chicken. Then, cut the chicken into even 1-inch cubes for consistent cooking.

Make the Marinade: Next, place all the cubed chicken in a large mixing bowl. Add the olive oil, Dijon mustard, minced garlic, lemon juice, Greek yogurt, vinegar, rosemary, oregano, thyme, salt, and pepper. Mix thoroughly to ensure every piece of chicken is fully coated in the flavorful yogurt-based marinade.

Pro Tip: For maximum flavor, cover and refrigerate the chicken for at least 4–6 hours. If time allows, let it marinate overnight.

Prep the Side Salad: While the chicken is marinating, go ahead and prep your salad. In a bowl, combine the sliced cucumber, halved cherry tomatoes, Kalamata olives, and red onion. Drizzle with olive oil and vinegar, then season with salt and pepper. Toss until evenly coated and chill until ready to serve.

Skewer the Chicken: Once marinated, thread the chicken pieces onto wooden or metal skewers, leaving a little space between each piece to help them cook evenly.

Fire Up the Grill: Preheat your grill to medium heat. Place the skewers on the grill grates and cook, rotating every 2–3 minutes to get an even char.

Check for Doneness: Grill the chicken until it reaches an internal temperature of 170°F (77°C). The outside should have nice golden grill marks while staying juicy and tender inside.

Serve and Enjoy: Plate the grilled chicken souvlaki with warm pita bread, a generous scoop of your Greek side salad, and plenty of tzatziki for dipping. It’s everything you love about summer grilling, Greek-style.

Notes

At the heart of this dish is the Greek yogurt marinade, which not only infuses the chicken with tangy, herbaceous flavor, but also tenderizes the meat thanks to its natural acidity. Combined with olive oil, garlic, lemon juice, and Mediterranean herbs like oregano and rosemary, the marinade transforms ordinary chicken into something deeply flavorful and incredibly juicy.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 520Total Fat: 32gSodium: 610mgProtein: 45g