Chicken Souvlaki is tender, lemony, and packed with garlic and herb flavor. This easy Greek-style chicken is perfect for wraps, bowls, or a pita night at home—bright, fresh, and simple to prepare.
Author’s Notes
My Favorite Kind of Dinner
I’ve always loved meals where everyone can build their own plate or bowl, and this Chicken Souvlaki is exactly that kind of dinner.
Start with a warm grilled pita, add a smear of Greek yogurt or tzatziki, pile on the juicy lemon-herb chicken and crunchy vegetables, then finish with a drizzle of the tangy finishing sauce. It’s fresh, flavorful, and satisfying.
One of my kids declared this the best chicken I’ve made. Between the bright lemon marinade and the mustard-forward finishing sauce, it’s an easy family dinner that feels special. The components can be prepped ahead, and assembly is fun for everyone.
Chicken Souvlaki Ingredients
| Ingredient | Notes |
|---|---|
| Chicken breasts or thighs | Thighs stay juicier if you overcook slightly; breasts are lean and work well if cut into even pieces. |
| Lemons, honey, olive oil, salt, and pepper | Fresh lemon juice and zest give the brightest flavor; zest before juicing. |
| Dried oregano and garlic | Rub oregano between your fingers to release aroma; use freshly minced garlic for the best savory punch. |
| Dijon-style mustard | Stir into the reserved marinade to make a quick, tangy finishing sauce that complements the grilled chicken. |
| Tzatziki, pita, lettuce, tomatoes, cucumber | Grill pitas briefly before serving and keep toppings separate so each person can customize their plate. |
Chelsea’s Notes
What To Serve With Chicken Souvlaki
- Warm pita: Perfect for wrapping the chicken, sauce, and vegetables. Brush with a little olive oil and toast quickly on the grill.
- Tzatziki: Cool, creamy, and classic—the ideal complement to the lemony chicken.
- Greek salad: Crisp lettuce, tomatoes, cucumber, olives, and feta add freshness and texture.
- Lemon herb rice: A simple rice pilaf soaks up the finishing sauce and makes the meal heartier.
- Roasted or Greek-style potatoes: If you want a more substantial side, potatoes seasoned with lemon and oregano pair beautifully.
Storage
Chicken Souvlaki is best served fresh. If saving leftovers, store the chicken, pita, toppings, and sauces separately in airtight containers in the refrigerator. Reheat chicken gently to avoid drying it out, then assemble just before serving. Properly stored, components keep for 3–4 days.
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Chicken Souvlaki
Video
Equipment
- Grill or grill pan
Ingredients
- Main: 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 2 tablespoons dried oregano
- 1 tablespoon finely minced garlic
- 1 1/2 tablespoons honey
- 2–3 large lemons — about 6 tablespoons juice and 1 1/2 teaspoons zest
- 1/4 cup plus 2 tablespoons olive oil
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons Dijon-style mustard (for finishing sauce)
- 2 tablespoons finely chopped fresh parsley (optional)
- Tzatziki sauce
- Pita bread
- Green leaf lettuce
- Cherry tomatoes
- Cucumber
Instructions
- Combine the marinade: In a jar or bowl, whisk or shake together the honey, lemon zest, lemon juice, olive oil, salt, and pepper until combined.
- Marinate the chicken: Reserve 1/3 cup of the marinade for the finishing sauce. Pour the remaining marinade over the chicken, add the dried oregano and minced garlic, toss to coat, then 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 and refrigerate until ready to serve.
- Skewer the chicken: Thread the marinated chicken evenly onto 8 skewers.
- Cook the skewers: Preheat the grill to 450°F (or use a hot grill pan). Lightly oil the grates. Grill the skewers 3–4 minutes per side until nicely browned and cooked through. Remove when the internal temperature reaches 160°F; carryover heat will bring it to 165°F.
- Serve: Serve the Chicken Souvlaki with the Dijon finishing sauce, tzatziki, warm pita, lettuce, tomatoes, and cucumber. Sprinkle chopped parsley over the finished skewers if desired.
Recipe Notes
Note 1: To grill pita, brush both sides lightly with olive oil and toast for 30 seconds to 1 minute per side, just until warmed and lightly charred.
Storage: This dish is best fresh. Store chicken, pita, toppings, and sauces separately in airtight containers in the fridge for 3–4 days. Reheat chicken gently and assemble right before serving to maintain texture.