Oh, how I love this time of year! The air is getting crisp, the leaves are thinking about changing colors (or at least, that’s what I tell myself as I fan myself in the late summer heat!), and my kitchen is buzzing with the kind of cozy comfort food that makes you want to gather everyone around. And when I think comfort food, my mind immediately goes to these chicken souvlakia skewers. Seriously, these are a lifesaver on busy weeknights when you want something that feels special but doesn’t require a culinary degree. They’re so ridiculously flavorful, and the aroma that fills the house while they’re marinating and cooking? Pure magic. They remind me so much of those long summer evenings spent with family, grilling outdoors, with laughter and good food being the only things that mattered. If you’ve ever had those amazing skewers from your favorite Greek restaurant and thought, “There’s no way I can replicate that at home,” well, let me tell you, you absolutely can! These chicken souvlakia skewers are proof that restaurant-quality flavor is totally achievable in your own backyard or even your oven. Forget complicated recipes; this is the one you’ll come back to again and again.
Thank you for reading this post, don't forget to subscribe!What are chicken souvlakia skewers?
So, what exactly are chicken souvlakia skewers? Think of them as bite-sized pieces of marinated chicken, typically chicken thighs because they stay so wonderfully juicy, threaded onto skewers and grilled or baked until they’re perfectly tender and slightly charred. “Souvlaki” is actually Greek for “skewer,” so it’s a pretty straightforward name! It’s a staple in Greek cuisine, usually served with pita bread, tzatziki sauce, and a fresh Greek salad. The beauty of it lies in its simplicity and the incredible marinade. It’s not just about grilling chicken; it’s about infusing it with bright, zesty, herbaceous flavors that just scream sunshine and good times. It’s essentially the Greek answer to a perfectly grilled piece of chicken, but with that extra something-something that makes it utterly addictive. It’s casual enough for a backyard BBQ but impressive enough for guests. It’s the kind of food that makes everyone happy.
Why you’ll love this recipe?
Honestly, there are so many reasons why this chicken souvlakia skewers recipe has earned a permanent spot in my recipe binder. First off, the flavor is just out of this world. We’re talking about a marinade that’s a symphony of lemon, garlic, oregano, and a hint of something I can’t quite place but always makes me happy – probably just the way all those good things meld together! The chicken becomes so incredibly tender and flavorful. And the ease of it all? It’s surprisingly simple. You marinate the chicken, thread it onto skewers, and then it’s pretty much hands-off cooking. This one’s a lifesaver on busy nights when I’m craving something delicious but don’t have hours to spend in the kitchen. Plus, it’s incredibly cost-effective. Chicken thighs are usually a more budget-friendly cut, and the marinade ingredients are all pantry staples. You get so much bang for your buck with this dish. What I love most about this recipe is its versatility. Serve it with a side of rice pilaf, stuff it into warm pita bread with some crunchy veggies and creamy tzatziki, or just enjoy it straight off the skewer! It’s perfect for entertaining because you can prep a lot of it ahead of time, and it’s always a crowd-pleaser. My kids ask for these chicken souvlakia skewers all the time, and honestly, I’m always happy to make them because I know everyone will devour them. It’s a recipe that just brings smiles all around, and that’s what cooking is all about, right?
How do I make chicken skewers?
Quick Overview
This recipe is all about infusing tender chicken pieces with vibrant Mediterranean flavors and then cooking them to juicy perfection. We’ll start by marinating chicken thighs in a zesty lemon-herb mixture. Then, we’ll thread the marinated chicken onto skewers, optionally with some veggies for extra color and flavor. Finally, we’ll grill them to smoky perfection or bake them in the oven until golden brown and cooked through. It’s straightforward, doesn’t require a lot of fuss, and the results are always spectacular. Trust me, you’ll be amazed at how easy it is to achieve such incredible flavor.
Ingredients
What is the recipe for chicken marinade?
2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes (I always go for thighs because they stay so moist, but you can use breasts if you prefer, just be extra careful not to overcook them!)
1/4 cup extra virgin olive oil (use a good quality one if you can, it makes a difference!)
1/4 cup fresh lemon juice (from about 2-3 lemons)
2 tablespoons fresh oregano, chopped (or 1 tablespoon dried oregano)
1 tablespoon fresh parsley, chopped (optional, but adds a lovely freshness)
4-5 cloves garlic, minced (or more, I’m a big garlic fan!)
1 teaspoon salt
1/2 teaspoon black pepper
Optional: 1/2 teaspoon smoked paprika for a hint of smoky depth
For the Skewers (Optional Veggies):
1 large red onion, cut into 1-inch chunks
1 large bell pepper (any color!), cut into 1-inch chunks
Cherry tomatoes, left whole
“I don’t know if I’ve ever eaten a better Lemon Pepper Chicken Skewers Simple Greek Flavors. The rub alone is wonderful, but the sauce??? Over the top!”
For Serving:
Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes to prevent burning)
Step-by-Step Instructions
Step 1: Marinate the Chicken
In a large bowl, combine the cubed chicken thighs, olive oil, lemon juice, oregano, parsley (if using), minced garlic, salt, pepper, and smoked paprika (if using). Toss everything together really well, making sure each piece of chicken is coated in the marinade. Cover the bowl tightly with plastic wrap or transfer it to a sealed container. Refrigerate for at least 30 minutes, but ideally for 2-4 hours for the best flavor. You can even marinate it overnight, and it will be even more intensely flavored. Just don’t marinate for much longer than 24 hours, as the lemon juice can start to “cook” the chicken.
Step 2: Prepare Skewers (If Using Veggies)
If you’re adding vegetables to your skewers, prepare them now. Cut the onion and bell pepper into roughly 1-inch chunks, similar in size to your chicken pieces. If you’re using cherry tomatoes, just leave them whole. This ensures everything cooks at roughly the same rate. Remember to soak your wooden skewers if you haven’t already!
Step 3: Thread the Skewers
Now for the fun part! Thread the marinated chicken pieces onto your skewers. If you’re adding vegetables, alternate them with the chicken. For example, you might do chicken, onion, chicken, bell pepper, chicken, tomato, chicken. Don’t pack the ingredients too tightly; leave a little bit of space between them so the heat can circulate and cook everything evenly. This also helps get those nice little charred bits we all love.
Step 4: Cook the Skewers (Grilling Method)
Preheat your grill to medium-high heat. Clean the grill grates thoroughly and lightly oil them to prevent sticking. Place the skewers on the hot grill. Grill for about 3-5 minutes per side, turning them every few minutes, until the chicken is cooked through and has nice grill marks. The total cooking time will depend on your grill and the size of your chicken pieces, but it’s usually around 10-15 minutes. You want the chicken to be golden brown and slightly charred on the edges, with no pink inside.
Step 4 (Alternative): Cook the Skewers (Oven Method)
If grilling isn’t an option, you can absolutely bake these! Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Arrange the skewers in a single layer on the prepared baking sheet. Bake for 20-25 minutes, flipping them halfway through, until the chicken is cooked through and nicely browned. For a little extra char, you can switch the oven to the broiler for the last 1-2 minutes, watching them very carefully to prevent burning.
Step 5: Rest and Serve
Once the chicken souvlakia skewers are cooked, remove them from the grill or oven. Let them rest for about 5 minutes before serving. This is a crucial step as it allows the juices to redistribute throughout the chicken, making it even more tender and moist. Serve hot and enjoy!
“New family favorite! This Lemon Pepper Chicken Skewers Simple Greek Flavors was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
What to Serve It With
These chicken souvlakia skewers are so versatile, you can really build an entire meal around them. For breakfast, I know it sounds a little unconventional, but I love having a skewer or two leftover with a dollop of Greek yogurt and a sprinkle of fresh herbs. It’s surprisingly satisfying! For a proper brunch, these are fantastic served alongside a vibrant Greek salad with crisp cucumber, juicy tomatoes, briny olives, and creamy feta cheese. A side of warm pita bread is a must, of course, perfect for scooping up any extra marinade or sauce. And don’t forget the tzatziki! As a dessert, well, they aren’t exactly dessert, but as part of a mezze platter for a dinner party, they shine. I’ll often serve them with hummus, baba ghanoush, stuffed grape leaves, and some warm flatbread. It’s a spread that looks and tastes incredible. For cozy snacks, or more realistically, a weeknight dinner, I love serving these with lemon-roasted potatoes or a simple rice pilaf. My kids absolutely love them stuffed into warm pita pockets with shredded lettuce and a drizzle of tzatziki. It’s a complete meal that they actually get excited about eating. Another family favorite is to serve them over a bed of fluffy couscous with some roasted vegetables. The possibilities are endless, and that’s part of why I love this recipe so much!
Top Tips for Perfecting Your Chicken Souvlakia Skewers
I’ve made these chicken souvlakia skewers more times than I can count, and over the years, I’ve picked up a few tricks that I think really make a difference. For the chicken itself, always opt for thighs if you can. They have a little more fat, which means they stay incredibly moist and tender even when cooked on high heat. If you’re using chicken breasts, be super careful not to overcook them – a minute too long and they can get dry. When it comes to the marinade, don’t skimp on the marinating time! The longer the chicken sits in that zesty, garlicky mixture, the more flavor it will absorb. I’ve found that at least 2 hours is ideal, but overnight is even better. Just make sure to use a non-reactive bowl (glass or ceramic) or a zip-top bag for marinating. My kids often complain about the garlic smell lingering, but I’ve learned that if I mince the garlic really finely, or even pulse it in a mini food processor with the olive oil, it distributes more evenly and the flavor is fantastic. When you’re threading the skewers, try to cut your chicken and veggies into roughly the same size pieces. This helps everything cook evenly. If you’re using wooden skewers, soaking them in water for at least 30 minutes before you start is an absolute must. I learned that the hard way once, and ended up with burnt skewers and disappointed faces! For grilling, make sure your grill is nice and hot before you put the skewers on. That initial sear is key to getting those beautiful char marks and that lovely smoky flavor. If you’re baking them, placing them on a rack set inside the baking sheet can help ensure more even cooking and crispier edges. For the oven method, I sometimes like to broil them for the last minute or two to get a bit of that char you’d get from grilling. Just watch them like a hawk because they can go from golden to burnt in a flash! Finally, don’t skip the resting step after cooking. It seems like such a small thing, but it truly makes a difference in the juiciness of the chicken.
Storing and Reheating Tips
One of the things I love most about these chicken souvlakia skewers is how well they keep, making them perfect for meal prep or enjoying leftovers. If you have any that miraculously didn’t get devoured, you can store them at room temperature for up to two hours. After that, it’s best to refrigerate them. To store them in the refrigerator, let the skewers cool completely. Then, you can either leave them on the skewers or carefully remove the chicken and vegetables from the skewers and store them in an airtight container. They’ll stay fresh in the fridge for about 3 to 4 days. The flavor actually gets even better as the marinade continues to work its magic! For longer storage, freezing is a great option. Once the cooked chicken souvlakia skewers have cooled, you can wrap them tightly in plastic wrap, then in foil, or place them in a freezer-safe bag. They’ll keep well in the freezer for up to 2-3 months. When you’re ready to reheat, if they’re frozen, thaw them overnight in the refrigerator first. To reheat, I usually prefer to warm them gently in a skillet over medium-low heat with a tiny splash of water or olive oil, just to ensure they don’t dry out. You can also reheat them in a preheated oven at around 300°F (150°C) for about 10-15 minutes, or until heated through. If you’re reheating them to serve in pita bread, you can even give them a quick char on a hot skillet or grill for a few minutes to bring back some of that delicious smoky flavor. Just a word of caution on the glaze: if you’re planning to store or freeze leftovers, it’s best to add any glaze *after* reheating, as glazes can sometimes become sticky or burn when reheated.
Frequently Asked Questions
Final Thoughts
I really hope you give these chicken souvlakia skewers a try. They’re more than just a recipe to me; they’re little edible memories of good times and good company. The combination of tender, flavorful chicken with those bright, zesty notes is just so incredibly satisfying, and it’s achieved with such minimal effort. Whether you grill them for that perfect smoky char or bake them for a quick weeknight meal, they always turn out wonderfully. They’re perfect for a relaxed summer barbecue, a fun family dinner, or even for entertaining guests because they’re so easy to manage. If you love this recipe, you might also enjoy my recipe for Greek Lemon Potatoes or my quick and easy Tzatziki Sauce – they pair beautifully! I can’t wait to hear how your chicken souvlakia skewers turn out. If you make them, please leave a comment below and let me know your thoughts, or share a picture on social media and tag me! Happy cooking, everyone!
chicken souvlakia skewers
Ingredients
Chicken Marinade
- 6 count boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 1 tablespoon lemon zest
- 1 teaspoon black pepper
- 2 teaspoons salt
- 1 teaspoon paprika
Lemon-Herb Sauce
- 3 tablespoons olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon honey
- 0.5 teaspoon salt or more to taste
- 0.5 teaspoon black pepper or more to taste
- 0.25 teaspoon paprika
Instructions
Preparation Steps
- Preheat your oven to 425°F (220°C) or your air fryer to 400°F (200°C).
Chicken
- Pat dry your rinsed chicken thighs with paper towel. Slice into 2-inch square pieces. In a large bowl, mix the 2 tablespoons olive oil, minced garlic, 1 tablespoon lemon zest, 1 teaspoon black pepper, 2 teaspoons salt, and 1 teaspoon paprika. Add the chicken to coat thoroughly. You can marinate covered in the fridge for at least 30 minutes (or up to 4 hours) or just skewer it directly onto 8-inch sticks and cook. Pack the pieces tightly onto the sticks.
- In your OVEN at 425°F (220°C): bake for 25-30 minutes, flipping halfway through. In your AIR FRYER at 400°F (200°C): cook for 12 minutes, then flip and cook for another 10 minutes. The internal temperature of your chicken should read over 165°F (74°C).
- If you need to brown them to get that golden color, simply set your oven to broil for a few minutes, watching carefully to prevent burning.
Sauce
- In a small bowl or glass, whisk together well all of the Lemon-Herb Sauce Ingredients: 3 tablespoons olive oil, 1 tablespoon lemon zest, 2 tablespoons lemon juice, 1 teaspoon honey, 0.5 teaspoon salt, 0.5 teaspoon black pepper, and 0.25 teaspoon paprika. Taste and adjust seasonings if needed. Pour the sauce onto your cooked chicken souvlakia and enjoy!
