Greek Chicken Souvlaki Skewers

Chicken souvlaki skewers, classic Greek kebabs marinated in olive oil, red wine vinegar, garlic, thyme & oregano before being quickly cooked.

This recipe benefits from a 2-4 hour marinade time, but cooking and preparing it is very easy, with cooking taking 6-7 minutes and preparation just 5 minutes.

Greek Inspired Chicken Skewers/Kebabs

Whether it is my lamb kofta kebabs, pork satay skewers or chicken shashlik kebabs, I have a deep love for food cooked and served in sticks.

These wonderful Greek-influenced chicken souvlaki are my latest in this niche and they are another reader request.

I was asked on one of my social media channels how I would change my lamb souvlaki recipe and turn it into chicken.

I’m always one to try and help, so here we are. The method is similar to my lamb offering, the marinade is slightly tweaked and the timings have changed, but these are glorious!

Red wine vinegar, olive oil, thyme, oregano and loads of garlic all take centre stage in this recipe.

After marinating cooking takes less than 10 minutes and results in perfectly juicy chicken.

Frequently Asked Questions

Why don’t you add salt to the marinade?

Salt draws moisture from the chicken and as a result, can result in dryer chicken.

If you are doing a short 30-minute marinade you can get away with it, but I still think that the results are better when the chicken is seasoned just before cooking.

What is the optimal marinade time?

I would give the chicken at least 30 minutes, but I think you get a better flavour if the chicken has been marinated for 2-4 hours.

Anything beyond 4 hours I think that the acidity in the marinade starts to hurt the chicken.

Can I use chicken thighs?

Yes, chicken thigh meat has a much better flavour profile than chicken breast. However, it is more difficult to get evenly sized pieces of chicken.

Just like chicken breast, you should ensure that the chicken has reached 73°C or 165°F before serving.

Do I have to use a meat thermometer?

No, people have cooked chicken for millennia without a meat thermometer. But I find that it is much easier to cook meat more accurately with one, and for that reason, I always recommend using one.

Serving Suggestions

I’ve served my chicken souvlaki in these pictures with pourgouri and a fantastic bulgur wheat pilaf. I finish it with some yoghurt that I have spruced up with dried mint and pomegranate molasses.

It makes for a wonderful change from serving them with pita bread, salad and tzatziki, not that there is anything wrong with that pairing at all!

Rice makes an equally good pairing for these kebabs, spanakorizo (spinach rice) or prasorizo (leek rice) would be awesome.

Potatoes also make a great side, Greek lemon potatoes would be great although I would prefer my take on Lebanese batata harra.

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Griddle pan.
• Kitchen tongs.
• A bowl to marinate the chicken.
• Chopping board.
• Kitchen knife.
• Weighing scales and measuring spoons.
• Meat thermometer.

Chicken Souvlaki Step-by-Step Photos.

1. Add the olive oil, red wine vinegar, dried oregano, black pepper and cumin and a sprig of thyme along with the diced garlic to a bowl and mix well.
   
2. Add the cubed chicken to the marinated mix and coat, marinate for at least 30 minutes.
   
3. Thread the chicken onto the skewers.
   
4. Season the chicken skewers with salt.
   
5. Add chicken skewers to a preheated griddle pan, and cook for 3-4 minutes per side, basting with the leftover marinate as you go.
   
6. Serve immediately with a squeeze of lemon.