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, but these are glorious!
The timings have changed because you can get away with a much shorter marinade time with this version. However, for best results, I would still try and marinate for a couple of hours.
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, which 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.
If you want something a little different, then how about some taze fasulye, a wonderful Turkish green bean stew.
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.
Greek Chicken Souvlaki Kebab Recipe
Ingredients
- 350 g Chicken Breast 12oz
- Generous Pinch Coarse Sea Salt
For the Marinade:
- 50 ml Olive Oil 3 tablespoon + 1 teaspoon
- 2 tablespoon Red Wine Vinegar
- 2 Sprigs Fresh Thyme
- 1 teaspoon Dried Oregano
- ¼ teaspoon Black Pepper
- ¼ teaspoon Cumin
- 3 Garlic Cloves
- Lemon Wedges to Serve
- Fresh Parsley to Serve
Instructions
- If you are using bamboo skewers, soak them in water for 30 minutes prior to cooking.
- Add the olive oil, red wine vinegar, dried oregano, black pepper and cumin to a bowl. Pick the leaves from the sprig of thyme and toss them in with the other marinade ingredients.
- Peel the garlic cloves and dice them as finely as you can, then toss them into the bowl with the rest of the ingredients and mix to combine.
- Cut the chicken breast into 20-25mm (¾-1") dice, add it to the marinade and let it sit for at least 30 minutes, 2-4 hours is the optimal time.
- Thread the chicken onto skewers.
- Heat a griddle pan over a high heat and when it is hot, season the chicken skewers with a generous pinch of coarse sea salt, then cook the skewers for 3-4 minutes on each side, brushing them with any remaining marinade as you cook them.
- Serve with a wedge of lemon, some fresh parsley and your chosen sides.
Ensure that the chicken has reached 73°C or 165°F with a meat thermometer before serving!
Tessa
Saturday 15th of March 2025
This was lovely, thank you for the recipe.
We find that, now we are older, we don't need or want so much meat so 1/2 a chicken breast each is plenty.
I included a few bits of onion and mushroom on the skewers and made up a 'rice with leek' side which I cooked in our rice cooker.
Lovely!
Brian Jones
Sunday 16th of March 2025
Glad you enjoyed this Tessa, thank you for taking the time to give me feedback.
Brian :)
John Marshall ( in the UK )
Monday 9th of December 2024
What time and temp would you recommend for air fryer please...cheers.( chicken souvlaki with thighs)
Brian Jones
Monday 23rd of December 2024
Hi John...
I would go as hot as you can, which on my air fryer is 200°C, but timing will depend on the size you cut the chicken. I'd start at 10-12 minutes and test the largest piece of chicken by either cutting it open or using a meat thermometer (looking for at least 73°C).