Chicken Souvlaki

Makes 6 Skewers
The word souvlaki means “meat on a skewer.” Our chicken is marinated for at least 2 hours before grilling to allow the meat to infuse with the flavors of lemons, garlic and oregano. Serve wrapped in a warm pita slathered with tzatziki and stuffed with chopped tomato, cucumber, onion and Kalamata olives for the complete experience!
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  • ¼ cup (60ml) olive oil
  • ½ lemon, juiced 
  • 2 cloves garlic, minced
  • 1 teaspoon (5ml) dried oregano
  • ½ teaspoon (2.5ml) kosher salt
  • ¼ teaspoon (1ml) black pepper
  • 4-6 skinless, boneless chicken breasts
  • 6 skewers, wood or metal


In a large mixing bowl combine olive oil, lemon juice, garlic, oregano, salt and pepper.  Cut chicken breasts into 1” (2.5cm) square pieces.  Add chicken to marinade.  Cover and refrigerate for 2 hours or overnight. 

If using wooden skewers, soak for 30 minutes.  Remove the chicken from the marinade reserving some for basting.  Thread chicken pieces onto skewers.  Oil grill or grilling pan and cook over medium-high heat to start.   Grill for approximately 5 minutes on each side, basting with the marinade.   Chicken is cooked when the internal chicken temperature is 165°F/74°C.  Reduce heat if required.  

Remove from skewers and serve with warm pita, tzatziki, chopped tomato, cucumber, onion and Kalmata olives. 


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