Chicken Souvlaki with fresh Greek Salad-souvlaki in a plate

Chicken Souvlaki with fresh Greek Salad

  • Author: Loreto
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 people 1x
  • Category: Main, Meat
  • Method: grilling
  • Cuisine: Greek


Chicken Souvlaki with fresh Greek Salad.  There is one thing about kebabs or skewers, whichever way you want to call them, that have people wanting them. I know when they are on the grill at our house neighbors for blocks are reveling in the aroma of that lovely marinated chicken. The oregano, garlic, and many other spices offer a symphony to the tastebuds, however, when you bite in, have a napkin ready because the juices will run!


The chicken:

  • 6 boneless skinless chicken thighs  (you can use the breast too, but I like the juiciness of the thighs)
  • 2 tablespoons extra virgin cold-pressed olive oil
  • 1 tablespoon dried oregano (try to go to either a European store or if you have a Greek market get it there, it’s more aromatic)
  • 1 tsp dried rosemary
  • 1 clove garlic minced
  • 23 sprigs parsley, chopped
  • 1/2 cup crumbled goat feta cheese
  • 1 lemon
  • 2 teaspoons of balsamic vinegar
  • 1/8 cup white wine
  • pinch of red chili flakes
  • salt
  • pepper
  • 1 teaspoon paprika

For the Greek Salad:

  • 1 cup mixed grape tomatoes, halved
  • 3 small cucumbers, peeled and diced
  • 1/4 red onion diced
  • 1/2 green pepper diced
  • 3 tablespoons goat feta cheese, crumbled
  • 1 teaspoon dried oregano
  • 2 tablespoons extra virgin cold-pressed olive oil
  • 1 teaspoon balsamic vinegar
  • salt
  • pepper


  • 3 tablespoons Greek plain yogurt
  • 2 small cucumbers, peeled and minced
  • 1/8 red onion, minced
  • 1/2 clove garlic, minced
  • 1 tablespoon fresh chopped dill
  • 1/2 lemon, juiced
  • salt and pepper to taste


For the Souvlaki

  1. Cut chicken into cubes roughly 1-inch square or 2.54 centimeters square. Place into a large bowl.
  2. Drizzle olive oil, white wine, balsamic vinegar, lemon juice on to the chicken.
  3. Sprinkle minced garlic, dried oregano, rosemary, chili flakes, salt, pepper, paprika, fresh parsley.
  4. Crumble feta cheese into the mixture.
  5. Massage all the ingredients together mixing well.
  6. Cover and place into the fridge (best to marinate the night before, this allows the flavors to build).
  7. Take wood skewers and soak in warm water at least an hour before cooking.


  1. Take Souvlaki out of the fridge.
  2. Drain skewers.
  3. Place chicken on skewers, usually 6-8 pieces per skewer.
  4. Put skewers on a baking dish.
  5. Drizzle remaining marinade over chicken.
  6. Preheat BBQ to about 400° F (200° C).
  7. Clean grill and oil with some olive oil using a brush or even paper towel.
  8. Place chicken on the grill and turn the grill down a bit.
  9. Grill till chicken is cooked, around 165 °F, 15 minutes turning frequently.
  10. Take off grill and let sit for a few minutes.
  11. Finish with a squeeze of lemon juice and a drizzle of olive oil.

For the Greek Salad:

  1. Dice tomatoes, cucumber, onion, and green pepper. Place into a salad bowl.
  2. Drizzle olive oil, balsamic vinegar.
  3. Toss in dried oregano, crumble Feta, salt and pepper.
  4. Remember, when salting and peppering use a little and taste, then you can add more. Easier than it being too salty, very hard to compensate.
  5. Mix well with your hands or you can use a utensil (I prefer my hands just using that love to mix the salad).
  6. Cover and put in the fridge just for the duration of the Souvlaki cooking time.


  1. In a bowl blend yogurt, cucumber, garlic, purple onion, lemon juice, fresh dill, salt, and pepper. Whisk and taste. Season some more if necessary.


  1. Get a wood chopping board or if you have a slate like I have used, that’s fantastic. Place skewers, salad, and Tzatziki on board or slate and serve with warm small pitas.
  2. Ready to serve!



  1. If you don’t want the acidity and bad breath from the garlic, remove the central stem.
  2. You can use whatever protein you want, even shrimp works too.
  3. When grilling, use indirect heat on the BBq. As a result, they won’t burn and will cook beautifully!
  4. You can marinate the meat overnight. This will give you maximum flavor and tenderness.
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