Juicy Grilled Chicken Souvlaki Recipe Ready in 30 Minutes

Oh, grilled chicken souvlaki—just the thought of those juicy, lemony skewers makes my mouth water! I first fell in love with this Greek classic during a trip to Athens, where street vendors served it wrapped in warm pita with a generous drizzle of tzatziki. The best part? It’s ridiculously easy to make at home. In just 30 minutes, you can transform simple chicken cubes into something magical with a quick marinade and a hot grill. Whether it’s a weeknight dinner or a weekend barbecue, these skewers always disappear fast at my house. Trust me, once you try this recipe, you’ll understand why Greeks have been grilling souvlaki for centuries!

Why You’ll Love This Grilled Chicken Souvlaki

This recipe is my go-to for so many reasons—here’s why it’ll become yours too:

• Crazy fast: From marinade to plate in 30 minutes—perfect for those “what’s for dinner?!” panic moments.
• Bursting with flavor: That garlic-lemon-oregano marinade? It’s like sunshine on a skewer.
• Healthier than takeout: All the satisfaction of Greek street food without the guilt (hello, 25g protein per serving!).
• Crowd-pleaser magic: I’ve yet to meet anyone who doesn’t go back for seconds—or thirds.

Ingredients for Grilled Chicken Souvlaki

Gather these simple ingredients—I promise you probably have most in your pantry already! The magic happens when they all come together:

• 500g chicken breast, cut into 2.5cm cubes (trust me, uniform size means even cooking)
• 2 tbsp olive oil (the good stuff—it makes a difference!)
• 2 cloves garlic, minced (or 1 tbsp if you’re lazy like me some days)
• 1 tsp dried oregano (crush it between your fingers to wake up the flavor)
• 1 tsp paprika (smoked if you want that extra oomph)
• 1 lemon, juiced (save the zest for garnish if you’re feeling fancy)
• Salt and pepper to taste (don’t be shy here)
• Wooden skewers, soaked in water for 30 minutes (unless you enjoy charcoal-flavored sticks!)

How to Make Grilled Chicken Souvlaki

Okay, let’s get to the fun part—turning those simple ingredients into golden, juicy skewers of happiness! I’ve made this so many times I could do it in my sleep, but I’ll walk you through every step so yours turn out perfect on the first try.

Step 1: Marinate the Chicken

First, grab your biggest mixing bowl—trust me, you’ll want room to really toss everything together. Whisk together the olive oil, garlic, oregano, paprika, lemon juice, salt, and pepper until it smells like a Greek taverna. Now, toss in those chicken cubes and get your hands in there! Massage the marinade into every nook and cranny—this isn’t the time to be shy. Pop it in the fridge for at least an hour (overnight if you can wait—the flavor gets even better!). Pro tip: Cover the bowl with plastic wrap so your whole fridge doesn’t smell like garlic (learned that one the hard way!).

Step 2: Skewer and Grill

While your chicken is getting happy in the marinade, soak those wooden skewers in water—this keeps them from turning into little torches on the grill. When you’re ready, thread the chicken onto the skewers, leaving a tiny space between each piece so they cook evenly. Don’t pack them too tight, or you’ll end up with steamed chicken instead of grilled (yuck!).

Fire up your grill to medium-high—you want those nice grill marks without charring the outside before the inside cooks. Grill the skewers for about 6-8 minutes per side, turning them gently with tongs. They’re done when the juices run clear and your meat thermometer hits 75°C (165°F). And please—no cutting into them to check! You’ll lose all those precious juices. Just peek at the thickest piece with your thermometer.

Tips for Perfect Grilled Chicken Souvlaki

After years of trial and error (and a few charcoal disasters), here are my can’t-live-without tips for souvlaki success:

• Marinate overnight: That lemon-garlic magic penetrates deeper—I swear it tastes twice as good!
• Keep cubes uniform: Uneven pieces mean some chicken dries out while others stay raw (no thank you!).
• Don’t overcrowd skewers: Leave breathing room between pieces for those perfect grill marks.
• Rest before serving: Let skewers sit 5 minutes—those juices will redistribute like a dream.

Serving Suggestions for Grilled Chicken Souvlaki

Oh, the joy of piling these golden skewers onto a plate! My absolute favorite way is to tuck them into warm pita with a generous smear of cool, garlicky tzatziki—just like those Athens street vendors did. For a full Greek feast, add a crisp salad with feta and kalamatas, or keep it simple with lemon wedges for squeezing. Leftovers (ha—as if!) make killer pita sandwiches the next day with sliced tomatoes and a drizzle of olive oil.

Storage and Reheating

If by some miracle you have leftovers (trust me, it’s rare in my house!), here’s how to keep them perfect: Store cooled skewers in an airtight container—they’ll stay juicy for 3 days in the fridge. Want that just-grilled crispness again? Reheat gently in a skillet over medium heat or pop them in a 180°C (350°F) oven for 10 minutes. Whatever you do, don’t microwave them unless you enjoy rubber chicken! Always check the internal temp hits 75°C (165°F) before serving again.

Grilled Chicken Souvlaki Variations

Don’t be afraid to play with this recipe—half the fun is making it your own! Swap oregano for fresh rosemary if you’re feeling earthy, or toss some bell peppers and red onions between the chicken cubes for color. My neighbor even adds a dash of cumin for warmth (sounds weird, tastes amazing). The beauty? As long as you keep that lemon-garlic base, you really can’t go wrong.

Grilled Chicken Souvlaki FAQs

I get asked these questions all the time—here are my tried-and-true answers to make your souvlaki adventure foolproof:

Can I bake instead of grill? Absolutely! Just arrange skewers on a baking sheet at 200°C (400°F) for 15-20 minutes, flipping halfway. You won’t get those sexy grill marks, but the flavor’s still fantastic.

How long should I marinate? Minimum 1 hour, but overnight is magic. Any longer than 24 hours and the lemon can make the chicken mushy—learned that the hard way!

Can I use chicken thighs? Yes! They’re juicier and more forgiving on the grill. Just trim excess fat and cook to 75°C (165°F).

No wooden skewers? No sweat—use metal ones or skip skewers entirely. Just grill the chicken pieces directly (stir-fry style!).

Why is my chicken dry? You’re overcooking it! Pull skewers at 75°C (165°F)—they’ll keep cooking off the heat. And please—let them rest 5 minutes before devouring.

Nutritional Information

Just so you know, these numbers can vary based on your specific ingredients and brands, but here’s the general scoop per serving (about one skewer): roughly 180 calories and a whopping 25g of protein to keep you full and satisfied. Not too shabby for something that tastes this good, right?

Go ahead—try this recipe and share your results! I’d love to hear how your souvlaki adventure turns out.

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