Simple, smoky, and full of lemony Greek flavour.
Chicken souvlaki is one of those recipes that proves you don’t need a long ingredient list to make something truly memorable. Good chicken, lemon, garlic, oregano, olive oil — that’s it. When those few things are given time to work together, the result is juicy, deeply flavoured skewers that taste like summer, no matter the season.
This is the kind of food that feels relaxed but intentional. Marinated for a few hours, threaded onto skewers, then cooked until lightly charred and golden. Serve it with warm pita and cool tzatziki, and suddenly you’ve got a meal that everyone wants to eat with their hands.
Why this chicken souvlaki works
Lemon juice tenderises the chicken while keeping it fresh and bright
Oregano and garlic bring that unmistakable Greek flavour
Chicken thighs or breast both work, depending on what you prefer
Skewers cook quickly, making this ideal for weeknights or entertaining
It’s simple food done properly — no marinades full of extras, no shortcuts.
Ingredients
Chicken souvlaki
1 kg chicken thigh fillets or chicken breast fillets
¼ cup fresh lemon juice
Olive oil (enough to coat the chicken generously)
2 tbsp dried oregano
Salt, to taste
Freshly ground black pepper
4–5 garlic cloves, crushed
To serve
Warm pita bread
Tzatziki
Method
1. Marinate the chicken
Cut the chicken into evenly sized chunks and place in a large bowl.
Add the lemon juice, a generous drizzle of olive oil, dried oregano, crushed garlic, salt and black pepper. Mix well to coat every piece.
Cover and refrigerate for at least 4 hours to allow the flavours to develop fully.
2. Prepare the skewers
If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
Thread the marinated chicken onto the skewers, leaving a little space between pieces so they cook evenly.
3. Cook the souvlaki
Heat a skillet or grill pan over medium-high heat with a light drizzle of olive oil, or prepare a hot braai.
Cook the skewers, turning occasionally, until the chicken is golden, lightly charred, and cooked through — about 10–12 minutes, depending on size.
4. Serve
Serve hot with warm pita bread and plenty of tzatziki on the side.
Optional extras: lemon wedges, chopped parsley, sliced red onion or a simple tomato salad.
Tips for perfect chicken souvlaki
Don’t skip the marinating time — the full 4 hours makes a noticeable difference. Thighs stay juicier, breasts are leaner — both are excellent. High heat gives better colour, but don’t rush the cooking. Let the chicken rest briefly before serving for maximum juiciness
How to serve chicken souvlaki
This recipe is incredibly versatile: In pita wraps with tzatziki and salad. As part of a mezze-style spread. With Greek salad and lemon potatoes. Straight off the skewer, standing at the counter
It’s casual, generous food — exactly how it should be.
Frequently asked questions
Can I bake the chicken instead?
Yes. Bake the skewers at 200°C (180°C fan) for 18–22 minutes, turning once.
Can I marinate overnight?
You can, but 4–8 hours is ideal. Too long in lemon can slightly change the texture.
Can I freeze it?
Freeze the chicken in the marinade (before skewering) for up to 2 months. Thaw overnight before cooking.
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