11 ratings

Chicken Souvlaki Recipe

Chicken Souvlaki
Yasmin Fahr

Chicken Souvlaki

Chicken Souvlaki* was a favorite dish of mine to order at The Souvlaki House in Ithaca, N.Y. during college. This was a place that my friends and I would go to nearly every week for the inexpensive wine, toasted and buttered rolls, Greek salad, and Chicken Souvlaki plate — it housed of some of my best and favorite memories from college.

And even after college. We actually dined there both nights of our five-year college reunion. (It was just so great to see Peter, the owner, and Debbie, our favorite waitress, that we couldn't resist.) No matter when we went though, the plate always arrived with a hot, thick pita, a healthy serving of tzatzki sauce, and charred lemony chicken.

When making this at home, I served it in a similar fashion with a side of Greek Salad and Simple Tzatziki sauce. All in all, it was an incredibly simple and flavorful meal to make whether you grill it outdoors or on a cast-iron griddle pan inside. 

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  • 2 ½ pounds boneless, skinless, chicken breast, cut into 2-inch chunks
  • 2 tablespoons salt
  • 2 tablespoons freshly ground black pepper
  • 1 tablespoon dried oregano
  • 2 garlic cloves, grated with a Microplane or minced
  • 1 sprig of mint, leaves removed and chopped
  • Juice of 1 lemon, plus more if desired
  • 2 tablespoons extra-virgin olive oil, plus more for the grill
  • 4 toasted pitas
  • Greek Salad, for serving
  • Tzatziki, for serving 


In a mixing bowl, combine the chicken with all of the ingredients except for the pitas, salad, and tzatziki. Let marinate for 30 minutes to an hour. (I used this time to prepare the Greek Salad and the tzatziki.) 

Then, either heat a double burner grill pan, cast-iron griddle pan (with a grill side), or a barbecue over high heat. (You can also do this in 2 batches if necesssary.) Brush the grill with a little oil. When hot, place the chicken on the grill and cook, about 5-7 minutes on each side, until juices run clear when pierced with a knife. 

Remove and serve immediately on top of the toasted pitas (so it soaks up all the juices) and alongside the salad and sauce. Feel free to add an extra squirt of lemon juice over the chicken if you'd like.