Chicken Souvlaki - Greek Skewers

Chicken Souvlaki - Greek Skewers

It's finally time for us to enjoy chicken skewers grilled right in our little garden. This Greek souvlaki recipe has long been planned and successfully tested several times by many people who visited and supported us on our project about the vacation house and garden. You'll be surprised to see how a few basic ingredients can turn the ordinary chicken meat into some tender skewers, savory and really delicious.

Souvlaki is probably one of the most popular Greek foods and, of course, we tried it in Greece, in its place of origin. So, I can tell you that this recipe has the same special taste and, you'll see, with minimal effort. You can feel on holiday whenever you want, without having to wait for the summer!

Don't stress too much about what to have on the side - any favourite salad or a Greek one, some tzatziki and that's pretty much it. The meat alone is so good that it's a pity not to save the whole space in the tummy only for that.


Chicken meat
1500 g
I combine equal quantities of boneless chicken thighs and breast
1 piece
Garlic cloves
5 pieces
Olive oil
100 ml
1 tbsp
2 tbsp
here you can add dried mint or gyros spice mix, if you have
Bell pepper
4 pieces
pick different colours - red, yellow or green
Red onion
2 pieces

Step by step


I usually buy 2 packs of boneless skinless chicken breasts and thighs, 700-800g each. 

It will be even tastier if you find boneless skinned thighs. 


Wash the meat well and cut into medium-sized cubes. 

Notice in this picture how I cut half of a breast into 2x2cm cubes. They won't always be perfectly square, but that's ok anyway :) 


I cut the boneless thighs into 3-4 equal pieces each, depending on how big they are. 

Don't forget to remove the cartilage, we don't need it here.


Tip all the meat into a big bowl and add the juice from a lemon, salt, crushed garlic and olive oil. 


Season with oregano and other spices, if you have. I'd say oregano is the basic and the most important one. 

Toss well and refrigerate to marinate overnight or for 4-5 hours, at least. 


The next day prepare the vegetables - the bell peppers and red onions.


Cut into big square 2x2cm pieces - just like the meat.


Now we assemble the skewers, using bamboo or stainless steel skewers. 

Notice how I alternate pieces of breast, thighs and different-coloured vegetables. After a piece of meat, always comes a piece of bell pepper or onion.


With the amounts from the ingredients list, I made 12 medium-sized skewers.


If there are any vegetables left, you can assemble them on skewers and grill together with the meat - we always fight on them!

This is why I always get more bell pepper and onions, as I know they won't be wasted. Here you could combine them with some mushrooms or halloumi cheese...


Now make a nice fire with wood and grill the skewers. Make sure you turn them constantly and roast on all sides. 


The meat is really tender - the breast is not too dry, the veggies are a perfect match, it's a super tasty meal which I highly recommend!


Quantity: 2 kg (12 servings)
Prep time: 60 min
Difficulty: easy
Ready in: 30 min
Publish date:

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