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Chicken Souvlaki Recipe
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4.95 from 34 votes

Chicken Souvlaki

This Chicken Souvlaki recipe is easy to cook in the oven or on the grill, and tastes DELICIOUS when loaded up in a pita with all of your favorite toppings!
Prep Time12 minutes
Cook Time8 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mediterranean
Keyword: 30 minute, chicken
Servings: 4 -6 servings

Ingredients

  • 1.5 pounds uncooked boneless skinless chicken breasts cut into bite-sized pieces*
  • 5 cloves garlic peeled and minced
  • 2 tablespoons olive oil*
  • 1 tablespoon dried oregano
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly-cracked black pepper
  • juice of 1 large fresh lemon
  • for serving: pita bread fresh baby arugula (or chopped Romaine), thinly-sliced red onions, sliced cherry tomatoes, crumbled feta cheese, chopped fresh parsley, tzatziki sauce

Instructions

  • Combine chicken pieces, garlic, olive oil, oregano, salt, black pepper and lemon juice in a large ziplock bag or mixing bowl, and toss until the chicken is evenly coated.  Seal/cover and refrigerate for 30 minutes, or up to 1 day.
  • Remove chicken from bag/bowl, and discard the leftover marinade.  Thread chicken onto skewers**.
  • To Cook Chicken On The Grill: Preheat grill to medium-high.  Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink inside.  Transfer skewers to a separate plate, and set aside.
  • To Cook Chicken In The Oven: Preheat broiler, and place the rack about 5-6 inches from the top of the oven.  Place skewers on a large baking sheet, and broil for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink inside.  Transfer skewers to a separate plate, and set aside.
  • To assemble the chicken souvlaki pitas, lay a piece of pita bread out on a flat surface, and top it with a few pieces of chicken and your desired toppings and tzatziki sauce.  Serve immediately.

Notes

*I recommend using traditional olive oil for this recipe, not extra virgin olive oil, since it has a higher smoke point.
**If using wooden skewers, be sure to soak them completely in water for at least 30 minutes before cooking so that they do not burn.