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Simple recipe for Greek Chicken Souvlaki grilled to perfection and served with Greek lemon GREEK CHICKEN SOUVLAKI with LEMON RICE

4-6 boneless, skinless chicken breasts
**vegetables like mushrooms, onion, tomatoes and zucchini, if desired

Marinade Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup fresh squeezed lemon juice {about 3 lemons}
  • 1 1/2 tsp red wine vinegar
  • 2 tsp finely minced garlic
  • 1 1/2 tsp dried oregano
  • 1/2 tsp dried thyme


  1. Trim chicken and cut into large chunks- mine were about 1.5″ big and I got 4-6 chunks from each chicken breast.
  2. Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme into Ziploc bag or plastic container. Add in chicken. Seal and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade. Put into refrigerator and marinate 6-8 hours or more.
  3. To get ready to grill, remove chicken from refrigerator, pull out chicken pieces and dump remaining marinade. Thread chicken onto skewers.  Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high.
  4. Grill skewers about 12-15 minutes, turning the first time as soon as you see nice grill marks. Greek Chicken Souvlaki is done when the chicken is slightly browned and firm, but not hard to the touch. {If you use a meat thermometer, the temp should register 160 degrees. It will increase to 165 degrees even after you take it off the grill. I love using a thermometer as it really helps me not over-cook the chicken!}


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