There's something special about meals cooked on a stick—simple, rustic, and packed with flavor. This marinated Greek souvlaki chicken with grilled veggies takes that idea and elevates it with a zesty, herbaceous marinade and vibrant vegetables, all kissed by fire. Whether you're craving a backyard BBQ feast or looking for a colorful, satisfying weeknight dinner, this dish delivers. It's got the soul of a traditional chicken souvlaki recipe, but it's made easy, flavorful, and unforgettable.
If you've ever enjoyed Greek chicken gyros with tzatziki sauce, you'll recognize the familiar herbs and spices here—lemon, garlic, oregano—all pulling together to create something deeply satisfying. Paired with grilled bell peppers, zucchini, and red onions, and optionally served with warm pita and tzatziki, this is the kind of Greek chicken dinner you’ll come back to over and over again.
Marinated Greek Souvlaki Chicken with Grilled Veggies
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine Greek
Grill or grill pan A charcoal grill adds more smoky flavor, but a gas grill or cast iron grill pan will work just fine.
Metal or wooden skewers If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Mixing bowls One for the marinade, one for the veggies.
Tongs For flipping skewers on the grill.
Cutting board and knife For prepping the chicken and vegetables.
Zipper-top bag or shallow dish For marinating the chicken.
For the Chicken Souvlaki Marinade
- 2 lbs boneless skinless chicken thighs (or breasts if you prefer)
- 1/4 cup olive oil
- Juice of 2 lemons
- 4 cloves garlic minced
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon thyme
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Grilled Vegetables
- 2 red bell peppers cut into large chunks
- 1 zucchini thickly sliced
- 1 red onion quartered
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional: 1 teaspoon dried oregano
For Serving (Optional but Highly Recommended)
- Warm pita bread
- Tzatziki sauce
- Fresh parsley
- Lemon wedges
- Crumbled feta cheese
- Greek salad
Prepare the Chicken
Cut your boneless chicken thighs (or breasts) into bite-sized chunks, about 1.5 inches each. This ensures even cooking and maximum surface area to soak up the marinade.
Make the Marinade
In a large bowl, whisk together the olive oil, lemon juice, garlic, red wine vinegar, oregano, thyme, paprika, salt, and pepper. This classic chicken souvlaki marinade brings brightness from the citrus, warmth from the spices, and that iconic Greek flavor from the herbs.
Marinate the Chicken
Add the chicken to the bowl or a zip-top bag and coat thoroughly in the marinade. Let it marinate in the fridge for at least 1 hour, but ideally 4 to 6 hours. For the best flavor, overnight is even better. The acid in the marinade tenderizes the chicken while the garlic and herbs infuse deep flavor.
Prep the Veggies
While the chicken is marinating, toss your chopped peppers, zucchini, and red onions with olive oil, salt, pepper, and a sprinkle of oregano. Keep the pieces large enough so they don’t fall through the grill grates.
Assemble the Skewers
Thread the marinated chicken onto skewers, leaving just a tiny bit of space between each piece for even cooking. On separate skewers, thread your vegetables—this allows you to control the cooking time better since veggies may cook faster than the chicken.
Grill Time
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates or pan.
Place the chicken skewers on the grill and cook for about 12–15 minutes, turning every few minutes to ensure even cooking. The chicken should have a nice char on the outside and reach an internal temperature of 165°F.
Grill the veggie skewers alongside, turning as needed, until they’re tender and slightly charred—about 8–10 minutes.
Serve
Serve the chicken and veggies over a warm pita with tzatziki sauce and a fresh sprinkle of parsley and feta. Add a side of greek salad to round it out, or stuff everything into a pita pocket for a greek style chicken gyro experience.
Pairings
This greek chicken souvlaki shines when served with:
- Tzatziki sauce: Its creamy coolness is the perfect contrast to the warm, smoky chicken.
- Warm pita or flatbread: Makes it easy to turn into wraps or gyros.
- Greek salad: Think tomatoes, cucumbers, olives, red onions, and feta.
- Lemon rice or orzo: To soak up all those juicy drippings.
- Roasted potatoes with oregano: A hearty addition if you're feeding a hungry crowd.
- A glass of crisp white wine like Assyrtiko or Sauvignon Blanc, or even a light beer.
You can even take a cue from a steak gyro recipe and serve this chicken with sliced onions, chopped tomatoes, and a drizzle of olive oil inside a pita for a satisfying wrap.
FAQs
1. Can I use chicken breast instead of thighs?
Absolutely. While chicken thighs tend to stay juicier and more flavorful, chicken breast works well if you prefer a leaner cut. Just make sure not to overcook it to avoid dryness.
2. What’s the difference between this and a chicken gyro?
Both are delicious, but this chicken souvlaki recipe uses skewered, grilled meat, while greek chicken gyros with tzatziki sauce often feature meat that’s cooked on a vertical spit and shaved off. You can use souvlaki chicken in a gyro wrap, though—it’s a great shortcut to a greek gyro recipe at home.
3. Can I substitute lamb or beef?
Definitely! Swap in lamb cubes to make a lamb souvlaki, or use sirloin or flank steak for a steak gyro-style experience. Just adjust the marinade time and grill to desired doneness.
4. Do I have to use skewers?
No skewers? No problem. You can marinate the chicken and cook it directly on a grill pan or even in a skillet. But skewers give that classic chicken kebabs presentation and smoky char.
5. Can I meal prep this dish?
Yes! You can marinate and skewer the chicken in advance. Cooked skewers keep well in the fridge for 3–4 days. They reheat beautifully and make a delicious easy Greek chicken lunch paired with a salad or wrapped in pita.
