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Chicken Souvlaki sitting on pita bread photographed from the side

Chicken Souvlaki

Serves 6

5 from 1 vote
Prep Time: 20 mins
Cook Time: 6 mins
Total Time: 2 hrs 30 mins
Course: Main Course
Cuisine: Greek


Yogurt Sauce

  • 1 cup - 250g Greek yogurt see notes
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • 1 garlic clove finely minced
  • 2 tbsp mint finely chopped
  • Pinch of pepper

Chicken Souvlakia

  • 6 chicken thighs see notes
  • 2 tsp salt
  • 1 tbsp dried oregano
  • 2 tbsp parsley finely chopped
  • 1 garlic clove finely minced
  • Pinch of pepper
  • 2 tbsp extra virgin olive oil + extra to cook
  • 1 lemon juiced
  • 1 zucchini sliced
  • 1 capsicum sliced
  • 1 red onion coarsely chopped


Yogurt Sauce

  • Add all the ingredients into a medium sized mixing bowl and mix until well combined. Set aside in the fridge until ready to use.

Chicken Souvlakia

  • Cut the chicken into 3 cm cubes. Place in a large mixing bowl along with salt, oregano, parsley, garlic, pepper, olive oil and lemon and mix to coat. Cover with plastic wrap and set aside in the fridge for 2 hours to marinade.
  • To construct the souvlakia slide a piece of chicken onto a skewer, then a piece of vegetable. Alternate between chicken and vegetable.
  • Brush a very, very hot grill plate or frypan with olive oil. Cook each souvlaki, no more than 3 at a time if cooking indoors for 3 minutes on each side or until the internal temperature reaches 75C / 165F. Serve with yogurt sauce and pita bread. A side salad would go well with this too.


Serving suggestion
This recipe will make 12 souvlakia, enough for 3 people. Can I suggest serving with my Tzatziki and soft Greek pita bread? So good!
Storage and Freezing
These chicken souvlakia can be put together up to a day in advance. You can even freeze them for 2 weeks. Simply thaw in the fridge the day before grilling.
Chicken temperature
Cooked chicken must reach an internal temperature of 75C / 165F to be safe to eat.
Greek yogurt
I would recommend using full fat yogurt. The brand I use is the farmers union one.
Chicken thighs
I used chicken thighs because they have a nice amount of fat on them which make these juicy. You can alternatively use chicken breast if you’re looking to make these leaner. When it comes to chicken, I’m a little picky. You don’t have to do that, but I run a knife under the blood nerve on each chicken thigh and cut it out.
I used metal skewers. I bought these from Woolworths in Australia, They’re 25cm in length. You can use wood skewers. I would recommend using the thick ones. I would also recommend soaking them in water the day before using so they don’t burn, especially if grilling on an open flame.


Calories : 318kcal
Carbonhydrates: 7g
Protein: 20g
Fat: 24g
Saturated Fat: 6g
Polyunsaturated Fat: 4g
Monounsaturated Fat : 11g
Trans Fat : 1g
Cholesterol: 111mg
Sodium: 1256mg
Potassium : 442mg
Fiber: 2g
Sugar : 3g
Vitamin A: 976IU
Vitamin C: 45mg
Calcium: 46mg
Iron: 2mg
Nutrition Disclosure