This Greek chicken souvlaki recipe combines tender chicken breast with a Greek yogurt marinade made with mustard, balsamic vinegar, garlic, oregano, mint, and honey. The chicken is threaded onto skewers, grilled until golden, and served in warm pita with tzatziki and fresh vegetables.
Why You'll Love My Chicken Souvlaki
- Juicy Chicken: The Greek yogurt marinade coats the chicken and helps the breast stay tender as it cooks.
- Bold Marinade: Balsamic vinegar, mustard, honey, garlic, oregano, and mint create a tangy, lightly sweet flavour.
- Easy to Prepare Ahead: Marinate the chicken earlier in the day, then assemble and grill the skewers when you are ready.
- Perfect for Sharing: Place the warm chicken, pita, tzatziki, and toppings on the table so everyone can build their own wrap.
This is the kind of dinner I like making when the grill is out, and I want everyone to serve themselves. I put the warm pita, sliced tomatoes, onion, parsley, and tzatziki in separate bowls, then bring the chicken skewers straight to the table. It keeps dinner relaxed, and every person can add as much sauce and salad as they like. For another easy wrap with similar fresh flavours, my Greek chicken gyros with tzatziki are also a good option.
When developing this chicken souvlaki recipe, I wanted the chicken breast to stay tender while still developing golden, lightly charred edges. Greek yogurt helps the marinade cling to every piece, while mustard and balsamic add tanginess and honey softens the sharper flavours. Garlic, oregano, and fresh mint give the chicken a fragrant herb flavour that works well with creamy tzatziki and warm pita. Unlike my Greek pork souvlaki and Spanish pinchos de pollo, this version uses a creamy yogurt-based marinade.
Key Ingredients in Greek Chicken Souvlaki
These ingredients work together to give the chicken its tender texture and tangy, herby flavour.
- Chicken Breast: I cut the chicken into evenly sized pieces so they cook at the same rate and remain tender in the centre.
- Greek Yogurt, Mustard, and Olive Oil: These ingredients form the creamy base of the marinade. The mixture coats the chicken well instead of running off the skewers.
- Balsamic Vinegar, Honey, and Garlic: Balsamic adds tanginess, honey balances it with a little sweetness, and garlic gives the marinade a stronger savoury flavour.
- Oregano and Fresh Mint: I use both herbs because oregano adds depth while mint gives the grilled chicken a fresh finish.
Why This Chicken Souvlaki Marinade Works
Greek yogurt creates a thick marinade that coats the chicken evenly and helps it remain tender during grilling. Mustard and balsamic vinegar provide acidity and depth, while honey balances their sharper flavour.
Garlic, dried oregano, and fresh mint give the chicken plenty of flavour without needing a long list of spices. Two hours of marinating gives the chicken time to absorb the seasoning while still making the recipe practical to prepare and cook on the same day.
How to Make Greek Chicken Souvlaki
Follow these four simple steps to prepare the chicken and grill it evenly. You can find the complete printable recipe with measurements below.
1. Prepare the Chicken: Cut the chicken breasts into bite-sized pieces and place them in a large bowl.
2. Marinate: Combine the chicken with Greek yoghurt, mustard, extra virgin olive oil, balsamic vinegar, honey, garlic cloves, oregano, mint, salt, and pepper. Mix well, then cover and refrigerate for at least 2 hours.
3. Thread the Skewers: Thread the marinated chicken pieces onto skewers.
4. Grill the Chicken: Grill the chicken on medium-high heat for 6-8 minutes, turning until golden and fully cooked.
Helpful Swaps
- Chicken Thighs: Boneless, skinless chicken thighs can replace the breast. Cut them into equal pieces and cook until they reach 165°F (74°C).
- Plain Yogurt: Plain full-fat yogurt can replace Greek yogurt, although the marinade may be slightly thinner.
- Dried Mint: Replace the fresh mint with about 1 teaspoon of dried mint when fresh mint is unavailable.
- Flatbread: Soft Mediterranean flatbreads can be used instead of pita bread.
Tips for Greek Chicken Souvlaki
Cut the Chicken Evenly: I try to keep the pieces as close in size as possible so they cook at the same rate and stay tender in the centre.
Let the Excess Marinade drip off: Because the marinade contains honey, too much of it can burn on the grill. I give each piece a quick shake before threading it onto the skewers.
Do not Crowd the Skewers: Leaving a little space between the chicken pieces helps the heat reach the sides and gives the meat better golden edges.
Prepare Everything before Grilling: I slice the tomatoes and onion, warm the pita, and set out the tzatziki first so the chicken can go straight from the grill to the table.
Storage
I store the cooled chicken separately from the pita, sauce, and vegetables in an airtight container in the refrigerator for up to 3 days, then reheat it gently in a skillet or microwave so it does not dry out.
What to Serve With Greek Chicken Souvlaki
I usually serve the skewers with warm pita and plenty of homemade tzatziki sauce. For a fuller meal, add Greek lemon potatoes or a fresh Mediterranean chickpea salad on the side.
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Recipe
Greek Chicken Souvlaki
Ingredients
For the Chicken Souvlaki
- 1 kg boneless skinless chicken breast - cut into 1½ inch (4 cm) pieces
- 3-4 pita breads
- 180 g tzatziki dip
- 2 medium tomatoes - sliced
- ½ medium onion - thinly sliced
- 15 g chopped fresh parsley
For the Chicken Souvlaki Marinade
- 50 g Greek yoghurt
- 1 tablespoon French-style mustard - such as Dijon
- 30 ml extra virgin olive oil
- 2 tablespoon balsamic vinegar
- 1 tablespoon honey
- 3 cloves garlic - minced
- 1 tablespoon dry oregano
- 1 tablespoon finely chopped fresh mint - leaves only
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cut 1 kg boneless skinless chicken breast into evenly sized 1½-inch (4 cm) pieces and place them in a large bowl.
- Add 50 g Greek yoghurt, 1 tbsp French-style mustard, 30 ml extra virgin olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 3 cloves garlic , minced,1 tbsp dry oregano, 1 tbsp finely chopped fresh mint, 1 tsp salt, and ½ tsp black pepper. Mix until every piece of chicken is thoroughly coated.
- Cover the bowl and refrigerate the chicken for 2 hours. If you are using wooden skewers, soak them in water for at least 30 minutes before grilling.
- Preheat the grill or grill pan over medium-high heat. Thread the marinated chicken onto the skewers, leaving a small amount of space between the pieces. Grill for 6-8 minutes, turning occasionally, until golden and the centre reaches 165°F (74°C).
- Transfer the chicken skewers to a plate and let them rest for 5 minutes. Warm 3-4 pita breads, cut them in half, and fill each piece with the grilled chicken, sliced tomatoes, onion, parsley, and tzatziki sauce. Serve immediately.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Susan says
This Greek Chicken Souvlaki is packed with flavor! The marinade makes the chicken so tender and delicious, perfect for wraps, salads, or just straight off the skewer.