Chicken Souvlaki

"This is one of our favorites - make it almost weekly!! Preparation time includes marinade time."
photo by shimmerchk photo by shimmerchk
photo by shimmerchk
photo by Dawnab photo by Dawnab
photo by diner524 photo by diner524
photo by Dawnab photo by Dawnab
photo by dojemi photo by dojemi
Ready In:
1hr 10mins




  • Place the chicken in a bowl and add oregano, garlic powder, seasoning salt and pepper.
  • Toss to coat.
  • Marinate in fridge for at least 30 minutes -the longer the better.
  • In the meantime, if you are going to use wooden skewers, soak them for 30 minutes. This prevents them from burning on the BBQ.
  • Squeeze the lemon and then add an equal amount of vegetable oil.
  • Skewer chicken onto wooden or metal skewers.
  • BBQ chicken skewers until done.
  • Mix the oil and lemon mixture until "creamy" and drizzle over the hot chicken - do this as soon as they come off the grill.
  • Serve and enjoy!
  • **on a side note - if you own a George Foreman, grill this recipe works very well on it!

Questions & Replies

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  1. Sarah A.
    Can this be made hours (or a day) ahead of time? Will it reheat well? Should the sauce be added immediately after cooking, or just before serving? I have a large dinner party and would like to have as much as possible prepared ahead of time.


  1. Mrs.Jack
    AMAZING! I cannot believe how flavorful my chicken was w/ just those 4 spices plus lemon! I used skinless, bone-in thighs that marinated 24 hours. I grilled whole, over medium-high heat, 8 min. per side, to internal temp of 175F. Drizzled w/ 1/8 cup of lemon juice and 1/8 cup oil. Served w/ Recipe #83189, Recipe #66596, Recipe #87782, and grilled lemons. This was one of the best meals I have ever served! Can't wait to make again. Thank you for a great recipe!!!
  2. themami
    What a beautifully simple and fabulously tasting recipe! My husband does not like things that are too "lemon-y" , but he LOVED this recipe. We ate ours with hummus, tzaziki sauce and pitas- that is it!! Thanks so much for posting. We cooked ours indoors on the cast iron skillet and it turned out great.
  3. Srb719
    One of two recipes we tried on the grill last week. This was definitely the better of the two. Moist, flavorful chicken. Definitely a keeper. Thanks.
  4. Chef Pollo
    Awesome recipe! Going in the keeper file. We had it in pitas, with toms, cukes, red onion, tzaziki and hummous, Yum!! Thanks for the great recipe!
  5. Anonymous
    Great chicken. Very easy. I cook it on the George Foreman.


  1. CyberWoolf
    The chicken came out really tender, which I liked but it lacked any distinct flavor. I cut my chicken into pieces, added all the ingredients together, put in a ziplock, shook and made sure everything was covered and let it sit in the fridge overnight. <br/><br/>I thought this would be long enough to let the flavor set in, but after grilling, it really didn't taste like anything but moist chicken. I also used olive oil instead of vegetable oil.
  2. AlleyCattt
    My husband and I thoroughly enjoyed this. I used olive oil instead of vegetable oil and left out the salt. I also put the oil and lemon juice in to marinate with the other spices. I left it in the refrigerator for about two hours and then put it on the grill. It was very easy and tasted great.
  3. GaylaJ
    I used chicken tenders, rather than cutting breasts into strips. Also used a couple of cloves of minced fresh garlic instead of garlic powder. Great stuff--thanks for the recipe!
  4. DDW7976
    What wonderful chicken!!! I can't believe how minimal ingredients tasted so....good. The only change I made was using olive oil instead of vegetable oil. Seved it with Mean's Tzatziki sauce wrapped in a pita, along with Kittencal's Greek Salad.



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