Greek Chicken Souvlaki


For Souvlaki Marinade

  • 10 garlic cloves, peeled
  • 2 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 tsp salt and black pepper
  • 1/4 cup EVOO
  • 1/4 cup dry white wine
  • juice of 1 lemon
  • 2 bay leaves

For Chicken

  • 2 1/2 pound boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces


  1. Prepare the marinade. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Do not add the dried bay leaves yet. Pulse until well combined.
  2. Place chicken in a large bowl and add bay leaves. Top with marinade. Toss to combine, making sure chicken is well-coated with marinade. Cover tightly and refrigerate for 2 hours or overnight.
  3. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes.
  4. When ready, thread marinated chicken pieces through the prepared skewers.
  5. Prepare outdoor grill, or griddle. Brush grates with a little oil and heat over medium high heat. Place chicken skewers on grill until well browned and internal temperature registers 160 degrees Fahrenheit on instant read thermometer. Be sure to turn skewers evenly to cook on all sides, about 5 minutes total. While grilling, brush lightly with the marinade.
  6. Transfer chicken to a serving platter and let rest for 3 minutes.
  7. Assemble grilled chicken souvlaki pitas.

Original recipe from

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