web analytics
Kalyn's Kitchen

Chicken Souvlaki

Chicken Souvlaki served with fresh Tzatziki Sauce is a perfect low-carb main dish for a summer dinner! 

Click here to PIN Low-Carb Chicken Souvlaki!

Chicken Souvlaki

Souvlaki is a dish that’s so classic it’s part of Wikipedia, which defines it as small pieces of meat grilled on a skewer. If I were writing the definition, I’d add that the Greek cooking trinity of lemon, garlic, and oregano would have to be included, and for this tasty Chicken Souvlaki I also added a touch of thyme to the marinade.

I like traditional Souvlaki made from pork, as well as Lamb Souvlaki, but for a light summer meal I don’t think you can beat the combination of Chicken Souvlaki, served with Tzatziki Sauce, and one of My Top  Ten Low-Carb Salads with Feta Cheese. I first made this tasty Chicken Souvlaki many years ago but the photos were probably not good enough to entice many people to try it, so recently I made it again to get better photos.

Marinating all day is fairly important here, so this is a perfect dish to marinate in the fridge while you’re at work and then cook when you get home. You can even marinade overnight and the next day and then cook. Chicken Souvlaki is an American dish that’s not found in Greece much, but it’s tasty and easy for low-carb summer dinner!

Steps for making Chicken Souvlaki

Steps for Making Chicken Souvlaki:

(This is just a summary of the steps in the photos above. Scroll down to see the actual recipe including nutritional information.)

  1. Mix lemon, garlic, oregano, and thyme, plus a healthy dose of olive oil to make the marinade for the chicken.
  2. Cut the chicken breasts into pieces. (Next time I might make them slightly smaller, just over 1″ square.)
  3. Put chicken into a Zip-loc bag, add marinade, and let chicken marinate in the refrigerator all day while you’re at work, or 8-10 hours
  4. When you’re ready to cook, drain chicken into a colander placed in the sink and let it come to room temperature while you preheat grill to medium-high. (Spray the grill with non-stick grill spray or brush with oil before you preheat.)
  5. I love to use my blade type skewers (affiliate link) or double skewers (affiliate link) which really keep the meat from spinning on the grill, but if you don’t have skewers like this try to fold over each piece of chicken when you put it on the skewer.
  6. Cook the chicken on the first side until you start to see grill marks.
  7. Turn over and continue to cook, until you have grill marks on the second side.
  8. Turn and cook several more times, until the meat is just starting to feel firm and nicely browned. I cooked these about 15 minutes total cooking time on a medium-high grill.
  9. Serve hot and enjoy!

Chicken Souvlaki

Make it a Low-Carb Meal:

Chicken Souvlaki is great with Tzatziki Sauce and one of my Low-Carb Cucumber Salads or My Top  Ten Low-Carb Salads with Feta Cheese would be perfect on the side!

More Versions of Souvlaki to Try:

Lamb Souvlaki from Kalyn’s Kitchen
Halibut and Red Pepper Souvlaki from Mediterranean Cooking in Alaska
Kalyn’s Souvlaki (pork)from Kalyn’s Kitchen

Chicken Souvlaki

Chicken Souvlaki

Yield 6 servings
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Chicken Souvlaki served with fresh Tzatziki Sauce is a perfect main dish for a summer dinner!


  • 4 very large boneless, skinless chicken breasts
  • 1/4 cup olive oil
  • 1/3 cup fresh squeezed lemon juice
  • 2 tsp. red wine vinegar
  • 2 tsp. finely minced garlic (or garlic puree from a jar or garlic powder will work)
  • 2 tsp. dried oregano (use Greek or Turkish oregano)
  • 1/2 tsp. dried thyme


  1. Combine olive oil, lemon juice, vinegar, garlic, oregano, and thyme and stir together with a whisk or spoon.
  2. Trim all visible fat and tendons from chicken breasts, then cut each piece into 6-8 cubes.
  3. Put chicken strips into large Ziploc bag or plastic container with a tight-fitting lid.
  4. Pour marinade into Ziploc bag or plastic container, seal, and squeeze bag or turn container over and shake gently so all pieces of meat are well-coated with marinade.
  5. Put into refrigerator and marinate 8-10 hours.
  6. To get ready to grill, remove chicken from refrigerator, drain into a colander, and let it come to room temperature;
  7. Spray grill with non-stick spray or mist with olive oil, then preheat gas or charcoal barbecue grill to medium high. (You can only hold your hand there for a few seconds at that heat.)
  8. Thread marinated chicken cubes onto skewers. (I love to use my blade type skewers or double skewers to keep the meat from spinning on the grill; if you don't have skewers like that fold over each piece of chicken when you put it on the skewer.)
  9. Grill skewers, turning the first time as soon as you see nice grill marks.
  10. Continue to grill, turning every few minutes, until chicken is nicely browned and firm to the touch. Total cooking time is about 15 minutes, but I would use an Instant Read Meat Thermometer and make sure chicken has reached 165F.


This recipe created by Kalyn.

I'd love to see your pictures if you make this recipe. Share on social media with the hashtag #kalynskitchen so I can see how it turned out for you!

Chicken Souvlaki thumbnail photo

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Chicken Souvlaki like this is a perfect main dish for a low-carb meal as well as any phase of the South Beach Diet or any other low-glycemic eating plan.

Find More Recipes Like This One:
Use Grilling Recipes to find more recipes like this one. Use the Diet Type Index to find more recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Pinterest image of Chicken Souvlaki

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases.

Leave a Reply

Your email address will not be published. Required fields are marked *

    38 Comments on “Chicken Souvlaki”

  1. Is salt left out of the recipe for a reason?

  2. Anonymous, I described the salad in a comment above and I’m afraid that as much of a recipe as I have for it: garden cucumbers, chopped mint, chopped parsley, and some Italian dressing from a bottle stirred together. Here’s my best guess for a recipe:

    2 cups peeled, diced cucumbers
    1/2 cup finely chopped fresh mint
    1/2 cup finely chopped fresh parsley
    2-3 T Italian salad dressing
    salt and fresh ground black pepper to taste
    Stir together and eat!

    If you’re on South Beach just look for a dressing with olive oil and less than 2 grams of sugar per serving.

  3. Hi Kaylyn- I have been spending a lot of time looking through your blog lately, and I really enjoy it. I have looked high and low for the recipe for the cucumber salad pictured with this chicken. Can you provide some direction? Thanks so much!

  4. Wow, this is the best chicken that I’ve ever made. The marinade made my chicken so delicious. This will be my “go to” recipe! Thank you!

  5. I just returned from 10 days in Greece, and chicken and lamb souvlaki were offered on most menus. I’m going to try your version tonight!

  6. Anonymous, the side dish is simply garden cucumbers, chopped mint, chopped parsley, and a bit of Italian dressing stirred together. Not really a recipe, but it did taste delicious with this.

  7. What is the side dish pictured with the chicken Souvlaki? It looks yummy too.

  8. That looks like a tasty dish.

  9. Hate to be redundant here… but you had me drooling as well!! Yum to the yum to the yum… I will definitely be making this! Thanks Kalyn:)

  10. We had souvlaki at our wedding and everyone loved the food!

  11. Mmm, drooling now, dreaming of fragrant BBQs. Thanks for reminding me that I love souvlaki!

  12. You just made my mouth drool. I have Lamb Souvlaki since May when I went to this Greek place with my parents. The Chicken looks as delicious too.

    I’m going to have to bookmark this page and make some tomorrow.

  13. Great idea and lovely picture!

  14. Joe, there are really four sides, and I just prefer to get it evenly browned on all the sides, but you could certainly turn it only once if you prefer.

  15. Yum…this looks so beautiful. I really want to add peaches to that skewer…

  16. Just curious, why turn the chicken often and not just grill on each side for half the time?

  17. Gorgeous! Thanks for the recipe.

  18. Peter, thanks for the info. I didn’t realize the use of chicken in Souvlaki had spread to Greece, but it is really tasty with chicken.

    Erin, I think the combo of lemon, oregano, and garlic is pretty classic. Hope you like this version.

  19. I’ve only ever had Chicken Souvlaki from street vendors so it will be interesting to see how a homemade version compares. Thank you for the great recommendation.

  20. Chicken souvlaki has become more popular of late (in Greece & abroad) and your's just as succulent as the red meat variety.

    Thanks for linking to my pork souvlaki!