Classic Greek street food and summer are a match made in heaven, and that’s why today’s Grilled Chicken Souvlaki with Greek Romaine Salad is sure to be your next warm-weather favorite! Whether packed in a pita, served in a pita, or on skewers with salad (as we’re doing today) this recipe is a summertime delight.
Our recipe features grilled chicken marinated in a mix of olive oil, fresh lemon juice, and herbs, creating a medley of Greek-inspired flavors. We then grill the chicken on skewers and serve over a romaine salad with a lemon and garlic dressing. Paired with orzo, a Greek salad, pita bread, or creamy tzatziki, this recipe is sure to transport your taste buds to the Aegean coast.
Best of all, this recipe is relatively straightforward to make. If you can grill some chicken, prep a salad, and mix a dressing, then you can make today’s recipe. As a nice bonus, this recipe uses simple ingredients, as I believe easy to find, fresh ingredients are key to warm weather eating.
Now, without further delay, let’s get to it.
What to Expect – Recipe Overview
Taste and Texture: Chicken grilled on skewers with a rich, savory, and slightly citrusy marinade. We’re serving the chicken over a Greek salad that provides a crisp and refreshing base that ties it all together.
Difficulty Level: I won’t call this an easy recipe, but nevertheless this recipe is moderately easy to prepare. The recipe does indeed involve multiple steps, including marinating, grilling, and, of course, preparing the salad and dressing. However, none of the steps are overly complex, and none involve hard-to-find ingredients. As such, I’ll say that this recipe is suitable for home cooks with some basic kitchen experience.
Preparation Process: The preparation process, as alluded to above, involves several steps. We’ll be starting by marinating the chicken, then grilling it, and making a fresh salad with grape tomatoes, onions, and cucumbers. The process requires some time for marinating and careful attention while grilling the chicken on the skewers, but that’s it. Yes, today’s recipe can indeed be prepared on a barbecue, hot grill, or stovetop griddle over medium-high heat.
Pairings: Chicken souvlaki pairs well with a light Greek salad (as we’ve done here today) tossed with feta cheese and kalamata olives. Fluffy pita bread, homemade tzatziki with fresh dill, and a side of roasted vegetables would all serve nicely. A glass of chilled white wine, such as Sauvignon Blanc, Assyrtiko, or Pinot Grigio, would all pair nicely.
All in the Name – What is Souvlaki?
This is one where it really is all in the name. The term souvlaki comes from the Greek word “souvla,” which in turn means “skewer.” Thus, Souvlaki is a popular Greek dish that’s made from chunks of meat (usually lamb or pork), and sometimes vegetables, which are then grilled on a skewer. The skewer, while traditional, is wholly optional, and today souvlaki is defined more about the seasonings and presentation than the skewer itself.
Variations of Souvlaki
I would venture to say that there are very nearly as many variations on souvlaki as there are chefs preparing it. However, there are indeed several ‘main’ variations, these depending largely on the type of meat used, the method of serving, and of course the accompaniments.
Here are what I consider to be the most common variations, in no particular order:
- Chicken Souvlaki: Uses marinated chicken pieces, often served with tzatziki sauce.
- Pork Souvlaki: One of the most traditional forms, using marinated pork.
- Lamb Souvlaki: Popular in areas where lamb is a staple, offering a richer flavor.
- Vegetarian Souvlaki: Includes skewered vegetables such as bell peppers, zucchini, mushrooms, and tomatoes.
- Seafood Souvlaki: In coastal regions, seafood like shrimp or fish is used.
History of Souvlaki
The origins of souvlaki trace to ancient Greece , with archaeological findings suggesting that Greeks were cooking meat on skewers as early as the 17th century BC. Naturally, the dish evolved over time, quickly becoming a staple of Greek cuisine, due in no small part to its simplicity, portability, and the naturally delicious flavor of meat roasted over open flames. Simple.
Popular Main Ingredients
The main ingredients of souvlaki can vary, but they typically include:
- Meat: As mentioned above, chicken, pork, lamb, or beef, marinated in a mixture of olive oil, lemon juice, garlic, and herbs are considered the staple ingredients for this dish.
- Vegetables: Bell peppers, onions, tomatoes, and zucchini, are all common ingredients either alongside the meat of choice or as the main attraction in vegetarian incarnations of the dish.
- Pita Bread: Another staple of the dish, in my opinion, as souvlaki sans a warm pita bread is hardly a ‘complete’ souvlaki.
- Tzatziki Sauce: Probably an optional in most people’s opinions, but still a defining trait of the dish. Tzatziki is a simple, creamy yogurt-based sauce made with cucumbers, garlic, and dill, and is usually served as a topping or dip on the side.
- Fresh Herbs: Oregano, parsley, and mint are popular options.
- Lemon Juice and Olive Oil: Key components of the marinade. Additionally, the dish is often ‘finished’ with a drizzle of olive oil and a spritz of lemon.
Serving Souvlaki
Regardless of how it’s served, souvlaki exists within the pantheon of classic Greek street food. Here are the three main ways it’s served:
- On Skewers: The traditional way, with the roasted meat and vegetables grilled and served on the skewers, with the pita and tzatziki on the side. Metal skewers and wooden skewers are both common.
- In Pita Bread: Removed from the skewers and stuffed into the pita with vegetables and sauce, similar to a gyro. Basically, a chicken gyro. Bonus points if using homemade pita bread!
- As a Platter: Served with everything separate, more or less ‘deconstructed’ with the meat (on or off skewers), pita bread, a side of salad, and creamy tzatziki sauce, all on a platter as individual components.
Souvlaki Chicken and Macaroni – Ingredient List
For the Chicken:
- 2 lbs. boneless chicken breast
- Tip: Be sure to slice the boneless chicken breasts evenly, as directed below, as this aids in even cooking. We want bite-sized pieces.
- Prep Tip: If preparing the chicken ahead of time, do NOT thread the chicken on the skewers until you are ready to grill the chicken, otherwise the chicken will leak juices and dry out. You can, of course, slice and marinate the chicken up to a day ahead of time.
- Substitution: Yes, today’s recipe works with deboned chicken thighs. It also works with pork, beef, or lamb.
Marinade for the Chicken:
- 4 tbsp. olive oil
- Tip: Since the olive oil is going to be helping to flavor the chicken, I recommend using a decent extra virgin olive oil.
- 4 tbsp. fresh lemon juice
- Tip: Freshly squeezed will give you the best results.
- Substitution: Yes, bottled lemon juice can be used in a pinch.
- 1 tsp. salt
- Tip: Sea salt or kosher salt will give the best results.
- 1 tsp. coarse ground black pepper
- Tip: For the best aromatics, I do recommend freshly ground black pepper.
- Substitution: White pepper can be used if preferred.
- Half tsp. sugar
- Tip: Plain sugar is all we’re looking for here.
- Substitution: Brown sugar can be used for a deeper flavor.
- 2 tsp. dried oregano
- Tip: I do recommend using dried for this recipe.
- Substitution: Yes, fresh oregano can be used if preferred, but I wouldn’t use more than two or three teaspoons.
- 3 tbsp. fresh parsley, chopped
- Substitution: Fresh cilantro can be used instead of parsley.
- 4 garlic cloves, chopped or grated
- Tip: Crush and chop the garlic to release its juices into the marinade. Or grate the garlic.
For the Salad Dressing:
- 2-4 cloves of garlic, chopped or grated
- Tip: Adjust the amount of garlic to suit your taste.
- 4 tbs. lemon juice
- Tip: As always, I do recommend fresh lemon juice.
- 4 tbs. olive oil
- Tip: Here again, the quality of the olive oil really does make a difference.
- 1 tsp. sugar
- Tip: To balance the acidity of the sauce and help bind the flavors.
- 1/2 tsp. coarse ground black pepper
- Tip: Here again, freshly ground makes a big difference for the aromatics.
For the Salad:
- Romaine Salad Greens
- Substitute: Your choice of greens will work just fine, such as lettuce, spinach, or mixed salad green greens.
- Red Onion
- Note: For a pop of color.
- Substitute: Sweet onions or yellow onions will work just fine
- Grape Tomatoes
- Substitute: Yes, your choice of tomatoes, such as cherry tomatoes, can all be used for this recipe.
- Cucumber
- Tip: I do suggest keeping the skin on for added texture and color, but this is purely preference.
- Substitution: Yes, regular cucumber can be used. However, I will advise removing the seeds.
Grilled Chicken Souvlaki with Greek Romaine Salad
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 2 1/2 lbs. of boneless, skinless chicken breast - cubed into about 1-inch pieces
- Skewers for threading chicken cubes
- Fresh Italian parsley, for garnish
Salad Greens:
- Fresh Romaine salad greens
- Red onion, sliced thin
- Grape tomatoes
- Cucumber, sliced
For the Marinade:
- 4 tbs. fresh lemon juice
- 4 cloves of garlic, grated
- 4 tbs. olive oil
- 1 tsp. course ground black pepper
- 1 tsp. salt
- 2 tsp. dried oregano, crushed with your fingers
- 1/2 tsp. sugar
Salad Dressing:
- 1 tsp. sugar
- 2 cloves of garlic, grated
- 1/2 tsp. salt
- 1 tsp. course ground black pepper
- 4 tbs. lemon juice
- 4 tbs. olive oil
Instructions
- Cube the chicken into 1-inch pieces.
- Prepare the marinade and place the chicken pieces in the marinade.
- Refrigerate for at least one hour or up to overnight.
- Thread the marinaded chicken onto the skewers.
- Heat a large cast iron frying pan or cast iron griddle.
- Place the skewers in the heated pan and cook for about 3 - 4 minutes per side. Until a beautiful golden color is achieved. Until the juices of the chicken run clear.
- Let the chicken rest for about 4 - 5 minutes before serving.
- Serve with fresh salad greens and fresh Italian parsley for garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
FAQ for Souvlaki Chicken and Macaroni Recipe
This recipe calls for boneless skinless chicken breasts. They are a great option because they cook quickly and evenly. However, as mentioned above, deboned chicken thighs can work as well, or indeed pork or beef.
Start off by combining all of the marinade ingredients in a large bowl and blend them until thoroughly combined. Place pieces of chicken in the bowl and toss to coat. Cover and then refrigerate for at least 1 hour or up to overnight.
Yes, this recipe is indeed make-ahead-friendly. You can marinate the chicken up to a day ahead of time and store it in an airtight container in the refrigerator. This makes this recipe a great way to save time the next day when you’re ready to cook. Do NOT thread the chicken on the skewers ahead of time, as the chicken will leak juices from the skewering and dry out. Skewering has to be done right before cooking.
When the internal temperature of the chicken reaches 165°F (75°C), the chicken is done.
If you don’t have a cast iron pan, you can use a grill pan, stainless steel, or copper. A charcoal grill is another great way to prepare this dish, especially if you’re preparing chicken souvlaki skewers.
This chicken recipe pairs well with a Greek salad, pita bread, tzatziki, or orzo tossed with red sauce. All of the usual Greek pairings you might serve alongside chicken gyros.
Any leftovers should be stored in an airtight container in the refrigerator for around 2-3 days.
Absolutely. Ingredients like lemon slices, Greek yogurt, or even additional herbs like thyme or rosemary would all make delicious additions to the marinade. Then combine in a large bowl or freezer bag, and let it marinate in the fridge as directed in the recipe card.
Definitely! The marinated chicken can be cooked and stored in portions, making it a great option for chicken souvlaki pitas or salads throughout the week.
And that’s our Grilled Chicken Souvlaki with Romaine Salad. If you enjoyed today’s recipe, or have any questions or suggestions, be sure to let us know in the comments below. We always love hearing from you!
Happy Cooking!
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DK says
These chicken skewers were great! I love the marinade for this - I doubled the garlic and lemon juice and it was extra tangy and savory!
Beth says
I love recipes like this that are so healthy and tasty. There are so many recipes out there that seem to sacrifice one for the other.
Ben says
This is the epitome of Greek food! i love how tender and juicy the chicken is, and I agree. The tzatziki sauce is NOT optional.
Shelley says
We love eating at a Greek/Mediterranean restaurant in our town. But what's even better? Being able to make favorites at home, so I can control exactly what's in them! The crisp, fresh salad is such a perfect complement to the juicy chicken. And thanks for so many great little tips along the way!
amy says
This recipe was perfect for my fresh herbs. Love how moist the chicken was too! Thank you
chara says
Love this recipe, best for lunch. Will try this soon. Thanks for sharing
Paula says
This greek chicken was soooo flavorful! My family loved it!
Samantha Donnelly says
I have to admit this is one of our favourite takeaways, now I am going to have to try making them myself
Lavanda Michelle says
Thanks for sharing this mouthwatering recipe! Grilled Chicken Souvlaki with Greek Romaine Salad sounds like the perfect addition to our summer menu. Can't wait to try it out—especially with those fresh Mediterranean flavors!
karen says
I love souvlaki but never cooked it myself! thank you so much for the recipe! I can't wait to make it, can't wait.
luna s says
This looks so good! This post is making me hungry, I will 100% have to try making this. Thanks for sharing it.
Sue-Tanya Mchorgh says
This blog post perfectly captures the essence of summer with its delicious Grilled Chicken Souvlaki with Greek Romaine Salad recipe! Combining classic Greek street food flavors with easy preparation, this dish is sure to become a warm-weather favorite. The marinated grilled chicken, paired with a fresh romaine salad and a lemon-garlic dressing, offers a delightful taste of the Aegean coast. Serve it with orzo, Greek salad, pita bread, or creamy tzatziki for a complete and satisfying meal. Best of all, the recipe uses simple, fresh ingredients, making it both easy and flavorful. Get ready to enjoy a taste of Greece in your own backyard!
Hari says
This grilled chicken Souvlaki sounds very delicious. The greek romaine salad is a perfect paring in my opinion!
Marysa says
Your Grilled Chicken Souvlaki sounds like a perfect recipe to try out this summer. It looks so flavorful, and is a great combination of fresh ingredients.
David J Myers says
Hi CATHERINE, We both love souvlaki, chicken but especially lamb grilled in this manner. We also agree that it just isn't the same without some nice garlicy tzatziki... Take Care, Big Daddy Dave