There’s something undeniably magical about Greek cuisine that always transports me straight to sun-drenched shores and azure waters. The combination of simple, fresh ingredients and bold flavors creates dishes that are both comforting and exciting. Today, I’m sharing one of my absolute favorite Greek recipes that never fails to impress: Easy Greek Chicken Souvlaki with Lemon Rice.
This dish holds a special place in my heart because it reminds me of my first trip to Greece, where I fell in love with the local cuisine. The smell of grilled meats wafting through narrow streets and the way locals gathered around tables laden with simple yet delicious food taught me that sometimes, the most uncomplicated dishes can create the most powerful memories.
What makes this recipe truly special is its perfect balance of flavors and textures. The chicken is tender and infused with classic Greek flavors of lemon, garlic, and herbs, while the lemon rice provides a zesty foundation that complements the protein beautifully. Best of all, this impressive meal comes together with minimal effort, making it ideal for busy weeknights and special occasions alike.
What is Souvlaki?
Before diving into the recipe, let’s clear up what souvlaki actually is:
Souvlaki : A popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. The word “souvlaki” comes from the Greek word “souvla” meaning “skewer.”
Tzatziki : A creamy cucumber-yogurt sauce that traditionally accompanies souvlaki, made with strained yogurt, cucumber, garlic, olive oil, and herbs.
Pita : A round pocket bread commonly served with souvlaki, used to wrap the meat and vegetables along with tzatziki sauce.
Key Ingredients for Authentic Souvlaki
What sets apart truly magnificent souvlaki from mediocre versions lies in the quality and preparation of a handful of essential ingredients:
For the Chicken Souvlaki:
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, skinless chicken thighs | 2 pounds (900g) | Thighs provide more flavor and moisture than breast meat |
| Extra virgin olive oil | 1/3 cup (80ml) | Use authentic Greek olive oil if possible |
| Fresh lemon juice | 1/4 cup (60ml) | From approximately 2 fresh lemons |
| Garlic | 4 large cloves, minced | Freshly minced, not from a jar |
| Dried oregano | 2 tablespoons | Greek oregano is more aromatic than Italian |
| Fresh thyme leaves | 1 tablespoon | Optional but adds complexity |
| Sea salt | 1 1/2 teaspoons | Coarse sea salt works best |
| Freshly ground black pepper | 1 teaspoon | Freshly ground for best flavor |
| Wooden or metal skewers | 12-16 skewers | Soak wooden skewers in water for 30 minutes before using |
For the Lemon Rice:
| Ingredient | Amount | Notes |
|---|---|---|
| Basmati or long-grain rice | 2 cups (400g) | Rinse thoroughly before cooking |
| Chicken or vegetable broth | 3 1/2 cups (840ml) | Low-sodium preferred |
| Olive oil | 2 tablespoons | Extra virgin for best flavor |
| Onion | 1 medium, finely diced | Yellow or white onion |
| Garlic | 2 cloves, minced | Freshly minced |
| Lemon zest | From 2 lemons | Organic lemons if possible |
| Fresh lemon juice | 3 tablespoons | Approximately 1 large lemon |
| Fresh parsley | 1/4 cup, chopped | Flat-leaf (Italian) parsley |
| Salt and pepper | To taste | Sea salt and freshly ground pepper |
For the Tzatziki Sauce:
| Ingredient | Amount | Notes |
|---|---|---|
| Greek yogurt | 2 cups (500g) | Full-fat for traditional creaminess |
| English cucumber | 1 medium | Seeded and finely grated |
| Garlic | 2-3 cloves, minced | Adjust according to taste |
| Fresh dill | 2 tablespoons, chopped | Traditional herb for tzatziki |
| Fresh lemon juice | 1 tablespoon | For brightness |
| Extra virgin olive oil | 1 tablespoon | Adds richness |
| Salt | 1/2 teaspoon | Or to taste |
Preparing the Perfect Souvlaki Marinade
The marinade is truly where the magic happens in this recipe. The combination of olive oil, lemon juice, and herbs infuses the chicken with incredible flavor while also tenderizing it to perfection.
For the best results, follow these essential steps:
- Cut the chicken thighs into uniform 1.5-inch cubes for even cooking
- Whisk together all marinade ingredients in a large bowl before adding the chicken
- Make sure every piece of chicken is thoroughly coated in the marinade
- Allow the chicken to marinate for at least 2 hours, but preferably overnight
- Bring the chicken to room temperature for 30 minutes before skewering
My secret tip: Add a tablespoon of honey to the marinade. This not only helps with caramelization on the grill but also balances the acidity of the lemon with a subtle sweetness that complements the herbs beautifully.
The Complete Recipe: Step by Step
Now let’s put everything together for a complete Greek feast:
For the Chicken Souvlaki:
- In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
- Cut chicken thighs into 1.5-inch pieces and add to the marinade, mixing thoroughly to coat.
- Cover and refrigerate for at least 2 hours, preferably overnight.
- 30 minutes before cooking, remove chicken from refrigerator to come to room temperature.
- If using wooden skewers, soak in water for 30 minutes to prevent burning.
- Thread chicken pieces onto skewers, leaving small spaces between pieces.
- Preheat grill to medium-high heat (approximately 400°F/200°C).
- Oil the grill grates to prevent sticking.
- Grill skewers for 10-12 minutes, turning every 2-3 minutes, until chicken reaches an internal temperature of 165°F (74°C) and has nice char marks.
- Allow to rest for 5 minutes before serving.
For the Lemon Rice:
- Rinse rice thoroughly under cold water until water runs clear.
- In a medium saucepan, heat olive oil over medium heat.
- Add diced onion and cook for 3-4 minutes until softened and translucent.
- Add minced garlic and cook for another 30 seconds until fragrant.
- Add rinsed rice and stir to coat with oil, toasting lightly for 1-2 minutes.
- Pour in broth, lemon zest, and 1 tablespoon of lemon juice. Season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
- Remove from heat and let stand, covered, for 5 minutes.
- Fluff with a fork, then stir in remaining lemon juice and chopped parsley.
For the Tzatziki Sauce:
- Grate cucumber and place in a clean kitchen towel or cheesecloth.
- Squeeze out as much moisture as possible.
- In a medium bowl, combine Greek yogurt, drained cucumber, minced garlic, chopped dill, lemon juice, olive oil, and salt.
- Stir well to combine all ingredients.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld.
Assembly and Presentation
The presentation of this dish is where I like to channel my inner Greek taverna owner. Here’s how I arrange everything for maximum visual appeal:
- Place a generous portion of lemon rice on one side of the plate
- Arrange 2-3 souvlaki skewers alongside the rice
- Add a small bowl of tzatziki sauce
- Include a warm pita bread, folded in quarters
- Garnish with lemon wedges, fresh dill sprigs, and a sprinkle of oregano
- Finish with a light drizzle of high-quality olive oil over the entire dish
This creates a beautiful, restaurant-worthy presentation that will impress even the most discerning guests.
Serving Suggestions and Accompaniments
To create a complete Greek feast, consider serving these additional sides and accompaniments:
Greek Salad
A classic horiatiki salad with tomatoes, cucumbers, red onions, kalamata olives, and feta cheese dressed simply with olive oil, red wine vinegar, and oregano makes the perfect fresh counterpart to the grilled souvlaki.
Roasted Vegetables
Zucchini, bell peppers, and red onions tossed with olive oil, salt, and oregano, then roasted until caramelized, add wonderful color and nutrition to the meal.
Olive Medley
A small bowl of assorted Greek olives drizzled with olive oil and seasoned with oregano and lemon zest provides a traditional mezze-style appetizer.
Fresh Fruit
For dessert, keep it authentically Greek with fresh seasonal fruit. In summer, nothing beats chilled watermelon slices, while fall might call for honey-drizzled figs or pomegranate seeds.
Make-Ahead and Storage Tips
One of the beauties of this recipe is how well it works for meal prep or entertaining:
- The chicken can be marinated up to 24 hours in advance
- Tzatziki sauce actually improves after sitting in the refrigerator for a day (will keep for up to 3 days)
- Cooked souvlaki can be refrigerated for up to 3 days and reheated gently
- Lemon rice reheats beautifully in the microwave with a sprinkle of water to prevent drying out
- For best results when serving guests, prepare the tzatziki and marinate the chicken the day before, then cook everything fresh shortly before serving
Common Pitfalls and How to Avoid Them
Through years of making this recipe, I’ve encountered a few common issues. Here’s how to ensure souvlaki success:
Dry Chicken
Problem: Overcooked chicken becomes tough and dry. Solution: Use chicken thighs instead of breast meat, don’t overcook, and let the meat rest after grilling.
Burning Skewers
Problem: Wooden skewers catch fire on the grill. Solution: Soak wooden skewers in water for at least 30 minutes before using, or invest in metal skewers.
Bland Rice
Problem: Rice lacks flavor despite added ingredients. Solution: Toast the rice before adding liquid, use flavorful broth instead of water, and don’t skimp on the lemon zest.
Watery Tzatziki
Problem: Sauce becomes runny and separates. Solution: Thoroughly drain the cucumber, use thick Greek yogurt (not regular yogurt), and refrigerate the sauce for at least 30 minutes before serving.
Health Benefits of Mediterranean Cuisine
While I primarily love this dish for its incredible flavor, it’s worth noting that traditional Greek cuisine offers numerous health benefits:
| Ingredient | Health Benefits |
|---|---|
| Olive oil | High in heart-healthy monounsaturated fats and antioxidants |
| Yogurt | Provides probiotics for gut health and calcium for bone strength |
| Garlic | Contains compounds with antimicrobial and cardiovascular benefits |
| Lemon | Rich in vitamin C and antioxidants |
| Fresh herbs | Provide various antioxidants and anti-inflammatory compounds |
| Chicken | Lean protein source important for muscle maintenance |
The Mediterranean diet, which features dishes like souvlaki, has been associated with reduced risk of heart disease, certain cancers, and cognitive decline. This makes our recipe not just delicious but nutritious as well!
Variations to Try
While I love the classic recipe, here are some delicious variations to keep things interesting:
Lamb Souvlaki
Replace chicken with cubed lamb shoulder for a more traditional preparation. Lamb benefits from a longer marination time (up to 24 hours) and pairs beautifully with the same herbs and spices.
Seafood Twist
Try using large shrimp or firm white fish like swordfish for a seafood version. Reduce marination time to 30 minutes to prevent the acid from “cooking” the seafood.
Vegetarian Option
Create delicious vegetable skewers using chunks of zucchini, bell peppers, red onion, and halloumi cheese. The cheese adds protein and a wonderful salty contrast to the vegetables.
Spicy Variation
Add 1-2 teaspoons of crushed red pepper flakes to the marinade for a spicy kick that complements the lemon and herbs beautifully.
Q&A Section
Q: Can I make souvlaki without a grill? Absolutely! While traditional souvlaki is grilled, you can achieve excellent results using a broiler or a stovetop grill pan. For the broiler method, place skewers on a baking sheet lined with foil and broil 4-5 inches from the heat source, turning every 2-3 minutes. With a grill pan, heat to medium-high and cook as you would on an outdoor grill, turning frequently for even charring.
Q: Is there a dairy-free alternative to tzatziki? Yes! You can make a delicious dairy-free tzatziki using coconut yogurt as the base. Look for unsweetened varieties with a thick consistency. The cucumber, garlic, dill, and lemon components remain the same. Another option is to create an avocado-based sauce with similar flavors by blending ripe avocados with lemon juice, garlic, dill, and a touch of olive oil.
Q: How can I make this dish more kid-friendly? Children often enjoy this dish because the flavors are bright without being overly complex. For particularly picky eaters, you can reduce the amount of garlic and oregano in the marinade and serve the chicken off the skewers for safety. The lemon rice is usually a hit with kids, and you can serve the tzatziki on the side as a dipping sauce.
Q: Can I freeze leftover souvlaki? Yes, cooked souvlaki freezes quite well. Remove the meat from the skewers and place in airtight containers or freezer bags for up to 2 months. Thaw overnight in the refrigerator and gently reheat in a covered pan with a splash of water or broth to maintain moisture. The tzatziki sauce, however, doesn’t freeze well due to its cucumber and yogurt content. I recommend making fresh tzatziki when you’re ready to enjoy your frozen souvlaki.
Q: What’s the best way to warm pita bread? For the most authentic experience, lightly brush pita bread with olive oil and warm directly on the grill for about 30 seconds per side until soft and slightly charred. If you’re cooking indoors, warm in a dry skillet over medium heat or wrap in foil and heat in a 350°F (175°C) oven for 5-7 minutes. Avoid microwaving if possible, as it can make the bread tough or chewy.
The History Behind Souvlaki
As someone fascinated by culinary traditions, I find it interesting that souvlaki has ancient roots dating back to Greece’s Bronze Age. Archaeological findings suggest that souvlaki-like skewered meats were consumed as early as the 17th century BCE in Santorini. The modern version we enjoy today became popular in the 1950s as street food in urban centers of Greece.
The word “souvlaki” itself refers specifically to the skewered meat, while “gyro” refers to meat cooked on a vertical rotisserie. Both are commonly served with similar accompaniments, which sometimes leads to confusion among non-Greeks.
In Greece, you’ll find regional variations of souvlaki, with some areas preferring pork while others favor lamb or chicken. The consistent elements are the lemon, olive oil, and herb marinade that give this dish its distinctive Greek character.
Final Thoughts
Creating authentic Greek souvlaki at home allows me to revisit the flavors of Greece whenever the craving strikes. There’s something deeply satisfying about the simplicity of this dish—just a few quality ingredients coming together to create something truly magnificent.
What I love most about sharing this recipe is seeing friends and family experience that first bite—the moment when the tender, herb-infused meat, tangy tzatziki, and fragrant rice create a perfect harmony of flavors. It’s a reminder that cooking isn’t just about nourishment; it’s about creating moments of joy and connection around the table.
I encourage you to make this recipe your own. Perhaps you’ll add a special herb from your garden or adjust the garlic to suit your family’s taste. The beauty of home cooking lies in these personal touches that transform a recipe from words on a page to a treasured part of your culinary repertoire.
Kali orexi—bon appétit!
