Healthy Greek Chicken Souvlaki (Easy & Fresh)

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Picture a warm summer night, the grill is hot, and your kitchen smells like a little Greek taverna. That’s exactly what you get with this Healthy Greek Chicken Souvlaki – juicy marinated chicken, crisp veggies, and a light yogurt sauce that feels restaurant-level but is totally weeknight-friendly.

Why You’ll Love This Recipe

• Light but satisfying: Lean chicken breast, olive oil, and yogurt keep this souvlaki high in protein and lower in saturated fat.
• Big Greek flavor: Plenty of garlic, lemon, and herbs give classic souvlaki taste with simple pantry ingredients.
• Flexible serving options: Serve in pitas, over salad, or as a grain bowl for easy meal prep and different diets.
• Perfect for grilling season: Cooks in minutes on an outdoor grill, grill pan, or even the oven broiler.

Ingredients

• 1.5 lb (680g) boneless skinless chicken breasts (cut into 1-inch (2.5cm) cubes)
• 3 tbsp (45ml) extra-virgin olive oil (divided, for marinade and grill)
• 3 tbsp (45ml) fresh lemon juice (about 1–2 lemons)
• 3 tbsp (45g) plain Greek yogurt (2% or nonfat, for marinade)
• 4 cloves garlic cloves (finely minced)
• 2 tsp (4g) dried oregano (Greek oregano if possible)
• 1 tsp (2g) dried thyme (or Italian seasoning)
• 1/2 tsp (1g) ground cumin (adds warmth)
• 1 1/4 tsp (7g) kosher salt (divided, to taste)
• 1/2 tsp (1g) black pepper (freshly ground)
• 1 medium red onion (half for skewers, half for serving)
• 1 medium red bell pepper (cut into 1-inch (2.5cm) pieces)
• 1 medium yellow bell pepper (cut into 1-inch (2.5cm) pieces)
• 1 cup (150g) cherry tomatoes (optional, for skewers)
• 8–10 skewers wooden or metal skewers (if wooden, soak 20–30 minutes)
• 3/4 cup (180g) plain Greek yogurt (for sauce) (2% or whole milk for creamier texture)
• 1/2 small (60g) cucumber (finely grated, excess water squeezed out)
• 1–2 tbsp (3–6g) fresh dill (finely chopped, or use parsley)
• 1 tbsp (15ml) fresh lemon juice (for sauce) (to brighten the sauce)
• 1 small garlic clove (for sauce) (finely minced or grated)
• 1 tsp (5ml) extra-virgin olive oil (for sauce) (optional for richness)
• 1/4 tsp (1g) kosher salt (for sauce) (to taste)
• 1/8 tsp (0.5g) black pepper (for sauce) (to taste)
• 4 small (about 200g total) warm whole wheat pitas (or gluten-free pitas, optional for serving)
• 3 cups (90g) romaine or mixed greens (for bowls or plates)
• 1 cup (150g) cherry tomatoes (for serving) (halved)
• 1 medium (150g) cucumber (for serving) (sliced or chopped)
• 1/3 cup (50g) crumbled feta cheese (optional topping)
• 2 tbsp (6g) fresh parsley or dill (chopped, for garnish)

Instructions

1. Prepare the chicken: Pat the chicken breasts dry with paper towels and cut into 1-inch (2.5cm) bite-size cubes so they cook quickly and evenly on the skewers.
2. Make the marinade: In a large bowl, whisk together 2 tablespoons (30ml) olive oil, 3 tablespoons (45ml) fresh lemon juice, 3 tablespoons (45g) Greek yogurt, 3 minced garlic cloves, dried oregano, dried thyme, ground cumin, 1 teaspoon (5g) kosher salt, and 1/2 teaspoon (1g) black pepper until smooth.
3. Marinate the chicken: Add the chicken cubes to the bowl and toss until every piece is well coated in the yogurt-lemon mixture. Cover and refrigerate for at least 30 minutes and up to 4 hours for maximum flavor. If you are short on time, even 20 minutes of marinating helps.
4. Soak wooden skewers: If using wooden skewers, place them in a shallow dish of water and soak for 20–30 minutes to prevent burning on the grill. Skip this step if using metal skewers.
5. Prep the vegetables: Cut the red and yellow bell peppers into 1-inch (2.5cm) squares. Peel the red onion, cut it into wedges, and separate the layers. Keep cherry tomatoes whole. Toss the vegetables with the remaining 1 tablespoon (15ml) olive oil and a pinch of salt and pepper.
6. Preheat the grill: Heat an outdoor grill or stovetop grill pan over medium-high heat. If using the oven, position an oven rack near the top and preheat the broiler on high. Lightly oil the grill grates or pan to prevent sticking.
7. Assemble the skewers: Thread the marinated chicken, peppers, red onion, and cherry tomatoes onto the skewers, alternating for color and even cooking. Do not pack them too tightly so the heat can circulate around each piece.
8. Grill the souvlaki: Place the skewers on the hot grill. Cook for 8–10 minutes total, turning every 2–3 minutes, until the chicken is nicely charred in spots and cooked through with an internal temperature of 165°F (74°C). Adjust heat as needed to avoid burning while still getting good grill marks.
9. Oven broiler option: To cook under the broiler, arrange the skewers on a foil-lined baking sheet. Broil on high for 10–12 minutes, turning halfway, until the chicken is lightly charred on the edges and cooked to 165°F (74°C).
10. Make the healthy yogurt sauce: While the chicken cooks, combine 3/4 cup (180g) Greek yogurt, grated and squeezed cucumber, 1 minced small garlic clove, chopped fresh dill, 1 tablespoon (15ml) lemon juice, 1 teaspoon (5ml) olive oil, 1/4 teaspoon (1g) kosher salt, and black pepper in a small bowl. Stir until creamy and adjust seasoning to taste.
11. Warm the pitas and prep sides: Lightly warm whole wheat pitas on the grill for 20–30 seconds per side or in a dry skillet until pliable. Arrange greens, sliced cucumber, cherry tomatoes, and any other vegetables on a large platter for serving.
12. Serve the souvlaki: Transfer hot chicken skewers to a serving plate. Sprinkle with chopped parsley or dill and a squeeze of fresh lemon juice. Serve with warm pitas, yogurt sauce, fresh vegetables, and a sprinkle of feta cheese if desired. Enjoy as wraps, bowls, or straight off the skewers for a healthy Greek-inspired meal.

Pro Tips & Variations

• Longer marinate, bigger flavor: Aim for 2–4 hours of marinating time when possible; the yogurt tenderizes the chicken without making it mushy.
• Make it low carb: Skip the pita and serve your chicken souvlaki over a big Greek salad or cauliflower rice for a lighter, low-carb option.
• Sheet pan shortcut: For rainy days, spread marinated chicken and veggies on a parchment-lined sheet pan and roast at 425°F (220°C) for 15–20 minutes.
• Try other proteins: Swap chicken for turkey breast or boneless pork loin, or use extra-firm tofu for a Mediterranean-inspired vegetarian twist.

Storage & Serving

Allow leftover chicken souvlaki and vegetables to cool completely, then remove the chicken and veggies from the skewers and transfer to an airtight container. Store in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium heat with a splash of water or broth, or warm in the microwave until just heated through to keep the chicken from drying out. The yogurt sauce can be refrigerated in a separate covered container for up to 3 days; stir before serving. For meal prep, portion the chicken, veggies, and cooked grains into individual containers and add fresh veggies and sauce right before eating for the best texture.

Nutrition (per serving)

Calories: 310 | Protein: 34g | Carbs: 13g | Fat: 13g | Fiber: 2g

Frequently Asked Questions

Is Greek chicken souvlaki healthy?

Yes. This healthy Greek chicken souvlaki uses lean chicken breast, heart-healthy olive oil, protein-rich Greek yogurt, and plenty of vegetables. When served with whole wheat pita or salad, it fits well into a Mediterranean-style eating pattern.

Can I make this recipe without a grill?

You can cook the chicken souvlaki on a stovetop grill pan, in a cast iron skillet, or under the oven broiler. Keep the heat medium-high and turn the skewers every few minutes until the chicken reaches 165°F (74°C).

How long should I marinate the chicken for souvlaki?

Marinate the chicken for at least 30 minutes to allow the flavors to develop. For the best texture and flavor, aim for 2–4 hours. Avoid marinating longer than about 8 hours because the acid and yogurt can start to break down the meat too much.

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work very well and stay extra juicy. Cut them into similar-size pieces, marinate as directed, and add 1–2 minutes of cooking time as needed.

Is this Greek chicken souvlaki gluten free?

The chicken, marinade, and yogurt sauce are naturally gluten free. To keep the entire meal gluten free, serve with gluten-free pita bread or over salad or rice instead of regular pitas.

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