Grilled Chicken Souvlaki Skewers with Chopped Greek Salad is your ticket to a vibrant, flavor-packed meal that brings the sunny vibes of a Greek taverna right to your backyard. This dish is all about tender, juicy chicken skewers marinated in zesty lemon, garlic, and herbs, paired with a crisp, refreshing Greek salad that’s bursting with Mediterranean goodness. It’s perfect for summer barbecues, weeknight dinners, or even meal-prep lunches when you want something healthy but satisfying. I first fell in love with souvlaki on a trip to Athens years ago, where I wandered into a tiny family-run spot and was blown away by the simplicity and bold flavors. Now, this recipe is my go-to when I’m craving a little sunshine on my plate, and I’m so excited to share it with you!

Why You’ll Love This Grilled Chicken Souvlaki Skewers with Chopped Greek Salad

Bold, zesty flavors: The marinade of lemon, garlic, and oregano makes every bite of chicken irresistibly tangy and savory.
Fresh and vibrant salad: The chopped Greek salad adds a crunchy, refreshing contrast with creamy feta and briny olives.
Super versatile: Serve it with pita, rice, or on its own for a low-carb option—perfect for any occasion.
Easy to prep: Marinate ahead, chop the veggies, and you’re halfway there before you even fire up the grill.
Crowd-pleaser: Whether it’s a family dinner or a backyard BBQ, everyone loves these skewers and salad.
Healthy and satisfying: Packed with lean protein and fresh veggies, it’s a feel-good meal that doesn’t skimp on flavor.
Quick cleanup: Minimal dishes mean you can spend more time enjoying your meal and less time scrubbing pots.

Ingredients for This Grilled Chicken Souvlaki Skewers with Chopped Greek Salad

Here’s what you’ll need to whip up this delicious dish. I’ve included some tips to make shopping and prep a breeze:

For the Chicken Souvlaki Skewers:

Chicken breast or thighs (2 lbs): Boneless, skinless thighs are juicier, but breasts work great for a leaner option. Cut into 1-inch chunks for even cooking.
Olive oil (1/3 cup): Use extra virgin for that rich, Mediterranean flavor.
Lemon juice (1/4 cup, fresh): Freshly squeezed is best for that bright, zesty kick—avoid bottled if you can.
Garlic (4 cloves): Minced fresh for maximum flavor; pre-minced works in a pinch.
Dried oregano (2 tbsp): The classic Greek herb that ties it all together. Check that it’s fresh for the best aroma.
Salt (1 tsp): Enhances all the flavors; adjust to taste if needed.
Black pepper (1/2 tsp): Freshly ground adds a nice subtle heat.
Skewers: Wooden or metal. If using wooden, soak them in water for 30 minutes to prevent burning.

For the Chopped Greek Salad:

Cucumber (1 large): English or Persian cucumbers are great for their crisp texture and fewer seeds.
Cherry tomatoes (1 pint): Halved for bite-sized bursts of sweetness. Roma tomatoes work too if that’s what you have.
Red onion (1/2 small): Thinly sliced for a sharp, tangy bite. Soak in cold water for 10 minutes to mellow the flavor if needed.
Feta cheese (1/2 cup, crumbled): Go for a good-quality block and crumble it yourself for better texture.
Kalamata olives (1/3 cup, pitted): These add that salty, briny punch. Swap for black olives if you prefer milder flavor.
Olive oil (3 tbsp): Again, extra virgin is your friend here.
Red wine vinegar (2 tbsp): For that classic tangy dressing. Lemon juice can sub in a pinch.
Dried oregano (1 tsp): Just a touch to echo the flavors in the chicken.
Salt and pepper: To taste, for seasoning the salad.

Optional for Serving:

Pita bread or flatbread: Warmed up for scooping or wrapping.
Tzatziki sauce: Store-bought or homemade for dipping—because who doesn’t love a creamy, garlicky sauce?

How to Make Grilled Chicken Souvlaki Skewers with Chopped Greek Salad – Step-by-Step

Let’s dive into making this Grilled Chicken Souvlaki Skewers with Chopped Greek Salad. It’s straightforward, and I’ll walk you through every step with tips to make it foolproof.

Marinate the Chicken
In a large bowl, whisk together 1/3 cup olive oil, 1/4 cup lemon juice, minced garlic, 2 tbsp oregano, 1 tsp salt, and 1/2 tsp black pepper. Add the chicken chunks and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor. Tip: If you’re short on time, even 15 minutes of marinating will give great results, but longer is better for that authentic souvlaki taste.
Prepare the Skewers
Preheat your grill to medium-high (about 400°F). Thread the marinated chicken onto skewers, leaving a little space between pieces for even cooking. If using wooden skewers, make sure they’re soaked to avoid charring. Tip: If you don’t have a grill, a grill pan or broiler works great too—just adjust cooking time slightly.
Grill the Chicken
Place the skewers on the grill and cook for 8–10 minutes, turning occasionally, until the chicken is golden and cooked through (internal temp of 165°F). Don’t overcook—juicy is the goal! Let the skewers rest for 5 minutes before serving. Tip: Brush with a little extra marinade halfway through for extra flavor, but discard any used marinade to avoid cross-contamination.
Make the Chopped Greek Salad
In a large bowl, combine the chopped cucumber, halved cherry tomatoes, thinly sliced red onion, crumbled feta, and Kalamata olives. In a small bowl, whisk together 3 tbsp olive oil, 2 tbsp red wine vinegar, 1 tsp oregano, and a pinch of salt and pepper. Pour over the salad and toss gently. Tip: Let the salad sit for 10 minutes to let the flavors meld, but don’t make it too far ahead to keep the veggies crisp.
Assemble and Serve
Arrange the grilled chicken souvlaki skewers on a platter and serve alongside the chopped Greek salad. Warm some pita bread and add a dollop of tzatziki for dipping if you’re feeling extra fancy. Tip: For a fun presentation, serve the skewers on a bed of salad or wrap the chicken and salad in pita for a handheld meal.

Helpful Tips for Grilled Chicken Souvlaki Skewers with Chopped Greek Salad

Meal Prep: Marinate the chicken and chop the salad veggies a day ahead. Store separately in airtight containers in the fridge. Grill the skewers fresh for the best texture.
Storage: Leftover chicken skewers and salad can be stored in the fridge for up to 3 days. Keep the salad undressed to avoid sogginess, and reheat the chicken gently in a skillet or microwave.
Reheating: Warm the chicken skewers in a 350°F oven for 5–7 minutes or in a skillet over medium heat to keep them juicy. Avoid microwaving too long to prevent drying out.
Pairing Ideas: Serve with warm pita, rice, or roasted potatoes for a heartier meal. A glass of crisp white wine or sparkling water with lemon complements the Mediterranean vibes.
Creative Twists: Swap chicken for pork or shrimp for a different protein. Add bell peppers or zucchini to the skewers for extra color and flavor. For a vegan version, try marinated tofu or mushrooms.

FAQs About Grilled Chicken Souvlaki Skewers with Chopped Greek Salad

Can I make Grilled Chicken Souvlaki Skewers with Chopped Greek Salad without a grill?
Absolutely! Use a grill pan on the stovetop over medium-high heat or broil in the oven on a baking sheet, about 4–5 inches from the heat source, for 8–10 minutes, flipping halfway.

How can I make the salad ahead of time?
Chop the veggies and store them in an airtight container in the fridge for up to a day. Mix the dressing separately and toss just before serving to keep everything fresh and crisp.

What’s a good substitute for feta cheese?
If you’re not a feta fan, try crumbled goat cheese or even diced mozzarella for a milder flavor. For a dairy-free option, skip the cheese or use a vegan alternative.

Can I freeze the marinated chicken?
Yes! Place the chicken and marinade in a freezer-safe bag and freeze for up to 3 months. Thaw in the fridge overnight before skewering and grilling.

How do I keep the chicken juicy?
Don’t skip the marinade—it adds flavor and moisture. Avoid overcooking by checking the internal temperature (165°F) and letting the skewers rest for a few minutes before serving.

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I make these Grilled Chicken Souvlaki Skewers with Chopped Greek Salad at least once a month because they’re so easy, flavorful, and perfect for any occasion—whether it’s a sunny barbecue or a cozy weeknight dinner. My final tip? Don’t skimp on the lemon in the marinade—it’s the secret to that authentic Greek zing! Try this recipe and let me know how it turns out—it’s one of my favorites, and I bet it’ll become one of yours too!

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