This Chicken Souvlaki recipe brings a taste of the Mediterranean sunshine straight to your kitchen. Tender chicken breast is marinated in lemon, garlic, and oregano, roasted on skewers alongside spiced chickpeas, and finished with a fresh Greek salad of cherry tomatoes, olives, red onion, and briny feta. Made entirely in the oven (no grill required!) and with only a short marinating time, this dish comes together in no time at all. It’s a fresh, modern take on a Greek classic that’s both healthy and effortlessly elegant, perfect for busy weeknights or relaxed weekend entertaining.
Ingredients for Chicken Souvlaki (Greek-Style Oven Kebabs)
Here’s what you’ll need for these delicious oven-baked chicken souvlaki skewers:
- Chicken breast – cut into bite-sized pieces for juicy and tender, evenly cooked kebabs.
- Garlic, lemon juice, olive oil, and oregano – the heart of the souvlaki marinade.
- Chickpeas – tossed with cumin and smoked paprika then roasted beneath the chicken so they catch all those delicious, pan juices for an irresistible flavour.
- Cherry tomatoes, red onion, and Kalamata olives – for a simple and vibrant Greek salad.
- Feta cheese – creamy, salty, and perfect for finishing the dish.
- Fresh parsley and lemon wedges – to brighten and garnish before serving.
Tip: You can swap chicken breast for boneless, skinless thighs if you prefer juicier, more flavourful kebabs. Just increase the cooking time accordingly.
How to Make Chicken Souvlaki in the Oven
Making Chicken Souvlaki in the oven couldn’t be easier. Everything roasts together on one sheet pan for a fast, flavourful meal that tastes like summer. Simply marinate the chicken in olive oil, lemon, garlic, and oregano, then thread it onto skewers and roast over spiced chickpeas until golden and cooked through. Finish with a quick char under the grill for that authentic souvlaki flavour, then top with a fresh Greek salad, crumbled feta, and a squeeze of lemon.
Find the full recipe with exact quantities and instructions below in the printable card.
What Makes These Chicken Souvlaki Kebabs So Good
- All the Greek flavour, no grill needed – juicy, lemony chicken baked to perfection in the oven.
- One-pan simplicity – everything roasts together for easy prep and cleanup.
- Wholesome and satisfying – packed with lean protein, fibre, and Mediterranean freshness.
- Great for leftovers – perfect in wraps, bowls, or salads the next day.
- Quick and family-friendly – easy and quick enough to prepare on weeknights.
If you love the fresh, sun-soaked flavours of this Chicken Souvlaki, you’ll definitely want to explore a few more Greek favourites. Try my Greek Chicken Skillet for another quick, family-friendly meal bursting with Mediterranean flavour, or the Shrimp Saganaki, a classic dish with tomatoes, garlic, and feta. For perfect sides, whip up some Original Tzatziki and a batch of Greek Skillet Potatoes to complete your Greek dinner.
Chicken Souvlaki – Easy Greek-Style Oven Kebabs
Juicy, lemon-garlic chicken souvlaki baked in the oven with spiced chickpeas and topped with a fresh Greek salad. A quick, healthy Mediterranean meal.
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Ingredients
For the chicken souvlaki and chickpeas:
- 3 garlic cloves, minced
- 1 tablespoon dried oregano
- 5 tablespoons olive oil, divided
- 3 tablespoons freshly squeezed lemon juice, plus more for drizzling
- 1/2 teaspoon salt, plus more to taste
- Freshly ground pepper, to taste
- 700 g chicken breast, cut bite-sized pieces
- 1 x 400 g can chickpeas, rinsed and drained
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
For the salad:
- 1 small red onion, finely diced
- 400 g cherry tomatoes, halved
- 50 g pitted Kalamata olives (1/2 cup)
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- 170 g feta, broken into chunks
- Handful of flat-leaf parsley leaves, to garnish
- lemon wedges, for serving
Method
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Marinate the chicken: In a ceramic or glass bowl (or a large resealable bag), combine the minced garlic, dried oregano, 4 tablespoons olive oil, lemon juice, salt, and pepper. Add the chicken and toss until evenly coated. Cover and let sit for 20-30 minutes.
Tip: If marinating for longer than 2 hours (or up to overnight), add the lemon juice up to 30 minutes before cooking. The acidity can begin to break down the proteins too much if left too long, affecting the chicken’s texture.
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Preheat the oven to 425°F / 220°C (200°C fan-assisted). Line a baking sheet with parchment paper.
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Prepare the chickpeas: In a bowl, combine the chickpeas with cumin, smoked paprika, 1 tablespoon olive oil, and a pinch of salt. Toss well to coat, then spread them evenly across the baking sheet.
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Prepare the skewers: Thread the marinated chicken pieces onto metal skewers, doubling them through the skewer if needed to keep pieces secure. Once the skewer is full, repeat with the other skewers until all the chicken is threaded. Arrange the skewers over the chickpeas on the baking sheet, leaving space between each one.
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Roast the chicken and chickpeas: Roast for 15 minutes, then turn the skewers and roast for another 5 minutes, or until the chicken is cooked through (no pink in the centre; cooking time may vary slightly depending on the size of the chicken pieces.)
Tip: For a little extra colour, switch the oven to grill (broil) on high and place the tray on the top rack for 1–2 minutes, until the chicken is nicely browned.
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Prepare the salad: While the chicken cooks, combine the red onion, cherry tomatoes, and olives in a large bowl. Drizzle with olive oil and lemon juice, season lightly with salt, and toss to coat.
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Assemble and serve: Transfer the cooked chicken and chickpeas to a large serving platter. Spoon over the salad, sprinkle with feta cheese, and garnish with parsley leaves. Serve with extra lemon wedges and enjoy!
Notes
- If using wooden skewers, soak them in warm water for about 20 minutes prior to threading the chicken.
- Recipe inspired by and lightly adapted from the September issue of Bon Appétit.
For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.
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