Why You’ll Love This Recipe

I love how simple yet flavorful this recipe is. The combination of olive oil, lemon juice, garlic, and oregano gives the chicken a traditional Greek taste that’s both tangy and aromatic. The lemon rice complements it perfectly with its light, citrusy finish. I also appreciate that everything comes together with pantry staples and minimal prep time—perfect for when I want a hearty meal that feels like a trip to Greece without leaving home.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken Souvlaki:
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
Wooden or metal skewers (if using wooden, soak in water for 30 minutes)

For the Lemon Rice:
1 cup long-grain rice (like basmati or jasmine)
2 cups chicken broth (or water)
Zest of 1 lemon
2 tablespoons fresh lemon juice
2 tablespoons olive oil
1/2 teaspoon salt
Fresh parsley, chopped (for garnish)

Directions

Marinate the Chicken

1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.

2. Add the chicken cubes and toss until fully coated. Cover and refrigerate for at least 30 minutes (or up to 2 hours for deeper flavor).

Prepare the Lemon Rice

1. Rinse the rice under cold water until the water runs clear to remove excess starch.

2. Heat the olive oil in a medium saucepan over medium heat. Add the rinsed rice and sauté for 2–3 minutes until lightly toasted.

3. Pour in the chicken broth, then add the lemon zest and salt. Stir to combine and bring to a boil.

4. Once boiling, reduce the heat to low, cover, and simmer for 15–18 minutes, until the rice is tender and the liquid is absorbed.

5. Remove from heat, stir in the lemon juice, and cover for another 5 minutes. Fluff with a fork and garnish with chopped parsley.

Cook the Souvlaki

1. Preheat the grill or a grill pan over medium-high heat.

2. Thread the marinated chicken pieces onto skewers, leaving a bit of space between each piece.

3. Grill for about 10–12 minutes, turning occasionally, until golden-brown and cooked through (internal temperature 165°F/75°C).

Serve

Serve the chicken souvlaki with a generous portion of lemon rice. I like adding a dollop of tzatziki, fresh salad, or warm pita bread for a complete Greek-inspired meal.

Servings and Timing

Serves: 4
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Add veggies: I sometimes thread bell peppers, red onions, or cherry tomatoes onto the skewers for color and sweetness.

• Make it spicy: Add a pinch of red pepper flakes or a dash of cayenne to the marinade.

• Use different grains: Swap the rice for quinoa, couscous, or bulgur wheat for a lighter option.

• Herb boost: Mix in fresh dill or mint into the lemon rice for extra aroma.

• Dairy twist: Sprinkle crumbled feta cheese over the rice before serving for added richness.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the chicken and rice separately in the microwave or a skillet over low heat until hot. For freezing, I pack the souvlaki and rice separately and thaw overnight before reheating. The flavors actually deepen a bit after a day, making it great for meal prep.

FAQs

1. Can I bake the chicken instead of grilling it?

Yes, I sometimes bake the skewered chicken at 425°F (220°C) for about 18–20 minutes, flipping halfway through.

2. Can I use chicken breast instead of thighs?

Absolutely. I often use chicken breast for a leaner option—it still stays juicy when marinated well.

3. What type of rice works best for lemon rice?

I prefer long-grain varieties like basmati or jasmine for their fluffy texture and lightness.

4. Can I make the lemon rice ahead of time?

Yes, it reheats beautifully. I just add a splash of broth or lemon juice to refresh the flavor.

5. How can I make the souvlaki more authentic?

Using fresh oregano, good-quality olive oil, and a charcoal grill adds that traditional Greek touch.

6. What should I serve alongside this dish?

I like serving it with Greek salad, tzatziki, roasted vegetables, or warm pita bread.

7. Can I use metal skewers instead of wooden ones?

Yes, metal skewers are great since they don’t need soaking and cook more evenly.

8. How do I know when the chicken is done?

The chicken should reach 165°F internally and have no pink in the center. I also look for a nice golden sear.

9. Can I double the recipe for a crowd?

Definitely! I double or triple the marinade and grill the skewers in batches—it scales up perfectly.

10. Can I make this dish dairy-free?

Yes, this recipe is naturally dairy-free. Just skip adding feta or tzatziki if you want to keep it that way.

Conclusion

This easy Greek chicken souvlaki with lemon rice is one of my favorite meals to make when I want something vibrant, flavorful, and comforting. I love how the tangy, herbed chicken pairs with the bright, fluffy rice—it’s a combination that always tastes fresh and satisfying. Whether for a casual dinner or a festive meal, this recipe brings the taste of Greece straight to my kitchen.