Name: Authentic Greek Chicken Souvlaki Marinade in 5 Minutes Recipe
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: Greek
Ingredients: ¼ cup extra virgin olive oil; Juice of 2 lemons (about 6 tbsp); Zest of 1 lemon; 3 garlic cloves, minced or pressed; 1 tbsp dried oregano (preferably Greek oregano); 1 tsp kosher salt; ½ tsp freshly ground black pepper; 1 tbsp red wine vinegar; Optional: 2 tbsp plain Greek yogurt (for extra tenderizing and richness); Optional: ½ tsp crushed red pepper flakes (for a slight heat); 1.5 to 2 pounds chicken breast or thigh meat, cut into souvlaki-sized cubes

Introduction

Bring the vibrant flavors of Greece right to your table with this authentic chicken souvlaki marinade. In just 5 minutes, you can create a zesty, herbaceous blend that tenderizes and flavors chicken perfectly for grilling or cooking. This simple marinade captures the essence of sun-soaked Mediterranean kitchens with lemon, garlic, oregano, and olive oil.

A close-up view of a glass container filled with a golden yellow olive oil mixture that has small pieces of green herbs, white garlic bits, and red chili flakes scattered throughout; fresh green sprigs of thyme are placed on top, showing fine leaf details and a shiny, oily surface that reflects light beautifully against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: Zest one lemon using a microplane, then juice both lemons to get about 6 tablespoons of juice. This adds bright citrus flavor and tenderizes the chicken.

Step 2: Finely mince the garlic cloves. In a bowl, combine minced garlic with dried oregano, kosher salt, black pepper, and red pepper flakes if using.

Step 3: In a small bowl or jar, whisk together lemon juice and zest, olive oil, and red wine vinegar. Add the garlic-herb mixture and stir to combine.

Step 4: If using, stir in the Greek yogurt to add richness and extra tenderness to the marinade.

Step 5: Whisk the mixture vigorously until it becomes a slightly opaque, golden emulsion that will coat the chicken evenly.

Step 6: Place 1.5 to 2 pounds of cubed chicken breast or thigh meat into a resealable bag or shallow dish. Pour the marinade over the chicken, seal, and massage to coat well.

Step 7: Refrigerate and marinate for at least 2 hours, ideally 4 to 6 hours for best flavor and tenderness. Avoid marinating longer than 24 hours.

Tips & Variations

Don’t skip the lemon zest—its aromatic oils intensify the marinade’s flavor and brightness.

Use Greek extra virgin olive oil for a peppery, grassy profile that complements the citrus and herbs.

Add Greek yogurt for extra tender chicken, especially if using lean breast meat.

For grilling, soak wooden skewers in water for at least 30 minutes to prevent burning.

Try this marinade with lamb cubes and a sprig of fresh rosemary for a Greek lamb souvlaki twist.

Use as a marinade for Mediterranean vegetables like zucchini and eggplant—marinate 1 hour before roasting or grilling.

Storage

Store leftover marinade in an airtight container in the refrigerator for up to 5 days. The marinated raw chicken can be frozen in the marinade for up to 2 months—thaw in the fridge overnight before cooking. Cooked chicken souvlaki should be refrigerated and consumed within 3 days. Reheat gently to avoid drying out the meat.

FAQs

Can I use this marinade for beef or pork?

Yes, this marinade works well with pork tenderloin and beef sirloin. For red meats, marinate up to 24 hours for best flavor absorption.

Does the acid in the marinade “cook” the chicken?

No. While lemon juice slightly changes the texture of the chicken’s surface, it does not cook the meat. Always cook marinated chicken to an internal temperature of 165°F for safety.