Chicken Souvlaki (Oven-Roasted)

This easy oven-roasted chicken souvlaki is juicy, flavorful, and finished with a honey-mustard glaze for that perfect golden char—no grill or cast-iron pan needed.

For more Greek recipes, check out our Spanakorizo (Spinach & Rice), Mediterranean Chicken, Avgolemono soup (chicken lemon soup), and Greek chicken with lemon and orzo.

When Louise and I are craving bold, lemony Greek street food without the mess, this oven-baked chicken souvlaki is our go-to. Traditionally grilled over open flames, souvlaki is a Greek classic—we just don’t want to fire up the grill or smoke up the kitchen with a cast iron pan for an easy weeknight dinner.

After plenty of testing, we landed on this easy oven-baked method: juicy marinated chicken, skewered and roasted, then finished under the broiler with a quick glaze of honey, Dijon, and oregano for that perfect golden char.

The result? Tender, herby, and garlicky chicken that tastes like it came straight from a seaside taverna.

We serve it with warm pita, tzatziki, a simple Greek salad, and maybe some crispy air-fryer fries. It’s just as effortless as our sheet-pan chicken gyros or chicken shawarma—but with that unmistakable souvlaki flavor.

For quantities, see recipe card at the bottom of the page.

• Chicken breast: Skinless, boneless. Use chicken thighs for a jucier option (they cook a bit slower so extend cooking time by 3-5 minutes).
• Extra virgin olive oil: Any neutral oil works, but olive oil gives that classic Mediterranean flavor. Greek or Italian is best.
• Fresh lemon juice: Bottled lemon juice in a pinch.
• Garlic cloves: Garlic powder can work (use ½ teaspoon per clove), but fresh gives the best flavor. Must be finely grated.
• Dried oregano: Substitute with Italian seasoning or a mix of thyme and marjoram.
• Honey (optional for glaze): Maple syrup or agave syrup can be used as alternatives but we noticed that thick honey sticks better to the chicken.
• Dijon mustard (optional for glaze): Yellow mustard or whole grain mustard also work.

1. Cut and Marinade The Chicken

Pat the chicken dry with paper towels—this helps it brown better in the oven. Cut it into bite-sized cubes, about 1½ inches (3½ cm), and set aside.

In a large bowl, whisk together olive oil, fresh lemon juice, grated garlic, dried oregano, salt, and black pepper. Add the chicken and toss well to coat. Cover and refrigerate for at least 15 minutes or overnight, to let the flavors really soak in.

2. Thread the Skewers

While the chicken marinates, soak wooden skewers in water for about 15-30 minutes to keep them from burning in the oven.

When ready, thread about 5 pieces of chicken per skewer – not too tight – so they cook evenly.

Place the skewers on a wire rack set over a foil-lined baking tray so the heat can circulate and the drippings fall below.

3. Bake, glaze, broil

Preheat the oven to 425°F (220°C). In a small bowl make the glaze by mixing honey, Dijon mustard, and dried oregano.

Bake for 15 minutes, then flip, brush with the honey-mustard glaze, and broil on the top oven rack for 5 minutes, or until golden and lightly charred.

4. Serving Suggestions

Serve hot with a squeeze of lemon on top, warm pita bread, tzatziki sauce, a side of fries, and Greek salad with feta. We garnished with fresh mint and

For the grilled version, you don't need the honey-mustard glaze. Preheat your grill or grill pan over medium-high heat.

Grill the chicken skewers for 10–12 minutes, turning every few minutes, until cooked through and lightly charred on all sides. The internal temperature should reach 165°F / 74°C.

🔥 Grilling gives that iconic souvlaki char but it does create smoke and for weeknight dinners we prefer the oven-roasted method.

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If you tried this Chicken Souvlaki recipe or any other recipe on our blog, please leave a 🌟 star rating and let us know how it goes in the comments. We love hearing from you!