Greek Chicken Souvlaki with Balsamic Garlic Glaze
This recipe takes the traditional Greek chicken souvlaki — juicy, herb-marinated chicken grilled on skewers — and gives it a modern twist with a balsamic garlic glaze. It’s aromatic, slightly tangy, and perfectly balanced between Mediterranean freshness and rich caramelized flavor. Serve it with pita, tzatziki, or a crisp Greek salad for the ultimate meal.
Prep time: 15 minutes
Marination time: 30 minutes – 2 hours
Cook time: 15 minutes
Total: 1 hour
Servings:2–3
Ingredients
For the Chicken Marinade:
1 lb (450 g) boneless chicken breast or thighs, cut into 1½-inch cubes
2 tbsp olive oil
1½ tbsp lemon juice
2 cloves garlic, minced
1 tsp dried oregano
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
For the Balsamic Garlic Glaze:
2 tbsp balsamic vinegar
1 tbsp honey or maple syrup
1 clove garlic, minced
1 tbsp olive oil
Pinch of salt
Optional Garnishes:
Crumbled feta cheese
Chopped parsley or dill
Lemon wedges for serving
Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
Add chicken cubes and toss until evenly coated.
Cover and refrigerate for at least 30 minutes (2 hours for best flavor).
2. Prepare the Balsamic Garlic Glaze
In a small saucepan, combine balsamic vinegar, honey (or maple syrup), garlic, olive oil, and a pinch of salt.
Simmer over low heat for 3–5 minutes until slightly thickened and glossy.
Remove from heat and set aside. (It will thicken more as it cools.)
3. Skewer and Grill the Chicken
Thread the marinated chicken pieces onto skewers.
Heat a grill pan or outdoor grill over medium-high heat.
Grill chicken skewers for 10–12 minutes, turning occasionally, until golden and cooked through (internal temp 165°F / 74°C).
During the last 2 minutes, brush the chicken with the balsamic garlic glaze on all sides.
4. Serve
Drizzle any remaining glaze over the skewers.
Sprinkle with crumbled feta and fresh parsley.
Serve warm with lemon wedges and sides of pita bread and tzatziki sauce.
Serving Ideas
Serve over lemon rice or orzo for a hearty meal.
Pair with roasted vegetables, Greek salad, or hummus.
Wrap in pita bread with lettuce, tomato, onion, and tzatziki for a street-food-style souvlaki wrap.
Chef’s Tips
Use chicken thighs for extra juiciness and flavor.
Don’t over-marinate (no more than 4 hours), as the acid from lemon can toughen the meat.
If using wooden skewers, soak them in water for 20–30 minutes before grilling to prevent burning.
Make it oven-friendly: Roast at 425°F (220°C) for 18–20 minutes, broiling for the last 2 minutes to get a charred finish.
Frequently Asked Questions
Q1: Can I make this glaze ahead?
Yes! The balsamic garlic glaze keeps well in the fridge for up to 5 days — just warm slightly before using.
Q2: What if I don’t have a grill?
You can use a grill pan or cast-iron skillet — it still gets beautifully caramelized.
Q3: Can I make it spicy?
Add a pinch of chili flakes or a dash of harissa paste to the glaze for a mild kick.
Nutritional Information
Calories: 370 kcal
Protein: 38 g
Fat: 19 g
Carbs: 9 g