The real kalamaki — herb-marinated chicken thighs, skewered and broiled until golden.
In Greece, souvlaki kalamaki means pork — that’s the default, the classic, what everyone orders without thinking. But chicken kalamaki has its own devoted following, and for good reason. Lighter, quicker to cook, and just as satisfying with a squeeze of lemon and a cold beer.
This recipe is the real thing. Boneless chicken thighs marinated in herbs, olive oil and lemon, threaded onto skewers and broiled until the edges char just enough. Serve with warm pita, fresh tomatoes, tzatziki dip, and a wedge of lemon. That’s it.
If you are a fan of these Greek Broiled Chicken Thigh Skewers, you are in for a treat with our Chicken Gyros Souvlaki, Souvlaki with pita recipe, or Chicken skewers and orzo bowl!
Why you will love these chicken souvlaki skewers
Here is what you need
- Chicken thighs – Thighs are key here. They stay juicy under the broiler and develop better caramelization than breast.
- Olive oil – Use high-quality extra-virgin olive oil. It carries the herbs and protects the meat from high heat.
- Greek spice mix – This custom blend replaces individual seasoning measurements, ensuring consistent flavor every time. Make sure it’s evenly distributed over the chicken for full coverage and proper caramelization.
Love this spice blend? Try it on our Lemon Pepper Chicken Wings or sprinkle it over Lemon Roasted Potatoes for extra flavor.
The souvlaki marinade
This recipe uses my homemade Greek spice blend with good olive oil — that’s what gives these chicken souvlaki skewers their deep, layered flavor without needing a long marinade. The olive oil carries the herbs, helps the spices adhere, and protects the chicken under the high heat of the broiler.
The spices toast slightly under the broiler, creating an incredible aroma and depth. Simple, balanced, and designed specifically for chicken thighs on a skewer.
- ¼ cup sweet paprika
- 3 tbsp dried oregano
- 3 tbsp granulated garlic
- 2 tbsp onion powder
- 1½ tbsp black pepper
- 1 tbsp sea salt1 tbsp dried thyme
- 1 tbsp ground coriander
- 1–2 tsp cayenne, optional
IMPORTANT
Makes about 1 cup, enough for about 8 batches of souvlaki. You’ll use 2 tablespoons for this recipe. Store it in an airtight jar away from light for up to 6 months — it’s also excellent on chicken chops, roast potatoes and grilled vegetables. store the rest in an airtight jar away from light for up to 6 months.
Pro Tip
If your spice blend contains dried herbs and garlic powder, lightly rub the chicken with olive oil first, then sprinkle the spice mix. The oil helps the seasoning adhere and prevents dry patches under high heat.
Step by step
- Add all the spices and herbs to a medium-large jar and shake well.
- Cut the chicken thighs into bite-sized pieces. Toss the chicken pieces with 1½ teaspoons fine sea salt.
- Place them in a baking dish (or a large bowl). Season with two tablespoons of the chicken rub and three tablespoons of olive oil. Rub the seasonings all over the meat.
- Pass the pieces through skewers. Cover and refrigerate for 30 minutes up to 24 hours. The more you marinate, the better the thighs will taste.
- Take the chicken out of the refrigerator and let it sit on the counter for at least half an hour to reach room temperature.
- Place the skewers in a single line on a rimmed baking sheet.
- Broil for 10 minutes per side. I place the chicken in the middle rack and broil at 500°F / 260°C.
Pro Tip
Don’t place the chicken too close to the broiler because it will be charred on the outside and raw inside.
Serve with cut-up pita bread, tomatoes, tzatziki, feta cheese, rosemary potatoes or anything else you like.
These skewers are perfect for quick dinners, but if you’re planning ahead, my Lemony Greek Chicken Stew with Beans is a fantastic dish.
More Greek chicken recipes
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If you tried this recipe, I’d love to know how you liked it — drop a comment below or tag me on Instagram @thegreekfoodie__.
Greek Chicken Souvlaki Skewers
Ingredients
- 2 lbs chicken thighs, skinless and boneless
- 1½ teaspoons fine sea salt
- 3 tablespoons olive oil, extra virgin
For the chicken spice mix – Makes about 1 cup — enough for about 8 batches of souvlaki.
- ¼ cup sweet paprika
- 3 tablespoons dried oregano
- 3 tablespoons granulated garlic
- 2 tablespoons onion powder
- 1½ tablespoons ground black pepper
- 1 tablespoon sea salt
- 1 tablespoon dried thyme leaves
- 1 tablespoon ground coriander
- 1-2 teaspoons cayenne pepper, optional
For serving
- sliced lemons
Instructions
- Add all the spices and herbs to a jar and mix well. You'll use two tablespoons for this recipe. Store the rest in an airtight jar away from light for up to 6 months.
- Cut the chicken thighs into bite-sized pieces. Place them in a baking dish (or a large bowl). Toss chicken pieces with 1 ½ teaspoons fine sea salt.
- Season with two tablespoons of the chicken rub and three tablespoons of olive oil. Rub the seasonings all over the meat. Pass the pieces through skewers. Cover and refrigerate for 30 minutes up to 24 hours. The more you marinate, the better the thighs will taste.
- Take the chicken out of the refrigerator and let it sit on the counter for at least half an hour to reach room temperature.
- Place the skewers in a single line on a rimmed baking sheet.Broil for 10 minutes per side. I place the chicken in the middle rack and broil at 500°F / 260°C. I don't place the chicken closer to the broiler because it will be charred on the outside and raw inside. Insert a meat thermometer into the thickest part of a chicken thigh skewer; the chicken is fully cooked when it reaches 165°F / 74°C.
- Serve with cut-up pita bread, tomatoes, tzatziki, feta cheese, rosemary potatoes or anything else you like.
Notes
Nutrition
