Name: Air Fryer Chicken Souvlaki
Prep time: 15 min
Cook time: 30 min
Total time: 165 min
Ingredients: 1¾ to 2 pounds boneless, skinless chicken thighs ((5 to 6 thighs)); 4 tablespoons olive oil ((see Note 1)); 3 tablespoons fresh lemon juice; 2 tablespoons red wine vinegar; 2 tablespoons finely chopped fresh Greek oregano leaves ((or 2 teaspoons dried)); 1 tablespoon finely chopped fresh thyme leaves ((or 1 teaspoon dried)); 1 teaspoon garlic powder; 1 teaspoon Diamond Crystal kosher salt; ½ teaspoon freshly-ground black pepper; ½ teaspoon smoked paprika; tzatziki (, for serving); warm pita, crumbled feta, sliced tomatoes, sliced red onion, and/or olives (, for serving (optional))

Air Fryer Chicken Souvlaki is an easy way to bring bright Greek-inspired flavor to your table year-round without turning on the grill. Chicken thighs are marinated in lemon, olive oil, garlic, and herbs, then air-fried on skewers until juicy with lightly charred edges.

Close-up of juicy, golden-brown chicken souvlaki skewers stacked on a white plate, showing charred edges and herbs, with a small bowl of olives and fresh herbs softly blurred in the background.

Before You Start Cooking

Chicken thighs work best. I find that boneless, skinless thighs stay juicier than chicken breasts when air-fried on skewers. You can use chicken breasts if you prefer, but keep a close eye on them so they don’t overcook.
Test your skewers before threading. Bamboo skewers are often too long for air fryer baskets. Check the fit first and trim a few inches off with kitchen scissors if needed. I can fit 8-inch skewers in my XL air fryer basket.
Plan ahead for the marinade. You can get away with an hour if you’re short on time, but the flavor is best with a 2- to 4-hour marinate. Since this is an acidic marinade with small chicken pieces, marinating for too long can affect the texture. I don’t recommend leaving it overnight.
Serve with tzatziki. You can make my Homemade Tzatziki up to 3 days in advance, or use a good store-bought version for convenience—my family likes Esti.

How to Make Air Fryer Chicken Souvlaki

Overhead view of labeled ingredients for chicken souvlaki, including boneless skinless chicken thighs in a glass bowl, fresh oregano and thyme, and small bowls of lemon juice, olive oil, red wine vinegar, garlic powder, paprika, and salt and pepper arranged on a wooden tray.

Step 1: Cut and Marinate the Chicken

Start by cutting the chicken thighs into 1½-inch chunks, trimming off most of the excess fat. If your boneless thighs are thin, you can slice them into 1½-inch-wide strips and then fold each piece over to create a chunk when threading the skewers. Try to keep the pieces fairly uniform, so they cook evenly in the air fryer.

Make the marinade by whisking together the following ingredients in a large bowl. (You can also use a gallon-sized zip-top food storage bag for easy cleanup.):

Olive oil. Use an olive oil suitable for higher-heat cooking. I most often use Graza’s Sizzle or Frizzle, depending on what I have in the pantry.
Acids. A combination of lemon juice and red wine vinegar adds bright acidity and helps tenderize the chicken.
Garlic powder. I prefer garlic powder here rather than fresh garlic, which can burn in the air fryer.
Herbs. Greek oregano and thyme. Fresh or dried both work—use what you have.
Smoked paprika. Adds a subtle smoky note to the marinade that mimics some of the flavor you’d get from grilling.
Salt and pepper. I use Diamond Crystal kosher salt and freshly ground black pepper.

Overhead view of a glass mixing bowl filled with a red-tinged Greek-style marinade, with herbs visible throughout and a metal whisk resting inside. Below the bowl is a separate glass dish containing raw, cubed boneless chicken thighs, placed on a light marble surface. — Mixing the marinade.

Add the chicken pieces to the marinade and toss until they’re fully and evenly coated. Cover the bowl or seal the bag and refrigerate for at least 1 hour, preferably 2 to 4 hours for the best flavor.

Tip: If you’re using a zip-top bag, place it in a shallow bowl or baking dish in the refrigerator to catch any potential leaks.

Marinated chicken thighs in a glass bowl, fully coated in a red-hued herb marinade. The chicken is cut into chunks and ready to be skewered or cooked, set against a white marble background. — Marinated Chicken.

Step 2: Prep the Chicken Skewers

While the chicken marinates, soak the bamboo skewers in water for about 30 minutes. This helps prevent them from scorching in the air fryer.

Once the chicken is marinated, thread the pieces onto the skewers so they’re touching rather than spaced apart. You don’t want to pack them too tightly, but keeping the pieces close helps the chicken stay juicy.

Leave a little space at each end of the skewers so they’re easier to turn and handle in the air fryer. Using 8-inch skewers, you should end up with about 4 to 5 souvlaki skewers.

Overhead view of raw, marinated chicken thigh pieces threaded onto wooden skewers and arranged on a white plate. Additional skewers rest beside them, with the remaining marinated chicken visible in a large glass mixing bowl to the left, all set on a light marble surface. — Threading the skewers.

Step 3: Air Fry the Chicken Souvlaki Skewers

Preheat your air fryer to 390°F, following the instructions for your model. (My Ninja XL air fryer, for example, recommends a 3-minute preheat.)

Once the air fryer is hot, arrange the skewers in a single layer in the basket. Leave space between them so the hot air can circulate and brown the chicken rather than steam it.

Depending on the size of your air fryer, you’ll probably need to cook in batches. For the best browning, I cook just 2 to 3 skewers at a time.

Air fry for 13 to 16 minutes, flipping halfway through, until the chicken is golden and the edges are lightly charred. Let the skewers rest for about 5 minutes before serving.

Three skewers of marinated raw chicken thighs arranged in the basket of an air fryer, ready to cook, with visible herbs and seasoning coating the meat. — Skewers in air fryer basket.

Use an instant-read thermometer to check for doneness rather than relying on the timer alone. While the safe internal temperature for chicken is 165°F, we like to cook thighs a little higher (around 175°F), so they finish closer to 180-185°F as they rest. The extra fat in thighs allows them to cook to a higher temperature without drying out, giving you a more tender result.

If you’re using chicken breast instead, pull the skewers at 160°F and let them rest to reach 165°F.

Cooking time can vary depending on your air fryer and the size of the chicken pieces, so start checking a minute early with your first batch and adjust from there.

Tip: When air-frying in batches, place the cooked souvlaki skewers on a baking sheet, tent with foil, and keep them warm in a 200°F oven while the remaining chicken cooks.

Close-up of a skewer of cooked chicken souvlaki being lifted from a plate, showing golden brown, juicy, and slightly charred pieces of marinated chicken. In the blurred background, small bowls of tzatziki, capers, and sliced tomato are visible.

Serving Air Fryer Chicken Souvlaki

These skewers are easy to serve in a few different ways, whether you’re putting together a simple weeknight dinner or setting out a casual spread for guests.

Before serving, think about toppings. Classic options for chicken souvlaki include tzatziki, whole warm pita or pita wedges, sliced tomato, red onion, chopped cucumber, crumbled feta, and Greek olives. Use whatever combinations you like best!

Here are a few easy ways to serve Air Fryer Chicken Souvlaki:

Pita wraps: Slide the chicken off the skewers and tuck it into warm pita, similar in style to a gyro. I like to set out a small topping bar so everyone can build their own wrap.
Platter-style: Serve the skewers whole on a platter with the toppings arranged alongside so guests can build their own bites.
Souvlaki bowls: Serve the chicken over rice, layered with your favorite toppings, for a simple bowl-style meal that works well for weeknights or meal prep.

For sides, this Air Fryer Chicken Souvlaki pairs well with a classic Greek salad, orzo salad, lemon potatoes, rice, or French fries. If you’re serving pita wraps, tucking a few fries into the pita will give you a classic Greek street food bite.

A close-up of a pita wrap filled with grilled chicken souvlaki, creamy tzatziki sauce, sliced red onions, fresh dill, tomato, and a Kalamata olive, wrapped in parchment paper and set on a wooden board. A bowl of red onions is softly blurred in the background.

Storing and Reheating Tips

Refrigerating: Let the chicken cool completely, then slide it off the skewers and store it in an airtight container in the refrigerator for up to 3 days. Store any toppings and tzatziki separately.
Reheating: For the best texture, reheat the chicken in the air fryer at 350°F for 3 to 5 minutes, just until warmed through. You can also reheat it gently in a covered skillet over medium-low heat, adding a splash of water to keep the chicken moist (my preferred method).