Chicken souvlaki is a Greek favorite of lemon-and-oregano-marinated chicken grilled on skewers and served with pita and tzatziki. This meal pairs it with homemade Greek-style lemonade, or lemonada; recipes and serving customs vary, but the combination is fresh, practical, and easy to make at home.
Ingredients
- For the souvlaki: 1½ lb boneless, skinless chicken thighs (680 g), cut into 1-inch (2.5 cm) pieces
- ¼ cup extra-virgin olive oil (60 ml)
- ¼ cup fresh lemon juice (60 ml), about 2 lemons
- 2 garlic cloves (about 6 g), finely grated or minced
- 1 tsp dried oregano (1 g)
- 1 tsp kosher salt (5 g)
- ½ tsp freshly ground black pepper (1 g)
- 8 metal skewers
- For the tzatziki: 1 cup plain Greek yogurt (245 g)
- ½ medium cucumber (about 150 g before draining), coarsely grated
- 1 tbsp extra-virgin olive oil (15 ml)
- 1 tbsp fresh lemon juice (15 ml)
- 1 tbsp finely chopped fresh dill (about 3 g)
- 1 small garlic clove (about 3 g), finely grated
- ¼ tsp kosher salt (about 1.5 g), plus more to taste
- For the lemonada: ½ cup granulated sugar (100 g)
- ½ cup water (120 ml), for the syrup
- ¾ cup fresh lemon juice (180 ml), about 5–6 lemons
- 4 cups cold water (950 ml), plus more to taste
- 4 cups ice (about 900 g), for serving
- To serve: 4 pita breads (about 240 g total), 2 medium tomatoes (about 300 g), 1 small red onion (about 150 g), and ¼ cup chopped parsley (about 15 g), optional
Instructions
- Marinate the chicken. In a medium bowl, mix the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and turn the pieces until coated. Cover and refrigerate for 30 minutes. Keep raw chicken chilled while it marinates, and do not reuse the marinade as a sauce unless it is brought to a full boil.
- Make the tzatziki. Put the grated cucumber in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. This step helps keep the yogurt sauce thick instead of watery. Stir the cucumber together with the Greek yogurt, olive oil, lemon juice, dill, garlic, and salt. Taste and adjust the salt or lemon. Cover and refrigerate while you cook; the brief rest lets the garlic and dill flavor the yogurt.
- Prepare the lemonade syrup. Combine the sugar and ½ cup water in a small saucepan. Warm over medium heat, stirring, just until the sugar dissolves and the liquid looks clear, about 2–3 minutes. There is no need to boil it hard. Take the pan off the heat and let the syrup cool while you prepare the chicken and vegetables.
- Mix the lemonada. Pour the lemon juice and cooled syrup into a pitcher, then stir in 4 cups cold water. Taste it before adding ice: if it is too tart, add cold water a little at a time; if you prefer it sweeter, stir in a little more sugar dissolved in a spoonful of warm water. Refrigerate the pitcher while you grill, or serve it over ice when the meal is ready.
- Heat the grill and assemble. Heat an outdoor grill or grill pan to medium-high. Thread the chicken pieces onto the metal skewers, leaving a small gap between pieces so heat can reach their edges. Let excess marinade drip off before grilling. Slice the tomatoes and red onion, and arrange them with the parsley for serving.
- Grill the chicken. Grill the skewers for about 10–12 minutes, turning every few minutes so the chicken browns on several sides. Check the thickest pieces with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If the outside is browning before the centers are ready, move the skewers to a cooler part of the grill and continue cooking until they reach temperature.
- Warm the pita and rest the chicken. During the last minute or two, warm the pita on the grill, turning once, until soft and lightly marked. Transfer the cooked chicken to a clean plate and rest it for 5 minutes. Keep raw-chicken plates and utensils separate from cooked food.
- Serve. Bring the skewers, warm pita, tzatziki, tomatoes, onion, and parsley to the table. Pour the lemonada into glasses over ice. Guests can slide chicken off the skewers and build a pita wrap, or eat the components as a plate.
Tips
- Cut evenly. Aim for similarly sized chicken pieces so small pieces do not dry out while larger ones finish cooking. Thigh meat is forgiving, but the thermometer—not color alone—is the reliable way to check doneness.
- Keep the cucumber dry. Squeezing out its moisture is the simplest way to prevent runny tzatziki. If the sauce still loosens after sitting, stir it and drain off any liquid that collects at the edge of the bowl.
- Use fresh lemon juice where it matters. Bottled juice can work in the marinade or lemonade in a pinch, but fresh juice gives the drink a brighter citrus flavor. If fresh dill is unavailable, use 1 tsp dried dill (about 1 g); the sauce will taste less green and fresh.
- Control the grill heat. A very hot grill can char the garlic and marinade before the chicken cooks through. If flare-ups occur, move the skewers away from the flame rather than leaving them over burning oil.
Serving Suggestions
For a relaxed Greek-style meal, put the warm pita and tzatziki in the center of the table and let everyone assemble their own wraps. Add tomato, thinly sliced red onion, parsley, and a little extra olive oil. If you like a fuller plate, serve the souvlaki with a simple Greek salad of tomato, cucumber, red onion, olives, and feta, or add roasted potatoes seasoned with oregano and lemon.
Serve the lemonade well chilled with plenty of ice and a lemon slice if you have one. Its sweet-tart flavor works especially well alongside the savory grilled chicken and garlicky yogurt. For a less sweet pitcher, begin with 3 cups (710 ml) cold water and add more after tasting; ice will also dilute the drink as it melts.
Variations
Use chicken breast: Cut it into the same 1-inch pieces and use the same marinade. Breast meat is leaner and can dry out more quickly, so turn it often and remove it promptly once the thickest piece reaches 165°F (74°C).
Make it vegetarian: Grill thick slices of zucchini, red onion, and bell pepper, or use firm mushrooms. Brush them lightly with olive oil, lemon, oregano, salt, and pepper; cook until tender and browned. Halloumi is another option: slice it thickly and grill until marked and warmed through. These swaps have a different texture from souvlaki but work well with the same pita and tzatziki.
Adjust the herbs and drink: Mint can replace dill in the tzatziki for a different fresh, cooling note. For a sharper lemonade, add a little more lemon juice; for a rounder flavor, add syrup a tablespoon at a time. A few mint leaves in the pitcher add aroma without changing the basic lemonada.
Storage and Reheating
Refrigerate cooked chicken, tzatziki, and leftover lemonade within 2 hours. Store them separately in covered containers. The cooked chicken keeps for 3–4 days in the refrigerator, while the tzatziki and mixed lemonade are best used within about 3 days. Keep the chicken separate from the raw vegetables and do not leave the meal sitting at room temperature for extended serving.
Reheat chicken in a covered skillet over medium-low heat with a spoonful of water, or in a microwave in short bursts, until it reaches 165°F (74°C). This is the safe temperature for reheated leftovers. Avoid repeatedly heating the whole batch; warm only the amount you plan to eat. Tzatziki is served cold, so stir it before serving rather than heating it. Lemonade can be stirred and poured over fresh ice; add a splash of cold water if it has become too concentrated.
Frequently Asked Questions
Can I marinate the chicken overnight?
For the best texture, keep the lemon-based marinade to about 30 minutes and no more than a few hours. The acid can make the surface of the chicken soft if it sits for too long. If you want to prepare ahead, mix the marinade separately and keep it chilled, then coat the chicken closer to cooking time.
Can I cook souvlaki without an outdoor grill?
Yes. Use a grill pan over medium-high heat, turning the skewers until browned and cooked through. You can also spread the chicken pieces on a foil-lined baking sheet and broil them, turning once and watching closely because broiler strength varies. In either case, check that the thickest pieces reach 165°F (74°C).
Is Greek yogurt essential for tzatziki?
Greek yogurt gives the sauce its thick, creamy body. If you only have regular plain yogurt, strain it through a fine sieve lined with cheesecloth in the refrigerator until some whey drains away, then use the thicker yogurt. A thinner unstrained yogurt can still be used, but the finished tzatziki will be looser, even if the cucumber is well squeezed.
Can I make parts of this meal ahead?
Yes. Make the tzatziki and lemonade up to a day ahead and keep both covered in the refrigerator. You can also cut the vegetables earlier in the day. For the best grilled texture, thread and cook the chicken close to serving time; keep it refrigerated during preparation and do not leave it at room temperature to marinate.
What if I do not have metal skewers?
Cook the chicken pieces directly on a lightly oiled grill grate or in a grill basket, turning them with clean tongs. If you use wooden skewers instead, soak them in water for at least 20 minutes before grilling to reduce scorching. Metal skewers are reusable and do not need soaking.
How can I make the lemonade less sweet?
Use only part of the syrup at first, stir in the lemon juice and cold water, then taste and add more syrup as needed. The full amount gives a balanced sweet-tart drink, but lemons vary in acidity and personal preferences differ. Keep any unused syrup refrigerated in a covered container and use it within several days.
Related
- Greek Flatbread Recipe: Soft, Chewy Skillet Pitas
- Grilled Octopus Recipe: Tender, Charred Mediterranean Style
- Greek Orzo Salad Recipe with Lemon and Feta
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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