Chicken souvlaki is a Greek favorite of lemony, oregano-scented chicken grilled on skewers and served with pita, vegetables, and cool tzatziki. This approachable version works on an outdoor grill or in a hot skillet, and its clear visual cues make it easy to follow along with Greek recipe videos or cook from the page.
Ingredients
- 1½ lb boneless, skinless chicken breasts, cut into 1¼-inch (3 cm) cubes (680 g)
- ¼ cup extra-virgin olive oil (60 ml)
- 3 tbsp fresh lemon juice (45 ml)
- 2 garlic cloves, finely grated or minced (about 6 g)
- 2 tsp dried Greek oregano (about 2 g)
- 1 tsp fine salt (6 g)
- ½ tsp freshly ground black pepper (about 1 g)
- 1 small red onion, cut into 1-inch (2.5 cm) wedges (about 150 g)
- 1 large cucumber for the tzatziki, divided: ½ cup grated and squeezed dry, plus slices for serving (about 300 g total)
- 1 cup thick plain Greek yogurt (245 g)
- 1 tbsp chopped fresh dill (about 3 g), or 1 tsp dried dill (about 1 g)
- 1 tbsp extra-virgin olive oil for the tzatziki (15 ml)
- 1 tbsp red wine vinegar for the tzatziki (15 ml)
- 4 pita breads (about 280 g total)
- 2 medium tomatoes, cut into wedges (about 300 g)
- 1 lemon, cut into wedges, for serving (about 120 g)
- 2 tbsp chopped fresh parsley, optional (about 8 g)
- 4 metal skewers, or 8 wooden skewers soaked in water for 30 minutes
Instructions
- Make the marinade. In a medium bowl, whisk together the ¼ cup olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss until every piece is coated. Cover and refrigerate for 1 hour. If using wooden skewers, soak them during this time. Do not leave raw chicken at room temperature to marinate; keep it chilled, and discard the used marinade rather than serving it as a sauce.
- Prepare the tzatziki. Grate about half the cucumber, then squeeze it firmly over the sink in a clean kitchen towel or several layers of paper towel. Removing the excess liquid keeps the yogurt sauce thick. Stir the cucumber into the Greek yogurt with the dill, 1 tablespoon olive oil, and red wine vinegar. Taste and add a small pinch of salt if needed. Cover and refrigerate while the chicken marinates. Cut the remaining cucumber into slices for serving.
- Heat the cooking surface and assemble. Take the chicken from the refrigerator when the marinade time is up. Thread the chicken onto the skewers, alternating pieces with a few onion wedges if you like. Leave a little space between pieces rather than pressing them tightly together; this helps hot air reach the sides and promotes even cooking. Meanwhile, heat a grill to medium-high, about 400°F (205°C), or heat a large heavy skillet over medium-high heat.
- Cook the skewers. Lightly oil the grill grates or skillet. Grill the skewers for about 10–14 minutes, turning every 3–4 minutes, until the chicken is browned in spots and cooked through. In a skillet, work in batches if needed so the pieces sear instead of steam. Check the thickest chicken piece with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If it has not reached that temperature, keep cooking and check again.
- Warm the pita and rest the chicken. Transfer the cooked skewers to a clean plate and rest for 3 minutes. Warm the pita briefly on the grill or in a dry skillet, about 30–60 seconds per side, until pliable and lightly toasted. If the pita is warming as the chicken finishes, keep a close eye on it; it can char quickly. Remove chicken from the skewers if you prefer easier serving, or bring the skewers to the table.
- Serve. Arrange the chicken with warm pita, tzatziki, tomato wedges, cucumber slices, and lemon wedges. Sprinkle with parsley if using. Let everyone squeeze lemon over the chicken and add sauce and vegetables to their own pita.
Tips
- Cut evenly for even cooking. Aim for chicken pieces about 1¼ inches (3 cm) wide. Smaller cubes can dry out before they brown, while much larger ones take longer to cook through. If a breast has a thick end, slice it lengthwise before cubing so the pieces are similar in size.
- Keep the marinade balanced. Lemon adds brightness, but a longer soak in a strongly acidic marinade can make the outside of chicken soft. One hour is enough for this recipe; avoid leaving it overnight. For a gentler flavor, replace 1 tablespoon of lemon juice with 1 tablespoon of water or olive oil.
- Choose the right yogurt. Thick Greek yogurt gives the sauce its creamy texture. If you only have regular plain yogurt, strain it through a fine sieve lined with clean cloth in the refrigerator until thicker, or use it as-is and expect a looser sauce. Do not skip squeezing the grated cucumber, since its liquid can thin either kind.
- Use a skillet if there is no grill. A heavy skillet or grill pan works well. Cook in uncrowded batches and turn the pieces so multiple sides brown. A little smoke is normal when oil and marinade hit a hot pan, so use ventilation and lower the heat slightly if the garlic or chicken begins to scorch.
Serving Suggestions
For a simple souvlaki platter, serve the skewers with warm pita, tzatziki, tomato, cucumber, red onion, and lemon. A bowl of olives or a Greek-style salad with feta and a red-wine-vinegar dressing makes the meal more substantial without competing with the herb-and-lemon flavor. You can also slide the chicken off the skewers and tuck it into pita with sauce and vegetables for a handheld lunch.
If you want a heartier plate, add rice pilaf, roasted potatoes, or a side of beans. Put the sauce in a separate bowl and let diners add it themselves, especially if some pita will be saved for later; bread stays less soggy that way. For a casual dinner, set out all the toppings in small dishes so each person can build a pita to taste. Offer extra lemon wedges rather than adding more lemon to the entire batch, since diners can adjust the acidity individually.
Variations
Use chicken thighs. Boneless, skinless thighs stay juicy and are a convenient substitute for breasts. Cut them into similarly sized pieces and follow the same thermometer check: poultry must reach 165°F (74°C). Thigh pieces may need a few extra minutes, depending on their size and the cooking surface.
Make it with pork. Pork is also commonly used for souvlaki-style skewers in Greece. Substitute 1½ lb (680 g) of boneless pork tenderloin cut into cubes, and cook whole cuts of pork to 145°F (63°C), then rest for 3 minutes, checking with a food thermometer. The flavor is a little richer, so the same lemon, oregano, and tzatziki work especially well.
Change the herbs. Fresh oregano can replace the dried oregano; use about 1 tablespoon finely chopped. Dried oregano is convenient and concentrated, so it is not a one-for-one swap by volume. A little chopped mint in the tzatziki is another option, alone or alongside dill. These are flexible home-cooking variations; recipes for souvlaki and tzatziki differ from one household and region to another.
Make a vegetarian plate. Grill thick slices of zucchini, bell pepper, and red onion with a little olive oil, salt, and oregano, then serve them with the same pita and tzatziki. Keep vegetables on separate skewers from raw chicken so they do not come into contact with raw poultry or its utensils. The vegetables need less time, so remove them when tender and lightly marked.
Storage and Reheating
Refrigerate cooked chicken, tzatziki, and cut vegetables in separate airtight containers within 2 hours of cooking; refrigerate sooner if the room is very warm. The cooked chicken keeps for 3–4 days in the refrigerator, while the tzatziki is best within about 3 days. Pita is better stored separately so it does not become damp. Do not store used marinade as a dip; it has been in contact with raw chicken.
For reheating, remove chicken from the skewers and warm it in a covered skillet over medium-low heat with a spoonful of water, turning once, or microwave it in short intervals. Reheat leftovers to 165°F (74°C), checked with a food thermometer. Add tzatziki and fresh vegetables after reheating rather than heating them with the chicken. Pita can be warmed separately in a dry skillet or wrapped in foil in a low oven. Cooked chicken can be frozen in a sealed freezer-safe container for about 2–3 months for best quality; thaw it in the refrigerator before reheating.
Frequently Asked Questions
Can I make the chicken marinade ahead?
You can mix the oil, lemon, garlic, and oregano ahead and refrigerate it in a covered container. For the best texture, add the chicken no more than about 4 hours before cooking; this recipe uses a 1-hour marinate. Keep the chicken refrigerated throughout, and never reuse marinade that has touched raw poultry unless it is brought to a full boil as a separate cooking step. Discarding it is the simplest choice here.
Can I cook souvlaki without skewers?
Yes. Put the marinated chicken pieces directly in a lightly oiled skillet or arrange them on a grill basket, turning them as they brown. They may cook a little faster without the close spacing of a skewer, so check the thickest piece early and rely on the thermometer, not color alone. If using a grill basket, avoid overcrowding so moisture can escape and the chicken can brown.
Why is my tzatziki watery?
Cucumber contains a lot of water, and that liquid gradually releases into yogurt. Squeeze the grated cucumber well before mixing, use thick Greek yogurt, and keep the sauce chilled. If it loosens after sitting, stir it and drain off a little liquid if necessary. The sauce will still taste good, but a thinner tzatziki may run out of a pita more easily.
Can I use bottled lemon juice?
Fresh lemon juice gives the marinade a brighter, less flat flavor, but bottled juice can work if that is what you have. Use the same 3 tablespoons (45 ml), and serve fresh lemon wedges at the table to add a more lively citrus aroma. Avoid adding extra juice to compensate before tasting, since too much acid can overwhelm the oregano and make the chicken’s exterior soft.
Can I prepare the whole meal in advance?
Prepare the tzatziki and chop the vegetables a day ahead, storing them separately in the refrigerator. You can also cut the chicken and mix the marinade ingredients in advance, but combine them close to cooking time and keep the raw chicken chilled. Grill the skewers just before serving for the best texture. If you cook them ahead, chill promptly and reheat leftovers to 165°F (74°C) before serving.
Related
- Greek Flatbread Recipe: Soft, Chewy Skillet Pitas
- Grilled Octopus Recipe: Tender, Charred Mediterranean Style
- Greek Orzo Salad Recipe with Lemon and Feta
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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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