Chicken Souvlaki Recipe UK: Juicy Greek-Style Skewers

Chicken souvlaki is a Greek dish of marinated chicken grilled on skewers, usually served with pita, salad and tzatziki. This UK-friendly version uses easy-to-find ingredients, lemon, garlic and oregano for bright flavour, with oven-grill and barbecue options so you can cook it whatever the weather.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, trimmed and cut into 1¼-inch (3 cm) pieces
3 tbsp (45 ml) extra-virgin olive oil
3 tbsp (45 ml) fresh lemon juice, plus 1 tsp (5 ml) finely grated lemon zest
3 garlic cloves, finely grated or crushed
2 tsp (2 g) dried oregano
1 tsp (5 g) fine salt
½ tsp (1 g) freshly ground black pepper
½ tsp (1 g) sweet paprika, optional
1 medium red onion (about 150 g), cut into wedges, optional for skewers
4 metal skewers, or 4 wooden skewers soaked in water for 30 minutes

Instructions

Prepare the chicken and marinade. In a medium bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, salt, pepper and paprika, if using. Add the chicken and toss until coated. Cover and refrigerate for 1 hour. For food safety and the best texture, do not leave chicken marinating in this acidic mixture for longer than 4 hours.
Prepare to cook. If using wooden skewers, soak them in water for 30 minutes, then drain. Heat a barbecue to medium-high, or heat the oven grill (broiler) to high and position a rack about 15 cm (6 inches) from the element. Line a grill pan with foil if needed. Thread the chicken onto the skewers, leaving a little space between pieces so they cook evenly. Add onion wedges between pieces if you like.
Cook the skewers. Grill for about 10–14 minutes, turning every 3–4 minutes, until browned in places and cooked through. The exact time depends on the size of the pieces and the heat of your grill. Check the thickest pieces with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. Avoid touching the thermometer probe to the skewer.
Rest and serve. Transfer the skewers to a clean plate and rest for 3 minutes. Serve hot, either on the skewers or removed onto a platter. Do not reuse a plate or utensils that held raw chicken unless washed thoroughly.

Tips

Choose thighs for juicy results. Thigh meat is forgiving on a hot grill. Chicken breast works too, but cut it evenly and check it promptly at the thickest point so it does not dry out.
Keep the pieces similar in size. Roughly 3 cm pieces cook at a similar pace. Overcrowding the skewers can leave the centres undercooked while the outside browns.
Use dried oregano if fresh is unavailable. It is commonly used in souvlaki marinades and is easy to find in UK supermarkets. Fresh oregano can be used in a larger amount, but its flavour is softer and more herbal.
Skip the skewers if convenient. Cook the marinated pieces in a single layer on a foil-lined grill pan, turning them halfway. Do not pour leftover raw marinade over cooked chicken; discard it, or boil it thoroughly before using as a sauce.

Serving Suggestions

For a classic Greek-style meal, serve the chicken in warm pita breads with chopped tomato, cucumber, red onion and tzatziki. Add chips or roast potatoes, lemon wedges and a simple green salad for a more substantial plate. Rice pilaf or flatbreads also work well, and a scattering of chopped parsley or dill adds freshness.

Tzatziki is easy to buy in the UK or make by mixing thick Greek yoghurt with grated, well-squeezed cucumber, lemon juice, a little garlic, salt and chopped dill or mint. Keep the sauce chilled until serving. If serving a group, put the chicken and accompaniments on separate platters so everyone can assemble their own wraps.

Variations

Chicken breast souvlaki: Replace the thighs with 1½ lb (680 g) chicken breast, cut into evenly sized pieces. Keep the marinade and method the same, but start checking the temperature around 8 minutes; remove the chicken as soon as it reaches 165°F (74°C).

More lemon and herbs: Add 1 tbsp (4 g) chopped fresh oregano or parsley to the marinade, or serve extra lemon at the table. Fresh herbs give a greener, milder flavour than dried oregano.

Vegetable skewers: Thread chunks of pepper, courgette or red onion onto separate skewers and cook alongside the chicken. They often need a different cooking time, so check them independently rather than relying on the chicken’s timing.

No grill available: Heat the oven to 425°F (220°C), or 400°F (200°C) fan. Arrange the chicken pieces on a lightly oiled baking tray with space between them and roast for about 18–22 minutes, turning once, until the thickest piece reaches 165°F (74°C). For extra browning, finish briefly under a hot grill while watching closely.

Storage and Reheating

Refrigerate cooked chicken within 2 hours of cooking, in a covered container. It keeps for 3–4 days in the fridge. Remove it from the skewers before storing if that makes it easier to pack and reheat. Keep salad, pita and yoghurt sauce in separate containers; assembled wraps can become soggy.

Reheat only the portion you plan to eat, in a covered pan over medium-low heat with a splash of water, or in the microwave, until steaming hot throughout. Leftovers should reach 165°F (74°C), checked with a food thermometer. Do not leave cooked chicken at room temperature for more than 2 hours. Freeze cooked chicken in a sealed freezer-safe container for up to 3 months for best quality, then thaw in the fridge before reheating.

Frequently Asked Questions

Can I marinate chicken souvlaki overnight?
It is better not to leave this lemon-based marinade on the chicken overnight. The acid can change the texture and make the surface soft or mealy. Marinate for 1 hour, or up to 4 hours in the refrigerator; for advance preparation, mix the marinade separately and combine it with the chicken closer to cooking.

Can I cook souvlaki in a frying pan?
Yes. Remove the chicken from the skewers and cook it in batches in a hot, lightly oiled frying pan for about 8–12 minutes, turning regularly. Avoid crowding the pan, and use a thermometer to confirm the chicken reaches 165°F (74°C).

Can I make chicken souvlaki without lemon?
Lime juice can replace lemon juice in the same quantity, though it gives a slightly different citrus flavour. If you have neither, use a little red wine vinegar instead; the marinade will be sharper and less fragrant, so start with 2 tbsp (30 ml) and adjust to taste.

Why is my chicken dry?
Chicken can dry out if the pieces are too small, the heat is too strong, or cooking continues well past the safe temperature. Cut evenly sized pieces, turn them regularly and check the thickest piece early. Thighs are more forgiving than breast meat.

Can I prepare the skewers ahead?
You can thread the marinated chicken onto skewers a few hours ahead and keep them covered in the refrigerator. Keep raw poultry chilled, and cook it within the marinade’s 4-hour limit. Never leave raw chicken at room temperature while preparing other food.

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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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