Greek souvlaki is seasoned meat grilled on skewers and often tucked into pita with fresh vegetables and a tangy sauce. This souvlaki shack–style version uses lemon, garlic, oregano and olive oil to flavor chicken, then serves it with tzatziki for a satisfying, easy-to-assemble meal.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1¼-inch (3 cm) pieces
- ¼ cup (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 2 tsp finely grated lemon zest
- 3 garlic cloves (about 9 g), finely grated or minced
- 2 tsp (4 g) dried Greek oregano, or 1 tbsp (3 g) chopped fresh oregano
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 8 wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes
- 4 pita breads (about 280 g total)
- 1 medium tomato (about 180 g), diced
- ½ English cucumber (about 150 g), diced
- ¼ small red onion (about 40 g), thinly sliced
- ½ cup (120 g) tzatziki, store-bought or homemade
- 2 tbsp (8 g) chopped fresh parsley, optional
- 1 lemon, cut into wedges, for serving
Instructions
- In a medium bowl, stir together the olive oil, lemon juice and zest, garlic, oregano, salt and pepper. Add the chicken and toss until all the pieces are coated. Cover and refrigerate for 1 hour; do not leave raw chicken at room temperature to marinate. While it marinates, soak wooden skewers in water for 30 minutes, if using.
- Heat a gas or charcoal grill to medium-high, about 400–450°F (204–232°C), and clean and lightly oil the grates. If grilling is not practical, heat a grill pan over medium-high heat and work in batches so the chicken browns rather than steams.
- Thread the chicken onto the skewers, leaving a little space between pieces so heat can circulate. Discard the marinade that touched the raw chicken; do not use it as a sauce unless it is brought to a full boil first.
- Grill the skewers for about 10–14 minutes, turning every 2–3 minutes, until browned and cooked through. Cooking time varies with the size of the pieces and grill heat. Check the thickest piece with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. Move cooked skewers to a clean platter.
- Warm the pita on the grill for about 20–30 seconds per side, just until pliable and lightly marked. Keep it away from direct flames to prevent scorching.
- To serve, spread tzatziki on each pita and add chicken, tomato, cucumber and red onion. Sprinkle with parsley, if using, and serve with lemon wedges. Alternatively, slide the chicken off the skewers and let everyone build their own pita.
Tips
- Cut evenly. Pieces close to 1¼ inches cook at a similar rate. Smaller pieces can dry out before they brown; very large pieces take longer and are harder to check reliably.
- Make the marinade ahead. The chicken can marinate for up to 4 hours in the refrigerator. Avoid a much longer soak: lemon juice can soften the surface and make the texture less pleasant.
- Choose your oregano. Greek oregano has a robust, slightly peppery flavor. Regular dried oregano works; use the listed amount, or use fresh oregano as directed, since fresh herbs are less concentrated.
- Keep raw and cooked foods separate. Use a clean platter and fresh utensils for cooked chicken. Discard leftover marinade that contacted raw poultry, and wash hands and surfaces after handling it.
Serving Suggestions
For a classic pita meal, add a little shredded lettuce or cabbage, then finish with extra tzatziki and a squeeze of lemon. Serve with Greek salad, lemon-roasted potatoes, or a simple side of rice. For a platter, arrange the skewers with warm pita, cucumber, tomato, onion and tzatziki so each person can assemble a plate. A few olives or crumbled feta are easy optional additions, though neither is necessary for the recipe to work.
Variations
Pork souvlaki: Replace the chicken with 1½ lb (680 g) boneless pork shoulder cut into 1¼-inch (3 cm) pieces. Grill until the center reaches 145°F (63°C), measured with a food thermometer, then rest for 3 minutes before serving; this is the USDA FSIS safe minimum for whole cuts of pork. Pork shoulder may need a little longer than chicken to become tender.
Lamb souvlaki: Use boneless lamb leg in similarly sized pieces and cook to 145°F (63°C), followed by a 3-minute rest. Its richer flavor pairs well with the same lemon, oregano and tzatziki.
Vegetarian skewers: Use chunks of zucchini, red onion, bell pepper and mushrooms in place of chicken. Toss with the marinade shortly before grilling and cook until browned and tender, turning as needed. Use separate skewers and expect a shorter cooking time; vegetables do not require a meat temperature.
No grill: Arrange the skewers on a foil-lined baking sheet and broil about 5–6 inches (13–15 cm) from the heat, turning once, until browned and the chicken reaches 165°F (74°C). Broilers vary, so watch closely and verify with a thermometer.
Storage and Reheating
Refrigerate cooked chicken and toppings within 2 hours of cooking, storing them separately in airtight containers. Cooked chicken keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Freeze cooked chicken for up to 3 months for best quality; thaw it in the refrigerator, not on the counter. Reheat chicken until it reaches 165°F (74°C), checking with a food thermometer. A covered skillet with a spoonful of water helps keep it moist; a microwave also works when the chicken is covered and stirred or turned partway through. Warm pita separately, and add fresh vegetables and tzatziki after reheating.
Frequently Asked Questions
Can I make the chicken ahead?
Yes. Marinate it up to 4 hours ahead and keep it refrigerated. You can also grill the chicken in advance, refrigerate it within 2 hours, and reheat it to 165°F (74°C) before serving. Keep pita, vegetables and tzatziki separate until assembly.
Can I cook the chicken without skewers?
Yes. Grill the chicken pieces directly in a grill basket or cook them in a hot skillet in batches, turning until browned and cooked through. Check the thickest pieces for 165°F (74°C); the skewers are mainly for convenient handling and serving.
Why is my chicken dry?
It may have been cut too small, cooked over excessive heat, or left on the grill after reaching a safe temperature. Cut pieces evenly, turn them regularly and use a thermometer rather than relying only on timing. Thighs are more forgiving than chicken breast, but still need to reach 165°F (74°C).
What can I use instead of tzatziki?
Serve the pitas with plain thick yogurt mixed with lemon, grated cucumber, garlic and salt, or use hummus for a different flavor. Tzatziki is a cucumber-yogurt sauce; hummus will be thicker and less tangy but works well with the grilled chicken.
Can I use chicken breast?
Yes. Cut it into even pieces and follow the same marinade and method. Breast meat cooks faster and dries out more readily than thighs, so begin checking its temperature early and remove it as soon as it reaches the poultry safe minimum of 165°F (74°C).
Do I have to soak wooden skewers?
Soaking for 30 minutes reduces the chance that exposed ends will scorch on the grill, but it cannot guarantee they will never char. Metal skewers need no soaking; handle them carefully because they become very hot.
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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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