Greek Souvlaki Utah-Style: Juicy Grilled Chicken

Greek souvlaki is a Greek dish of small pieces of marinated meat grilled on skewers, often served with pita, lemon, and tzatziki. This Utah-style home version uses chicken and a bright oregano-garlic marinade; it is easy to cook on an outdoor grill or stovetop grill pan, with regional and family variations common across Greece.

Ingredients

1½ lb boneless, skinless chicken thighs, cut into 1¼-inch pieces (680 g)
¼ cup extra-virgin olive oil (60 ml)
3 tbsp fresh lemon juice (45 ml)
2 tsp finely grated lemon zest (about 4 g)
3 garlic cloves, finely grated or minced (about 9 g)
2 tsp dried Greek oregano (about 2 g), or 1 tbsp chopped fresh oregano (3 g)
1 tsp fine salt (6 g)
½ tsp freshly ground black pepper (1 g)
8 wooden or metal skewers, each about 8 to 10 inches long; if using wood, soak in water for 30 minutes
4 pita breads (about 8 inches each; 220–280 g total)
1 medium red onion, thinly sliced (about 150 g)
2 medium tomatoes, cut into wedges (about 300 g)
1 small cucumber, sliced (about 200 g)
1 cup tzatziki, homemade or store-bought (240 g)
1 lemon, cut into wedges for serving (about 120 g)

Instructions

If using wooden skewers, cover them with water and soak for 30 minutes so they are less likely to scorch. Metal skewers need no soaking. Cut the chicken into evenly sized pieces so it cooks at a similar rate.
In a medium bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Add the chicken and turn to coat. Cover and refrigerate for 1 hour. Do not marinate longer than 2 hours: the lemon juice can make the surface of the chicken soft. Keep the raw chicken refrigerated, not on the counter.
Remove the chicken from the refrigerator while you heat the grill, but do not leave it out for more than 20 minutes. Heat an outdoor grill to medium-high, about 400°F (204°C), and clean and lightly oil the grate. For an indoor grill pan, heat it over medium-high and lightly oil it. Thread the chicken onto the skewers, leaving a small gap between pieces for heat to circulate. Discard any marinade that touched raw chicken.
Grill the skewers for about 10–14 minutes, turning every 2–3 minutes, until browned in spots and cooked through. Cooking time varies with the size of the chicken pieces and the heat of the grill. Check the thickest piece with an instant-read food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If needed, cook longer and check again.
Transfer the cooked skewers to a clean plate and rest for 3 minutes. Warm the pita briefly on the grill, about 20–30 seconds per side, keeping an eye on it so it does not become brittle. Serve with tzatziki, onion, tomatoes, cucumber, and lemon wedges.

Tips

Chicken thighs stay moist and tolerate the hot grill well. Boneless, skinless breasts also work, but cut them evenly and start checking early because lean breast meat dries out more quickly.
Greek oregano has a pleasantly pungent flavor; regular dried oregano is a practical substitute. If fresh oregano is all you have, use about three times as much by volume.
For easier turning, thread the chicken fairly snugly but do not compress it. Pieces should touch lightly rather than form a solid block.
Use separate plates and utensils for raw and cooked chicken. Never brush cooked meat with marinade that held raw poultry; discard leftover marinade instead.

Serving Suggestions

For a souvlaki pita, slide the chicken from the skewers onto warm pita and add tzatziki, sliced onion, tomato, and cucumber. A little lemon juice and a pinch of oregano finish it simply. To serve the meal on a platter, keep the chicken on its skewers and arrange the toppings, pita, and lemon alongside.

Round it out with Greek salad, roasted potatoes, or rice pilaf. If serving a group, put the sauces and vegetables in separate bowls so diners can assemble their own wraps. Offer extra tzatziki and lemon, but keep cold toppings chilled until serving time.

Variations

For pork souvlaki, replace the chicken with 1½ lb (680 g) boneless pork shoulder cut into similar pieces. Grill until the thickest pieces reach 145°F (63°C), the USDA FSIS safe minimum for whole cuts of pork, then rest for at least 3 minutes. Pork shoulder is juicier than lean pork loin, which can dry out if overcooked.

For a lamb version, use boneless leg or shoulder cut into cubes and follow the same marinade; cook whole cuts to at least 145°F (63°C) and rest for 3 minutes. For a meat-free option, thread thick slices of halloumi and chunks of bell pepper, zucchini, or red onion onto skewers. Grill until the vegetables are tender and the cheese is browned; halloumi is salty, so reduce the marinade salt or leave it out.

Storage and Reheating

Refrigerate cooked chicken within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F (32°C). Store it in a sealed container for 3–4 days. Keep pita and fresh vegetables separate; refrigerate leftover tzatziki according to its package guidance or, if homemade, in a covered container for up to 3 days.

Reheat the chicken in a covered skillet over medium-low heat with a spoonful of water, or in the microwave in short bursts, until it reaches 165°F (74°C). Reheat only the portion you plan to eat, and do not reheat chicken more than once. Cooked souvlaki can also be frozen in an airtight container for up to 2–3 months; thaw overnight in the refrigerator and reheat to 165°F (74°C). The texture may be slightly less tender after freezing.

Frequently Asked Questions

Can I make souvlaki without a grill?
Yes. Use a grill pan on the stovetop over medium-high heat, turning the skewers every few minutes. You can also broil them on a foil-lined pan, turning once and watching closely; keep the chicken spaced apart and check the internal temperature rather than relying only on time.

How long should I marinate the chicken?
One hour gives the chicken time to take on the garlic, oregano, and lemon flavor. Keep it refrigerated and limit the marinade to 2 hours because the acid can affect the chicken’s texture. If you need to prepare ahead, mix the marinade separately and combine it with the chicken shortly before cooking.

Can I cook the skewers without threading them?
Yes. Grill the chicken pieces in a grill basket or cook them in a hot skillet in a single layer, in batches if necessary. Turn the pieces regularly and check that the largest ones reach 165°F (74°C).

What is the best cut of chicken for souvlaki?
Boneless thighs are forgiving and stay juicy, making them a dependable choice. Breast meat has a milder flavor and works well when the pieces are even and you avoid cooking past the safe temperature.

Is souvlaki the same as gyros?
No. Souvlaki usually means pieces of meat grilled on skewers, while gyros is meat cooked on a vertical rotisserie and sliced. Both are often served with pita and similar toppings, and the exact accompaniments vary.

Can I prepare the toppings in advance?
Yes. Slice the onion and cucumber and cut the tomatoes a few hours ahead, then refrigerate them in separate covered containers. For the best texture, assemble the pita just before eating so the bread does not become soggy.

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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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