A souvlaki bar is a Greek-inspired build-your-own meal with marinated grilled meat, warm pita, fresh vegetables, tzatziki, and simple sides. Setting everything out separately makes dinner easy to customize, while the lemon, oregano, and garlic marinade gives the skewers their lively flavor.

Ingredients

2 lb (900 g) boneless, skinless chicken thighs, cut into 1¼-inch (3 cm) pieces
¼ cup (60 ml) extra-virgin olive oil
¼ cup (60 ml) fresh lemon juice, plus 1 teaspoon (5 ml) for the tzatziki
4 garlic cloves (about 12 g), finely grated or minced
2 teaspoons (4 g) dried oregano
1 teaspoon (2 g) sweet paprika
1 teaspoon (6 g) fine salt, divided
½ teaspoon (1 g) freshly ground black pepper
1 cup (240 g) plain Greek yogurt
½ English cucumber (about 150 g), coarsely grated
1 tablespoon (15 ml) chopped fresh dill, or 1 teaspoon (1 g) dried dill
6 pita breads (about 510 g total)
2 medium tomatoes (about 300 g), chopped
1 small red onion (about 110 g), thinly sliced
1 medium cucumber (about 300 g), sliced
1 cup (150 g) pitted Kalamata olives
1 cup (150 g) crumbled feta
2 tablespoons (30 ml) red wine vinegar, for the onion
6 wooden or metal skewers

Instructions

Marinate the chicken. In a medium bowl, mix the olive oil, ¼ cup (60 ml) lemon juice, garlic, oregano, paprika, ¾ teaspoon (4.5 g) of the salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for 1 hour; do not leave raw chicken at room temperature. If using wooden skewers, soak them in water for at least 30 minutes during this time.
Make the tzatziki. Grate the cucumber half, then squeeze it firmly over the sink in a clean towel to remove excess liquid. Stir it into the yogurt with dill, the remaining ¼ teaspoon (1.5 g) salt, and 1 teaspoon (5 ml) lemon juice. Cover and refrigerate while you prepare the rest. This keeps the sauce cool and gives the flavors time to mingle.
Prepare the bar. Toss the sliced red onion with the red wine vinegar and set aside for 10 minutes. Arrange the tomatoes, sliced cucumber, olives, feta, pita, and tzatziki in separate serving bowls. Keep the pita covered so it does not dry out.
Skewer the chicken. Heat a gas or charcoal grill to medium-high, about 400°F (205°C), and oil the grate lightly. Thread the chicken pieces onto the skewers without packing them tightly; leave a little space between pieces so they cook evenly. Discard any marinade that touched raw chicken.
Grill. Cook the skewers for about 10–14 minutes, turning every 2–3 minutes, until browned and cooked through. Check the thickest pieces with an instant-read thermometer; USDA FSIS safe minimum temperature for chicken is 165°F (74°C). If using a grill pan, cook in batches over medium-high heat, turning regularly, and ventilate the kitchen.
Warm the pita and serve. Warm the pita on the grill for about 30–45 seconds per side, just until soft and lightly marked. Transfer the chicken to a clean platter and rest for 3 minutes. Put the skewers and toppings on the table so everyone can assemble a pita or make a plate.

Tips

Chicken thighs stay moist on the grill, but boneless chicken breast also works. Cut breast into even pieces and watch it closely; use the same 165°F (74°C) safety target.
For even browning, cut the chicken into similarly sized pieces and leave small gaps on each skewer. Crowded pieces tend to steam rather than char.
If fresh dill is unavailable, use dried dill or finely chopped mint. Mint gives the tzatziki a fresher, more pronounced herbal flavor.
Use separate plates and utensils for raw chicken and cooked food. Keep the toppings chilled until serving, and discard food that has been at room temperature for more than 2 hours (or 1 hour above 90°F / 32°C).

Serving Suggestions

For a classic souvlaki bar, serve the chicken with pita, tzatziki, chopped tomato, cucumber, pickled-style onion, olives, and feta. Guests can tuck the chicken and toppings into pita or serve them over a plate of vegetables. Add lemon wedges and extra oregano for finishing.

To make the meal more substantial, add a bowl of lemon rice, roasted potatoes, or a simple green salad. Offer a small dish of hot sauce or sliced pickled peppers separately so each person can choose their preferred heat.

Variations

Pork souvlaki: Replace the chicken with 2 lb (900 g) boneless pork loin, cut into cubes. Grill until every piece reaches 145°F (63°C), then rest for 3 minutes; this is the USDA FSIS safe minimum for whole cuts of pork. Pork loin is leaner, so avoid overcooking.

Vegetarian bar: Grill thick slices of halloumi or firm tofu, and add skewers of bell pepper, zucchini, and red onion. Cook vegetables until tender and lightly charred; use a clean section of the grill and separate utensils from raw meat.

More traditional seasoning: Keep the marinade simple with olive oil, lemon, garlic, oregano, salt, and pepper. Paprika is an optional addition rather than essential; leaving it out makes the flavor less sweet and smoky.

Storage and Reheating

Refrigerate cooked chicken, tzatziki, and cut toppings within 2 hours, storing them in separate airtight containers. Cooked chicken keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder. Tzatziki is best within 3 days; watery vegetables may soften, so store them separately. Freeze cooked chicken for up to 2–3 months for best quality, then thaw it in the refrigerator.

Reheat chicken in a covered skillet with a splash of water, or in the microwave in short bursts, until it reaches 165°F (74°C). Warm pita separately. Do not reheat the tzatziki or fresh toppings; serve them cold. Discard perishable food left out beyond the time limits in the tips.

Frequently Asked Questions

Can I cook the chicken without a grill?
Yes. Use a lightly oiled grill pan over medium-high heat, or spread the marinated chicken pieces on a foil-lined sheet pan and broil, turning once. Whichever method you use, check several thick pieces with a thermometer and cook to 165°F (74°C).

Can I marinate the chicken overnight?
Yes, for up to 12 hours in a covered container in the refrigerator. Because lemon juice is acidic, a much longer marinade can make the surface of the chicken soft. Never marinate at room temperature.

How can I tell when the chicken is done?
Use an instant-read food thermometer in the thickest pieces; color alone is not a reliable safety check. Chicken is safe at 165°F (74°C), measured without touching the skewer.

Can I prepare the components ahead?
Make the tzatziki and chop the vegetables up to a day ahead, keeping each covered and refrigerated. Marinate the chicken separately, then grill shortly before serving for the best texture.

What can I use instead of pita?
Serve the chicken over rice, in flatbread, or on a salad. These options work well with the same toppings and tzatziki, though a rice bowl is less like a traditional handheld souvlaki wrap.

Can I use metal skewers?
Yes. Metal skewers do not need soaking, but they become very hot, so handle them with tongs or heat-resistant gloves. Wooden skewers should be soaked to reduce scorching.

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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Souvlaki Bar Menu: Build a Greek-Style Dinner