Souvlaki is a Greek dish of marinated, grilled meat, often served in warm pita with vegetables and a tangy sauce. This chicken version, inspired by the fresh, casual flavors sought in Boca Raton, uses lemon, garlic, oregano, and olive oil; cook the skewers on a grill or stovetop grill pan and serve them with crisp toppings.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1¼-inch (3 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 2 tsp (10 ml) finely grated lemon zest
- 3 garlic cloves (about 9 g), finely grated or minced
- 2 tsp (2 g) dried Greek oregano, or 1 tbsp (3 g) chopped fresh oregano
- 1 tsp (6 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 8 wooden skewers, soaked in water for at least 30 minutes, or metal skewers
- 4 pita breads, about 7 inches (18 cm) each
- 1 cup (240 g) tzatziki
- 1 cup (150 g) chopped ripe tomato
- 1 cup (100 g) thinly sliced red onion
- 1 cup (120 g) thinly sliced cucumber
- 2 tbsp (30 ml) extra-virgin olive oil, for brushing the pita and finishing
- 2 tbsp (8 g) chopped fresh parsley, optional
Instructions
- In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Add the chicken and toss until every piece is coated. Cover and refrigerate for 1 hour. Do not marinate longer than 4 hours: lemon juice can make the outside of the chicken soft. Keep the raw chicken separate from the pita and toppings.
- While the chicken marinates, soak wooden skewers in water for at least 30 minutes so they are less likely to scorch. If using a charcoal or gas grill, heat it to medium-high, about 400°F (204°C), and clean and lightly oil the grates. For indoor cooking, heat a grill pan over medium-high heat and lightly oil it. Have a thermometer ready.
- Lift the chicken from the marinade, letting excess drip back into the bowl, and thread it onto the skewers with a small gap between pieces. Discard the marinade; it has held raw chicken and should not be used as a sauce. Avoid packing the pieces tightly, which can leave the centers undercooked.
- Grill the skewers for 10–14 minutes, turning every 2–3 minutes so the chicken browns on several sides. Timing varies with piece size and grill heat. Check the thickest pieces with an instant-read thermometer: chicken must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. If it has not reached that temperature, keep cooking and check again. Rest the cooked chicken on a clean plate for 3 minutes.
- During the final minute of cooking, brush the pitas lightly with the remaining olive oil and warm them on the grill or in the pan, turning once. Keep them covered with a clean towel so they stay pliable. Set out the tzatziki, tomato, onion, and cucumber.
- Slide the chicken from the skewers, or serve the skewers whole. Fill each pita with chicken, tzatziki, and vegetables; finish with parsley and a little olive oil if desired. Serve promptly while the chicken and bread are warm.
Tips
- Chicken thighs are forgiving and stay juicy on a hot grill. Boneless, skinless chicken breast also works, but cut it evenly and begin checking its temperature after about 8 minutes to avoid drying it out.
- If Greek oregano is unavailable, use ordinary dried oregano; the flavor will be a little less pungent. Fresh oregano is milder, so use the larger amount listed.
- For a grill-pan batch, leave space between skewers and cook in batches rather than crowding the pan. Crowding traps steam and prevents the browned edges that give souvlaki its grilled flavor.
- If using wooden skewers, keep the exposed ends away from direct flames. A double skewer can make the chicken easier to turn without the pieces spinning.
Serving Suggestions
Serve the chicken tucked into pita with tzatziki and the fresh vegetables, or arrange it on a platter with pita wedges and let everyone build their own. A Greek-style salad of cucumber, tomato, olives, and feta makes a fitting side; roasted potatoes or lemon rice make the meal more substantial. Put extra lemon wedges on the table for a bright finish.
Variations
For pork souvlaki, substitute 1½ pounds (680 g) of boneless pork tenderloin cut into similar pieces. Grill until the thickest pieces reach 145°F (63°C), then rest for at least 3 minutes; this is the USDA FSIS safe minimum for whole cuts of pork. For a vegetarian option, use 1½ pounds (680 g) of firm, well-drained halloumi and sturdy vegetables such as bell pepper and red onion. Brush them with the oil, lemon, garlic, and oregano mixture, and grill until browned and hot; halloumi is salty, so omit or reduce the salt. You can also serve the chicken over greens or rice instead of in pita.
Storage and Reheating
Refrigerate cooked chicken and toppings within 2 hours of cooking, storing them separately in covered containers. The cooked chicken keeps for 3–4 days in the refrigerator at 40°F (4°C) or colder. Reheat chicken in a covered skillet over medium-low heat with a splash of water, or in the microwave in short intervals, until it reaches 165°F (74°C). Warm pita separately. Do not reheat the fresh vegetables or tzatziki; add them after warming. Discard chicken left at room temperature for more than 2 hours, or more than 1 hour if the temperature is above 90°F (32°C).
Frequently Asked Questions
Can I make souvlaki without a grill?
Yes. Use a hot grill pan or a heavy skillet, cooking the chicken in uncrowded batches and turning regularly. The result may have less smoky flavor, but the lemon-oregano marinade and browned edges still make a satisfying souvlaki-style meal.
Can I marinate the chicken overnight?
It is better not to. Because the marinade contains lemon juice, keep the marinating time to 1–4 hours so the chicken does not become soft on the outside. For make-ahead prep, mix the marinade separately and refrigerate it; combine it with the chicken shortly before cooking.
How do I know when the chicken is done?
Check the center of the largest chicken pieces with a food thermometer, avoiding contact with the skewer. Poultry is safe at 165°F (74°C); color alone is not a reliable way to judge doneness.
Can I prepare the toppings ahead?
Yes. Chop the tomato, onion, and cucumber and refrigerate them in separate covered containers for up to a day. Keep tzatziki chilled, and warm the pita just before serving so it stays soft and easy to fold.
What can I use instead of pita?
Serve the chicken in flatbread or a wrap, over rice, or on a salad. If using a larger flatbread, add the fillings sparingly so it can fold without tearing.
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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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