New York souvlaki delivery usually means tender, lemony grilled meat tucked into warm pita with tzatziki, tomato, onion, and sometimes fries. This Greek-inspired chicken version brings the same hearty, portable meal home, with a quick yogurt sauce and a practical stovetop method for cooks without an outdoor grill.
Ingredients
- 1½ lb boneless, skinless chicken thighs (680 g), trimmed and cut into 1-inch (2.5 cm) pieces
- 3 tbsp extra-virgin olive oil (45 ml)
- 2 tbsp fresh lemon juice (30 ml)
- 2 garlic cloves, finely grated or minced (about 6 g)
- 2 tsp dried oregano (2 g)
- 1 tsp fine salt (6 g)
- ½ tsp freshly ground black pepper (1 g)
- 8 wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes
- 1 cup plain Greek yogurt (245 g)
- ½ medium cucumber (about 150 g), coarsely grated and squeezed dry
- 1 tbsp chopped fresh dill (3 g), or 1 tsp dried dill (1 g)
- 1 tbsp lemon juice for the sauce (15 ml)
- ¼ tsp fine salt for the sauce (1.5 g)
- 4 pocketless Greek-style pitas, about 7 inches (18 cm) wide (about 340 g total)
- 1 medium tomato (about 150 g), diced
- ½ small red onion (about 55 g), thinly sliced
- 1 tbsp olive oil for the pan (15 ml), if needed
Instructions
- If using wooden skewers, cover them with water and soak for 30 minutes so they are less likely to scorch. Cut the chicken into evenly sized pieces; trimming uneven pieces helps them cook at the same rate.
- In a medium bowl, stir together 3 tablespoons olive oil, 2 tablespoons lemon juice, garlic, oregano, 1 teaspoon salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for 30 minutes. Keep raw chicken and its marinade away from ready-to-eat ingredients.
- While the chicken marinates, make the tzatziki. Combine the Greek yogurt, squeezed cucumber, dill, 1 tablespoon lemon juice, and ¼ teaspoon salt. Cover and refrigerate until serving. Squeezing out the cucumber’s liquid keeps the sauce thick enough for pita.
- Thread the chicken onto the skewers, leaving a little space between pieces for even cooking. Discard the marinade; do not use it as a sauce unless it is brought to a full boil.
- Heat a large grill pan or heavy skillet over medium-high heat. If the pan is not well seasoned or nonstick, brush it lightly with the remaining tablespoon of oil. Cook the skewers in batches if necessary, turning every 3 to 4 minutes, until browned and cooked through, about 10 to 12 minutes total. Check the thickest chicken pieces with a food thermometer: the USDA FSIS safe minimum for poultry is 165°F (74°C). Avoid touching the thermometer to the skewer.
- Transfer cooked chicken to a clean plate and rest for 3 minutes. Warm the pitas in a dry skillet for about 30 seconds per side, or wrap them in foil and warm in a 300°F (150°C) oven for 5 to 8 minutes.
- Slide the chicken off the skewers, if desired. Spread each pita with tzatziki, add chicken, tomato, and red onion, then fold or wrap. Serve promptly, with extra sauce on the side.
Tips
- Cut the chicken into pieces close to the same size, and do not pack them tightly onto the skewers. Crowding slows browning and can leave the centers undercooked while the edges dry out.
- Chicken thighs stay juicy and are forgiving on a hot pan. Chicken breast works too; use similarly sized chunks and check it early so it does not overcook.
- For a dairy-free sauce, use an unsweetened thick plant-based yogurt and add cucumber, lemon, dill, and salt. It will taste less tangy and may be thinner than Greek-yogurt tzatziki.
- If you cannot find pocketless Greek pita, use pocket pita or flatbread. Pocketless pita is easier to fold around the filling, while pocket pita makes a neater stuffed sandwich.
Serving Suggestions
Serve the pitas hot with extra tzatziki, lemon wedges, and a simple chopped salad of cucumber, tomato, red onion, and parsley. For a more filling takeout-style plate, add roasted potatoes or a handful of fries, plus olives or crumbled feta. Keep wet toppings modest inside the pita and offer extra sauce on the side to prevent the bread from becoming soggy.
Variations
For pork souvlaki, substitute 1½ pounds (680 g) of boneless pork shoulder cut into 1-inch (2.5 cm) pieces. Marinate and cook as directed, checking whole cuts of pork with a thermometer; the USDA FSIS safe minimum is 145°F (63°C), followed by a 3-minute rest. Pork shoulder may need a little more time to become tender, so check doneness rather than relying only on the clock.
For a vegetarian version, replace the chicken with 1½ pounds (680 g) of thick halloumi and vegetables such as bell pepper and red onion. Grill or pan-sear until browned and hot, turning carefully; halloumi is salty, so omit or reduce the marinade salt. Or use drained, pressed extra-firm tofu, cut into cubes and marinated for 30 minutes; it will be softer and less traditionally meaty.
You can also make a bowl instead of a wrap: serve the chicken over rice or chopped lettuce with the same sauce and toppings. Add a pinch of smoked paprika or a little extra oregano to the marinade for a different emphasis, while keeping lemon, garlic, and olive oil as its main flavors.
Storage and Reheating
Refrigerate cooked chicken and tzatziki separately within 2 hours of cooking, in airtight containers. Cooked chicken keeps for 3 to 4 days in the refrigerator; for best texture, store pita and fresh vegetables separately. Discard food left at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C).
Reheat chicken in a covered skillet over medium-low heat with a teaspoon or two of water, or in the microwave in short bursts, until it reaches 165°F (74°C). Reheat only the portion you plan to eat; repeated warming dries the meat. Pitas are best warmed separately. Do not heat the tzatziki, since it can separate; stir it and serve cold.
Frequently Asked Questions
Can I make souvlaki without a grill?
Yes. A hot grill pan or heavy skillet gives the chicken good browning. Cook in batches so the pan stays hot and the chicken sears instead of steaming.
How long should I marinate the chicken?
Thirty minutes adds flavor without making the recipe a long project. You can marinate it for up to 8 hours in the refrigerator, but avoid leaving chicken in lemon juice for much longer because the acid can make the surface soft.
Can I prepare parts of this recipe ahead?
Make the tzatziki up to 24 hours ahead and keep it refrigerated. The chicken can be cut and marinated up to 8 hours ahead; keep it covered in the refrigerator and cook it just before serving.
What if I do not have skewers?
Cook the chicken pieces directly in a hot skillet, turning them with tongs. They may brown more quickly where they contact the pan, so work in batches and use a thermometer to confirm 165°F (74°C).
Is Greek pita the same as pocket pita?
Not usually. Greek-style pita is commonly a soft, pocketless flatbread that folds around fillings. Pocket pita has an internal pouch; both work, but pocketless pita is often easier for a souvlaki wrap.
Can I freeze cooked souvlaki chicken?
Yes. Cool it promptly, freeze in an airtight freezer-safe container for up to 2 to 3 months for best quality, and thaw in the refrigerator. Reheat to 165°F (74°C); freeze the chicken without the fresh toppings or tzatziki.
Related
- Greek Souvlaki: Easy Marinated Pork Skewers
- Greek Souvlaki Murray Utah: Easy Grilled Chicken
- Greek Souvlaki Shack-Style Chicken Pitas
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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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