Souvlaki Delivery New Orleans: Make It at Home

Greek souvlaki is seasoned meat grilled on skewers and served with pita, vegetables, and often tzatziki; regional and family versions vary. This New Orleans-inspired home version uses an easy lemon-oregano marinade, juicy chicken, and a tangy yogurt sauce for the satisfying feel of souvlaki delivery without waiting for a courier.

Ingredients

1½ lb (680 g) boneless, skinless chicken thighs, trimmed and cut into 1¼-inch (3 cm) pieces
3 tbsp (45 ml) olive oil
3 tbsp (45 ml) fresh lemon juice
2 garlic cloves (about 6 g), finely grated or minced
2 tsp (4 g) dried oregano
1 tsp (5 g) kosher salt
½ tsp (1 g) freshly ground black pepper
½ cup (120 g) plain Greek yogurt
½ medium cucumber (about 150 g), coarsely grated and squeezed dry
1 tbsp (15 ml) extra-virgin olive oil, for the tzatziki
1 tbsp (15 ml) chopped fresh dill, or 1 tsp (1 g) dried dill
1 tbsp (15 ml) red wine vinegar
4 pita breads (about 240 g total)
1 medium tomato (about 150 g), diced
½ small red onion (about 60 g), thinly sliced
1 cup (150 g) shredded romaine lettuce
½ cup (75 g) pitted Kalamata olives (optional)
4 lemon wedges, for serving

Instructions

In a medium bowl, combine 3 tablespoons olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss until coated. Cover and refrigerate for 1 hour. Do not marinate longer than 24 hours; lemon juice can make the surface of the chicken soft if left too long.
While the chicken marinates, make the tzatziki. Stir together the Greek yogurt, squeezed cucumber, 1 tablespoon olive oil, dill, and red wine vinegar. Cover and refrigerate until serving. If the cucumber is watery, squeeze it firmly in a clean towel so the sauce stays thick.
Thread the chicken onto four metal skewers, leaving a little space between pieces so heat can circulate. If using wooden skewers, soak them in water for at least 30 minutes before threading. Discard the marinade that touched raw chicken.
Heat a grill to medium-high, about 400°F (205°C), and lightly oil the grate. Alternatively, heat a grill pan over medium-high heat and ventilate the kitchen. Grill the skewers for about 10–15 minutes, turning every few minutes, until browned and cooked through. Check the thickest chicken piece with a food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). If needed, continue cooking and check again.
Transfer the cooked skewers to a clean plate and rest for 3 minutes. Warm the pitas on the grill for about 30 seconds per side, or in a dry skillet until pliable. Avoid putting cooked chicken back on the plate that held it raw.
Serve the skewers with warm pita, tzatziki, tomato, red onion, lettuce, olives, and lemon wedges. Diners can slide the chicken into pita and add toppings, or eat it directly from the skewers.

Tips

Chicken thighs are forgiving on a hot grill and stay juicy. Chicken breast works too, but cut it evenly and remove it as soon as it reaches 165°F (74°C) to avoid drying it out.
For traditional char, use a hot, clean, lightly oiled grill and leave space between chicken pieces. Crowded skewers steam instead of browning.
No grill? Use a broiler-safe pan and broil the skewers about 5–6 inches (13–15 cm) from the heat, turning once, until browned and the chicken reaches 165°F (74°C). Times vary by broiler.
For the most reliable timing, cut chicken into similarly sized pieces and check more than one piece with an instant-read thermometer. Color alone does not confirm safe doneness.

Serving Suggestions

For a delivery-style meal, wrap the chicken and toppings in pita with a generous spoonful of tzatziki, then serve with lemon wedges. Keep the sauce separate until eating if you want the bread to stay firm. A simple Greek salad, roasted potatoes, or rice makes the meal more substantial; a crisp salad also balances the grilled chicken and creamy sauce.

For a casual spread, put the skewers, warm pita, chopped vegetables, olives, and sauce in separate dishes so everyone can build a plate. If serving outdoors, keep the cold toppings and tzatziki chilled until mealtime rather than leaving them beside the grill.

Variations

For pork souvlaki, substitute 1½ lb (680 g) boneless pork loin cut into cubes and cook until the center reaches 145°F (63°C), followed by a 3-minute rest; that is the USDA FSIS safe minimum for whole cuts of pork. Lamb leg is another classic-style option; use the same safe minimum and rest for whole lamb pieces. Cooking time depends on the size of the cubes, so use a thermometer.

To make a vegetarian version, thread 1½ lb (680 g) firm halloumi, bell pepper, red onion, and zucchini onto skewers, brush with the marinade, and grill until the vegetables are tender and the cheese is browned. Halloumi is salty and does not need the chicken’s internal-temperature check. For a dairy-free sauce, use an unsweetened thick plant-based yogurt; the flavor will be less tangy and creamy than Greek-yogurt tzatziki.

Storage and Reheating

Refrigerate cooked chicken, tzatziki, and cut vegetables in separate airtight containers within 2 hours of cooking (within 1 hour if the temperature is above 90°F/32°C). Cooked chicken keeps for 3–4 days in the refrigerator at 40°F (4°C) or below; for best quality, use the tzatziki and chopped vegetables within about 2–3 days. Freeze cooked chicken for up to 3 months for best quality, thawing it in the refrigerator.

Reheat chicken in a covered skillet over medium-low heat with a splash of water, or in the microwave in short bursts, until leftovers reach 165°F (74°C). Warm pita separately. Do not reheat tzatziki; serve it cold, and discard any sauce that has been sitting out beyond the safe time limits.

Frequently Asked Questions

Can I make souvlaki without skewers?
Yes. Grill the marinated chicken pieces directly in a grill basket, or cook them in a lightly oiled skillet in a single layer. Turn as they brown and use a thermometer to confirm 165°F (74°C).

Can I marinate the chicken overnight?
You can refrigerate it for up to 24 hours, but about 1 hour is enough for this lemon-based marinade. Keep raw chicken refrigerated while marinating, and never reuse its marinade unless you boil it thoroughly; discarding it is simpler.

What can I use instead of Greek yogurt?
Use strained plain yogurt or a thick unsweetened dairy-free yogurt. Regular yogurt is thinner, so strain it through a fine sieve or clean cloth first, or expect a looser sauce.

Can I cook the chicken in the oven?
Yes. Arrange the skewers on a foil-lined rimmed baking sheet and roast at 425°F (220°C), turning once, until browned and the thickest pieces reach 165°F (74°C). Allow roughly 15–20 minutes, but rely on the thermometer rather than the clock.

Is souvlaki the same as a gyro?
No. Souvlaki generally refers to grilled pieces of meat, often served on skewers or in pita. Gyro meat is typically cooked as a larger seasoned stack and sliced thinly. Both may be served with pita, vegetables, and sauces.

How do I keep pita from tearing when I wrap it?
Warm it briefly until flexible, and avoid overfilling it. Add a thin layer of tzatziki, then chicken and a modest amount of vegetables; serve extra toppings on the side.

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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