Advanced Souvlaki Canterbury: Greek-Style Chicken Skewers

Advanced souvlaki Canterbury is a Greek-style chicken souvlaki recipe with lemon, garlic, oregano and olive oil, grilled on skewers and served with warm pita, vegetables and tzatziki. The method focuses on evenly cut chicken, a balanced marinade and controlled grilling; souvlaki has many regional and family variations, so this is a practical home version rather than a claim to the only traditional style.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g), cut into roughly 1¼-inch (3 cm) pieces
¼ cup extra-virgin olive oil (60 ml)
3 tbsp fresh lemon juice (45 ml), plus 1 tsp finely grated lemon zest (about 2 g)
4 garlic cloves (about 12 g), finely grated or minced
2 tsp dried Greek oregano (about 2 g); use regular dried oregano if Greek oregano is unavailable, with a slightly less peppery, aromatic result
1 tsp fine salt (6 g)
½ tsp freshly ground black pepper (about 1 g)
8 wooden skewers, 10–12 inches (25–30 cm), or metal skewers
4 pita breads (about 240 g total)
1 medium red onion (about 150 g), thinly sliced
2 medium tomatoes (about 300 g), cut into wedges
1 small cucumber (about 200 g), sliced
1 cup tzatziki (240 g), homemade or store-bought
2 tbsp chopped fresh parsley (about 8 g), optional
1 lemon, cut into wedges, for serving

Instructions

If using wooden skewers, soak them in water for at least 30 minutes so the exposed ends are less likely to scorch. Metal skewers need no soaking. Meanwhile, cut the chicken into pieces of similar size so they finish cooking at about the same time.
In a nonreactive bowl, whisk the olive oil, lemon juice and zest, garlic, oregano, salt and pepper. Add the chicken and turn to coat thoroughly. Cover and refrigerate for 60 minutes. Do not leave raw chicken marinating at room temperature, and do not reuse marinade that has touched raw chicken as a serving sauce.
Heat a gas or charcoal grill to medium-high, about 400–450°F (204–232°C), and clean and lightly oil the grates. If grilling is not practical, heat a ridged grill pan over medium-high heat until hot and cook in batches to avoid crowding.
Thread the chicken onto the skewers, leaving a little space between pieces so heat can circulate. Discard the remaining marinade. Set the skewers over the hot grill and cook for about 10–14 minutes, turning every 2–3 minutes for even browning. Timing varies with piece size and grill heat; use an instant-read thermometer in the center of the largest pieces. USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. If any piece is below that temperature, continue cooking and check again.
Move the cooked skewers to a clean platter and rest for 3 minutes. While they rest, warm the pita briefly on the grill, about 20–30 seconds per side, or in a dry pan. Keep raw-chicken utensils and plates separate from cooked food.
Serve the skewers with warm pita, tzatziki, onion, tomato, cucumber, parsley if using, and lemon wedges. Guests can slide the chicken off the skewers and tuck it into pita with the accompaniments.

Tips

For the most even cooking, aim for chicken pieces of similar size and avoid packing them tightly together. If using chicken breast instead of thighs, cut the pieces evenly and watch them closely; breast meat dries out more readily.
One hour gives the lemon and herbs time to flavor the chicken without a long wait. Do not marinate much longer than 4 hours: the lemon juice can make the surface texture soft or mealy.
If a grill flares up, move the skewers to a cooler part of the grill rather than letting the chicken char. A little browning is welcome, but heavy blackening can make the outside bitter before the center is done.
For easier preparation, slice the vegetables and make or portion the tzatziki while the chicken marinates. Keep them covered and refrigerated until serving.

Serving Suggestions

Serve souvlaki as a platter for sharing, with pita, tzatziki and crisp vegetables. Add lemon rice, roasted potatoes or a simple green salad if you want a more substantial meal. A little crumbled feta or a few Kalamata olives can bring a salty, briny contrast, though neither is necessary for the skewers to work.

For a handheld meal, remove the chicken from the skewers and fill warm pita with chicken, sliced onion and tomato, cucumber and tzatziki. Serve extra sauce at the table rather than putting it on the chicken before grilling, where it may drip and scorch.

Variations

Pork souvlaki: Replace the chicken with 1½ lb (680 g) boneless pork shoulder or tenderloin cut into similar pieces. Grill until the center reaches 145°F (63°C), then rest for at least 3 minutes, as USDA FSIS recommends for whole cuts of pork. Shoulder is fattier and more forgiving; tenderloin cooks faster and needs careful monitoring.

Lamb souvlaki: Use boneless leg or shoulder of lamb, cut into 1¼-inch (3 cm) pieces, and follow the same marinade. Cook whole cuts to 145°F (63°C) with a 3-minute rest for the USDA FSIS safe minimum; choose a higher doneness if preferred.

Vegetarian skewers: Thread sturdy vegetables such as bell pepper, red onion, zucchini and mushrooms onto separate skewers, brush with olive oil, and season with oregano, salt and pepper. Grill until tender and browned, turning as needed. Keep vegetable skewers separate from raw meat and use clean utensils.

Storage and Reheating

Refrigerate cooked chicken and accompaniments within 2 hours of cooking, in separate covered containers. Cooked chicken keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. For longer storage, freeze the chicken in a freezer-safe container for up to 2–3 months for best quality; thaw it in the refrigerator, not on the counter. Discard chicken left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 90°F (32°C).

For best texture, remove chicken from the skewers and reheat it covered in a skillet with a teaspoon of water, or in a microwave-safe dish, until it reaches 165°F (74°C). Reheat only the portion you plan to eat. Warm pita separately; do not heat tzatziki, and discard sauce or vegetables that have been contaminated by raw chicken.

Frequently Asked Questions

Can I marinate the chicken overnight?
It is better not to. The lemon juice can soften the chicken’s surface during a long marinade. Keep the marinating time to about 1 hour, or no more than 4 hours, and refrigerate it throughout.

Can I cook souvlaki without a grill?
Yes. Use a hot ridged grill pan, turning the skewers regularly, or broil them on a foil-lined tray set a few inches from the heat. Cooking time depends on the appliance and chicken size, so confirm 165°F (74°C) in the largest pieces with a thermometer.

Can I use chicken breast?
Yes. Breast is leaner than thighs, so cut it evenly, avoid overcooking, and check the temperature early. It still needs to reach the USDA FSIS poultry minimum of 165°F (74°C).

Why soak wooden skewers?
Soaking them for at least 30 minutes helps reduce scorching on the exposed ends during grilling. It does not make the wood fireproof, so position the handles away from direct flames and keep a close eye on the grill.

Can I prepare the skewers ahead?
You can marinate the chicken in the refrigerator for up to 4 hours and thread it onto skewers shortly before grilling. Keep raw chicken covered and chilled, and do not prepare it on a platter that will later hold cooked food unless the platter is washed first.

What is the best cut for juicy souvlaki?
Boneless, skinless chicken thighs are forgiving because their higher fat content helps them stay moist on a hot grill. Breast works too, but its leaner texture makes accurate temperature checks especially useful.

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

Spotted an error? Tell us and we will correct it (corrections policy).