Souvlaki Corner Leeds-Style Chicken Souvlaki Recipe

This Leeds-inspired chicken souvlaki is a Greek-style dish of lemony, oregano-scented chicken grilled on skewers and served with pita, crisp vegetables and cool tzatziki. It is easy to cook at home, with a short marinade that brings plenty of flavour; souvlaki and its accompaniments vary by region and household.

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 garlic cloves, finely grated or minced
2 tsp (4 g) dried oregano
1 tsp (5 g) fine salt
½ tsp (1 g) freshly ground black pepper
¼ tsp (1 g) ground sweet paprika, optional
4 medium pita breads, about 8 inches (20 cm) each
1 small red onion (about 5 oz/140 g), thinly sliced
1 medium tomato (about 6 oz/170 g), cut into wedges
½ English cucumber (about 6 oz/170 g), sliced
½ cup (120 g) tzatziki, homemade or store-bought
1 tbsp (15 ml) red wine vinegar, for the onion, optional
4 metal skewers, or 4 wooden skewers soaked in water for 30 minutes

Instructions

In a medium bowl, combine the olive oil, lemon juice, garlic, oregano, salt, pepper and paprika, if using. Add the chicken and toss until every piece is coated. Cover and refrigerate for 1 hour. Do not leave raw chicken at room temperature to marinate.
If using wooden skewers, soak them in water for 30 minutes so they are less likely to scorch. Meanwhile, prepare the onion, tomato and cucumber. For a sharper, lightly softened onion, toss it with the vinegar and set aside; otherwise serve it plain.
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 oil it lightly. Thread the chicken onto the skewers, leaving a little space between pieces so heat can circulate. Discard any marinade that touched raw chicken.
Grill the skewers for about 10–15 minutes, turning every 3–4 minutes, until browned in spots and cooked through. Cooking time depends on the size of the pieces and the heat of the grill. Check the thickest pieces with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Do not rely on colour alone.
Transfer the cooked chicken to a clean plate and let it rest for 3 minutes. Warm the pita briefly on the grill or in a dry pan, about 20–30 seconds per side, until soft and pliable.
Serve the skewers with warm pita, tzatziki, tomato, cucumber and onion. Diners can slide the chicken off the skewers and wrap it in pita, or eat it alongside the accompaniments.

Tips

Cut the chicken into pieces of similar size for even cooking. Thighs stay juicy and are forgiving, while chicken breast works too; check it carefully because leaner pieces can dry out quickly.
Lemon juice adds brightness, but an overnight marinade is unnecessary and can make the outer texture of the chicken soft. Keep the marinating time to about 1–4 hours and always refrigerate it.
No outdoor grill? Use a ridged grill pan or broil the skewers on a foil-lined tray, turning once and watching closely. Broilers vary, so use the thermometer rather than relying on a fixed time.
If you cannot find Greek oregano, ordinary dried oregano is a practical substitute. It may taste a little less floral; add a pinch of dried thyme if you like, but keep the total dried herbs modest.

Serving Suggestions

For a classic souvlaki-style plate, serve the chicken with pita, tzatziki, sliced tomato, cucumber and red onion. Add lemon wedges and a simple Greek salad with olives and feta, or pair it with roast potatoes, rice or a crisp green salad for a more filling meal. To make wraps, spread tzatziki on warm pita, add chicken and vegetables, then fold the bottom up before rolling the sides inward.

For a casual meal, put the skewers and toppings on the table so everyone can assemble their own. If serving a group, keep the cooked chicken on a clean platter and use separate utensils from those used for the raw chicken.

Variations

Swap the chicken for boneless pork shoulder cut into similarly sized cubes. Cook pork whole cuts to 145°F (63°C) as measured with a food thermometer, then allow a 3-minute rest. For lamb, use boneless leg or shoulder pieces and follow the same whole-cut minimum of 145°F (63°C) plus a 3-minute rest; smaller pieces can cook quickly, so check carefully.

For a vegetarian version, thread thick cubes of halloumi and chunks of red pepper, courgette or red onion onto skewers. Grill until the vegetables are tender and the cheese is browned, turning gently; timing will depend on the size of the pieces. Halloumi is salty and chewy rather than meat-like, but works well with the same pita and tzatziki.

You can also serve the cooked chicken over rice or salad instead of pita. Add a pinch of chilli flakes to the marinade for gentle heat, or leave out the paprika for a simpler lemon-and-oregano flavour.

Storage and Reheating

Refrigerate cooked chicken and accompaniments within 2 hours of cooking, storing them separately in covered containers. The chicken keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Freeze cooked chicken in an airtight container for up to 3 months for best quality; thaw it in the refrigerator, not on the counter. Keep tzatziki and fresh vegetables refrigerated and use them according to their own freshness and package guidance.

Reheat chicken in a covered skillet over medium-low heat with a teaspoon of water, or in the microwave in short intervals, until it reaches 165°F (74°C) throughout. Check with a food thermometer; avoid reheating more than once. Warm pita separately so it does not become tough.

Frequently Asked Questions

Can I make the marinade ahead?
Yes. Mix the oil, lemon, garlic and seasonings up to a day ahead and refrigerate in a covered container. Add the chicken no more than about 4 hours before cooking, and keep it chilled throughout.

Can I cook souvlaki without skewers?
Yes. Spread the marinated chicken pieces in a single layer in a lightly oiled grill pan or on a baking sheet and cook under a hot broiler, turning once. Check several of the largest pieces for 165°F (74°C).

Can I use chicken breast instead of thighs?
Yes. Cut breast into even pieces and follow the same marinade and safe temperature. Breast is leaner, so begin checking it early and remove it as soon as it reaches 165°F (74°C).

Why is my chicken dry?
It may have been cut unevenly, cooked too long, or grilled over heat that was too low for too long. Use evenly sized pieces, preheat the grill and check the internal temperature with a thermometer rather than extending the cooking time by guesswork.

Is souvlaki the same as gyros?
No. Souvlaki is generally meat cooked on skewers, while gyros is traditionally cooked as a larger, stacked piece of meat and shaved for serving. Both are often served with pita and similar toppings, and local versions vary.

Can I prepare the skewers the day before?
You can thread the marinated chicken onto skewers several hours ahead and keep them covered in the refrigerator, but cook them within 4 hours of adding the marinade for the best texture. Keep raw chicken separate from ready-to-eat foods, and never leave it at room temperature for more than 2 hours.

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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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