This Greek-inspired chicken souvlaki is made with lemon, olive oil, garlic, and oregano, then grilled on skewers and tucked into warm pita. It is a practical Royal Palm Beach-style fast meal to make at home: a short marinade adds flavor, while a hot grill cooks the chicken quickly; Greek families and regions have their own variations.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 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 (6 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- 1 medium red onion, cut into wedges, optional for skewers
- 4 pita breads, about 6 inches (15 cm) each
- 1 cup (240 g) plain Greek yogurt
- ½ medium cucumber, coarsely grated and squeezed dry, about ½ cup (75 g)
- 1 tbsp (15 ml) lemon juice for the yogurt sauce
- 1 tbsp (15 ml) chopped fresh dill or mint
- 1 small tomato, diced, about ¾ cup (120 g)
- 1 cup (100 g) shredded lettuce
- 2 tbsp (20 g) thinly sliced red onion, for serving
Instructions
- If using wooden skewers, soak 8 skewers in water for at least 20 minutes so they are less likely to scorch. Cut the chicken into evenly sized pieces so they cook at about the same rate. Keep raw chicken and its utensils separate from ready-to-eat ingredients.
- In a medium bowl, whisk the olive oil, 3 tablespoons lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for 30 minutes. Do not leave raw chicken marinating on the counter; discard any marinade that has touched it.
- While the chicken marinates, stir together the Greek yogurt, grated cucumber, 1 tablespoon lemon juice, and dill or mint. Cover and refrigerate until serving. Prepare the tomato, lettuce, and sliced onion, keeping them separate from raw chicken.
- Heat a gas or charcoal grill to medium-high, about 400–450°F (204–232°C), and clean and lightly oil the grate. Thread the chicken onto the skewers, leaving a little space between pieces for heat to circulate. Add onion wedges to some skewers if desired; they may cook at a different rate from the chicken.
- Grill the chicken for about 10–14 minutes, turning every 3–4 minutes, until browned and cooked through. Check the thickest pieces with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If pieces are not there yet, continue grilling and recheck. Transfer cooked chicken to a clean plate and rest for 3 minutes.
- Warm the pitas on the grill for about 30–45 seconds per side, just until soft and lightly toasted. Keep a close eye on them, as they can dry out or char quickly.
- Slide the chicken from the skewers or serve it on them. Fill each pita with chicken, tomato, lettuce, sliced onion, and a spoonful of cucumber-yogurt sauce. Serve the remaining sauce at the table.
Tips
- Cut evenly: Pieces close to 1 inch cook more consistently. Very small pieces dry out, while large chunks can brown outside before reaching a safe temperature inside.
- Use an instant-read thermometer: Check several of the thickest chicken pieces, inserting the probe into the center without touching the skewer.
- Substitute dried herbs thoughtfully: If fresh dill or mint is unavailable, use 1 teaspoon (about 1 g) dried dill in the yogurt sauce. It tastes more concentrated, so avoid adding a large handful.
- Choose your cooking method: A grill pan or heavy skillet works if you do not have an outdoor grill. Cook in batches over medium-high heat, turning the chicken until it reaches 165°F (74°C); avoid crowding the pan, which steams rather than browns the meat.
Serving Suggestions
Serve the pitas with lemon wedges, extra tzatziki-style yogurt sauce, and a simple Greek salad of cucumber, tomato, olives, and feta. For a more filling plate, add roasted potatoes, rice pilaf, or warm flatbread. Set out toppings separately when serving a group so everyone can assemble a pita and adjust the amount of sauce.
Variations
For pork souvlaki, replace the chicken with 1½ pounds (680 g) boneless pork shoulder or pork loin cut into 1-inch cubes. Grill until every piece reaches 145°F (63°C) on a food thermometer, then rest for at least 3 minutes; shoulder is richer, while loin is leaner and can dry out if overcooked. For a vegetarian version, grill 1½ pounds (680 g) of firm, well-drained halloumi and vegetables such as bell pepper and zucchini on separate skewers; cook until browned and hot throughout. Halloumi is salty and springy, rather than meat-like. You can also replace pita with flatbread or serve the chicken over rice with the same sauce and toppings.
Storage and Reheating
Refrigerate cooked chicken, sauce, and chopped vegetables in separate covered containers within 2 hours of cooking (within 1 hour if the room or outdoor temperature is above 90°F / 32°C). Cooked chicken keeps for 3–4 days refrigerated at 40°F (4°C) or below. Reheat chicken in a skillet over medium heat with a small splash of water, or in the microwave, until it reaches 165°F (74°C). Reheat only the amount you plan to eat; repeated warming can dry it out. Keep pita at room temperature only while serving, and discard it if it has been left out beyond the same food-safety limits.
Frequently Asked Questions
Can I marinate the chicken longer?
Yes. Keep it covered in the refrigerator for up to 8 hours. Because lemon juice is acidic, leaving the chicken in the marinade much longer can make the surface soft and change its texture.
Can I cook souvlaki without skewers?
Yes. Grill the chicken pieces in a grill basket, or cook them in a hot skillet in a single layer. Turn them regularly and check the center of the largest pieces for 165°F (74°C).
Can I prepare the sauce ahead?
Yes. Mix it up to 24 hours ahead and keep it refrigerated in a covered container. Cucumber releases water as it sits, so drain or stir the sauce before serving.
Why is my chicken dry?
Chicken breast is leaner and dries faster than thighs, and small pieces can overcook quickly. Use evenly cut thigh pieces if you like a juicier result, avoid grilling beyond the safe temperature, and check with a thermometer rather than relying on color alone.
Can I make the chicken in the oven?
Yes. Arrange the skewers on a foil-lined baking sheet and roast at 425°F (220°C), turning once, until the chicken reaches 165°F (74°C), usually about 15–20 minutes depending on piece size and oven. Broil briefly at the end if you want more browning, watching closely.
Is this the only traditional souvlaki seasoning?
No. Souvlaki seasoning and serving styles vary. Lemon, olive oil, garlic, and oregano make a familiar Greek-inspired combination, but some cooks use different herbs, seasonings, or cuts of meat.
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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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