Chicken souvlaki is a Greek dish of lemon-and-oregano-marinated chicken, cooked until browned and served with pita, vegetables, and tzatziki. This recipe turns it into a Greek-American platter familiar from many New Jersey diners and casual restaurants, with juicy chicken, cool cucumber-yogurt sauce, and fresh, easy-to-find sides.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs or breasts (680 g), cut into 1-inch pieces
- 3 tbsp olive oil (45 ml)
- 3 tbsp fresh lemon juice (45 ml)
- 3 garlic cloves (about 9 g), finely grated or minced
- 2 tsp dried oregano (2 g)
- 3/4 tsp fine salt (4.5 g)
- 1/4 tsp black pepper (0.5 g)
- 1 cup plain Greek yogurt (245 g), preferably thick and unsweetened
- 1/2 medium cucumber (about 150 g), coarsely grated for the tzatziki
- 1 tbsp fresh lemon juice (15 ml), for the tzatziki
- 1 garlic clove (about 3 g), finely grated, for the tzatziki
- 1 tbsp finely chopped fresh dill (about 3 g), or 1 tsp dried dill (1 g)
- 1/4 tsp fine salt (1.5 g), for the tzatziki
- 2 medium tomatoes (about 300 g), cut into wedges
- 1 small cucumber (about 200 g), sliced
- 1/2 small red onion (about 75 g), thinly sliced
- 1 tbsp red wine vinegar (15 ml)
- 1 tbsp olive oil (15 ml), for the salad
- 4 pita breads (about 280 g total)
- 2 tbsp chopped fresh parsley (about 8 g), optional
Instructions
- Marinate the chicken. In a medium bowl, combine 3 tbsp olive oil, 3 tbsp lemon juice, the minced garlic, oregano, 3/4 tsp salt, and pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for 30 minutes. This short marinade gives the chicken a bright, savory flavor without making the lemon dominate. Do not leave raw chicken at room temperature while it marinates.
- Make the tzatziki. Put the grated cucumber in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. Stir the drained cucumber together with the Greek yogurt, 1 tbsp lemon juice, grated garlic, dill, and 1/4 tsp salt. Taste and adjust the salt if needed. Cover and refrigerate while you prepare the rest; chilling helps the flavors meld and keeps the sauce cool for serving.
- Prepare the salad. Combine the tomato wedges, sliced cucumber, and red onion in a serving bowl. Add the red wine vinegar and 1 tbsp olive oil, then toss gently. Set it aside while you cook the chicken. If your tomatoes are especially juicy, wait to add the vinegar until just before serving so the salad does not become watery.
- Heat the pan. Set a large, heavy skillet or grill pan over medium-high heat for about 2 minutes. A properly heated pan helps the chicken brown rather than steam. If the pan is small, plan to cook the pieces in two batches; crowding them releases moisture and makes it harder to get browned edges.
- Cook the chicken. Lift the pieces from the marinade, letting excess drip back into the bowl, and arrange them in one layer. Cook for about 6 to 7 minutes, turn, and cook another 6 to 7 minutes, adjusting the heat if the garlic begins to scorch. If cooking in batches, transfer the first batch to a clean plate while the second cooks. Check the thickest pieces with a food thermometer: USDA FSIS lists 165°F (74°C) as the safe minimum internal temperature for poultry. Do not rely on browning alone to judge doneness.
- Rest and warm the pita. Let the cooked chicken rest on its clean plate for 3 minutes. Meanwhile, warm the pitas in the hot, dry pan for about 30 seconds to 1 minute per side, just until soft and lightly marked. You can also wrap them in foil and warm them in a low oven if the pan is occupied; avoid leaving them in too long or they may dry out.
- Assemble the platter. Arrange the chicken, salad, and warm pitas on a large platter, or divide them among four plates. Spoon the tzatziki into a small bowl and add it to the platter. Sprinkle the chicken or sauce with parsley, if using. Serve while the chicken is hot and the vegetables are cool and crisp.
Tips
- Choose thighs for a forgiving result. Boneless, skinless thighs stay juicy and tolerate a little extra cooking. Breast meat works too, but cut it into even pieces and check the temperature early so it does not dry out.
- Drain the cucumber well. This is the most useful step for thick tzatziki. If you skip squeezing, the sauce can turn runny as it sits. A box grater makes quick work of the cucumber, and a clean tea towel or several layers of paper towel will do the draining.
- Do not extend the lemon marinade for hours. Thirty minutes is enough for these small pieces. A much longer acidic marinade can affect the surface texture of the chicken. If you need to get ahead, mix the marinade and cut the chicken separately, then combine them shortly before cooking.
- Use a substitute thoughtfully. If fresh dill is unavailable, dried dill works in a smaller quantity, as listed. For a milder sauce, replace the grated garlic with 1/4 tsp garlic powder (about 0.8 g); the flavor will be less sharp and fresh. Regular plain yogurt can replace Greek yogurt, but strain it through a fine sieve or cloth first for a thicker dip.
Serving Suggestions
For a classic platter, serve each person a portion of chicken with pita, a generous spoonful of tzatziki, and the tomato-cucumber-onion salad. The pita can be used to scoop up the chicken and sauce, or split and filled to make a handheld sandwich. If you prefer a more substantial dinner, add lemon rice, roasted potatoes, or a simple bowl of orzo. These are useful additions rather than requirements; the chicken, bread, sauce, and salad already make a complete meal.
Set out extra lemon wedges, a small dish of olives, and crumbled feta if you like. Feta is salty, so taste the salad before adding more salt. For a family-style meal, keep the sauce in its own bowl and let everyone build a plate; that also helps the pita stay warm and prevents the vegetables from soaking the bread. A crisp green salad or steamed green beans can round out the table without competing with the oregano and lemon.
Variations
Make chicken souvlaki wraps: Slice the cooked chicken, spread tzatziki inside each warm pita, then add salad and chicken. Fold the bottom up and wrap the sandwich loosely in parchment for easier eating. Keep the filling modest so the pita does not split.
Use a grill: Thread the marinated chicken onto metal skewers or soaked wooden skewers, leaving a little space between pieces. Grill over medium-high heat, turning as needed, until browned and the thickest pieces reach 165°F (74°C). Cooking time depends on the grill and piece size, so use a thermometer rather than relying only on a timer. Grill grates should be clean and lightly oiled to help prevent sticking.
Make it vegetarian: Replace the chicken with 1 lb (450 g) of thick-cut halloumi or firm tofu. Halloumi is salty and pleasantly chewy, while tofu has a milder flavor and benefits from pressing before marinating. Cook either until browned and hot throughout; the poultry temperature guidance does not apply to these meat-free options.
Change the sauce or herbs: Fresh mint can replace the dill in the tzatziki for a different herbal note. If you cannot find Greek yogurt, strained plain yogurt is the closest practical substitute; thinner unstrained yogurt makes a looser sauce. A little crumbled feta on top adds salt and tang, while a pinch of smoked paprika gives the chicken a warmer, less traditional note.
Storage and Reheating
Refrigerate cooked chicken, salad, and tzatziki within 2 hours of serving. Store them in separate airtight containers so the salad does not soften the chicken and the sauce does not pick up other flavors. Cooked chicken keeps for 3 to 4 days in the refrigerator. Tzatziki is best within about 3 days; it may release liquid as it sits, so stir it before serving and discard it if it has been left out too long. The dressed salad is best the same day, although undressed chopped vegetables can be kept separately for about 2 days.
Reheat chicken in a covered skillet over medium-low heat with a teaspoon or two of water, or microwave it in short bursts, stirring or turning the pieces between bursts. Reheat leftovers to 165°F (74°C), checking with a food thermometer. Add a splash of water if the chicken seems dry, but do not pour in the old marinade. Warm pita separately in a dry pan or wrapped in foil. Serve the tzatziki and salad cold rather than reheating them. Freezing the cooked chicken is possible for up to 2 months for best quality, but the thawed texture may be less tender; freeze it separately from the sauce and vegetables.
Frequently Asked Questions
Is souvlaki always made with chicken?
Souvlaki refers to Greek-style skewered pieces of meat, and versions can use pork, lamb, or chicken. This recipe uses chicken for a quick home-cooked platter. Cooking times and safe temperatures differ by meat, so use a thermometer and follow the appropriate guidance if you substitute another type.
Can I marinate the chicken overnight?
It is better not to leave this lemon-based marinade on the chicken overnight. The acid can make the outside of small chicken pieces soft or mealy. For advance prep, stir together the oil, lemon, garlic, and seasonings and refrigerate them separately from the raw chicken; combine them for about 30 minutes before cooking.
Can I cook the chicken without skewers?
Yes. The pieces cook well in a skillet or grill pan without skewers, which is why this platter version is straightforward to make indoors. Keep them in a single layer and turn them as they brown. If using skewers on an outdoor grill, leave small gaps between pieces so heat can circulate.
How can I tell when the chicken is done?
Check the center of the largest pieces with an instant-read food thermometer. Chicken is safe at 165°F (74°C), the USDA FSIS minimum internal temperature for poultry. Color and clear-looking juices are not as reliable as a thermometer, especially when the chicken pieces are different sizes.
Can I prepare any parts ahead?
Yes. Make the tzatziki up to a day ahead and keep it covered in the refrigerator. You can also cut the vegetables several hours ahead, storing them without dressing. For the best texture, cook the chicken shortly before serving, and warm the pita just before bringing the platter to the table.
What can I use instead of tzatziki?
A thick plain yogurt dip with lemon, grated cucumber, and a little garlic is the closest alternative. If cucumber is not available, serve plain Greek yogurt seasoned with lemon, salt, and dill; it will be tangier and less refreshing, but still pairs well with the oregano-seasoned chicken. Hummus is another convenient option, though it changes the platter’s flavor and texture.
Related
- Greek Kebab Recipe: Juicy, Herby Grilled Meat at Home
- Traditional Greek Food for Kids: Easy Chicken Souvlaki
- Greek Flatbread Recipe: Soft, Chewy Skillet Pitas
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).