Chicken souvlaki is a Greek dish of lemon-and-oregano-marinated chicken grilled on skewers and served with pita, tzatziki, and fresh vegetables. It is a straightforward way to bring the flavors people seek when craving Greek food in Jersey City to a home-cooked meal, with regional and family versions varying in seasoning and sides.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1¼-inch (3 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 garlic cloves (6 g), finely grated or minced
- 1 tsp (1 g) dried oregano
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- ½ tsp (1 g) paprika, optional
- 1 cup (245 g) plain Greek yogurt, preferably thick and unsweetened
- ½ English cucumber (about 150 g), coarsely grated
- 1 tbsp (15 ml) olive oil for the tzatziki
- 1 tbsp (15 ml) fresh lemon juice for the tzatziki
- 1 garlic clove (3 g), finely grated, for the tzatziki
- 1 tbsp (3 g) chopped fresh dill, or 1 tbsp (3 g) chopped fresh mint
- ¼ tsp (1.5 g) kosher salt for the tzatziki
- 4 pita breads (about 240 g total)
- 1 medium tomato (about 180 g), diced
- ½ small red onion (about 75 g), thinly sliced
- 2 cups (70 g) shredded lettuce
- ½ cup (75 g) crumbled feta
- 1 tsp (5 ml) olive oil for the pita, if desired
Instructions
- Cut the chicken into evenly sized pieces so they cook at about the same rate. In a medium bowl, stir together 3 tbsp olive oil, 2 tbsp lemon juice, the minced garlic, oregano, 1 tsp salt, pepper, and paprika, if using. Add the chicken and turn the pieces until coated. Cover and refrigerate for 30 minutes. Do not leave raw chicken marinating on the counter.
- While the chicken 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 cucumber into the yogurt with 1 tbsp olive oil, 1 tbsp lemon juice, the grated garlic, dill or mint, and ¼ tsp salt. Cover and refrigerate while you finish the other preparation. Removing cucumber water helps the sauce stay thick rather than watery.
- Thread the chicken pieces onto metal skewers, leaving a little space between pieces so heat can circulate. If using bamboo skewers, soak them in water for at least 30 minutes before threading; metal skewers avoid that extra step. Discard any marinade that touched raw chicken, and wash hands and utensils used for it.
- Heat an outdoor grill to medium-high, or heat a grill pan over medium-high until hot. Lightly oil the grill grates or pan. Grill the skewers, turning every few minutes, until browned and cooked through, usually about 10–14 minutes depending on piece size and heat. Check the thickest chicken pieces with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If they need more time, continue cooking and check again.
- Transfer the cooked chicken to a clean plate and let it rest for 5 minutes. Meanwhile, warm the pita on the grill or in a dry skillet for about 30–60 seconds per side, just until soft and lightly marked. Brush with the optional 1 tsp olive oil if you want a little extra richness. Keep the pita warm in a clean towel.
- Set out the chicken, warm pita, tzatziki, tomato, red onion, lettuce, and feta. Serve the skewers whole for diners to slide into pita, or remove the chicken from the skewers with clean utensils. Add toppings to taste and serve promptly.
Tips
- Choose chicken thighs if you want a forgiving, juicy result; their slightly higher fat content handles grill heat well. Boneless chicken breast also works, but cut it evenly, watch the thermometer closely, and remove it as soon as it reaches 165°F (74°C) so it does not dry out.
- Fresh lemon gives the marinade a brighter flavor, but bottled lemon juice can stand in at the same quantity. Dried oregano is practical and widely available; if you have fresh oregano, use about 1 tbsp (3 g) chopped in place of the dried oregano for a greener, less concentrated herbal note.
- Do not crowd the skewers or turn the chicken constantly. A little space and a few minutes of contact with the hot grate help the pieces brown. Grill temperatures vary, so use the thermometer rather than treating the suggested cooking time as a safety check.
- If Greek yogurt is unavailable, use strained plain yogurt or drain regular plain yogurt through a fine sieve lined with cheesecloth in the refrigerator. Unstrained yogurt makes thinner tzatziki. For a dairy-free version, choose a thick, unsweetened plant-based yogurt and expect a milder, sometimes less tangy sauce.
Serving Suggestions
For a classic pita meal, tuck chicken into warm pita with lettuce, tomato, onion, feta, and a generous spoonful of tzatziki. Keep the sauce and vegetables on the side if you expect leftovers; wet toppings can soften pita and make the chicken less appealing after storage. A squeeze of lemon at the table adds a fresh finish without requiring another sauce.
To serve the meal family-style, put the skewers on a platter and arrange the pita and toppings in separate bowls. This lets everyone build a wrap or eat the chicken with a fork. A Greek-style salad with cucumber, tomato, olives, and feta is a natural companion. Roasted potatoes, rice pilaf, or grilled vegetables also make the meal more substantial; choose one side if you want to keep the preparation simple.
For a lunch bowl, serve the chicken over rice or greens with the same vegetables and tzatziki. If you are packing pita, wrap the warm bread separately and carry the cold sauce in a sealed container so each component keeps its texture until serving.
Variations
Use pork: Pork souvlaki is another familiar Greek preparation. Substitute 1½ lb (680 g) boneless pork tenderloin, cut into 1¼-inch (3 cm) pieces, and use the same marinade. Grill until the thickest pieces reach 145°F (63°C) on a food thermometer, then rest for at least 3 minutes, as recommended for whole cuts of pork. The flavor will be a little richer and less poultry-forward.
Make it vegetarian: Replace chicken with 1 lb (450 g) extra-firm tofu, pressed and cut into cubes, or use large chunks of bell pepper, red onion, zucchini, and mushrooms. Toss with the marinade and grill in a basket or on skewers until browned and tender. This changes the dish from chicken souvlaki to a vegetable-centered meal, but the pita, tzatziki, and toppings still work well.
Adjust the herbs and toppings: Mint can replace dill in the tzatziki, or you can leave the fresh herb out if needed. Add sliced cucumber, kalamata olives, or a pinch of chili flakes to the serving spread. These are serving variations rather than requirements, so keep the chicken marinade simple if you want its lemon and oregano to remain the main flavors.
Cook indoors: When grilling outdoors is not convenient, use a hot grill pan or broil the skewers on a foil-lined, rimmed baking sheet, turning once. Broilers vary, so watch closely for browning and check the chicken with a thermometer. A regular skillet also works: cook in batches with room between pieces, since crowding makes them steam instead of brown.
Storage and Reheating
Refrigerate cooked chicken, tzatziki, and cut toppings within 2 hours of cooking; use separate covered containers to preserve texture. Cooked chicken keeps for 3–4 days in the refrigerator. Tzatziki and chopped vegetables are best used within about 3 days for quality, though the cucumber may release liquid over time. Stir the sauce before serving and drain off excess liquid if needed. Do not store assembled pita wraps if you want the bread to stay firm.
Freeze cooked chicken in an airtight freezer-safe container for up to 2–3 months for best quality. Thaw it in the refrigerator, not on the counter. Tzatziki does not freeze especially well because cucumber and yogurt can separate, so make it fresh if possible. Reheat chicken in a covered skillet with a small splash of water, or in the microwave in short intervals, until it reaches 165°F (74°C); check the center with a food thermometer. Warm pita separately and add cold sauce and vegetables after reheating.
Frequently Asked Questions
Can I marinate the chicken longer?
Yes. You can refrigerate it for up to about 8 hours, but the recipe’s 30-minute marinade is enough to season small pieces. Lemon juice is acidic, and an excessively long marinade can make the surface texture soft. Keep the bowl covered and refrigerated throughout.
Can I make the tzatziki ahead?
Yes. Make it up to a day ahead and keep it covered in the refrigerator. The garlic flavor becomes more pronounced as it sits, and the cucumber may release a little liquid. Stir before serving and taste for salt and lemon; add a small squeeze of lemon only if it needs a brighter finish.
How do I know the chicken is cooked without cutting it open?
Use an instant-read food thermometer inserted into the center of the largest piece, avoiding the skewer. The USDA FSIS safe minimum for poultry is 165°F (74°C). Color and grill marks are not reliable substitutes for a temperature reading, especially when pieces vary in size.
Can I cook souvlaki without skewers?
Yes. Place the marinated chicken pieces directly on a lightly oiled grill pan or skillet in a single layer, working in batches if necessary. Turn them with tongs to brown several sides and check the largest pieces for 165°F (74°C). Without skewers, the pieces are slightly less convenient to turn as a group, but the flavor and serving options remain the same.
What can I use instead of pita?
Serve the chicken over rice, in a flatbread, or on a plate with the toppings and tzatziki. A soft wrap is convenient, while rice makes a bowl-style meal. If you use a different bread, warm it briefly so it bends easily; the recipe does not depend on a particular brand or style of pita.
Is this the only way to make Greek souvlaki?
No. Souvlaki and its accompaniments vary by cook and region, including the choice of meat, seasoning, bread, and sides. This version uses chicken, lemon, oregano, and a simple cucumber-yogurt tzatziki for an approachable home meal; it is one useful variation, not a claim that every Greek table prepares it this way.
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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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