Greek Souvlaki Murray Utah: Easy Grilled Chicken

Greek souvlaki is a Greek-style dish of marinated meat grilled on skewers, usually served with pita, fresh vegetables, and a tangy sauce. This home version uses chicken thighs, lemon, garlic, oregano, and olive oil for juicy, savory bites; it is a practical way to make a Murray, Utah–inspired souvlaki meal without relying on a restaurant kitchen.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g), trimmed and cut into 1¼-inch (3 cm) pieces
3 tbsp extra-virgin olive oil (45 ml)
3 tbsp fresh lemon juice (45 ml), plus 1 tsp finely grated zest (about 2 g)
3 garlic cloves (about 9 g), finely grated or minced
2 tsp dried Greek oregano (2 g), or regular dried oregano
1 tsp kosher salt (5 g; use about ¾ tsp fine table salt)
½ tsp freshly ground black pepper (1 g)
8 small wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes
4 pita breads (about 240 g total), for serving
1 cup diced cucumber (150 g)
1 cup diced tomato (180 g)
½ small red onion (about 60 g), thinly sliced
½ cup tzatziki (120 g), homemade or store-bought
1 tbsp chopped fresh parsley (4 g), optional

Instructions

In a medium bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, salt, and pepper. Add the chicken and toss until every piece is coated. Cover and refrigerate for 1 hour. Do not marinate longer than 4 hours: the lemon’s acid can make the surface texture soft. Keep raw chicken and its marinade away from ready-to-eat ingredients.
While the chicken marinates, prepare the skewers. If they are wooden, soak them in water for at least 30 minutes to reduce scorching. Cut the cucumber, tomato, and onion, and refrigerate them until serving. Have a clean platter ready for the cooked chicken; never reuse a plate that held raw meat without washing it first.
Heat a gas or charcoal grill to medium-high, about 400–450°F (204–232°C), and clean the grates. Alternatively, heat a grill pan over medium-high heat. Lift the chicken from the marinade and thread the pieces onto the skewers, leaving a little space between pieces so heat can circulate. Discard the remaining marinade.
Oil the grill grates lightly, then cook the skewers for about 10–15 minutes, turning every 3–4 minutes for even browning. Timing depends on piece size and grill heat, so check the thickest chicken pieces with an instant-read food thermometer. USDA FSIS requires poultry to reach a safe minimum internal temperature of 165°F (74°C); do not rely on color alone. Transfer the cooked skewers to the clean platter.
Warm the pita on the grill for about 30–60 seconds per side, just until soft and lightly marked. Let the chicken rest for 3 minutes, then serve it on or off the skewers with pita, cucumber, tomato, onion, and tzatziki. Finish with parsley if using.

Tips

Keep pieces even: Cut the chicken into similarly sized chunks so smaller pieces do not dry out while larger ones finish cooking. Thighs are forgiving; chicken breast also works but can dry more quickly.
Use a thermometer: Grill heat and skewer spacing change the cooking time. Check a few of the thickest pieces and clean the thermometer probe after it touches undercooked chicken.
Mind the marinade: Lemon adds brightness, but a long soak can affect the chicken’s texture. Refrigerate during marinating, and never use raw-chicken marinade as a sauce unless it is brought to a full boil.
No grill? Use a grill pan or broil on a foil-lined pan, turning once and watching closely. Keep the chicken in a single layer and still verify 165°F (74°C) internally.

Serving Suggestions

For a souvlaki-style plate, serve the skewers with warm pita, tzatziki, and a Greek salad of cucumber, tomato, red onion, olives, and feta. Add lemon wedges so diners can adjust the acidity. Roasted potatoes, rice pilaf, or a simple green salad make the meal more substantial. To serve as wraps, slide the chicken off the skewers, tuck it into pita with vegetables and sauce, and fold the bread around the filling.

Variations

For pork souvlaki, replace the chicken with 1½ lb (680 g) boneless pork shoulder cut into similar pieces; cook whole pork pieces to 145°F (63°C) and let them rest for 3 minutes, as directed by USDA FSIS. Beef or lamb cubes can be used with the same marinade and should also reach 145°F (63°C) followed by a 3-minute rest. For a milder, less tangy marinade, use 2 tbsp lemon juice (30 ml) and add 1 tbsp olive oil (15 ml). Dried Greek oregano has a robust, slightly earthy flavor; regular dried oregano is a convenient substitute, though the result may taste a little less distinctly Greek. For a vegetarian meal, grill thick slices of zucchini, bell pepper, and red onion separately from raw meat, then serve with the same pita and tzatziki.

Storage and Reheating

Refrigerate cooked chicken within 2 hours of cooking, in a covered container, and use it within 3–4 days. Store the chicken separately from pita and cut vegetables to keep them from becoming soggy. Reheat chicken in a covered skillet over medium-low heat with a spoonful of water, or in a microwave, until leftovers reach 165°F (74°C). Freeze cooked chicken in an airtight container for up to 2–3 months for best quality; thaw it in the refrigerator before reheating. 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).

Frequently Asked Questions

Can I make souvlaki without skewers?
Yes. Spread the marinated chicken pieces in one layer on a grill pan or a foil-lined baking sheet and cook, turning once, until the thickest pieces reach 165°F (74°C). A little space between pieces helps them brown instead of steam.

Can I marinate the chicken overnight?
It is better not to use this lemon-based marinade overnight. One hour gives the chicken time to take on flavor, while a maximum of about 4 hours helps avoid a soft, mealy surface. Keep it refrigerated throughout.

Can I prepare parts of the meal ahead?
Yes. Mix the marinade and cut the vegetables ahead, keeping each covered and refrigerated. For the best texture, marinate the chicken for the recommended hour on the day you cook it, and warm the pita just before serving.

Is chicken breast okay instead of thighs?
Yes. Cut it into even pieces and check it early because breast meat is leaner and can dry out more quickly. It must still reach the USDA FSIS safe minimum of 165°F (74°C).

What is the difference between souvlaki and gyro?
Souvlaki is meat cooked in pieces, commonly on skewers. Gyro is typically meat cooked on a vertical rotisserie and sliced. Both can be served with pita and similar toppings, though regional and family preparations vary.

What can I use instead of tzatziki?
Serve the chicken with plain thick Greek yogurt mixed with lemon, grated cucumber, and a pinch of salt, or use a squeeze of lemon and chopped herbs. Tzatziki is a cool, tangy accompaniment, but the grilled chicken is flavorful without it.

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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