Open souvlaki is a Greek-inspired meal of grilled, lemon-herb chicken served over warm pita with tzatziki and fresh vegetables, rather than wrapped into a sandwich. The mix of juicy meat, cool yogurt sauce and crisp toppings makes a satisfying plate, and the chicken can be cooked on an outdoor grill or in a grill pan.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 garlic cloves, finely grated or minced
- 1 tsp dried oregano
- ¾ tsp fine salt
- ¼ tsp freshly ground black pepper
- 4 pita breads, about 6 inches (15 cm) each
- 1 cup (245 g) plain Greek yogurt
- ½ medium cucumber, about 5 oz (140 g), coarsely grated
- 1 tbsp (15 ml) extra-virgin olive oil, for the tzatziki
- 1 tbsp (15 ml) fresh lemon juice, for the tzatziki
- 1 tbsp (4 g) chopped fresh dill, or 1 tsp dried dill
- ¼ tsp fine salt, for the tzatziki
- 1 cup (150 g) cherry tomatoes, halved
- ½ small red onion, about 2 oz (55 g), thinly sliced
- ½ cup (75 g) pitted Kalamata olives
- ½ cup (75 g) crumbled feta
- 1 tbsp (15 ml) red wine vinegar, optional, for the onion
- 1 tbsp (15 g) chopped fresh parsley, optional
Instructions
- Marinate the chicken. In a bowl, stir together 3 tablespoons olive oil, 2 tablespoons lemon juice, garlic, oregano, ¾ teaspoon salt and black pepper. Add the chicken and turn to coat. Cover and refrigerate for 1 hour. Do not leave raw chicken at room temperature to marinate.
- Make the tzatziki. While the chicken chills, put the grated cucumber in a clean kitchen towel and squeeze out as much liquid as you can. Mix it with the yogurt, 1 tablespoon olive oil, 1 tablespoon lemon juice, dill and ¼ teaspoon salt. Cover and refrigerate until serving. This can be made ahead; its flavor mellows as it sits.
- Prepare the toppings. If you like a sharper, less pungent onion, toss the slices with the optional red wine vinegar and set aside. Halve the tomatoes, measure the olives and crumble the feta. Keep the toppings chilled while you cook.
- Heat the cooking surface. Preheat an outdoor grill to medium-high, or heat a grill pan over medium-high heat. Lightly oil the grill grates or pan. Remove the chicken from the marinade and let excess drip off; discard the used marinade. If the thighs vary greatly in thickness, gently flatten the thickest parts so they cook more evenly.
- Cook the chicken. Grill the thighs for about 5–7 minutes per side, turning once, until browned and cooked through. The time depends on thickness and the heat of the grill. Check the thickest part of each thigh with a food thermometer: poultry must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Transfer to a clean plate and rest for 3 minutes, then slice into bite-size strips.
- Warm the pita. Put the pita on the grill or in a dry skillet for about 30–60 seconds per side, until warm and pliable with a few toasted spots. Keep it wrapped in a clean towel as you finish the remaining breads.
- Assemble and serve. Set one pita on each plate and spoon on a generous layer of tzatziki. Arrange sliced chicken, tomatoes, onion and olives on top. Finish with feta and parsley, if using, and serve while the chicken and pita are warm.
Tips
- Use a thermometer. Chicken thighs can stay tender when fully cooked, but color alone cannot confirm safety. Check more than one piece if their sizes differ, and avoid touching bone or the pan with the thermometer probe.
- Keep the cucumber from watering down the sauce. Squeeze it firmly after grating. If the finished tzatziki still seems thin, chill it for 15 minutes; don’t add extra salt until you taste it.
- Choose a practical chicken substitute. Boneless, skinless chicken breasts work, but they are leaner and can dry out more quickly. Grill until they reach 165°F (74°C), checking early and removing them promptly once they are safe.
- Mind cross-contamination. Use separate plates and utensils for raw and cooked chicken, wash hands and surfaces after handling raw poultry, and discard the marinade rather than serving it as a sauce.
Serving Suggestions
Serve the open souvlaki as a complete plate with a Greek salad, lemony roasted potatoes, or a bowl of rice. A few lemon wedges let everyone add brightness at the table. For a lighter spread, offer extra cucumber and tomato alongside the pita; for a larger meal, add hummus or warm beans. Put the tzatziki and toppings in separate bowls if diners prefer to assemble their own portions.
Variations
For a pork version, use boneless pork shoulder steaks cut into evenly sized pieces; cook whole cuts to at least 145°F (63°C) and let them rest for 3 minutes, as required by the USDA FSIS safe minimum guidance. Shrimp can also be used, but cook it until opaque and 145°F (63°C) at the thickest part. For a vegetarian plate, replace the chicken with thick slices of halloumi or well-drained chickpeas tossed with the same oil, lemon and oregano; cook halloumi until browned or warm chickpeas in a skillet. These options change the texture but work with the same toppings. If Greek yogurt is unavailable, thick plain yogurt is a useful tzatziki substitute; strain it first if it is runny.
Storage and Reheating
Refrigerate cooked chicken, tzatziki and toppings in separate airtight containers within 2 hours of cooking; if the room is hotter than 90°F (32°C), refrigerate within 1 hour. Cooked chicken keeps for 3–4 days in the refrigerator at 40°F (4°C) or below. Tzatziki is best within 3 days, though it may release some liquid; stir before serving. Store pita separately so it does not become soggy.
Reheat chicken in a covered skillet over medium-low heat with a teaspoon of water, or in the microwave in short bursts, until leftovers reach 165°F (74°C). Warm pita separately in a dry pan or wrapped in foil. Avoid reheating the vegetables and tzatziki; add them cold after warming the chicken. For longer storage, freeze cooked chicken in a freezer-safe container for up to 2 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).
Frequently Asked Questions
Can I make open souvlaki ahead?
Yes. Mix the marinade and make the tzatziki up to a day ahead. You can marinate the chicken for up to 8 hours in the refrigerator, but avoid leaving it much longer because lemon juice can affect the texture. Cook the chicken shortly before serving for the juiciest result.
Can I cook the chicken without a grill?
Yes. Use a preheated grill pan or a heavy skillet over medium-high heat, working in batches if needed so the chicken browns instead of steams. You can also bake the thighs on a foil-lined sheet at 425°F (220°C) until they reach 165°F (74°C); the timing varies with thickness, so use a thermometer.
Should I cut the chicken before marinating?
Keeping the thighs whole helps them remain juicy on the grill and makes them easier to turn. Slice them after cooking and resting. If using small skewers or a skillet, you may cut the chicken into chunks first, but reduce the cooking time and check the center of the largest piece for 165°F (74°C).
What can I use instead of dill in tzatziki?
Fresh mint is a good substitute and gives the sauce a different, distinctly fresh flavor. You can also leave out the herbs and use a little extra lemon zest. Avoid adding a large amount of dried herbs at once; their flavor is more concentrated than fresh.
How do I keep the pita from getting soggy?
Warm the pita shortly before serving, then add the sauce and toppings just before eating. For a make-ahead meal, keep each component separate and let everyone assemble their own plate. If the pita is thin or delicate, serve it beside the toppings rather than underneath them.
Is this the only traditional way to serve souvlaki?
No. Souvlaki is served in different ways in Greece and Greek-inspired cooking, including skewered meat, pita wraps and plates with sides. This open version is a convenient plate-style meal, and toppings vary by region and household.
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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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