Parthenon Souvlaki Bar-Style Chicken Souvlaki

Parthenon souvlaki bar-style chicken souvlaki brings Greek-inspired grilled chicken, warm pita, crisp vegetables, and cool tzatziki together in an easy handheld meal. Lemon, garlic, oregano, and olive oil make a bright marinade, while the same components can be served as a platter instead of wrapped; Greek souvlaki has many regional and restaurant-style variations.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g), trimmed and cut into 1-inch (2.5 cm) pieces
3 tbsp olive oil (45 ml)
2 tbsp fresh lemon juice (30 ml)
2 garlic cloves, finely grated or minced (about 6 g)
2 tsp dried Greek oregano (2 g), or 1 tbsp chopped fresh oregano (3 g)
1 tsp fine salt (6 g)
½ tsp freshly ground black pepper (1 g)
4 wooden or metal skewers; if wooden, soak them in water for 30 minutes
1 cup plain Greek yogurt (245 g), preferably full-fat
½ English cucumber, coarsely grated (about 150 g before draining)
1 tbsp red wine vinegar (15 ml)
1 tbsp chopped fresh dill (3 g), plus extra if desired
1 small garlic clove, finely grated (about 3 g)
¼ tsp fine salt (1.5 g), for the tzatziki
4 pita breads (about 240 g total)
1 medium tomato, diced (about 150 g)
½ small red onion, thinly sliced (about 60 g)
½ cup shredded romaine lettuce (25 g)
½ cup crumbled feta (75 g), optional
2 tbsp extra-virgin olive oil (30 ml), for serving

Instructions

In a medium bowl, mix the olive oil, lemon juice, 2 grated garlic cloves, oregano, salt, and pepper. Add the chicken pieces and turn to coat. Cover and refrigerate for 60 minutes. Keep raw chicken refrigerated during marinating, and do not reuse its marinade unless it is brought to a full boil.
Make the tzatziki while the chicken marinates. Put the grated cucumber in a clean kitchen towel and squeeze firmly over the sink to remove excess liquid. Stir it into the yogurt with the vinegar, dill, remaining grated garlic, and ¼ teaspoon salt. Cover and refrigerate until serving. This short rest lets the flavors mingle without making the sauce watery.
About 15 minutes before cooking, heat a gas or charcoal grill to medium-high, around 400–450°F (200–230°C). If using a grill pan, heat it over medium-high until hot. If using wooden skewers, drain them. Thread the chicken pieces onto skewers, leaving a little space between pieces so they cook evenly. Discard the raw marinade.
Grill the skewers for about 10–14 minutes, turning every 3–4 minutes, until browned and cooked through. Cooking time varies with piece size and grill heat. Check the thickest chicken piece with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If it has not reached that temperature, continue cooking and check again.
Transfer the cooked chicken to a clean plate and rest it for 3 minutes while you warm the pita briefly on the grill, about 20–30 seconds per side. Keep the pita away from raw-chicken plates and utensils.
Serve the chicken on the skewers or slide it into the warm pita. Add tzatziki, tomato, red onion, lettuce, and feta if using. Finish with a little extra-virgin olive oil and more dill, if desired.

Tips

Cut the chicken into similarly sized pieces so smaller chunks do not dry out before larger ones are done. Thighs stay juicy and are forgiving; boneless chicken breast works too, but can dry out faster, so check its temperature promptly.
If Greek oregano is hard to find, ordinary dried oregano is a practical substitute. It may taste a little less pungent; use the same quantity. Fresh lemon juice gives the brightest flavor, but bottled juice works in a pinch.
Drain the cucumber thoroughly. Skipping this step is the most common cause of thin tzatziki. If the sauce gets loose after sitting, stir it and spoon off excess liquid rather than adding more yogurt immediately.
For a grill-free option, cook the skewers in a lightly oiled, very hot grill pan, turning regularly. Ventilate the kitchen, avoid crowding the pan, and cook in batches if needed for browning.

Serving Suggestions

For a souvlaki-bar-style wrap, place chicken, tzatziki, and vegetables down the center of each pita and fold the bottom up before wrapping the sides. A square of parchment or foil helps keep the filling in place. For a plate, serve the skewers with pita wedges, a Greek salad, lemon wedges, and roasted potatoes or rice. Put the tzatziki and toppings on the table so everyone can assemble a portion to taste.

Variations

For pork souvlaki, use 1½ pounds (680 g) of pork tenderloin cut into 1-inch pieces and follow the same marinade and grilling method. Check whole-cut pork with a thermometer: USDA FSIS recommends a safe minimum of 145°F (63°C), followed by a 3-minute rest. For a vegetarian meal, thread thick slices of halloumi, zucchini, red onion, and bell pepper onto skewers, brush with olive oil and oregano, and grill until browned and tender; keep a close eye on halloumi because it can soften quickly.

You can also serve the chicken in a bowl over rice with the same toppings, or replace feta with sliced olives for a saltier finish. For a dairy-free version, use an unsweetened, thick plant-based yogurt for the tzatziki and omit the feta; the sauce will have a slightly different tang and texture. Add a pinch of smoked paprika to the marinade for a subtle smoky note, though it is not a traditional requirement.

Storage and Reheating

Refrigerate cooked chicken and tzatziki separately in covered containers within 2 hours of cooking, or 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 colder; tzatziki is best within 3 days. Store pita and fresh toppings separately so they do not become soggy. Freeze cooked chicken for up to 2–3 months for best quality, but do not freeze the cucumber-yogurt sauce because it may separate.

Reheat chicken in a covered skillet over medium-low heat with a spoonful of water, or in a microwave in short bursts, until it reaches 165°F (74°C). Reheat only the portion you plan to eat, and warm pita separately. Do not leave cooked chicken at room temperature for more than 2 hours.

Frequently Asked Questions

Can I marinate the chicken overnight?
For best texture, keep the lemon-based marinade to about 1–4 hours. Overnight is generally safe if the chicken stays refrigerated, but the acid can make the surface of the meat softer or slightly mealy. If you need to prep ahead, mix the marinade separately and coat the chicken closer to cooking time.

Can I cook the chicken without skewers?
Yes. Grill the marinated chicken pieces in a grill basket, or cook them in a hot skillet in a single layer, turning as they brown. Cook in batches rather than crowding the pan, and use a food thermometer to confirm 165°F (74°C) in the thickest pieces.

Can I make the tzatziki ahead?
Yes. Make it up to a day ahead and keep it covered in the refrigerator. Drain the cucumber particularly well, then stir the sauce before serving. Its flavor will deepen as it rests, though some cucumber liquid may collect at the bottom.

What can I use instead of Greek yogurt?
Plain regular yogurt can work, but it is thinner; strain it through a fine sieve lined with cheesecloth in the refrigerator until thick, then measure the amount needed. A thick, unsweetened dairy-free yogurt is another option, though its flavor and consistency will vary by product.

How do I keep pita from tearing?
Warm pita briefly until flexible rather than crisp. If it is dry, wrap it in a slightly damp clean towel and microwave for 10–15 seconds, or warm it on the grill for a few seconds per side. Do not overfill; serve extra chicken and toppings alongside.

Can I prepare the skewers ahead?
You can thread the chicken onto skewers a few hours ahead, cover, and refrigerate until grilling. Keep them on a rimmed tray on the lowest refrigerator shelf, separate from ready-to-eat foods, and discard any liquid that collects. Do not leave raw poultry unrefrigerated while preparing other ingredients.

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).