New Jersey souvlaki delivery usually means Greek-style grilled meat tucked into warm pita with tzatziki, tomato, onion, and sometimes fries. This practical chicken version brings those bright, savory flavors home with a lemon-oregano marinade and quick stovetop or grill cooking; serve it as wraps or a platter.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- ¼ cup (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 3 cloves garlic, finely grated or minced, about 1 tbsp (9 g)
- 2 tsp (4 g) dried oregano
- 1 tsp (6 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- ¼ tsp ground cumin (optional)
- 4 large pita breads, about 8 inches (20 cm) each
- 1 cup (240 g) plain Greek yogurt, preferably full-fat
- ½ cup (75 g) finely grated or diced cucumber, squeezed dry
- 1 tbsp (15 ml) lemon juice, for the tzatziki
- 1 tbsp (15 ml) chopped fresh dill or mint, or 1 tsp (1 g) dried dill
- 1 medium tomato, about 150 g, diced
- ½ small red onion, about 60 g, thinly sliced
- 1 cup (40 g) shredded romaine lettuce
- 1 tbsp (15 ml) olive oil, for cooking if using a skillet
Instructions
- Marinate the chicken. In a bowl, whisk together ¼ cup (60 ml) olive oil, 3 tbsp (45 ml) lemon juice, garlic, oregano, salt, pepper, and cumin if using. Add the chicken and toss to coat. Cover and refrigerate for 60 minutes. For food safety, keep raw chicken refrigerated while it marinates, and discard the used marinade rather than serving it as a sauce.
- Make the tzatziki. Stir the yogurt, squeezed cucumber, 1 tbsp (15 ml) lemon juice, and dill or mint together in a small bowl. Taste and add a little salt if needed. Cover and refrigerate while the chicken marinates. Squeezing out excess cucumber water helps keep the sauce thick.
- Prepare the cooking surface. If using a grill, heat it to medium-high, about 400°F (200°C), and oil the grates lightly. For a skillet, heat a large heavy pan over medium-high heat and add 1 tbsp (15 ml) olive oil. Thread chicken onto metal skewers or soaked wooden skewers if desired, leaving a little room between pieces; pieces can also be cooked directly in a skillet.
- Cook the chicken. Grill the skewers for about 10–14 minutes, turning every few minutes, or cook the pieces in a hot skillet for 10–12 minutes, turning until browned and cooked through. Timing varies with piece size and equipment. Check the thickest pieces with a food thermometer: USDA FSIS gives 165°F (74°C) as the safe minimum internal temperature for poultry. Transfer to a clean plate and rest for 3 minutes.
- Warm the pita and assemble. Warm each pita on the grill or in a dry skillet for about 20–30 seconds per side, just until soft and pliable. Spread each with tzatziki, then add chicken, tomato, red onion, and lettuce. Fold or roll the pita around the filling. Serve extra sauce on the side.
Tips
- Chicken thighs stay juicy and tolerate high heat well. Boneless chicken breasts work too, but cut them evenly and check their temperature early so they do not dry out.
- If you are short on time, marinate for at least 20 minutes in the refrigerator; the lemon and oregano flavor will be gentler. Do not leave raw chicken at room temperature to speed up marinating.
- For more traditional grill marks, use skewers and avoid crowding the pieces. If using a skillet, cook in batches when necessary; crowded chicken steams instead of browning.
- Fresh dill is common in tzatziki, but mint is a useful alternative. Dried herbs are stronger, so use the smaller amount listed and adjust to taste.
Serving Suggestions
For a delivery-style meal, wrap the filled pita in parchment and serve immediately while the chicken is hot and the bread is soft. For a platter, arrange the chicken with pita wedges, tzatziki, tomato, onion, lettuce, lemon wedges, and olives. Greek-style lemon potatoes or a simple cucumber-and-tomato salad make satisfying sides. Keep hot chicken separate from cold toppings until serving so the vegetables stay crisp.
Variations
For pork souvlaki, substitute 1½ lb (680 g) pork tenderloin cut into similar pieces; cook to 145°F (63°C) measured with a food thermometer, then rest for at least 3 minutes. For a vegetarian meal, use thick halloumi slices or chunks of firm tofu: grill halloumi until marked and warmed through, or press tofu, marinate it, and cook until browned. These options have different textures and cooking times, so check them frequently rather than using the chicken timing automatically.
To make a bowl instead of a wrap, serve the chicken over rice or chopped salad with pita on the side. Add a pinch of smoked paprika or extra cumin for a warmer, less strictly Greek-inspired flavor. For dairy-free tzatziki, use unsweetened, unflavored plant-based yogurt; the sauce will vary in thickness and tang, so adjust lemon and cucumber gradually.
Storage and Reheating
Refrigerate cooked chicken, tzatziki, and cut vegetables in separate covered containers within 2 hours of cooking (within 1 hour if the temperature is above 90°F/32°C). Cooked chicken keeps for 3–4 days in the refrigerator at 40°F (4°C) or below; use the same 3–4-day window for the yogurt sauce and prepared vegetables for best quality. Do not store assembled pita wraps for long, since the bread becomes soggy.
Reheat chicken in a skillet over medium heat with a splash of water, or microwave it covered in short intervals, until it reaches 165°F (74°C). Reheat only the portion you plan to eat, and warm pita separately. Freeze cooked chicken in an airtight container for up to 2–3 months for best quality; thaw in the refrigerator before reheating. Do not freeze the tzatziki, as its texture may separate.
Frequently Asked Questions
Can I marinate the chicken overnight?
Yes, up to about 12 hours in the refrigerator is practical. Because the marinade contains lemon juice, avoid leaving the chicken in it much longer, as the surface can become soft or mealy.
Can I cook souvlaki without skewers?
Yes. Cook the chicken pieces directly in a hot skillet or on a grill grate, turning them with tongs. Leave space around the pieces so they brown, and use a clean utensil and plate for the cooked chicken.
What is the difference between souvlaki and gyro?
Souvlaki generally refers to grilled pieces of meat, often served on skewers or in pita. Gyro is typically meat cooked on a vertical rotisserie and shaved into portions. Both may be served with pita and similar toppings.
How do I keep pita from splitting?
Warm it briefly until flexible, and avoid overfilling. If the bread is dry, wrap the warm pitas in a clean towel for a few minutes before serving to help them soften.
Can I make the tzatziki ahead?
Yes. Make it up to 24 hours ahead and keep it covered in the refrigerator. Stir before serving; if liquid collects on top, mix it back in or drain a little for a thicker sauce.
Is this the only way souvlaki is made in New Jersey?
No. Greek-American restaurants and home cooks vary the meat, marinade, toppings, and sides. This recipe follows a straightforward chicken-pita approach, but pork, lamb, or a platter without pita are also common choices.
Related
- Duck Pancake Wraps with Hoisin and Crisp Cucumber
- Evening Meals: Buttermilk Fried Chicken Dinner
- Coca-Cola Fruit Drink: A Fresh, Fizzy Party Punch Recipe
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).