Souvlaki Delivery Newport: Make It Fresh at Home

Souvlaki is a Greek dish of marinated meat grilled on skewers, usually served with pita, tomato, onion, and tzatziki. This home version brings the flavors of souvlaki delivery in Newport to your table with juicy chicken and a bright lemon-oregano marinade; serve it as a wrap or a platter.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g), cut into 1¼-inch (3 cm) pieces
¼ cup olive oil (60 ml)
3 tbsp fresh lemon juice (45 ml)
2 garlic cloves (about 6 g), finely grated or minced
2 tsp dried oregano (2 g)
1 tsp kosher salt (5 g)
½ tsp black pepper (1 g)
4 pita breads (about 240 g total)
1 medium tomato (about 180 g), diced
½ small red onion (about 50 g), thinly sliced
½ English cucumber (about 150 g), grated and squeezed dry
¾ cup plain Greek yogurt (180 g)
1 tbsp chopped fresh dill (3 g), or 1 tsp dried dill (1 g)
1 tbsp red wine vinegar (15 ml)
1 tbsp chopped fresh parsley (4 g), optional

Instructions

Make the marinade in a medium bowl by whisking the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and turn the pieces to coat. Cover and refrigerate for 60 minutes. Do not leave raw chicken at room temperature to marinate. If using wooden skewers, soak them in water for at least 30 minutes during the marinating time.
While the chicken marinates, make the tzatziki. Stir the grated, squeezed cucumber into the Greek yogurt with the dill and red wine vinegar. Cover and refrigerate until serving. Taste and add a pinch of salt if you like; squeezing out the cucumber’s liquid helps keep the sauce thick.
Heat a grill or grill pan to medium-high. Thread the chicken onto skewers, leaving a little space between pieces so heat can circulate. Discard the used marinade. If you do not have skewers, cook the chicken pieces directly in a lightly oiled grill pan in batches.
Grill the chicken for about 10–14 minutes, turning every 2–3 minutes, until browned and cooked through. Check the thickest pieces with an instant-read food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Cooking time varies with piece size and grill heat; do not rely on color alone.
Transfer the chicken to a clean plate and rest for 3 minutes. Warm the pita briefly on the grill or in a dry skillet, about 20–30 seconds per side. Fill each pita with chicken, tomato, onion, tzatziki, and parsley, or arrange everything on a platter for diners to assemble.

Tips

Chicken thighs stay tender and tolerate grill heat well. Chicken breasts also work, but cut them evenly and begin checking their temperature early so they do not dry out.
For a more traditional grilled aroma, use a charcoal grill if available. A grill pan or heavy skillet is a practical indoor substitute, though it will produce less smoky flavor.
Do not crowd the skewers or grill surface. Overcrowding traps steam and prevents browning; cook in batches if needed.
If you need to shorten the marinating time, 30 minutes will add flavor, but the full hour gives the lemon, garlic, and oregano more time to season the chicken. Avoid marinating overnight in this strongly acidic mixture, which can affect the texture.

Serving Suggestions

Serve the chicken tucked into warm pita with tzatziki, tomato, and red onion for a classic souvlaki-style wrap. For a platter, add lemon wedges, olives, sliced cucumber, and a Greek salad. Roasted potatoes, rice pilaf, or a simple green salad make useful sides when you want a more substantial meal. Put extra sauce on the table, and let everyone build their own pita so it stays easy to serve.

Variations

For pork souvlaki, substitute 1½ lb (680 g) pork tenderloin cut into similar pieces; cook whole cuts of pork to 145°F (63°C) and let them rest for 3 minutes, checking with a food thermometer. For a vegetarian option, use 1½ lb (680 g) firm halloumi or large vegetables such as bell pepper, zucchini, and mushrooms. Grill vegetables until tender and browned; halloumi needs only a few minutes per side and should be watched closely because it can soften quickly.

Fresh oregano can replace dried oregano: use 1 tbsp (3 g) finely chopped leaves. If fresh dill is unavailable, dried dill works as listed, or use mint for a different but complementary tzatziki flavor. A dairy-free plain yogurt can replace Greek yogurt, though the sauce may be thinner and less tangy; strain it or add cucumber gradually to control consistency.

Storage and Reheating

Refrigerate cooked chicken, tzatziki, and cut vegetables in separate airtight containers within 2 hours of cooking. The chicken keeps for 3–4 days refrigerated; use the tzatziki within about 3 days for best texture. Reheat chicken in a covered skillet over medium-low heat with a spoonful of water, or microwave it in short bursts, until leftovers reach 165°F (74°C). Warm pita separately. The chicken can be frozen for up to 2–3 months, though its texture may be slightly less juicy after thawing; thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I make souvlaki without a grill?
Yes. Cook the skewered chicken in a grill pan or heavy skillet over medium-high heat, turning regularly. You can also broil it on a foil-lined tray, turning once and checking that the thickest pieces reach 165°F (74°C).

Can I prepare the chicken ahead?
You can mix the marinade and chicken up to 60 minutes ahead and keep it covered in the refrigerator. For meal prep, cook the chicken in advance and refrigerate it promptly; warm it to 165°F (74°C) before serving. Keep fresh toppings and sauce separate.

Why is my tzatziki watery?
Cucumber releases a lot of liquid. Grate it, squeeze it firmly in a clean towel or fine sieve, and only then stir it into thick Greek yogurt. If the sauce is already thin, drain it briefly through a fine sieve in the refrigerator.

Is this the same as a gyro?
They are related Greek-style meals but prepared differently. Souvlaki refers to grilled pieces of meat, often served on skewers or in pita; gyro meat is traditionally cooked in stacked layers on a vertical rotisserie and shaved off.

Can I use bottled lemon juice?
Fresh lemon juice gives the marinade a brighter flavor, but bottled juice works in the same quantity. Add a little lemon zest if you have a fresh lemon and want some of its fragrant citrus character.

What can I use instead of pita?
Serve the chicken over rice, in flatbread, or on a salad bowl. These options keep the same lemon-oregano chicken and toppings while making the meal easy to adapt to what is on hand.

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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