Souvlaki Express Mt Pleasant-Style Chicken Souvlaki

Chicken souvlaki is a Greek-style dish of lemon-and-herb-marinated chicken grilled on skewers and served with pita, tzatziki, and fresh vegetables. This home-cookable version takes inspiration from the simple, savory flavors people look for at Souvlaki Express in Mt Pleasant, while keeping the method practical for a grill pan or outdoor grill.

Ingredients

1½ lb boneless, skinless chicken thighs, cut into 1¼-inch pieces (680 g)
3 tbsp extra-virgin olive oil (45 ml)
3 tbsp fresh lemon juice (45 ml)
2 garlic cloves, finely grated or minced (about 6 g)
1 tsp dried oregano (1 g)
½ tsp ground cumin (1 g)
¾ tsp fine salt (4 g)
¼ tsp freshly ground black pepper (0.5 g)
1 medium red onion, cut into 1-inch pieces (about 150 g)
1 medium red bell pepper, cut into 1-inch pieces (about 150 g)
4 pita breads (about 240 g)
1 cup tzatziki (240 g), homemade or store-bought
1 medium tomato, diced (about 150 g)
½ English cucumber, diced (about 150 g)
¼ cup chopped fresh parsley (15 g)
1 lemon, cut into wedges (about 120 g)

Instructions

If using wooden skewers, soak 8 skewers in water for at least 30 minutes so they are less likely to scorch. Metal skewers need no soaking. Pat the chicken dry and cut it into evenly sized pieces to help it cook uniformly.
In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for 60 minutes. Do not leave raw chicken at room temperature to marinate. Avoid marinating much longer than 2 hours because the lemon can make the surface texture soft.
Heat an outdoor grill to medium-high, about 400°F (205°C), or heat a grill pan over medium-high. Thread the chicken onto skewers, alternating with pieces of red onion and bell pepper. Leave a little space between pieces so heat can circulate; discard any marinade that touched raw chicken.
Grill the skewers for about 10–15 minutes, turning every 3–4 minutes, until the chicken is browned and cooked through. Check the thickest chicken pieces with a food thermometer: USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for poultry. If the vegetables char before the chicken is ready, move the skewers to a cooler part of the grill or reduce the heat.
Transfer the skewers to a clean plate and rest for 3 minutes while you warm the pita on the grill for about 30–45 seconds per side. Do not place cooked food on the plate that held raw chicken.
Serve the skewers with warm pita, tzatziki, tomato, cucumber, parsley, and lemon wedges. Diners can slide the chicken and vegetables into pita or serve them alongside it.

Tips

Chicken thighs stay juicy and tolerate grill heat well. Boneless chicken breast also works, but its leaner texture can dry out faster; cut it evenly and check temperature promptly.
For a stronger grilled flavor, use an outdoor grill and preheat it fully. Indoors, a heavy grill pan works; open a window or use an extractor fan because the marinade may smoke.
Greek dried oregano gives the familiar aromatic flavor. If you have only Italian seasoning, use the same amount, though its mixed herbs will make the result less distinctly Greek.
Marinate in a covered glass or food-safe container, not an unlined reactive metal bowl. Keep raw chicken and its utensils separate from the vegetables and ready-to-eat toppings.

Serving Suggestions

For a souvlaki-shop-style meal, set out warm pita, tzatziki, chopped tomato and cucumber, parsley, and lemon so everyone can build a wrap. Add a simple Greek salad, roasted potatoes, or rice pilaf if you want a fuller plate. A little crumbled feta or sliced olives can add salty, briny contrast, but keep them optional so the lemon, oregano, and grilled chicken remain prominent.

Variations

For pork souvlaki, substitute 1½ lb (680 g) boneless pork shoulder or tenderloin cut into pieces. Grill until the center reaches 145°F (63°C), then rest for at least 3 minutes, as USDA FSIS recommends for whole cuts of pork. Cooking time may vary with the cut and piece size, so use a thermometer.

For a vegetarian version, replace the chicken with 1½ lb (680 g) firm halloumi and sturdy vegetables such as zucchini and bell pepper. Skip the long marinade; toss the vegetables with the oil, lemon, and seasonings, then grill until tender and the halloumi is browned. Halloumi is salty and does not need extra salt. For a dairy-free meal, choose a dairy-free yogurt sauce or serve with hummus instead of tzatziki.

Storage and Reheating

Refrigerate cooked chicken and vegetables within 2 hours of cooking, in a shallow airtight container. They keep for 3–4 days in the refrigerator. Store pita and tzatziki separately; follow the sauce package date or use homemade tzatziki within about 3 days. For longer storage, freeze the cooked chicken for up to 2–3 months for best quality, then thaw it in the refrigerator.

Reheat chicken in a covered skillet over medium-low heat with a splash of water, or in the microwave in short bursts, until it reaches 165°F (74°C). Reheat only the portion you plan to eat, and warm pita separately. Discard food left at room temperature longer than 2 hours, or longer than 1 hour when the temperature is above 90°F (32°C).

Frequently Asked Questions

Can I make chicken souvlaki without skewers?
Yes. Cook the marinated chicken pieces in a single layer in a hot skillet or grill pan, turning regularly, until browned and 165°F (74°C) inside. Cook in batches if needed so the pan does not become crowded.

Can I marinate the chicken overnight?
It is better not to leave this lemon-based marinade on chicken overnight. An hour gives the meat time to take on the flavors, while extended exposure to lemon juice can make the surface mushy. Keep the chicken refrigerated throughout marinating.

How do I keep the chicken from sticking to the grill?
Preheat and clean the grill grates, then lightly oil them with an oiled paper towel held in tongs. Let the chicken sear before turning; if it resists, give it another moment rather than pulling it off the grate.

Is chicken breast an acceptable substitute for thighs?
Yes. Cut breast into the same size pieces and use the same marinade. Breast can cook faster and dry out if overcooked, so check several pieces with a thermometer and remove the skewers as soon as the chicken reaches 165°F (74°C).

Can I prepare the components ahead?
You can chop the toppings and make tzatziki a day ahead, storing them covered in the refrigerator. For the best texture, marinate the chicken no more than 2 hours before grilling, and grill it close to serving time.

What is the difference between souvlaki and gyros?
Souvlaki refers to small pieces of meat grilled on skewers, often served in pita or on a plate. Gyros is typically meat cooked on a vertical rotisserie and sliced. Both are commonly served with sauces and fresh accompaniments, with details varying by cook and region.

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).