Souvlaki Express Toronto-Style Chicken Souvlaki

Souvlaki is a Greek dish of marinated meat grilled on skewers and usually served with pita, fresh vegetables, and tzatziki. This Toronto-inspired chicken version pairs lemon, garlic, oregano, and olive oil with a quick yogurt sauce for a satisfying, easy-to-assemble meal; Greek restaurants and home cooks vary their marinades and accompaniments.

Ingredients

1½ lb boneless, skinless chicken thighs (680 g), cut into 1¼-inch (3 cm) pieces
3 tbsp olive oil (45 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 fine salt (6 g)
½ tsp black pepper (1 g)
½ tsp sweet paprika (1 g)
4 wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes
For the tzatziki: 1 cup plain Greek yogurt (245 g), ½ English cucumber (about 150 g), coarsely grated and squeezed dry, 1 tbsp lemon juice (15 ml), 1 tbsp olive oil (15 ml), 1 small garlic clove (about 3 g), finely grated, and ¼ tsp salt (1.5 g)
For serving: 4 pita breads (about 240 g), 1 medium tomato (about 150 g), diced, ½ small red onion (about 60 g), thinly sliced, and 1 cup shredded romaine lettuce (about 50 g)

Instructions

Combine the olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika in a bowl. Add the chicken and turn to coat. Cover and refrigerate for 60 minutes. Do not marinate longer than 4 hours: the lemon juice can make the surface of the chicken soft and mealy. If you need to soak wooden skewers, do so during the marinating time.
Make the tzatziki while the chicken marinates. Stir together the yogurt, squeezed cucumber, lemon juice, olive oil, garlic, and salt. Cover and refrigerate until serving. Squeezing out excess cucumber liquid keeps the sauce thick rather than watery.
Heat a gas or charcoal grill to medium-high, about 400°F (204°C). Alternatively, heat a grill pan over medium-high heat on the stove. Thread the chicken pieces onto the skewers, leaving a little space between them so heat can circulate. Discard any marinade that touched raw chicken.
Oil the grill grates lightly, then grill the skewers for about 10–14 minutes, turning every 3–4 minutes, until browned and cooked through. Timing depends on the size of the pieces and the heat of the grill. Check the center of several of the largest pieces with a food thermometer; USDA FSIS sets 165°F (74°C) as the safe minimum internal temperature for chicken. Do not rely on color alone.
Transfer the skewers to a clean plate and rest for 3 minutes. Warm the pita briefly on the grill, about 20–30 seconds per side, or in a dry skillet. Serve the chicken in the pita or remove it from the skewers and arrange it with the toppings and tzatziki.

Tips

Cut the chicken into pieces of similar size for more even cooking. Thighs stay juicy and tolerate high heat well; boneless chicken breast works too, but can dry out if overcooked, so check it early with a thermometer.
If using wooden skewers, soak them for at least 30 minutes so they are less likely to scorch. Metal skewers do not need soaking, but they become very hot; use tongs or heatproof gloves.
For a grill-free option, broil the skewers on a foil-lined, rimmed baking sheet, about 5–6 inches (13–15 cm) from the element. Turn halfway through and check for 165°F (74°C); broiler strength and timing vary.
For a milder sauce, reduce the garlic in the tzatziki to half a clove. If Greek yogurt is unavailable, use thick plain yogurt; drain it briefly through a fine strainer if it seems loose. The sauce will be less rich if made with low-fat yogurt.

Serving Suggestions

For a Toronto-style souvlaki-shop plate, serve the skewers with pita, tzatziki, tomato, red onion, and lettuce, then add lemon wedges for squeezing. A side of Greek salad, roasted potatoes, rice pilaf, or fries makes the meal more substantial. For wraps, slide the chicken from the skewers into warm pita and add the vegetables and sauce just before eating so the bread does not become soggy.

Variations

Use boneless pork shoulder cut into 1¼-inch (3 cm) cubes in place of chicken. Grill until the center reaches 145°F (63°C), then rest for at least 3 minutes, the USDA FSIS safe minimum for whole cuts of pork. For a beef option, use sirloin cubes and follow the same whole-cut temperature and rest guidance.

To make a vegetarian meal, replace the chicken with 1 lb (450 g) of firm halloumi cut into thick cubes and sturdy vegetables such as zucchini and red onion. Brush with the marinade and grill until the vegetables are tender and the cheese is browned, turning carefully; halloumi can soften and fall from skewers if left on the heat too long. For a brighter Greek flavor, add 1 tsp lemon zest (about 2 g) to the marinade. Dried oregano is the practical, widely available choice here; fresh oregano can be used at about 1 tbsp (3 g), though its flavor is softer and more herbal.

Storage and Reheating

Refrigerate cooked chicken and tzatziki within 2 hours, separately in airtight containers. The cooked chicken keeps for 3–4 days in the refrigerator at 40°F (4°C) or below; use the sauce within about 3 days for best texture. Reheat chicken only as much as needed, covered in a skillet with a splash of water or in the microwave, until it reaches 165°F (74°C). Reheated leftovers should reach 165°F (74°C). Keep pita and fresh toppings separate, and do not reheat the tzatziki. Freeze cooked chicken for up to 2–3 months for best quality, then thaw in the refrigerator and reheat to 165°F (74°C).

Frequently Asked Questions

Can I marinate the chicken overnight?
No. Because this marinade contains lemon juice, an overnight soak can make the chicken’s outer texture soft. Marinate for 60 minutes for good flavor, and keep the total time to 4 hours or less in the refrigerator.

Can I cook souvlaki in the oven?
Yes. Arrange the skewers on a rimmed baking sheet and broil, turning halfway through, until browned and the thickest pieces reach 165°F (74°C). Use the thermometer rather than a fixed cooking time, since broilers and chicken-piece sizes differ.

How do I stop chicken from sticking to the grill?
Preheat the grill, clean the grates, and lightly oil them before cooking. Let the chicken sear before turning; pieces that are ready to release usually lift more easily than those turned too soon.

Can I make the tzatziki ahead?
Yes. Prepare it up to 24 hours ahead and keep it covered in the refrigerator. The cucumber may release a little more liquid as it sits; stir before serving, or drain off excess liquid if needed.

What can I use instead of skewers?
Cook the marinated chicken pieces directly on a grill-safe grate or in a hot grill pan, turning them with tongs. Keep the pieces spaced apart, and check several of the largest pieces for the safe internal temperature of 165°F (74°C).

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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