Souvlaki is a Greek dish of small pieces of marinated meat grilled on skewers, often served with pita, vegetables, and tzatziki. This version uses lemon, garlic, oregano, and olive oil to season juicy chicken; the marinade is simple, and the skewers cook quickly over a hot grill or grill pan.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, trimmed and cut into 1¼-inch (3 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice, plus 1 tsp finely grated lemon zest
- 3 garlic cloves (about 9 g), finely grated or minced
- 2 tsp (4 g) dried oregano
- 1 tsp (5 g) kosher salt
- ½ tsp (1 g) freshly ground black pepper
- ½ tsp (1 g) sweet paprika
- 8 wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes
- 4 pita breads, about 8 inches (20 cm) each
- 1 small red onion (about 110 g), thinly sliced
- 1 medium tomato (about 150 g), cut into wedges
- ½ English cucumber (about 150 g), sliced
- 1 cup (240 g) tzatziki, store-bought or homemade
- 1 lemon, cut into wedges, for serving
Instructions
- Cut the chicken into evenly sized pieces so they cook at roughly the same rate. In a medium bowl, whisk together the olive oil, lemon juice and zest, garlic, oregano, salt, pepper, and paprika. Add the chicken and turn to coat. Cover and refrigerate for 1 hour. Do not leave raw chicken at room temperature to marinate.
- If using wooden skewers, soak them in water for at least 30 minutes while the chicken marinates. Metal skewers do not need soaking. Thread the chicken pieces onto the skewers, leaving a little space between pieces so heat can circulate. Discard the marinade that touched raw chicken.
- Heat a gas or charcoal grill to medium-high, about 425–450°F (220–230°C). Clean and lightly oil the grate. If cooking indoors, heat a grill pan over medium-high and lightly oil it. Keep the kitchen ventilated, since the chicken may smoke as it browns.
- Grill the skewers for about 10–14 minutes, turning every 2–3 minutes to brown the chicken on all sides. Timing depends on piece size and grill heat. Check the thickest piece with an instant-read thermometer, without touching the skewer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If it has not reached that temperature, continue cooking and check again.
- Transfer the cooked skewers to a clean platter 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 with pita, onion, tomato, cucumber, tzatziki, and lemon wedges.
Tips
- Use thighs for a forgiving result. Chicken thighs stay moist over direct heat. Boneless, skinless chicken breast also works; cut it evenly and watch the thermometer closely, since breast can dry out if cooked beyond 165°F (74°C).
- Keep the pieces consistent. Pieces around 1¼ inches (3 cm) are large enough to thread easily and small enough to cook through in the stated time. Avoid packing them tightly onto the skewers.
- Adjust the herbs thoughtfully. Dried Greek oregano has a strong, savory flavor. If unavailable, use regular dried oregano; fresh oregano is less concentrated, so use about 2 tbsp (6 g), finely chopped, instead of 2 tsp dried.
- Handle raw chicken safely. Use a separate plate and utensils for raw chicken, wash hands and surfaces after contact, and never reuse the raw marinade as a sauce unless you bring it to a full boil.
Serving Suggestions
For a souvlaki platter, serve the skewers with warm pita, tzatziki, sliced red onion, tomato, cucumber, and lemon. Add a Greek-style salad with olives and feta, or offer roasted potatoes, rice pilaf, or grilled vegetables if you want a fuller meal. For wraps, slide the chicken off the skewers into pita and add the vegetables and sauce just before eating so the bread does not become soggy.
Variations
For pork souvlaki, substitute 1½ lb (680 g) pork tenderloin cut into similar pieces; grill until the thickest piece reaches 145°F (63°C), then rest for at least 3 minutes, as recommended by USDA FSIS for whole cuts of pork. Lamb leg can also be cut into cubes and cooked to 145°F (63°C) with a 3-minute rest. For a vegetarian option, thread chunks of zucchini, bell pepper, red onion, and halloumi onto skewers; grill until the vegetables are tender and the cheese is browned, turning often. The vegetarian version has a different texture and needs no meat temperature check. A pinch of ground cumin can add warmth, though it is not essential to the classic lemon-and-oregano profile.
Storage and Reheating
Refrigerate cooked chicken within 2 hours of grilling (within 1 hour if the room or outdoor temperature is above 90°F / 32°C). Store it in a covered, airtight container for 3–4 days. Keep pita, chopped vegetables, and tzatziki separate for better texture. Reheat chicken in a skillet over medium heat with a teaspoon of water, or in a covered oven-safe dish at 325°F (165°C), until it reaches 165°F (74°C); check with a food thermometer. Reheat only the portion you plan to eat. Cooked chicken can be frozen in a well-sealed container for up to 2–3 months for best quality; thaw it in the refrigerator before reheating.
Frequently Asked Questions
Can I marinate the chicken overnight?
It is better to keep this lemon-based marinade to about 1–4 hours. The acid can make the outside of the chicken soft if it sits too long. Keep the bowl covered in the refrigerator throughout marinating.
Can I cook souvlaki without a grill?
Yes. Use a preheated grill pan on the stovetop, or broil the skewers on a foil-lined tray, turning them halfway through. Broilers vary, so keep the chicken close enough to brown but watch carefully, and use a thermometer to confirm 165°F (74°C).
Do I need to soak wooden skewers?
Soaking them for 30 minutes reduces the chance of scorching over direct heat, although it cannot guarantee they will not darken. Keep exposed ends away from the hottest part of the grill. Metal skewers are reusable and need no preparation.
Can I prepare the skewers ahead?
You can cut and marinate the chicken up to 4 hours ahead, then thread it shortly before grilling. For the best texture, cook close to serving time. Keep the raw chicken covered and refrigerated, and do not assemble it on a platter that will later hold cooked food.
Why did my chicken turn out dry?
Common causes are cutting pieces too small, uneven heat, or cooking past the safe temperature. Make pieces similar in size, turn the skewers regularly, and check the center of a thick piece with a thermometer rather than relying only on browning.
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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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