Souvlaki is a Greek dish of seasoned meat grilled on skewers, often served with pita, tomato, onion, and tzatziki. This NYC-style chicken version takes inspiration from the quick, generous pita sandwiches associated with Greek-American street food: lemony oregano chicken, crisp vegetables, and cool yogurt sauce make a satisfying meal at home.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 3 garlic cloves, finely grated or minced
- 2 tsp (4 g) dried oregano
- 1 tsp (5 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- ½ cup (120 g) plain Greek yogurt, preferably full-fat
- ½ cup (75 g) finely grated cucumber, squeezed dry
- 1 tbsp (15 ml) olive oil, for the tzatziki
- 1 tbsp (15 ml) lemon juice, for the tzatziki
- 1 tbsp (3 g) chopped fresh dill, or 1 tsp (1 g) dried dill
- 4 pita breads, about 6 inches (15 cm) each
- 1 medium tomato (about 150 g), thinly sliced
- ½ small red onion (about 60 g), thinly sliced
- 1 cup (40 g) shredded romaine lettuce
- ¼ cup (35 g) crumbled feta, optional
- ¼ cup (35 g) sliced Kalamata olives, optional
Instructions
- Marinate the chicken. In a bowl, combine 3 tablespoons olive oil, 3 tablespoons lemon juice, garlic, oregano, salt, and pepper. Add the chicken and turn to coat. Cover and refrigerate for 1 hour. Do not marinate at room temperature; the lemon seasons the meat but does not make raw chicken safe.
- Make the tzatziki. Stir the yogurt, squeezed cucumber, 1 tablespoon olive oil, 1 tablespoon lemon juice, and dill together in a small bowl. Cover and refrigerate while the chicken marinates. Taste before serving and add a little salt if needed.
- Prepare the grill or skillet. Heat an outdoor grill to medium-high, or heat a large heavy skillet or grill pan over medium-high heat. If using wooden skewers, soak them in water for 20 minutes before threading on the chicken. Thread the chicken pieces onto four skewers, leaving a little space between pieces so they cook evenly. For a skillet, cook the chicken loose rather than threading it.
- Cook the chicken. Grill the skewers for about 12–16 minutes, turning every 3–4 minutes, until browned and cooked through. In a skillet, cook in a single layer for about 10–14 minutes, turning occasionally; work in batches if needed. Check the thickest pieces with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If pieces vary in size, remove only those that have reached temperature and continue cooking the rest.
- Warm the pita. During the last minute or two of cooking, warm the pita on the grill, in a dry skillet, or in a microwave wrapped in a barely damp paper towel. Keep it covered with a clean towel so it stays pliable.
- Assemble and serve. Slide the chicken from the skewers into the warm pita, or serve the skewers alongside it. Add tomato, red onion, lettuce, and a generous spoonful of tzatziki. Finish with feta or olives if using, and serve promptly.
Tips
- Keep chicken pieces even. Cut them close to 1 inch so smaller pieces do not dry out before larger ones reach 165°F (74°C). A thermometer is more reliable than judging color or timing alone.
- Dry the cucumber well. Grated cucumber holds a surprising amount of water. Squeeze it in a clean towel or paper towels before adding it, or the tzatziki can become thin.
- Use a substitute thoughtfully. Chicken breast works in place of thighs, but it is leaner and can dry out; cut it evenly and begin checking its temperature early. Fresh dill is traditional in many tzatziki versions, but mint or dried dill can stand in with a slightly different aroma.
- Do not crowd the pan. Crowding traps steam and prevents browning. Cook in batches and let the pan regain heat between them.
Serving Suggestions
For a classic pita sandwich, tuck the chicken into warm pita with tzatziki, tomato, onion, and lettuce. Add fries inside the pita for a Greek-American street-food-style meal, or serve them on the side. A Greek salad, lemon potatoes, roasted vegetables, or simply extra sliced cucumber and tomato make easy accompaniments. Put the components on the table separately so everyone can build a sandwich to taste.
Variations
Pork souvlaki: Replace the chicken with 1½ lb (680 g) boneless pork shoulder or tenderloin cut into 1-inch cubes. Cook until the center reaches 145°F (63°C), then rest the pieces for 3 minutes before serving; shoulder may take longer than tenderloin. Vegetarian pita: Use thick slices of halloumi or hearty vegetables such as zucchini, red pepper, and mushrooms. Grill until tender and browned, checking package directions for halloumi and avoiding overly small pieces that may fall through the grate. More lemon and herbs: Add 1 teaspoon (2 g) finely grated lemon zest to the marinade and finish with chopped parsley. It brightens the flavor without changing the basic method.
Storage and Reheating
Refrigerate cooked chicken, tzatziki, and cut vegetables in separate covered containers within 2 hours of cooking; discard food left at room temperature longer than 2 hours, or 1 hour when the temperature is above 90°F (32°C). The cooked chicken keeps for 3–4 days in the refrigerator, while tzatziki is best within about 3 days. For longer storage, freeze the chicken—not the assembled pita—for up to 2–3 months for best quality. Thaw in the refrigerator. Reheat chicken in a covered skillet with a splash of water, or in the microwave, until it reaches 165°F (74°C); warm pita separately and assemble just before eating. Do not reheat the tzatziki.
Frequently Asked Questions
Can I make souvlaki without skewers?
Yes. Cook the marinated chicken pieces directly in a hot skillet, as described above. Skewers make turning easy on a grill, but they are not essential to the dish.
Can I marinate the chicken overnight?
It is better to keep this lemon-based marinade to about 1–4 hours. A much longer acidic marinade can make the outer texture of chicken soft or mealy. Always marinate covered in the refrigerator.
Can I cook the chicken in the oven?
Yes. Arrange the chicken pieces on a foil-lined, lightly oiled baking sheet and roast at 425°F (220°C), turning once, until browned and a thermometer reads 165°F (74°C), usually about 18–22 minutes depending on piece size and oven. Use the temperature, not the estimated time, to confirm doneness.
Is tzatziki supposed to be thick?
It should be creamy and spoonable, not watery. Full-fat Greek yogurt and well-drained cucumber help; if it loosens after sitting, stir it and drain off any excess liquid.
Can I prepare parts of the meal ahead?
Mix the tzatziki and slice the vegetables a day ahead, storing them covered in the refrigerator. Marinate the chicken on the day you cook it, and warm the pita immediately before serving for the best texture.
What does “NYC-style” mean here?
It describes a Greek-American pita-sandwich approach—grilled meat with vegetables and sauce, often served generously and sometimes with fries. It is not a single standardized regional Greek recipe; seasoning and toppings vary among cooks and shops.
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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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