Chicken souvlaki is a Greek-style dish of lemony, oregano-seasoned meat grilled on skewers and served with pita, salad, and tzatziki. This home-cook version takes inspiration from the souvlaki people look for on the St James Souvlaki Patterson Lakes menu; it is not a claim to reproduce the restaurant’s exact recipe.

Ingredients

1½ lb boneless, skinless chicken thighs, cut into 1¼-inch (3 cm) pieces (680 g)
3 tbsp olive oil (45 ml)
3 tbsp fresh lemon juice (45 ml)
2 garlic cloves, finely grated or minced (about 6 g)
2 tsp dried Greek oregano (2 g)
1 tsp fine salt (6 g)
½ tsp freshly ground black pepper (1 g)
½ tsp ground cumin (1 g), optional
8 small pita breads, about 6 inches (15 cm) wide
1 cup plain Greek yogurt (245 g)
½ English cucumber, coarsely grated and squeezed dry (about 150 g before squeezing)
1 tbsp chopped fresh dill (3 g), or 1 tsp dried dill (1 g)
1 tbsp extra-virgin olive oil for the yogurt sauce (15 ml)
2 cups shredded lettuce (100 g)
1 medium tomato, diced (about 150 g)
½ small red onion, thinly sliced (about 55 g)
1 tbsp red wine vinegar (15 ml)
8 wooden or metal skewers; if using wooden skewers, soak them in water for 30 minutes

Instructions

Make the marinade by mixing 3 tablespoons olive oil, lemon juice, garlic, oregano, salt, pepper, and optional cumin in a medium bowl. Add the chicken and turn to coat. Cover and refrigerate for 1 hour. Keep raw chicken and its marinade away from ready-to-eat ingredients; discard leftover marinade rather than using it as a sauce.
While the chicken marinates, make the tzatziki. Stir the yogurt, squeezed cucumber, dill, and 1 tablespoon olive oil together. Cover and refrigerate until serving. Slice the onion and dice the tomato; keep the salad vegetables chilled.
Heat a gas or charcoal grill to medium-high, about 400°F (205°C). If using a grill pan, heat it over medium-high until hot and lightly oil the cooking surface. Thread the chicken pieces onto the skewers, leaving a little space between pieces so heat can circulate.
Grill the skewers for about 10–15 minutes, turning every 3–4 minutes. Timing depends on piece size and grill heat. Check the thickest chicken pieces with an instant-read food thermometer: the USDA FSIS safe minimum internal temperature for poultry is 165°F (74°C). Do not judge doneness by color alone. Transfer cooked chicken to a clean plate and rest for 3 minutes.
Warm the pitas briefly on the grill, about 20–30 seconds per side, just until soft and warm. Toss the lettuce, tomato, and red onion with the red wine vinegar. Serve the chicken on the skewers or remove it from them, with warm pita, tzatziki, and salad.

Tips

Cut evenly. Similar-size chicken pieces cook at a similar rate. Small pieces can dry out quickly, so check their temperature toward the lower end of the cooking-time range.
Use lemon with care. The lemon adds brightness, but a long soak in acidic marinade can make chicken’s surface soft. Keep this recipe’s marinating time to about 1 hour and refrigerate throughout.
Make the sauce less watery. Squeeze grated cucumber firmly in a clean towel or with your hands before mixing it into the yogurt. For a thicker sauce, use strained Greek yogurt.
Choose a practical substitute. If Greek oregano is unavailable, use regular dried oregano. It will still work, though its flavor may be a little less pungent. Chicken breast can replace thighs, but it is leaner and needs close thermometer checks to avoid drying out.

Serving Suggestions

For a souvlaki-shop-style meal, set out pita, chicken, tzatziki, and the quick tomato-onion salad so everyone can build a wrap. Add lemon wedges, sliced cucumber, and a few olives if you like. Crispy roasted potatoes, rice pilaf, or a simple Greek salad make the meal more substantial. Put extra tzatziki on the table for dipping, but use a clean serving spoon rather than one that has touched raw chicken.

Variations

Pork souvlaki: Substitute 1½ lb (680 g) boneless pork loin cut into pieces of similar size. Grill until every piece reaches 145°F (63°C) on a food thermometer, then rest for at least 3 minutes, as USDA FSIS recommends for whole cuts of pork. Avoid using pork tenderloin pieces that are much smaller unless you adjust the cooking time.

Vegetarian skewers: Use 1 lb (450 g) firm halloumi cut into cubes with bell pepper and red onion. Brush with olive oil and oregano rather than marinating in lemon for an hour; grill until browned and hot. Halloumi is salty and has a firmer, richer texture than chicken, so taste before adding extra salt.

Oven method: Arrange the skewers on a foil-lined rimmed baking sheet and cook under a preheated broiler, turning once, until the chicken reaches 165°F (74°C). Keep the pan a safe distance from the heating element and watch closely, since broilers vary and the edges can char quickly. A grill gives more smoky flavor, but the oven is convenient when outdoor grilling is not possible.

Storage and Reheating

Refrigerate cooked chicken, tzatziki, and salad components separately within 2 hours of cooking; in hot weather above 90°F (32°C), refrigerate within 1 hour. Store the chicken in a covered container and use within 3–4 days. Keep tzatziki refrigerated and use within 3 days for the best texture; the cucumber may release more liquid as it stands. Discard food left at room temperature beyond those time limits.

Reheat chicken in a covered skillet over medium-low heat with a spoonful of water, or in a microwave in short bursts, until it reaches 165°F (74°C). Reheat only the portion you plan to eat. Pita is best warmed separately, and salad and tzatziki should be served cold rather than reheated. Cooked chicken may be frozen in an airtight freezer-safe container for up to 2–3 months for best quality; thaw it in the refrigerator before reheating.

Frequently Asked Questions

Can I make the chicken marinade ahead?
Yes. Mix the marinade up to a day ahead and refrigerate it separately. Add the chicken no more than about 1 hour before grilling for this recipe; do not leave raw poultry at room temperature.

Can I cook souvlaki without skewers?
Yes. Grill the chicken pieces in a grill basket or directly on a lightly oiled grill grate, turning often. Keep the pieces large enough not to fall through, and use a thermometer to confirm they reach 165°F (74°C).

Can I use chicken breast instead of thighs?
Yes. Cut the breast into even pieces and follow the same marinade, but begin checking early because breast meat is leaner. Remove it from the heat as soon as the thickest pieces reach the poultry safe minimum of 165°F (74°C).

What if I do not have a grill?
A hot grill pan or the oven broiler works. With a broiler, turn the skewers once and monitor them closely; appliance strength and distance from the element affect cooking time. The thermometer reading, not the clock, determines safe doneness.

Is tzatziki essential?
No, but its cool, tangy flavor is a classic pairing with grilled Greek-style meat. If you need a quick alternative, serve plain Greek yogurt with lemon, a little garlic, and dill; it will be less cucumber-forward but still creamy and refreshing.

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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St James Souvlaki Patterson Lakes-Style Chicken