Greece · Main · Easy
Chicken souvlaki
Lemon and oregano chicken skewers with tzatziki and warm pitta
Cubes of chicken thigh marinated in olive oil, lemon, garlic and oregano, grilled on skewers over high heat and served in pitta with thick tzatziki, tomato and onion. Thigh meat and a very hot grill give charred outsides while the inside stays juicy.
- Energy
- 750 kcalper serving
- Prep
- 30 min
- Cook
- 15 min
- Rest
- 2 h
- Protein
- 53 g
How was it?
Equipment
- 8 metal skewers, or wooden skewers soaked in water for 30 minutes
- Mixing bowls
- Box grater
- Sieve and a clean tea towel
- Charcoal grill, gas barbecue or ridged griddle pan
- Instant-read thermometer
Before you start
- Cut the chicken into even 3 cm cubes, trimming any large pieces of fat.
- Soak wooden skewers in water for 30 minutes.
- Grate the garlic and keep the marinade and tzatziki portions separate.
- Cut the tomatoes into wedges and slice the onion thinly.
Method
-
Marinate the chicken
800 g boneless, skinless chicken thighs4 tbsp extra virgin olive oil45 ml lemon juice5 cloves garlic2 tsp dried Greek oregano (rigani)1 ½ tsp fine salt1 tsp black pepperWhisk three quarters of the olive oil with the lemon juice, the marinade garlic, oregano, pepper and most of the salt, keeping a good pinch back for the tzatziki. Toss the chicken in it, cover and refrigerate for 2–12 hours.
Done when Every cube is glossy and flecked with oregano, sitting in a little pool of marinade.
Tip Longer than 12 hours and the lemon makes the surface of the meat mushy.
-
Drain the cucumber
1 cucumber1 ½ tsp fine saltMix the grated cucumber with the reserved pinch of salt in the sieve and leave to drain for 15 minutes. Squeeze it hard in the tea towel.
Done when A puddle of green-tinged liquid has collected and the cucumber feels almost dry when squeezed.
Tip Skipping this makes the tzatziki watery within an hour.
-
Make the tzatziki
1 cucumber300 g Greek strained yogurt (10% fat)5 cloves garlic4 tbsp extra virgin olive oil1 tsp red wine vinegar5 g fresh dill1 ½ tsp fine saltStir the cucumber, the remaining garlic, the rest of the olive oil, the vinegar and dill into the yogurt. Chill for at least 30 minutes.
Done when Thick enough to hold a spoon upright, with green specks of cucumber and dill throughout.
-
Thread the skewers
800 g boneless, skinless chicken thighsThread the chicken onto the skewers, pressing the pieces close together but not squashed.
Done when Each skewer looks like a compact, even log with no gaps and no loose ends.
Tip Tightly packed pieces stay juicier; loose ones dry out at the edges.
-
Heat the grill
Heat the grill or griddle pan over high heat for 5 minutes, about 250 °C at grate level.
Done when You can hold your hand 5 cm above the grate for only 2 seconds; a drop of water vanishes instantly.
-
Grill the souvlaki
800 g boneless, skinless chicken thighsGrill the skewers over high heat for 10–12 minutes, turning a quarter turn every 3 minutes, until charred on all sides and the centre of the thickest piece reads 74 °C.
Done when The cubes are browned with dark char marks, firm to the touch and the juices run clear; the thermometer reads 74 °C.
Tip Leave the skewers alone until they release from the grate; forcing them tears the meat.
-
Rest the skewers
800 g boneless, skinless chicken thighsMove the skewers to a plate and rest for 3 minutes. Squeeze over a lemon wedge.
Done when The meat relaxes and a little clear juice collects on the plate.
-
Warm the pitta
4 Greek pitta breadsLower the heat to medium-high and grill the pitta for 30 seconds per side, using the oil left on the grate from the skewers.
Done when The bread is soft and puffed, with light grill marks, and folds without cracking.
-
Assemble and serve
4 Greek pitta breads800 g boneless, skinless chicken thighs2 ripe tomatoes½ red onion4 lemon wedgesSpread tzatziki on each pitta, slide the chicken off the skewers onto it, and add tomato and onion. Fold and serve with lemon wedges.
Done when Hot chicken, cold tzatziki and soft bread, with the juices soaking into the pitta.
Common mistakes
The chicken is dry.
Fix Breast was used or the skewers stayed on too long. Use thigh, pull them off as soon as the centre hits 74 °C and rest them briefly.
The tzatziki is watery.
Fix The cucumber was not salted and squeezed, or low-fat yogurt was used. Drain the cucumber well and use 10% Greek yogurt.
The chicken sticks to the grill.
Fix The grill was not hot enough or the skewers were turned too early. Heat it fully and wait until the meat releases on its own.
Wooden skewers burn through.
Fix They were not soaked. Soak for 30 minutes, or use flat metal skewers, which also stop the meat spinning.
Serving
Serve hot, wrapped in the pitta or plated with the pitta on the side, with a horiatiki salad and a few fried potatoes for a full taverna meal.
Storage and reheating
Cooked chicken keeps 3 days in the fridge, covered, cooled within 2 hours; reheat in a hot pan until it reaches 74 °C. Tzatziki keeps 3 days in a sealed container in the fridge; stir before serving.
Make ahead
Marinate the chicken in the morning for the evening. Make the tzatziki up to 1 day ahead; the garlic gets stronger overnight.
Variations
Pork souvlaki
Use the same weight of pork shoulder or neck in 3 cm cubes, the classic choice in Greece. Grill until 63 °C inside and rest 3 minutes.
Halloumi and vegetable (vegetarian)
Thread 400 g halloumi cubes with red pepper, courgette and red onion, brush with the marinade and grill for 6–8 minutes, turning, until charred.
