Greek Chicken Souvlaki
This platter of grilled chicken skewers, fresh vegetables, and warm pita is simple yet satisfying.
Serves4
Prep20 minutes to 25 minutes
Cook10 minutes to 15 minutes
There’s fun to be had in a DIY dinner, and this Greek chicken souvlaki is proof. Zesty lemon-oregano marinated chicken is grilled on skewers before its served table-side with pita; a platter of colorful, crisp vegetables; and the Greek yogurt-cucumber sauce, tzatziki. It’s up to everyone to build their own pita wrap and get a little messy in the process.
What Exactly Is Greek Souvlaki?
Souvlaki is a popular street food from Greece that is usually sold in small eateries called souvladzidika. While the word roughly translates to “skewer,” it refers to both skewered, grilled meat and the complete dish made with it, which consists of the grilled meat served inside warm pita and topped with vegetables and creamy tzatziki sauce. Souvlaki can be made with pork, chicken, lamb, or beef. The meat is cubed and marinated, then grilled on skewers.
What Is Souvlaki Marinade Made Of?
There are many variations of souvlaki, which also means no two marinades are the same. This marinade is inspired by my favorite Greek chicken from my colleague Kelli Foster. It’s a simple combination of lemon zest and juice, grated garlic, honey, dried oregano, olive oil, salt, and black pepper. It’s the abundance of lemon juice that keeps the chicken ultra moist while infusing it with vibrant flavor.
How to Serve Chicken Souvlaki
Souvlaki is traditionally served wrapped in or alongside pita. Toppings vary, but raw vegetables like sliced tomato, onion, and cucumber are common, as is yogurt or tzatziki sauce. I also love tucking a few kalamata olives in for pops of briny, salty flavor.
Chicken Souvlaki Recipe
This platter of grilled chicken skewers, fresh vegetables, and warm pita is simple yet satisfying.
Prep time 20 minutes to 25 minutes
Cook time 10 minutes to 15 minutes
Serves 4
Nutritional Info
Ingredients
- 3 cloves
garlic
- 2
medium lemons, divided
- 3 tablespoons
olive oil
- 1 tablespoon
dried oregano
- 1 teaspoon
honey
- 3/4 teaspoon
kosher salt
- 1/2 teaspoon
freshly ground black pepper
- 1 1/2 pounds
boneless, skinless chicken breasts or thighs
- 4 to 6
skewers
Vegetable oil
- 2
medium plum tomatoes
- 1/2
medium English cucumber
- 1/4
small red onion
- 1/3 cup
pitted kalamata olives (about 10)
- 4
(about 6-inch) pita breads
Tzatziki sauce (store-bought or homemade), for serving
Instructions
Prepare the following, adding each to the same gallon zip-top bag or 8x8-inch baking dish as it is completed: Finely grate 3 garlic cloves and the zest from 1 medium lemon (about 1 teaspoon). Squeeze the juice from 2 medium lemons (about 1/3 cup).
Add 3 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon honey, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir together, or seal the bag and massage to combine.
Cut 1 1/2 pounds boneless skinless chicken breasts or thighs into 1-inch pieces. Add the chicken to the marinade. Seal the bag and massage the chicken or flip the chicken in the baking dish to coat in the marinade. Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours.
Prepare an outdoor grill for medium-high, direct heat. Meanwhile, soak 4 to 6 skewers in water if wooden. Very thinly slice 2 medium plum tomatoes and 1/2 medium English cucumber and arrange on one side of a large platter, leaving the other side empty for the chicken. Very thinly slice 1/4 small red onion and place in a small fine-mesh strainer. Rinse well under cool water for 10 seconds to make less potent. Pat dry with a clean kitchen towel or paper towel and add to the platter. Halve 1/3 cup pitted kalamata olives and arrange next to vegetables.
Thread the chicken onto the skewers, leaving about 1/4-inch space between the pieces, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade.
When the grill is ready, scrape the grill grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer the skewers to the platter.
Place 4 pitas breads on the grill grates. Grill, uncovered, flipping halfway through, until just warmed through, about 3 minutes. Transfer to a plate. To serve, top each pita with chicken, vegetables and olives, and a generous spoonful of tzatziki. Fold in half to eat.
Recipe Notes
Grill pan variation: Heat a grill pan over medium-high heat and grease with a paper towel dipped in vegetable oil. Add the chicken skewers and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more.
Storage: Leftover chicken and vegetables can be refrigerated separately in airtight containers for up to 3 days.