Greek Chicken Souvlaki with Tzatziki
Lemon-oregano marinated chicken skewers grilled or broiled until charred, served with cool cucumber tzatziki and warm pita.
Equipment: Grill, grill pan or broiler; skewers
About this dish
Souvlaki — small pieces of meat grilled on skewers — is one of Greece's most popular street foods. The marinade of lemon, garlic, olive oil and dried oregano is simple but makes the chicken juicy and fragrant. A broiler works well if you don't have a grill.
Instructions
- Mix the marinade ingredients, add the chicken and refrigerate for at least 30 minutes (up to 8 hours). If using wooden skewers, soak them in water for 30 minutes.
- Stir together the tzatziki ingredients and refrigerate.
- Thread the chicken onto skewers. Heat a grill or grill pan to medium-high, or set the broiler to high with a rack 4 inches from the heat.
- Cook the skewers for 10–12 minutes, turning every few minutes, until charred in spots and cooked to 165°F.
- Warm the pitas on the grill for 30 seconds per side. Serve the souvlaki with tzatziki, tomato, onion and lemon.
Local knowledge
In Greece, souvlaki is often wrapped in pita with tomato, onion and tzatziki, while 'merida' means a plated portion with fries and salad. Pork is the most traditional meat in many regions, with chicken a common alternative.
Swaps & variations
- Use pork tenderloin cubes (cook to 145°F with a 3-minute rest).
- Dairy-free? Make tzatziki with unsweetened plant-based yogurt.
Serving & storing
- Add a Greek salad and roasted lemon potatoes for a full meal.
- Leftover chicken is excellent in grain bowls the next day.
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