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Grilled Chicken Souvlaki skewers served over rice with fresh tomatoes, red onion, and tzatziki sauce.
Linda

Chicken Souvlaki

Juicy marinated chicken grilled to perfection and tucked into warm pita with cool, creamy tzatziki.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 2 hours 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Marinade
  • 1.5 lbs boneless, skinless chicken thighs cut into 1.5-inch chunks
  • 3 tbsp extra-virgin olive oil
  • 3 tbsp lemon juice freshly squeezed
  • 4 cloves garlic minced
  • 1.5 tsp dried oregano
  • 1 tsp kosher salt
  • 0.5 tsp black pepper freshly ground
For Serving
  • 4 pieces pita bread warmed
  • 1 cup tzatziki store-bought or homemade
  • 0.5 medium red onion thinly sliced
  • 1 large tomato diced

Equipment

  • Grill or Grill Pan
  • Metal skewers or wooden skewers (soaked)
  • Mixing Bowls

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper until combined. Add chicken chunks and toss to coat evenly. Cover and refrigerate for at least 2 hours, or up to overnight. The longer it sits, the more flavor develops.
Grill the Chicken
  1. Preheat your grill or grill pan to medium-high heat, about 400F. Thread chicken onto skewers, leaving a little space between pieces for even cooking. Grill for 10-12 minutes total, turning every 3-4 minutes, until charred in spots and cooked through. The internal temperature should read 165F. Let rest for 5 minutes.
Assemble and Serve
  1. Slide chicken off skewers and pile onto warm pita. Top with tzatziki, sliced red onion, and diced tomato. Fold and serve immediately while the chicken is hot.

Notes

Chicken thighs stay juicier than breast meat on the grill, but either works. If using wooden skewers, soak them in water for 30 minutes first so they do not burn. The marinated chicken also freezes beautifully for up to 3 months - thaw overnight before grilling.