Chicken Souvlaki

Ingredients

• 680 gboneless, skinless chicken breast, cut into 2.5 cm pieces
• 4 clovesgarlic, minced
• 45 mllemon juice
• 10 mlred wine vinegar
• 30 mlextra-virgin olive oil
• 2 teaspoonsdried oregano
• to tastesalt and pepper
• to tastepita bread
• to tastetzatziki sauce
• to tastetomato, sliced
• to tastecucumber, sliced
• to tastered onions, sliced

Instructions

1. 1

   Mix the marinade

   In a large bowl, stir together the minced garlic, lemon juice, red wine vinegar, olive oil, dried oregano, salt and pepper until combined.

2. 2

   Marinate the chicken

   Add the chicken pieces and mix so they are coated all over. Cover and refrigerate for at least 2 hours, or up to 24 hours for a stronger flavour.

3. 3

   Heat the grill

   Preheat a barbecue or grill pan over medium-high heat.

4. 4

   Soak wooden skewers

   If using wooden skewers, soak them in water for at least 30 minutes before cooking.

5. 5

   Thread the chicken

   Thread the chicken pieces onto the skewers.

6. 6

   Grill the skewers

   Cook the skewers for 6–8 minutes on each side, until the chicken is cooked through and lightly charred. Leave the chicken to rest for a few minutes before serving.

7. 7

   Serve with toppings

   Serve the souvlaki in pita bread with tzatziki, sliced tomato, cucumber and red onion.

What is chicken souvlaki?

Souvlaki is a Greek preparation of meat cooked on skewers, often served with pita and accompaniments such as tzatziki. This version uses chicken breast and a simple marinade of garlic, lemon, vinegar, olive oil and oregano.

The marinade brings brightness and herbal flavour to the mild chicken, while the grill adds a little char. Serving everything in pita makes it easy to eat as a wrap or assemble at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 266 calories, 36g protein, 2g carbs, 11g fat.

The chicken supplies most of the protein, while olive oil contributes much of the fat; the lemon and seasonings add little carbohydrate. To make a more balanced plate, serve the souvlaki with a generous portion of the listed tomato, cucumber and red onion, and add pita and tzatziki to suit your appetite.

The marinade ingredients

Acid and oil: lemon juice and red wine vinegar bring tang, while olive oil helps carry the garlic and oregano across the chicken. Stir them together with the seasonings before adding the meat.

Oregano and garlic: dried oregano gives the souvlaki its characteristic savoury herbal note, and minced garlic distributes evenly through the marinade. Season with salt and pepper to taste.

Marinating for flavour

Coating: mix the chicken thoroughly so the marinade reaches every piece. Cover the bowl and keep it refrigerated while the chicken marinates.

Timing: allow at least 2 hours, or leave it for up to 24 hours if you want more time for the flavours to develop. The stated total time is 151 minutes, so the longer marinating option will extend the overall preparation.

Getting ready to grill

Skewers: if using wooden ones, soak them in water for at least 30 minutes before threading on the chicken. This gives them time to absorb water before they go over the heat.

Heat: preheat the grill or grill pan to medium-high before cooking. Thread the pieces onto the skewers so they are secure and ready to turn.

Checking the chicken

Colour: cook for 6–8 minutes per side, looking for a lightly charred surface and chicken that is cooked through. The precise time can vary with the size of the pieces and the heat of the grill.

Rest: let the skewers sit for a few minutes after cooking, before serving. This short pause also gives you time to arrange the pita and toppings.

Serving the souvlaki

Pita and sauce: serve the chicken in pita with tzatziki, which adds a cool, creamy contrast to the hot, seasoned meat. Add the sauce just before eating if you prefer the bread to stay firmer.

Fresh toppings: sliced tomato, cucumber and red onion add crispness and freshness. Put them on the filled pita or serve them alongside for everyone to assemble their own.

Recipe notes & tips

• Cut the chicken into similarly sized pieces so they cook at roughly the same rate.
• Use a bowl large enough to mix the chicken evenly with the marinade.
• Keep the chicken covered and refrigerated throughout marinating.
• Have the pita and sliced toppings ready while the skewers grill.
• Rest the cooked chicken for a few minutes before serving.

Variations

• Add fresh herbs: Scatter chopped parsley over the chicken and toppings before serving.
• Use chicken thighs: Swap in boneless, skinless thighs for a richer-tasting skewer.
• Make it a bowl: Serve the grilled chicken with the sliced vegetables and tzatziki instead of pita.
• Add extra lemon: Serve lemon wedges alongside for a sharper finish.
• Serve family-style: Arrange the pita, chicken and toppings separately so everyone can build their own.

Common mistakes to avoid

• Uneven pieces: Large and small chunks cook at different rates, so cut the chicken into similar-sized pieces.
• Short marinating time: The chicken needs at least 2 hours in the refrigerator, so allow for this before grilling.
• Dry wooden skewers: Soak them in water for at least 30 minutes before threading on the chicken.
• Crowded skewers: Leave a little room between pieces so the chicken cooks evenly on the grill.
• Skipping the rest: Give the chicken a few minutes to rest after grilling before serving.

How to store

Refrigerate leftover cooked chicken in a covered container and use within 3–4 days. Reheat until steaming hot, or serve it cold in a pita or salad; keep the fresh toppings and tzatziki separate until serving.

Frequently asked questions