Chicken Souvlaki

Ingredients

• 454 g (1 lb)boneless, skinless chicken breasts, cut into 2.5 cm (1-inch) pieces
• 30 ml (2 tablespoons)salt
• 946 ml (1 quart)cold water
• 79 ml (⅓ cup)olive oil
• 30 ml (2 tablespoons)fresh parsley, minced
• 15 ml (1 tablespoon)garlic, minced
• 5 ml (1 teaspoon)fresh lemon zest
• 59 ml (¼ cup)fresh lemon juice
• 5 ml (1 teaspoon)honey
• 5 ml (1 teaspoon)dried oregano, crumbled
• 2 largetomatoes, seeded and chopped
• 1red onion, diced
• 1English cucumber, chopped
• ½ a headromaine lettuce, cut into strips
• 1 cup (about 150 g)feta cheese, crumbled
• to tastetzatziki sauce

Instructions

1. 1

   Brine the chicken

   Stir the 30 ml (2 tablespoons) salt into 946 ml (1 quart) cold water in a large bowl until dissolved. Add the 454 g (1 lb) chicken and refrigerate for 30 minutes.

2. 2

   Mix the marinade

   While the chicken brines, whisk together the 79 ml (⅓ cup) olive oil, 15 ml (1 tablespoon) garlic, 30 ml (2 tablespoons) parsley, 5 ml (1 teaspoon) lemon zest, 59 ml (¼ cup) lemon juice, 5 ml (1 teaspoon) honey, 5 ml (1 teaspoon) oregano and black pepper in a small bowl. Pour 60 ml (¼ cup) of the marinade into a large bowl and reserve it for later.

3. 3

   Marinate the chicken

   Take the chicken out of the brine and pat it dry with paper towels. Coat it evenly in the remaining marinade, then thread the pieces onto skewers.

4. 4

   Warm the pita

   Heat the oven to 177°C (350°F). Wrap the pita bread in foil and warm it in the oven for 10–15 minutes, until heated through.

5. 5

   Grill the skewers

   Grill the skewers on a barbecue or grill pan for 5–7 minutes per side, until the chicken reaches 74°C (165°F) on an instant-read thermometer.

6. 6

   Rest the chicken

   Move the hot chicken to the bowl of reserved marinade and turn it gently to coat. Cover loosely with foil and leave it to rest for 5 minutes.

7. 7

   Serve on pita

   Put the chicken on warm pita bread and top with tzatziki, tomatoes, cucumber, red onion, lettuce and feta. Serve straight away.

8. 8

   Assemble the gyros

   Set a pita on parchment or foil. Add a layer of chicken down the centre, followed by tzatziki and vegetables, then serve immediately.

What is chicken souvlaki?

Souvlaki is a Greek preparation of meat cooked on skewers, often served with pita and accompaniments. This version uses chicken breast, a lemon-and-herb marinade, and a fresh mix of salad vegetables, feta and tzatziki.

The brine and reserved marinade help the chicken stay juicy and flavourful. Serving the skewers with the toppings lets everyone build a pita or gyro to their liking.

Nutrition and macros by portion

The nutrition label shows one serving as written: 432 calories, 30g protein, 12g carbs, 29g fat.

The chicken provides much of the protein, while the pita and vegetables contribute most of the carbohydrate. Olive oil and feta account for a substantial share of the fat; add extra vegetables alongside the pita to round out the plate.

The brine and marinade

Brining: The chicken sits in salted water for 30 minutes before cooking. Pat it thoroughly dry afterwards so the marinade clings rather than becoming diluted.

Marinade: Olive oil carries the garlic, parsley, lemon and oregano over the chicken. Keep the portion set aside for finishing separate from the marinade that touches raw chicken.

Threading and grilling

Even pieces: Cut the chicken into similarly sized 2.5 cm (1-inch) pieces so they cook at a similar rate. Leave a little space between pieces on the skewers for heat to circulate.

Grill cues: Turn the skewers after 5–7 minutes per side and check the thickest piece with an instant-read thermometer. The chicken is ready when it reaches 74°C (165°F).

Resting keeps the chicken juicy

After grilling, gently toss the hot chicken in the reserved marinade and cover it loosely for 5 minutes. This brief rest gives the juices time to settle before serving.

Use only the clean, reserved marinade for this finishing step; discard any marinade that was used on the raw chicken.

Fresh toppings and warm pita

Warm pita: Wrapping the bread in foil helps it heat through in the oven without drying out. The method gives a 10–15 minute window, so check it before serving.

Toppings: Chopped tomato, cucumber and red onion bring freshness, while romaine adds crunch and feta brings a salty finish. Add tzatziki to the pita just before eating.

Make it a meal

Serve the chicken and toppings in warm pita for a handheld gyro, or arrange them on a plate with pita on the side. Extra salad vegetables make an easy accompaniment.

For a less messy meal, serve the skewers separately and let diners add their own tzatziki and toppings.

Recipe notes & tips

• Cut the chicken into evenly sized pieces so the skewers cook at a similar pace.
• Soak wooden skewers in water before threading the chicken on them.
• Pat the chicken dry after brining to help the marinade coat it evenly.
• Keep the reserved marinade in a separate clean bowl for tossing the cooked chicken.
• Use a thermometer to check the thickest chicken piece rather than judging doneness by colour alone.
• Warm the pita close to serving time so it is soft when you assemble the gyros.

Variations

• Add peppers: Thread chunks of bell pepper between the chicken pieces for extra colour.
• Use chicken thighs: Swap in boneless, skinless thighs and check their doneness with a thermometer.
• Make it a bowl: Serve the chicken and toppings over cooked rice instead of in pita.
• Add olives: Scatter sliced olives over the assembled pita for a briny accent.
• Skip the feta: Leave it out or serve it separately for a dairy-free adjustment, and check the tzatziki label or use a dairy-free alternative.

Common mistakes to avoid

• Skipping the brine: Give the chicken the full 30 minutes in the salted water to help it stay moist.
• Leaving the chicken wet: Pat it dry after brining so the marinade is not watered down.
• Crowding the skewers: Leave small gaps between pieces so the heat can reach their sides.
• Guessing doneness: Check the thickest piece and grill until it reaches 74°C (165°F).
• Using raw-chicken marinade to finish: Reserve a clean portion before adding the chicken, then discard the rest used for marinating.
• Overheating the pita: Check it within the 10–15 minute warming window so it stays soft.

How to store

Refrigerate leftover cooked chicken and chopped toppings in separate airtight containers for up to 3 days. Reheat the chicken until hot in a pan or microwave, and assemble with fresh pita, tzatziki and vegetables just before serving.

Frequently asked questions