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–+ servings
Greek Chicken Souvlaki served on a platter with warm pita, tzatziki, sliced tomatoes, red onion, and fresh parsley garnish

Greek Chicken Souvlaki

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings 4 servings

Ingredients
  

  • 2 lbs boneless skinless chicken thighs cut into 1.5-inch cubes
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons fresh lemon juice about 1 large lemon
  • 1 tablespoon red wine vinegar
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano Greek oregano preferred
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper freshly ground
  • 0.25 teaspoon red pepper flakes optional
  • 4 warm pita breads or flatbreads
  • 1 cup tzatziki sauce store-bought or homemade
  • 2 Roma tomatoes diced
  • 0.5 red onion thinly sliced
  • 0.5 English cucumber sliced
  • 0.25 cup fresh parsley roughly chopped
  • 1 lemon (cut into wedges, for serving)

Instructions
 

  • In a large bowl or zip-top bag, whisk together the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, dried thyme, paprika, salt, black pepper, and red pepper flakes (if using) until well combined.
  • Add the cubed chicken thighs to the marinade and toss well to coat every piece thoroughly. Cover and refrigerate for at least 30 minutes, or ideally 4 to 8 hours for the best flavor and tenderness.
  • If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning. Thread the marinated chicken pieces onto the skewers, packing them snugly but not so tightly that they won't cook evenly — aim for about 4 to 5 pieces per skewer.
  • Preheat your grill or grill pan to medium-high heat (about 400 to 450°F). Lightly oil the grates to prevent sticking.
  • Place the skewers on the grill and cook for 5 to 6 minutes per side, turning once, until the chicken is nicely charred on the outside and cooked through to an internal temperature of 165°F, about 10 to 12 minutes total.
  • Remove the skewers from the grill and let them rest for 3 to 5 minutes before serving. This allows the juices to redistribute for maximum juiciness.
  • Serve the souvlaki skewers in warm pita bread with a generous dollop of tzatziki, diced tomatoes, sliced red onion, cucumber, and fresh parsley. Add a squeeze of fresh lemon juice over the top and serve immediately.

Notes

Marinating tip: The longer you marinate (up to 8 hours), the more flavorful and tender the chicken will be. Do not marinate longer than 24 hours as the acid can break down the texture. Storage: Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water or broth. Chicken breast substitution: Works well — just watch the cook time closely as breast meat cooks faster and can dry out. Indoor cooking: Use a cast iron grill pan over high heat, or broil on the top oven rack for 10 to 12 minutes, flipping once.
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