Greek · Mainland Greece and islands · lunch

Chicken Souvlaki

σουβλάκι κοτόπουλο

Souvlaki — little skewers — is the everyday street food of Greece, sold from tiny grills on every corner and eaten wrapped in pita on the go. Chicken thighs marinated in lemon, oregano, and garlic, then charred over high heat: simple, bright, and deeply satisfying. This is the version you'd eat at a taverna table with a cold Mythos and no regrets.

• boneless, skinless chicken thighs

  2 lbs

  900g

• Greek extra-virgin olive oil

  1/3 cup

  80ml

• fresh lemon juice (about 2 large lemons)

  1/4 cup

  60ml

• lemon zest

  1 tbsp

  6g

• garlic, minced (about 5 cloves)

  5 cloves

  25g

• dried oregano — Greek mountain oregano (rigani) preferred

  2 tsp

  3g

  Substitution · hard-to-find

  Original: Greek mountain oregano (rigani). Use standard dried oregano plus a small pinch of dried mint to approximate the piney, slightly floral character of rigani. Find rigani at Greek or Middle Eastern markets, or online.

• kosher salt

  1 1/4 tsp

  7g

• freshly ground black pepper

  1/2 tsp

  1g

• Greek pita bread (the thick, soft round — not pocket pita)

  4 rounds

  4 rounds

• tzatziki (store-bought or homemade)

  1 cup

  240g

• ripe tomatoes, sliced into half-moons

  2 medium

  300g

• red onion, thinly sliced

  1/2 medium

  75g

• fresh flat-leaf parsley, roughly chopped

  1/4 cup loosely packed

  10g

1. 01

   5 min

   Cut the chicken thighs into roughly 1½-inch (4cm) chunks — not too small or they'll dry out on the grill. Aim for 4–5 pieces per skewer.

2. 02

   5 min

   In a large bowl or zip-lock bag, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, salt, and pepper. Add the chicken and toss well to coat every piece. Cover and refrigerate for at least 2 hours, or up to 8 hours. Longer is better — overnight works beautifully. This is your hands-off marinating time.

3. 03

   5 min

   If using wooden skewers, soak them in water for at least 30 minutes before grilling so they don't scorch. Metal skewers need no prep. Thread the chicken onto skewers, leaving a small gap between pieces so the heat can reach all sides.

4. 04

   5 min

   Heat a gas grill, charcoal grill, or heavy grill pan to high heat. You want it genuinely hot — a drop of water should evaporate on contact. Brush the grates lightly with oil. If you're using a grill pan on the stove, open a window; there will be smoke and that's a good sign.

5. 05

   12 min

   Grill the skewers over high heat for 10–12 minutes total, turning every 3–4 minutes, until the chicken is well-charred in spots and cooked through (internal temp 165°F / 74°C). Don't fuss with them constantly — let each side get real color before you turn. The char is flavor, not a mistake.

6. 06

   3 min

   While the chicken grills, warm the pita breads directly on the grill grates for about 30–45 seconds per side, just until soft and lightly marked. Keep them wrapped in a clean kitchen towel to stay warm and pliable.

7. 07

   3 min

   To serve: spread a generous spoonful of tzatziki on each warm pita. Slide the chicken off the skewers onto the pita, then top with sliced tomato, red onion, and a scatter of fresh parsley. Fold and eat immediately, or serve open-faced at the table and let everyone build their own. A wedge of lemon on the side is never wrong.

• · Could not parse amount_metric: "4 rounds"
• · greek pita bread: no grams conversion

Reheating · Reheat to 165°F / 74°C internal. Add a few tablespoons of broth to keep moist.

Source: foodkeeper