# Greek Chicken Souvlaki

Chicken souvlaki is Greek street food: small cubes of chicken marinated in lemon, garlic and oregano, grilled on skewers and tucked into warm pita with tzatziki. It is bright, juicy and simple.

The marinade is just olive oil, lemon, garlic and herbs, and the chicken cooks in about 12 minutes. Make the tzatziki while it marinates and dinner is ready fast.

- Total time: 32 min (prep 20 min, cook 12 min)
- Serves: 4
- Per serving (estimated): 470 kcal, 40 g protein
- Cuisine: Greek. Category: Main course. Diet: high-protein.

## Ingredients

- 700 g boneless, skinless chicken thighs, cut into 3 cm cubes
- 1/4 cup olive oil
- 3 tbsp lemon juice (about 1 1/2 lemons)
- 1 tbsp red wine vinegar
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 8 wooden skewers, soaked in water 30 minutes
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, finely grated, for the tzatziki
- 1 tbsp olive oil, for the tzatziki
- 1 tbsp fresh dill or mint, chopped
- 4 pita breads
- 1 tomato, sliced, and 1/2 red onion, sliced

## Method

1. Whisk the 1/4 cup oil, lemon juice, vinegar, garlic, oregano, salt and pepper in a bowl. Add the chicken and toss. Marinate 30 minutes to 4 hours in the fridge.
2. Make the tzatziki. Stir the yogurt, squeezed cucumber, grated garlic, 1 tbsp oil, dill and a pinch of salt together. Chill until serving.
3. Thread the chicken onto the skewers, packing the pieces together lightly.
4. Heat a grill or grill pan over medium-high heat, or heat the broiler on high with a rack 10 cm (4 inches) away. Oil the grates lightly.
5. Cook the skewers 10 to 12 minutes, turning every 3 minutes, until charred in spots and 165°F (74°C) inside.
6. Warm the pitas 20 seconds per side on the grill.
7. Rest the skewers 3 minutes. Serve in pitas with tzatziki, tomato and onion.

## Why it works

- Olive oil carries the garlic and oregano flavor into the chicken and keeps it moist on the grill.
- Lemon juice brightens the meat, but a short marinade stops it from turning chalky.
- Cubes cook quickly over high heat, so they char outside while staying juicy inside.
- Squeezing the cucumber for the tzatziki keeps the sauce thick instead of watery.
- Dried oregano holds up to grilling better than delicate fresh herbs.

## The science

- **Short acid marinade.** Acid slightly firms the outer layer of meat, so a long soak can make it tough and chalky. A 30 minute to 4 hour marinade adds flavor and gentle tenderness without damaging the texture, which is why this one stays short.
- **Dried oregano shines.** Dried oregano is more concentrated and less delicate than fresh, and its flavor compounds are stable in heat. It stands up to grill temperatures and gives souvlaki its signature, earthy Greek aroma that fresh oregano struggles to match once it hits the heat.
- **Lemon and herbs.** Lemon juice adds a bright acid, while zest and herbs carry aromatic oils. Together with garlic and olive oil, they create the classic Mediterranean flavor base that lifts rich grilled chicken and keeps every bite tasting fresh instead of heavy.

## Tips

- Pack the cubes loosely on skewers so heat reaches all sides.
- Squeeze the grated cucumber in a towel to keep the tzatziki thick.
- Leave a little space at the end of the skewer to hold it.

## Mistakes to avoid

- Marinating overnight in lemon makes the chicken tough, so keep it under 4 hours.
- Packing the skewers too tightly leaves the centers raw, so leave tiny gaps.
- Not oiling the grates makes the chicken stick, so oil them well.

## Variations and swaps

- Use pork shoulder cubes and cook to 145°F (63°C), with a rest.
- Serve over rice or salad instead of pita.
- Add cherry tomatoes and zucchini chunks to the skewers.
- Swap thighs for chicken breast and cook 8 to 10 minutes to 165°F (74°C).
- Swap Greek yogurt for dairy-free yogurt in the tzatziki.
- Swap pita for flatbread or lettuce leaves.

## Storage

Refrigerate the chicken and tzatziki separately within 2 hours and eat within 3 to 4 days. Reheat the chicken until it reaches 165°F (74°C).

## FAQ

**What is the difference between souvlaki and gyro?**

Souvlaki is small pieces of meat grilled on a skewer. Gyro is meat cooked on a vertical rotisserie and shaved off in slices.

**Can I make souvlaki in the oven?**

Yes. Broil on high for 10 to 12 minutes, turning twice, or bake at 450°F (230°C) for 15 to 18 minutes.

**How long should chicken marinate for souvlaki?**

30 minutes to 4 hours is ideal. Longer in lemon juice can make the chicken tough or mushy.

**Is chicken souvlaki healthy?**

It is lean, high in protein and made with olive oil, lemon and herbs. Serving it with salad or in a pita with tzatziki gives a balanced meal.

**What do you serve with chicken souvlaki?**

Pita, tzatziki, Greek salad, roasted potatoes or rice all work well.

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Source: https://cookingscientist.com/recipes/chicken-souvlaki (Cooking Scientist). Learn the science of cooking in the Cooking Scientist app for iPhone and iPad: https://apps.apple.com/app/id6830326846