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Chicken Souvlaki · Grilled Skewers

Grilled Chicken Souvlaki with Tzatziki

Chunks of chicken soaked in lemon, garlic and oregano, threaded on skewers and grilled until charred at the edges. Wrap them in warm pita with homemade tzatziki.

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Prep
30 min
Cook
12 min
Total
1 hr 42 min
Serves
4 · 8 skewers
Level
Medium

Ingredients

Marinade

  • ¼ cup olive oil
  • 3 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 2 lb boneless skinless chicken breasts or thighs, cut into 1 1/4-inch cubes

Tzatziki

  • 1 cup plain greek yogurt, whole-milk
  • ½ English cucumber, coarsely grated
  • 1 clove garlic, grated
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 tbsp olive oil
  • ¼ tsp kosher salt

To serve

  • 4 pita breads
  • tomatoes, sliced
  • red onion, thinly sliced

Cook to 165°F inside (check with a thermometer).

Steps

  1. Whisk all the marinade ingredients except the chicken in a large bowl.
  2. Add the chicken, toss to coat, cover and refrigerate at least 1 hour and no more than 4 hours (the lemon softens the meat if left too long).
  3. For the tzatziki, put the grated cucumber in a clean kitchen towel and squeeze hard over the sink to remove as much water as you can.
  4. Stir the cucumber, yogurt, garlic, lemon juice, dill, olive oil and salt together. Refrigerate until serving.
  5. Thread the chicken onto skewers, leaving a little space between pieces so they cook evenly. Throw away the leftover marinade and wash your hands.
  6. Heat the grill to medium-high, about 425 to 450°F, and oil the grates with a paper towel held in tongs.
  7. Grill the skewers with the lid closed, turning a quarter turn every 3 minutes, until charred in spots and the largest piece reads 165°F (74°C).
  8. Move the skewers to a platter. Warm the pitas on the grill until soft and lightly marked.
  9. Slide the chicken off the skewers into the warm pitas and top with tzatziki, tomato and red onion.

Tip: Using wooden skewers? Soak them in water for 30 minutes first so they don't burn.

Tip: Thighs stay juicier than breasts on the grill and are harder to overcook.

Storage: Refrigerate chicken up to 3 days and tzatziki up to 4 days, separately.

Make ahead: Make the tzatziki up to 2 days ahead; it gets more garlicky as it sits.

Estimated nutrition per serving: 660 calories · protein 63 g · carbohydrates 40 g · fiber 2 g · sugars 4 g · fat 27 g (saturated 5 g) · sodium 990 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 17 of 17 ingredients.