Chicken Souvlaki presents clean, citrus-bright flavors wrapped in smoky char — an elegant, approachable street-food classic refined for the table. Tender, lemon‑oregano marinated chicken skewers finish with a honeyed crust and a cooling tzatziki that balances richness with bright acid. For a different quick‑chicken inspiration, see air‑fryer honey butter garlic chicken tenders, which share similar caramelized texture and fast technique.
Why Make This Recipe
- Effortless Yet Elegant: Simple steps produce restaurant-worthy skewers with minimal fuss.
- Minimal Ingredients: Pantry staples—olive oil, lemon, garlic, oregano—create layered flavor.
- Impressive Flavor: Citrus, herb, and char combine with creamy tzatziki for balanced contrast.
This version elevates ordinary souvlaki by emphasizing precise marination times, a restrained use of acid to keep the chicken tender, and a silky tzatziki finished with olive oil and fresh herbs. The result is a composed plate: bright, aromatic, and texturally varied — crisp edges, tender interior, and a cool, creamy counterpoint.
Ingredients:
Base — Chicken & Marinade
- 1.5 lb (700 g) skinless, boneless chicken thighs, cut into 1‑inch pieces (use thighs for juiciness).
- 3 tbsp extra‑virgin olive oil (room temperature).
- Zest and juice of 1 lemon (separate zest for finishing if desired).
- 3 garlic cloves, finely minced.
- 1 tbsp fresh oregano, finely chopped (or 1 tsp dried).
- 1 tsp fine sea salt, ½ tsp freshly ground black pepper.
Sauce — Tzatziki
- 1 cup full‑fat Greek yogurt (strained, thick).
- ½ cucumber, seeded and grated, squeezed dry.
- 1 small garlic clove, minced.
- 1 tbsp lemon juice.
- 1 tbsp olive oil, 1 tbsp fresh dill or mint, finely chopped.
- Pinch of salt.
Topping & Serving
- Warm pita or crusty flatbread.
- Lemon wedges, thinly sliced red onion, halved cherry tomatoes, chopped parsley.
- Optional: sumac or smoked paprika for sprinkling.
- Precision notes: soak wooden skewers 30 minutes, finely grate and drain cucumber, and use full‑fat yogurt for creamy consistency.
How to Make Chicken Souvlaki:
- Combine olive oil, lemon juice, lemon zest (reserving a little zest), garlic, oregano, salt, and pepper in a bowl. Add chicken pieces and toss to coat. Marinate 30–60 minutes in the refrigerator for immediate flavor; up to 4 hours for deeper infusion. Tip: acid shortens tenderizing time—avoid overnight marination to keep texture intact.
- While the chicken marinates, make the tzatziki: grate the cucumber, press out excess moisture with a kitchen towel, then fold into yogurt with garlic, lemon juice, dill, olive oil, and a pinch of salt. Chill until serving; the sauce should be thick and glossy. Mini‑tip: chilling melds flavors and firms the sauce.
- Thread chicken onto skewers, leaving small gaps so heat circulates. Preheat a grill pan or outdoor grill to medium‑high (about 425°F/220°C). If using a hot skillet, add a thin film of oil. Tip: soak wooden skewers to prevent burning.
- Cook skewers 3–4 minutes per side, turning once, until edges are golden and slightly charred and the internal temperature reaches 165°F (74°C). Sensory cues: the exterior will be deeply golden, releasing a fragrant citrus‑herb aroma; juices should run clear. For pan-searing, deglaze the skillet with a splash of water or wine and scrape up browned bits to enrich a light pan sauce.
- Let the skewers rest 5 minutes off the heat to redistribute juices. Finish with a sprinkle of reserved lemon zest and a drizzle of olive oil. Mini‑tip: rest meat covered loosely with foil to retain warmth without steaming.
How to Serve Chicken Souvlaki:
Slide skewers onto warm pita or lay chicken slices over a bed of herbed rice. Spoon generous streaks of chilled tzatziki across the plate, scatter mint and parsley, and add a few charred lemon halves for squeezing. For formal plating, remove chicken from skewers, fan slices over a smear of tzatziki, and accent with microgreens and a dusting of sumac for color contrast.
How to Store Chicken Souvlaki:
Cool skewers to room temperature no longer than 2 hours, then refrigerate in an airtight container for up to 3 days. Store tzatziki separately in a sealed jar to preserve its fresh tang and texture. To reheat chicken without drying, gently warm in a 300°F (150°C) oven covered with foil for 8–10 minutes or briefly in a hot skillet with a splash of olive oil; avoid microwave reheating that can toughen the meat.
Tips to Make Chicken Souvlaki:
- Use thighs for maximum succulence; trim excess fat for clean presentation.
- Pat the chicken dry before grilling to encourage even browning and a crisp edge.
- Salt early but finish with a fresh squeeze of lemon just before serving for brightness.
- For even cooking, cut pieces to a uniform size and avoid overcrowding the grill.
Variation (if any):
Swap chicken for lamb leg cubes or firm halloumi for a vegetarian twist. Elevate the tzatziki with smoked yogurt or add grated preserved lemon for an aromatic lift. Present as a composed bowl with roasted vegetables and lemon‑herb couscous for an elegant plated entrée.
FAQs:
Can I use chicken breast instead of thighs?
Yes — breast will cook faster and can dry if overcooked. Reduce cooking time slightly and watch for opaque flesh; rest briefly to retain juices.
How long should I marinate the chicken?
Thirty minutes to four hours is ideal. Short marination gives fresh flavor; longer increases infusion but avoid overnight to prevent a mushy texture from the acid.
Can I make this on an indoor grill or pan?
Absolutely. A hot grill pan or cast‑iron skillet will produce the desirable char; deglaze the pan afterward to capture concentrated flavor for a quick pan sauce.
Conclusion
This Chicken Souvlaki balances rustic char with refined accents: lemon and oregano lift the chicken, while silky tzatziki provides cool contrast. The technique focuses on timing and sensory cues — golden edges, fragrant aromatics, and a creamy sauce that brightens each bite — making it well suited to intimate dinners or elegant casual gatherings. If you’d like further inspiration for authentic plating or an alternate tzatziki method, explore this detailed adaptation at Greek Chicken Souvlaki Recipe with Tzatziki. Share your variations and plating photos in the comments — how would you make this dish your own?
Print
Chicken Souvlaki
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Tender, lemon-oregano marinated chicken skewers finished with a honeyed crust and a cooling tzatziki.
Ingredients
- 1.5 lb (700 g) skinless, boneless chicken thighs, cut into 1-inch pieces
- 3 tbsp extra-virgin olive oil
- Zest and juice of 1 lemon
- 3 garlic cloves, finely minced
- 1 tbsp fresh oregano, finely chopped
- 1 tsp fine sea salt
- ½ tsp freshly ground black pepper
- 1 cup full-fat Greek yogurt
- ½ cucumber, seeded and grated
- 1 small garlic clove, minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 tbsp fresh dill or mint, finely chopped
- Pinch of salt
- Warm pita or crusty flatbread for serving
- Lemon wedges, thinly sliced red onion, halved cherry tomatoes, chopped parsley for garnish
- Optional: sumac or smoked paprika for sprinkling
Instructions
- Combine olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper in a bowl. Add chicken pieces and toss to coat. Marinate for 30–60 minutes.
- Prepare tzatziki: Grate cucumber, press out excess moisture, then fold into yogurt with garlic, lemon juice, dill, olive oil, and a pinch of salt. Chill until serving.
- Thread marinated chicken onto skewers, leaving space for heat circulation. Preheat grill pan or grill to medium-high.
- Cook skewers for 3–4 minutes per side until charred and internal temperature reaches 165°F (74°C).
- Let skewers rest for 5 minutes. Finish with reserved lemon zest and drizzle with olive oil.
- Serve skewers on warm pita with tzatziki, garnished with lemon, onion, tomatoes, and parsley.
Notes
Soak wooden skewers for 30 minutes before grilling. Avoid overnight marinating for best texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg