Equipment
Ingredients
Chicken and Marinade
- 600 g chicken breast, diced into 2.5cm cubes
- 60 ml olive oil
- 45 ml lemon juice
- 4 garlic, minced
- 4 g dried oregano
- 6 g kosher salt
- 2 g black pepper, freshly ground
Serving
- 4 pita bread, warmed
- 150 g tzatziki sauce, chilled
- 1 red onion, thinly sliced
- 2 tomato, diced
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 670 kcal
- Protein
- 41 g
- Carbohydrates
- 51 g
- Fat
- 33 g
- Fiber
- 4 g
- Sugar
- 5 g
- Sodium
- 1225 mg
- Saturated Fat
- 6 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 17 g
- Polyunsaturated Fat
- 5 g
- Cholesterol
- 96 mg
- Potassium
- 656 mg
- Calcium
- 134 mg
- Iron
- 3.9 mg
- Magnesium
- 71 mg
- Phosphorus
- 369 mg
- Zinc
- 2.1 mg
- Vitamin A
- 38 mcg
- Vitamin C
- 16 mg
- Vitamin D
- 0.6 mcg
- Vitamin E
- 3.0 mg
- Vitamin K
- 16 mcg
- Vitamin B6
- 0.9 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.56 mg
- Riboflavin
- 0.40 mg
- Niacin
- 18.4 mg
- Folate
- 96 mcg
- Water
- 163 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
In a large mixing bowl, combine olive oil, lemon juice, garlic, dried oregano, kosher salt, and black pepper. Whisk until emulsified.
Add the diced chicken to the bowl, tossing thoroughly to coat. Cover and refrigerate for 1 hour. Wash hands and sanitize any surfaces that came into contact with the raw poultry.
Thread the marinated chicken pieces onto skewers, distributing them evenly. Leave a small gap between pieces to ensure even cooking.
Preheat a grill or grill pan over medium-high heat.
Grill the skewers for 10 to 12 minutes, turning occasionally, until nicely charred on the outside and the internal temperature reaches 74 C or 165 F.
Remove the chicken from the heat and let it rest on a cutting board or platter for 5 minutes.
Lightly toast the pita bread on the hot grill for 30 seconds per side until warm and pliable.
Serve the skewers either on the side or strip the meat directly onto the warmed pitas. Top with a generous scoop of tzatziki, sliced red onion, and diced tomato.
Chef's Notes
- For the absolute juiciest souvlaki, substitute boneless, skinless chicken thighs for breasts. The extra fat content makes them more forgiving over the intense heat of a grill.
- When threading the meat, avoid packing the cubes too tightly together. A tiny bit of space allows the heat to circulate, creating crispy edges on all sides of the chicken.
- Do not skip the resting phase. Giving the chicken 5 minutes to rest off the heat allows the protein fibers to relax and reabsorb juices that would otherwise spill out onto your plate.
- If your oregano has been in the pantry for more than a year, it has likely lost its volatile oils. Rub the dried herb between your fingers before adding it to the bowl to wake up the aroma.
Storage
Refrigerator: 3 days — Store chicken and components separately. Assembled pitas do not keep well.
Freezer: 2 months — Freeze raw marinated chicken or cooked chicken skewers only.
Reheating: Reheat chicken gently in a skillet over medium heat or in a 175 C oven to avoid drying it out.
Troubleshooting
Chicken is dry and tough
Cause: Overcooked on the grill or cut into too-small pieces that lost moisture rapidly
Fix: Serve with extra tzatziki sauce to add moisture
Prevention: Monitor internal temperature closely and remove promptly at 74 C. Cut chicken into uniform, slightly larger chunks.
Wooden skewers caught fire or burnt to a crisp
Cause: Bamboo skewers were not soaked prior to grilling
Fix: Carefully slide the cooked chicken off the burnt wood before serving
Prevention: Submerge bamboo skewers in cold water for at least 30 minutes before threading the meat
Chicken texture is mushy or chalky
Cause: Marinated for too long; the acid in the lemon juice essentially cooked the proteins
Fix: Cannot be fixed
Prevention: Do not marinate poultry in acidic mixtures for longer than 2 to 4 hours
Cultural Context
Souvlaki, derived from the Greek word souvla meaning skewer, is a cornerstone of Hellenic street food with roots stretching back to ancient Greece. Historically referred to as obeliskos, small pieces of meat were cooked on spits over hot coals and enjoyed with local flatbreads. Today, it remains a beloved staple across the Mediterranean, celebrated for its uncomplicated, vibrant flavor profile highlighting lemon, oregano, and olive oil.
