Greek Chicken Souvlaki with Tzatziki
Chicken thigh cubes marinated in olive oil, lemon, garlic and Greek oregano, grilled on skewers until charred and juicy, and served in warm pita with tomato, red onion and homemade tzatziki.
Ingredients
Chicken and marinade
- 700 g (1 ½ lb) boneless, skinless chicken thighs or breasts, in 3 cm (1 ¼ in) cubes
- 4 tbsp (60 ml) extra-virgin olive oil
- 3 tbsp (45 ml) lemon juice, plus zest of 1 lemon
- 3 garlic cloves, finely grated
- 2 tsp dried Greek oregano
- 1 tsp sweet paprika
- 1 tsp fine sea salt
- ½ tsp black pepper
- 2 tbsp (30 g) Greek yogurt (optional)
Tzatziki
- 1 small cucumber (about 200 g)
- ½ tsp fine salt, for the cucumber
- 250 g (1 cup) full-fat Greek yogurt
- 1 small garlic clove, finely grated
- 1 tbsp (15 ml) extra-virgin olive oil
- 2 tsp red wine vinegar or lemon juice
- 1 tbsp chopped fresh dill or mint
To serve
- 4 Greek-style pocketless pita breads
- 2 tomatoes, sliced
- ½ red onion, thinly sliced
- parsley, lemon wedges, extra oregano and flaky salt
Instructions
- Whisk the marinade ingredients, add the chicken and refrigerate 1–4 hours.
- Grate the cucumber, salt it for 10 minutes, squeeze it dry and mix with the other tzatziki ingredients. Chill.
- Thread the chicken onto 8 skewers, leaving a little space between pieces.
- Grill over medium-high heat for 10–12 minutes, turning every 2–3 minutes, until charred and 74°C (165°F) inside.
- Rest 3–5 minutes with a squeeze of lemon, oregano and flaky salt.
- Warm the pitas on the grill for 20–30 seconds a side.
- Spread with tzatziki, add the chicken, tomato, onion and parsley, roll up and serve.
Notes
- Oven: grill (broil) on high 10 cm (4 in) from the heat for 10–12 minutes, turning halfway.
- Don't marinate longer than 4 hours; the lemon makes the chicken chalky.
- Breast cooks faster than thigh; check from 8 minutes.
- Tzatziki keeps 2 days in the fridge. Cooked chicken keeps 3 days.
- Pork version: pork shoulder cubes, grilled to at least 63°C (145°F) and rested 3 minutes.