Chicken Souvlaki Is the Greek Grilled Skewer Worth Making at Home

Souvlaki is one of the most iconic dishes in Greek cooking. The word itself simply means meat on skewers and it is as much a street food as it is a sit-down meal. At its core it is marinated chicken grilled on skewers over high heat until charred on the outside and juicy within, then served with warm pita, tzatziki, sliced red onions and ripe tomatoes. The marinade is built on olive oil, lemon juice, garlic and dried oregano. Simple ingredients that together produce something genuinely memorable.

The key to a great souvlaki is the marinade and the heat. The chicken needs time to absorb the lemon, garlic and oregano before it goes onto the grill and it needs high direct heat to develop the characteristic char that gives souvlaki its flavour. This recipe uses Chicken Boneless Cubes in tikka cut which are already portioned into the perfect size for skewers and marinated for a minimum of two hours. Serve it the traditional way in warm pita with tzatziki and sliced vegetables or as a plated dish over rice or a simple green salad.

Chicken Souvlaki Recipe

Serves: 4
Prep time: 15 minutes (plus 2 hours marinating)
Cook time: 15 minutes
Total time: 2 hours 30 minutes

Ingredients

For the chicken and marinade:

  • 500g Chicken Boneless Cubes (Tikka Cut)
  • 4 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • Zest of half a lemon
  • 3 cloves garlic finely grated
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 tsp salt

For the tzatziki:

  • 1 cup thick plain yoghurt
  • 1/2 cucumber grated and squeezed dry
  • 2 cloves garlic finely grated
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh dill or mint finely chopped
  • Juice of half a lemon
  • Salt to taste

To serve:

  • 4 warm pita breads
  • 1 small red onion thinly sliced
  • 2 ripe tomatoes sliced or roughly chopped
  • Fresh parsley or dill for garnish
  • Lemon wedges
  • Wooden or metal skewers

Steps

  1. If using wooden skewers soak them in cold water for at least 30 minutes before grilling. This prevents them from burning on the grill or in the pan.
  2. Make the marinade. Whisk together the olive oil, lemon juice, lemon zest, garlic, oregano, thyme, smoked paprika, salt and black pepper in a large bowl until well combined.
  3. Add the chicken cubes to the marinade and toss thoroughly to coat every piece. Cover and refrigerate for a minimum of 2 hours. For the best result marinate overnight. The longer the chicken sits in the marinade the more the oregano and lemon flavour develops.
  4. Make the tzatziki. Grate the cucumber on the coarse side of a box grater. Wrap in a clean cloth or paper towels and squeeze out as much liquid as possible. A dry cucumber is essential for a thick tzatziki that does not turn watery. Combine the cucumber with the yoghurt, garlic, olive oil, fresh herbs, lemon juice and salt. Stir well, taste and adjust the seasoning. Refrigerate until needed.
  5. Thread the marinated chicken pieces onto the soaked skewers. Pack them together snugly but not so tightly that they cannot cook through. Bring the chicken to room temperature for 20 minutes before cooking.
  6. Heat a grill pan or outdoor grill over high heat until very hot. Brush lightly with oil. Place the skewers on the grill and cook for 4 to 5 minutes on each side without moving them until the chicken has deep char marks and is cooked through. The internal temperature should reach 75 degrees Celsius. Do not rush the char. The high heat caramelisation on the surface of the chicken is what gives souvlaki its distinctive flavour.
  7. Rest the skewers for 3 minutes before serving. Warm the pita breads briefly on the grill or directly over a gas flame for 30 seconds.
  8. Serve the skewers on warm pita with a generous spoonful of tzatziki, sliced red onion, fresh tomato and a squeeze of lemon. Garnish with fresh parsley or dill and a generous sprinkle of dried oregano.

Tips for Best Results

Thread the chicken cubes onto the skewers snugly and evenly. Pieces that are too far apart cook at different rates and the gaps cause the outer edges to dry out before the centre is done. A tightly packed skewer cooks more evenly and stays juicier.

Do not skip the lemon zest. The zest adds a concentrated citrus aroma to the marinade that juice alone cannot replicate. It makes a noticeable difference to the brightness of the finished souvlaki.

Oregano is non-negotiable. It is the defining flavour of authentic Greek souvlaki. Use dried oregano rather than fresh as dried oregano has a more concentrated and earthy flavour that suits the grill far better.

Cook on the highest heat available. Souvlaki needs high direct heat to develop its characteristic char. A moderate heat produces pale steamed chicken rather than properly grilled souvlaki. If cooking indoors use a cast iron grill pan preheated for at least three minutes.

Squeeze the cucumber thoroughly for the tzatziki. Excess moisture in the cucumber is the most common reason tzatziki turns watery. Squeezing it dry in a cloth before mixing produces a thick creamy tzatziki that holds up beautifully as a topping.

Chicken souvlaki is the kind of recipe that earns a permanent place in your kitchen from the very first time you make it. The marinade is simple, the technique is straightforward and the result is genuinely satisfying in a way that feels special without requiring any particular skill. Once you have made it at home you will find yourself reaching for it regularly.

Order Zorabian Chicken Boneless Cubes from shop.zorabian.com and try this recipe at home.

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