Greek
Chicken Souvlaki Skewers with Tzatziki
Lemon, garlic and oregano marinated chicken thighs grilled on skewers and served with cool cucumber tzatziki and warm pita.
- Bright lemon-oregano marinade
- Thick, creamy homemade tzatziki
- Juicy thighs stay tender
Souvlaki is Greek street food at its best: small cubes of well-marinated meat threaded onto skewers and grilled until juicy with charred edges. We use boneless thighs because they stay tender over high heat, and a bright marinade of lemon, garlic and oregano gives them classic flavor in just an hour. Squeezing the grated cucumber dry is the key to thick, creamy tzatziki that does not turn watery. Add warm pita and a tomato salad and dinner is on the table.
Instructions
In a large bowl, whisk together 3 tablespoons of the olive oil, 2 tablespoons of the lemon juice, the lemon zest, 3 cloves of the garlic, the oregano, paprika, 1 teaspoon of the salt and the pepper.
Add the chicken and toss to coat. Cover and refrigerate for at least 1 hour and up to 8 hours.
Make the tzatziki: wrap the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible.
Stir the cucumber into the yogurt along with the remaining garlic, remaining 1 tablespoon lemon juice, remaining 1 tablespoon olive oil, the dill and the remaining 1/2 teaspoon salt. Refrigerate for at least 30 minutes.
Thread the chicken onto the skewers, 5 or 6 pieces each, pressing the pieces close together without cramming them.
Heat the grill to medium-high, 425 to 450 degrees F, then clean and oil the grates.
Grill the skewers for 10 to 12 minutes, turning every 3 minutes, until charred at the edges and the chicken reaches at least 165 degrees F in the thickest piece.
Warm the pita breads on the grill for about 30 seconds per side until soft and lightly marked.
Transfer the skewers to a platter and rest for 3 minutes.
Serve the souvlaki with the warm pita and tzatziki, plus sliced tomatoes and red onion if you like.
Test kitchen tips
- Do not marinate longer than 8 hours; the lemon juice will start to make the chicken texture mealy.
- Tzatziki keeps for 3 days refrigerated, and the raw chicken can be frozen in its marinade for up to 2 months; thaw overnight in the refrigerator.
- Pork shoulder cubes are the other classic souvlaki meat; grill them the same way to 145 degrees F and rest for 3 minutes.
Nutrition per serving
- Calories
- 560
- Protein
- 50g
- Carbs
- 38g
- Fat
- 22g
- Fiber
- 2g
- Sugar
- 4g
- Sodium
- 1060mg
Nutrition values are estimates calculated per serving. See our disclaimer.
