Description
A simple, authentic Greek chicken souvlaki recipe featuring a tangy lemon-oregano marinade, served with cool homemade tzatziki, warm pita, and fresh vegetables. Perfect for busy weeknights.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
- 1/2 cup extra virgin olive oil
- 1/2 cup fresh lemon juice (about 2–3 lemons)
- 6 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1 cup full-fat Greek yogurt
- 1 medium English cucumber, grated
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 4–6 large pita breads
- 2 medium tomatoes, diced
- 1 medium red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
- Kalamata olives (optional)
- Roasted red peppers (optional)
- Hot sauce (optional)
Instructions
- Cut chicken thighs into 1-inch uniform cubes and place in a large mixing bowl.
- In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper until emulsified.
- Pour marinade over chicken and toss to coat evenly. Cover and refrigerate for at least 20 minutes (up to 24 hours).
- While chicken marinates, grate the cucumber and squeeze out excess liquid using a clean kitchen towel or cheesecloth until dry.
- In a small bowl, combine squeezed cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, dried dill, and salt. Stir well and set aside.
- Preheat grill to medium-high heat or heat a large skillet over medium-high heat with a splash of olive oil.
- Thread chicken onto skewers (if using) or prepare skillet for pan-frying.
- Grill chicken for 3-4 minutes per side or pan-fry for 4-5 minutes per side until charred and cooked through (internal temperature 165°F).
- Warm pita bread in a 350°F oven for 5 minutes or directly on grill grates for 30 seconds per side.
- Assemble by opening pita, spooning in tzatziki, adding chicken, tomatoes, red onion, and feta. Serve immediately.
Notes
Squeeze the cucumber thoroughly to prevent watery tzatziki. Do not overcook the chicken. Warm the pita bread before serving for best texture. Leftovers can be stored in the refrigerator for up to 3 days. Tzatziki does not freeze well.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Greek
Nutrition
- Serving Size: 1 pita with chicken
- Calories: 450
- Sugar: 5
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 40
- Fiber: 2
- Protein: 35
Keywords: Greek chicken, souvlaki, tzatziki, weeknight dinner, easy dinner, pita, Mediterranean, healthy dinner, meal prep