Greek · Dinner · All year
Chicken Souvlaki Skewers
4.6 community
20m
Prep
12m
Cook
Easy
Level
460
kcal
Lemon-oregano chicken threaded and grilled hard, with warm pita and tzatziki — the Greek street standard that makes summer smell right.
What you need
Ingredients
Servings
4
800 g
🍗 Chicken Thighs ›
in 3 cm chunks
80 ml
🫒 Olive Oil ›
2
🍋 Lemon ›
1 tbsp
🌿 Oregano ›
4 cloves
🧄 Garlic ›
200 g
🥛 Greek Yogurt ›
1/2
🥒 Cucumber ›
grated and squeezed dry
1 clove
🧄 Garlic ›
for the tzatziki
4
🫓 Pita ›
1
🧅 Red Onion ›
Add all to shopping list
Mise en place
Before you start
20m
Prep
12m
Cook
32m
Total
4
Serves
Equipment
Large skillet
Chef's knife
Cutting board
Prep checklist
Chicken Thighs — in 3 cm chunks
Cucumber — grated and squeezed dry
Garlic — for the tzatziki
4 steps
Method
1
Marinate the chicken in oil, one lemon's juice and zest, oregano, and garlic — 1 to 12 hours.
2
Tzatziki: yogurt + squeezed cucumber + grated garlic + salt + a squeeze of lemon. Fridge until needed.
💡
Squeezing the cucumber dry is the difference between sauce and soup.
3
Thread tightly onto skewers and grill over high, turning quarter-turns, 10–12 minutes to charred edges and 74°C.
Learn the technique ›
4
Warm the pita on the grill 30 seconds a side. Serve everything with shaved onion and the second lemon.
From the chef
Notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate in an airtight container up to 3 days; reheat gently with a splash of water.
Freezing
Freezes well up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently: covered in a 160°C oven for 15 minutes, or in a pan over medium-low with a splash of water or stock. The microwave works at 50% power in short bursts — full blast toughens proteins.
Make ahead
Most braises and sauces improve overnight. Sear-and-serve dishes: do every step up to the final cook, then finish fresh.
Wine pairing
Match the weight of the dish — ask the AI Chef for a specific bottle.
Beer pairing
Match intensity: lagers for delicate dishes, amber ales for roasted flavors, stouts for the rich and braised.
On the plate
Serve it with
Sides
·
Greek salad
·
Lemon potatoes
·
More tzatziki than seems reasonable
Garnish
Fresh herbs added off the heat
A squeeze of lemon
Flaky salt
Taste map
Flavor profile
Sweet
Salty
Sour
Bitter
Umami
Heat
Per serving
Nutrition
460
kcal
42g
protein
30g
carbs
19g
fat
3g
fiber
520mg
sodium
Asked and answered
FAQ
How do I know chicken is done?
An instant-read thermometer says 74°C at the thickest point, touching no bone. Visual backup: juices run clear, and the meat at the bone is no longer pink. Breasts get dry past 74°C; thighs actually improve up to 85°C as their collagen melts.
Just for you
My notes
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