About this recipe

A beloved Greek street food staple, chicken souvlaki features tender chunks of marinated chicken threaded onto skewers and grilled to juicy, golden perfection. The marinade — built on olive oil, lemon, garlic, and oregano — is simple but deeply flavorful, and the result is bright, herbaceous, and satisfying. Serve tucked into warm pita with cool tzatziki, fresh tomatoes, and red onion for the full taverna experience.

Instructions

1. 1

   In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, kosher salt, black pepper, and paprika until well combined.

2. 2

   Add the chicken thighs chunks to the marinade and toss thoroughly to coat every piece. Transfer to a Ziploc bag or cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, or up to 8 hours for maximum flavor.

3. 3

   While the chicken thighs marinates, make the tzatziki. Grate the English cucumber on the large holes of a grater, then wrap it in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible.

4. 4

   In a bowl, stir together the Greek yogurt, squeezed English cucumber, garlic, lemon juice, olive oil, and fresh dill. Season with a pinch of kosher salt, taste, and adjust as needed. Cover and refrigerate until ready to serve (the flavor improves as it sits).

5. 5

   When ready to cook, preheat your grill to ^[medium-high heat] (around ![425–450°F]). If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning.

6. 6

   Remove the chicken thighs from the marinade, letting any excess drip off. Thread the chunks onto skewers, packing them snugly but not too tightly — about 5–6 pieces per skewer.

7. 7

   Oil the grill grates lightly. Place the skewers on the grill and cook for 10–12 minutes total, turning every 3–4 minutes, until the chicken thighs is charred at the edges, cooked through, and an instant-read meat thermometer reads %[165°F] at the thickest piece.

8. 8

   Transfer the skewers to a plate and let them rest for 3–5 minutes before serving. This allows the juices to redistribute and keeps the chicken thighs moist.

9. 9

   Warm the pita bread on the grill for about 30–60 seconds per side until soft and lightly toasted. Slide the chicken thighs off the skewers and serve in or alongside the warm pita bread, topped generously with tzatziki, diced tomatoes, sliced red onion, and any optional garnishes like shredded romaine lettuce or fresh flat-leaf parsley.