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Greek chicken souvlaki skewers with tzatziki sauce and pita

Greek Chicken Souvlaki & Tzatziki Sauce

Juicy grilled chicken souvlaki with thick, garlicky tzatziki, lemon and oregano.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 35 minutes
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the chicken souvlaki
  • 800 g boneless, skinless chicken thighs cut into 3 cm pieces
  • 3 tablespoons olive oil
  • 1 teaspoon finely grated lemon zest
  • 2 tablespoons lemon juice added later
  • 3 garlic cloves grated
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon red wine vinegar
For the tzatziki sauce
  • 1 large cucumber
  • 300 g full-fat Greek yoghurt
  • 2 garlic cloves grated
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh dill
  • 1/2 teaspoon kosher salt
  • Pinch of black pepper
To serve
  • 4 warm pita breads
  • 1 red onion thinly sliced
  • 1 tomato sliced
  • Extra lemon wedges

Equipment

  • Large bowl
  • Metal or wooden skewers soak wooden ones for 30 minutes
  • Grater or box grater
  • Clean kitchen towel or cheesecloth
  • Grill, grill pan, or large skillet
  • Instant-read meat thermometer
  • Tongs

Method
 

  1. Cut the chicken evenly: Cut the thighs into pieces about 3 cm across, as even as you can manage, and pat dry.
  2. Marinate in two stages: Mix the olive oil, lemon zest, grated garlic, oregano, salt, pepper, and red wine vinegar, toss with the chicken, and marinate for 30 minutes, then add the lemon juice and marinate for another 30 minutes.
  3. Make the tzatziki while it marinates: Grate the cucumber, toss with a good pinch of salt, leave for 10 minutes, then squeeze it very dry in a clean kitchen towel or cheesecloth. Mix with the Greek yoghurt, garlic, lemon juice, olive oil, dill, salt, and pepper, and chill.
  4. Thread the skewers: Thread the chicken onto skewers, leaving a tiny gap between pieces so heat can get around each one.
  5. Grill hot and fast: Heat the grill or grill pan until properly hot, then grill the skewers for 5-7 minutes per side, without moving them constantly, until charred and the thickest piece reads 74°C (165°F).
  6. Rest the chicken briefly: Take the skewers off the heat and rest for 5 minutes, tented loosely with foil. Warm the pita for 30 seconds a side.
  7. Serve with tzatziki: Slide the chicken off the skewers onto pita, or serve the skewers as they are with pita on the side. Spoon over plenty of tzatziki, add sliced red onion and tomato, and serve with extra tzatziki and lemon wedges on the side.

Notes

Estimated nutrition per serving: about 420 kcal, 38 g protein, 22 g fat, 8 g carbohydrate. Calories and macros are estimates only and will vary with your chicken, oil, and pita.