Lemon-Oregano Chicken Souvlaki
Tender chunks of chicken marinated in a punchy blend of lemon, garlic, and dried oregano, then skewered and grilled until beautifully charred and smoky. Tucked into warm pita with cool tzatziki, crunchy onions, and ripe tomato, this is the iconic Greek street food that tastes like a sun-soaked afternoon on a coastal taverna patio.
Ingredients
- 700g boneless skinless chicken thighs, cut into 1.5-inch cubes
- 1/4 cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
+ 16 more ingredients
Instructions
Combine the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, smoked paprika, thyme, salt, and pepper in a bowl and whisk together.
Add the chicken cubes to the marinade and toss to coat every piece. Cover and refrigerate for at least 1 hour, or up to 8 hours for maximum flavor.
Thread the marinated chicken onto skewers, packing the pieces snugly together but not crushing them. Leave a small gap at each end for handling.
Preheat a grill or grill pan to medium-high heat and brush the grates with oil.
Grill the skewers for 4 to 5 minutes per side, turning once or twice, until the chicken is charred in spots and cooked through to an internal temperature of 165F (74C). Resist the urge to flip too frequently.
While the chicken grills, prepare the tzatziki by stirring together the Greek yogurt, grated and squeezed cucumber, grated garlic, lemon juice, olive oil, and a pinch of salt.
Warm the pita breads on the grill for about 30 seconds per side until soft and pliable.
Slide the chicken off the skewers onto the warm pita. Top with sliced tomato, red onion, and a generous spoonful of tzatziki. Add french fries inside if desired for the authentic Greek street experience.
Roll up and wrap the bottom in parchment paper or foil for easy handheld eating.
Nutrition Estimate
Per serving • Estimated by Blinner AI