Chicken Souvlaki

Name: Chicken Souvlaki
Prep time: 60 min
Cook time: 12 min
Total time: 72 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 3 tbsp Olive Oil; 2 tbsp Lemon Juice; 2 Garlic Cloves; 1 tsp Dried Oregano, Greek oregano is preferable for a more authentic flavour.; 0.5 tsp Smoked Paprika; 0.5 tsp Salt; 0.5 tsp Black Pepper; 2 Chicken Thighs, boneless and skinless, Cut into 3cm chunks.

Chicken souvlaki is one of Greece's most iconic street foods - tender, marinated chicken threaded onto skewers and grilled until lightly charred, fragrant with lemon, garlic, and oregano. This recipe brings all the flavours of a sun-drenched Greek taverna straight to your kitchen, and it couldn't be simpler to pull together.

The key to great souvlaki lies in the marinade. A generous hit of olive oil, fresh lemon juice, garlic, and dried oregano works into the chicken thighs to keep them succulent and full of flavour, whether you're firing up the BBQ in summer or using a hot griddle pan indoors year-round.

Serve your chicken souvlaki the traditional way - piled into warm pitta bread with tzatziki, sliced tomatoes, red onion, and a handful of shredded lettuce. It works brilliantly as a quick midweek meal, a crowd-pleasing dinner party dish, or a casual weekend BBQ. Made with everyday ingredients available in any UK supermarket, this is the kind of recipe that earns a permanent spot in your weekly rotation.

Ingredients

For the marinade

3 tbsp Olive Oil
2 tbsp Lemon Juice
2 Garlic Cloves
1 tsp Dried Oregano , Greek oregano is preferable for a more authentic flavour.
0.5 tsp Smoked Paprika
0.5 tsp Salt
0.5 tsp Black Pepper

For the skewers

2 Chicken Thighs, boneless and skinless , Cut into 3cm chunks.

Method

In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, smoked paprika, salt, and pepper to make the marinade.
Add the chicken chunks to the marinade and toss well to coat. Cover and refrigerate for at least 1 hour, or ideally overnight.

Tip: The longer the chicken marinates, the more flavour it absorbs - overnight gives exceptional results.
If using wooden skewers, soak them in cold water for 30 mins before cooking to prevent them from scorching. Thread the marinated chicken evenly onto 2 skewers per serving.
Heat a griddle pan or frying pan over a high heat until smoking hot (or fire up the BBQ). Cook the skewers for 12–15 mins, turning every few minutes, until the chicken is cooked through with good char marks. The internal temperature should reach 75°C.

Tip: Don't move the skewers too early - let them sit undisturbed for 3–4 mins per side to get those proper charred edges.
While the chicken rests for a couple of minutes, warm the pitta breads in a dry frying pan, toaster, or directly over a gas flame for 30 seconds each side.
Spread each pitta generously with tzatziki, then top with lettuce, tomato, red onion, and the chicken (slid off the skewers). Finish with a squeeze of lemon and a scattering of parsley, if using. Serve immediately.

Air Fryer Method

Preheat the air fryer to 200°C for 3–5 mins.
Thread the marinated chicken onto skewers, trimming them to fit your basket if needed. Arrange in a single layer - cook in two batches if necessary.
Cook for 12–14 mins, turning halfway, until golden with lightly charred edges and cooked through to 75°C internal temperature.

Tip: Cook for 12–14 mins, turning halfway, until golden with lightly charred edges and cooked through to 75°C internal temperature.

Alternatives & Variations

Swap chicken thighs for chicken breast - lower in fat, though take care not to overcook as breast can dry out quickly on high heat Use a wholemeal pitta instead of white - adds fibre and keeps you fuller for longer Make your own tzatziki with low-fat Greek yogurt, grated cucumber, garlic, and lemon - significantly lower in calories than most shop-bought versions Serve in a lettuce wrap instead of pitta to cut carbs and make the dish gluten free

Swap the chicken for halloumi or firm tofu, cut into similar-sized chunks. Halloumi works brilliantly here - marinate and grill exactly as you would the chicken, cooking for 2–3 mins per side until golden. Tofu benefits from pressing first to remove excess moisture before marinating. Both options take on the oregano and lemon flavours very well.

Use firm tofu in place of chicken (press it first), and replace the tzatziki with a vegan alternative - a coconut yogurt-based dip with grated cucumber, garlic, and lemon works well. Check your pitta bread is vegan (most are). The marinade itself is already fully plant-based.

The chicken and marinade are naturally gluten free. Simply swap the pitta bread for a gluten free pitta or flatbread (available in most major supermarkets). Double-check your tzatziki is certified gluten free - most plain versions are, but it's worth checking the label. Serve over rice or a simple salad if you prefer to skip the bread entirely.

sh srthsrthsrh srth

FAQs

Chicken Souvlaki takes 72 minutes in total — 60 minutes preparation and 12 minutes cooking.

Chicken Souvlaki is easy to make. It's a great recipe for beginners or weeknight cooking.

Chicken Souvlaki is a Greek dish.

No, Chicken Souvlaki contains meat or fish. See the Alternatives section for tips on making it vegetarian.

Chicken Souvlaki is ideal as a Main Courses.

Yes - the air fryer produces excellent results. Preheat to 200°C, arrange the skewers in a single layer, and cook for 12–14 mins, turning halfway. You won't get the same char marks as a griddle pan, but the chicken is juicy and well-coloured. Cook in batches to avoid overcrowding.