Charred Greek Chicken Souvlaki with Tzatziki
Chef & Safety Quick Answer: Greek chicken souvlaki marinates poultry cubes in extra virgin olive oil, fresh lemon juice, garlic, and wild oregano before high-heat ...
Cook Charred Greek Chicken Souvlaki with Tzatziki for 12 minutes until the internal temperature reaches 165°F Minimum. Rest for 5–10 Mins before slicing so juices redistribute and carryover heat reaches full USDA FSIS food safety standards.
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| Recipe | Charred Greek Chicken Souvlaki with Tzatziki |
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Greek chicken souvlaki marinates poultry cubes in extra virgin olive oil, fresh lemon juice, garlic, and wild oregano before high-heat grilling. Threading cubes closely together retains succulent juices while exterior develops smoky Mediterranean char.
Recipe Overview & Cooking Metrics
| Prep Time | 20 minutes | Cook Time | 12 minutes |
| Total Time | 37 minutes | Servings | 4 servings |
| Calories / Serving | 420 kcal | Protein / Serving | 36g |
| Cuisine | Greek Street Food | Category | Grilled |
Equipment Needed
- Cast iron grill pan or charcoal grill
- Tongs
- Small bowl for marinade
- Digital probe meat thermometer
Ingredients
- 1.5 pounds boneless skinless chicken breasts or thighs, cut into 1.25-inch cubes
- 1/4 cup extra virgin Greek olive oil
- 3 tablespoons freshly squeezed lemon juice
- 4 cloves garlic, minced
- 1 tablespoon dried Greek wild oregano
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
- 8 wooden skewers, soaked in water for 30 minutes
- 4 thick Greek pita flatbreads
- 1 cup homemade tzatziki sauce (strained Greek yogurt, grated cucumber, garlic, dill, olive oil)
- 1 cup diced ripe tomatoes
- 1/2 small red onion, thinly sliced
- Crumbled feta cheese and Kalamata olives for serving
Step-by-Step Cooking Instructions
- In a bowl, whisk olive oil, lemon juice, minced garlic, Greek oregano, salt, and black pepper.
- Add chicken cubes, toss to coat, and let marinate for 15 minutes at room temperature.
- Thread chicken cubes onto soaked wooden skewers (about 4 to 5 pieces per skewer), keeping pieces close together to retain moisture.
- Preheat a cast iron grill pan over medium-high heat for 5 minutes until smoking hot. Lightly oil grates.
- Place skewers on hot grill. Cook undisturbed for 5 minutes until dark charred grill marks form on bottom side.
- Flip skewers and cook for 4 to 5 minutes until chicken registers 165°F (74°C) on a digital probe (or 175°F for thighs).
- Warm Greek pita flatbreads directly on the grill pan for 30 seconds per side until soft and pliable.
- To assemble: slide grilled chicken off skewers into center of warm pita. Slather with cold cucumber dill tzatziki, top with diced tomatoes, red onions, and crumbled feta cheese, and wrap tightly.
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Frequently Asked Questions
Greek wild oregano (Rigani) has a distinct savory, peppery, and slightly minty flavor that is far more robust than Mexican or standard grocery-store oregano.
Always grate English cucumber and squeeze out every drop of liquid using a clean kitchen towel or cheesecloth before folding into thick, whole-milk strained Greek yogurt.
Yes. Place skewers on a wire rack over a baking sheet and bake at 425°F (218°C) for 12 minutes, then broil on High for 2 to 3 minutes for smoky char.
Method
The key details are in the summary above.
Essential Benchmarks for Perfect Poultry
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Safe Pull Temp
Exact target internal pull temperatures by cut to lock in maximum moisture.
Resting Time Formula
Retain up to 40% more natural juices with proper carryover heat resting.
Salt Ratio & Timing
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Crispy Skin Science
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Nutrition per serving
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