Chicken Souvlaki

Lemon-Oregano Skewers • Warm Pita — Greece

Greece's beloved skewers: chicken marinated in lemon, oregano and olive oil, grilled until the edges char, then wrapped in warm pita with tzatziki, tomato and onion.

Ingredients

• 700 g — Boneless chicken thighs, in 1½-inch chunks
• 80 ml — Olive oil (⅓ cup)
• 45 ml — Lemon juice (3 Tbsp)
• 5 g — Dried Greek oregano (1 Tbsp)
• 15 g — Garlic, grated (3 cloves)
• 240 g — Tzatziki (see the tzatziki recipe) (1 cup)
• 4 pc — Pita breads
• 200 g — Tomato & red onion, sliced, to serve

Step-by-Step Method

1. Marinate in lemon & oregano. Chicken with olive oil, lemon, oregano, garlic and salt for at least 30 minutes, up to 4 hours. Longer than that and the lemon starts to toughen the surface.
2. Thread with space. Chunks threaded with a small gap between pieces — crowded skewers steam, spaced skewers char. Soak wooden skewers 30 minutes so they don't burn.
3. Grill hot & fast. High heat, 10–12 minutes, turning every few minutes until charred at the edges and just cooked through. Rest 5 minutes — souvlaki dries out if you rush it to the pita.
4. Wrap like Athens. Warm pita spread with tzatziki, chicken slid off the skewer, tomato and onion on top, a squeeze of lemon. Roll in paper, eat standing up if you want the full experience.

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