How To Make Chicken Souvlaki

Ah, chicken souvlaki. Juicy marinated chicken on a skewer with creamy tzatziki, fries, pita, and tomato salad. What's not to love?

Done in 2 hours

Serves 4



for the chicken

8boneless chicken thighs

2 tspdried oregano

1 tsp smoked paprika

1 tbsphoney

3garlic cloves, grated

1lemon, juiced

2 tbspolive oil

Salt and pepper, to taste

for the tzatziki

6 tbspGreek yoghurt

1/2cucumber, grated

3garlic cloves, grated

Handfulfresh dill, finely chopped

1 tbspwhite wine vinegar

1/2lemon, juiced

Salt and pepper, to taste

for the salad

200gcherry tomatoes, quartered

1red onion, thinly sliced

2 tbspflat leaf parsley, finely chopped

1lemon, juiced

2 tbspolive oil

Salt and pepper, to taste

to serve

Seasoned fries

4pita or flatbreads

100gfeta, crumbled

What's the difference between Greek souvlaki and gyros, you might ask? Well, gyros is usually made from stacking meat and cooking it rotisserie-style. Souvlaki is marinated meat piled on a skewer, cooked over the grill. We've served souvlaki with pita, fries, tzatziki, and a tomato salad. It's pretty lovely.


Start by marinating the chicken. In a large bowl, combine the olive oil, oregano, smoked paprika, honey, garlic, lemon, salt, and pepper. Taste for seasoning, then add the diced chicken. Toss well to coat, cover, then leave in the fridge for at least 1 hour or up to 8.

Meanwhile, prepare the tzatziki. Place the grated cucumber in a tea towel, then squeeze all of the water out of the cucumber over the sink. Add to a bowl along with greek yoghurt, lemon, vinegar, dill, garlic, salt, and pepper. Set aside

For the salad, combine the tomatoes, onion, parsley, lemon, olive oil, salt, and pepper. Leave to sit.

This is a good time to cook the fries, and warm up the flatbreads.

Place all of the diced chicken on skewers. If you're using wooden skewers, soak them in water for an hour before. Place over a roasting tray, and pop under the grill, rotating them every 5 minutes until the chicken is nicely charred.

Assemble your souvlaki with flatbreads, fries, tomato salad, feta, and tzatziki. Enjoy!

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Spencer Lengsfield

Spencer Lengsfield

Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.

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