Chicken Souvlaki Stick Recipe

Prepare marinade

In a medium bowl whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 1 tbs red wine vinegar, minced garlic, dried oregano, dried thyme, kosher salt, black pepper and honey (if using). Taste and adjust seasoning — marinade should be bright and slightly salty.

Marinate chicken

Place the cubed chicken in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, massaging to coat evenly. Refrigerate for at least 30 minutes and up to 4 hours. If marinating longer than 4 hours, reduce lemon/vinegar by half to avoid toughening.

Skewer the chicken

If using wooden skewers, soak them in water for 30 minutes before use to prevent burning. Thread marinated chicken pieces snugly but not tightly onto skewers, leaving a small space between pieces so heat circulates—about 6–8 cubes per skewer for 1 lb chicken. Let skewers rest 10 minutes at room temperature while you heat the grill or pan.

Heat and oil cooking surface

Preheat a grill or grill pan over medium-high heat (about 400°F/200°C). Brush the grates or pan with ~1 tsp olive oil to prevent sticking.

Cook the skewers

Place skewers on the hot grill or pan. Cook 3–4 minutes per side, turning once or twice, until all sides are nicely browned and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Total cooking time ~10–12 minutes depending on heat and cube size. Remove from heat and let rest 3–5 minutes.

Prepare cucumber

Grate the peeled and seeded cucumber on a box grater or food processor. Place grated cucumber in a clean kitchen towel or layers of paper towels and squeeze out as much moisture as possible (this keeps tzatziki thick).

Mix tzatziki

In a bowl combine 1 cup Greek yogurt, the squeezed grated cucumber, 1 minced garlic clove, 1 tsp lemon juice, 1 tbs chopped fresh dill, 1 tsp olive oil, 1 tsp salt and 1/2 tsp black pepper. Stir until smooth. Taste and adjust salt, lemon or dill. Refrigerate until ready; tzatziki can be made up to a day ahead to let flavors meld.

Warm pitas

Warm pitas briefly on the grill, in a dry skillet, or wrapped in foil in a 350°F (175°C) oven for 5 minutes. Warming makes them pliable and improves flavor.

Slice and prep toppings

Thinly slice tomato and red onion. Toss shredded lettuce with a small pinch of salt and a squeeze of lemon if desired. Crumble feta if using.

Assemble souvlaki pitas

To assemble each pita: spread about 2–3 tbs tzatziki down the center of a warmed pita. Remove chicken from skewers and distribute roughly 4 oz (about 1/4 lb) cooked chicken per pita (adjust to taste). Top with sliced tomato, red onion, shredded lettuce and a sprinkle of feta. Drizzle with a little olive oil and an optional squeeze of lemon. Fold or roll pita and serve immediately.

Serve

Serve warm with extra tzatziki and lemon wedges on the side. Leftover grilled chicken keeps 3 days refrigerated and works well chopped into salads or wraps.