Tender pieces of chicken marinated with lemon and oregano and served with fresh tomatoes, onions, tzatziki and pita bread! Assemble all the components on a platter, and let your guests build their own plates! We love to load up all the components on pitas and make our own chicken souvlaki pita wraps!
We love our souvlaki around here! I think its part of the territory when you grow up in a Greek home. It was something we enjoyed regularly growing up and can’t even fathom not eating it today. It pops up on our dinner menus regularly and we always have a stash in the freezer, ready to pop on the grill at a moments notice.
Without a doubt it is probably the most popular food item when you think of Greek food. Right up there with baklava and moussaka. It encompasses everything I know about Greek food: Simple. Fresh. Flavourful. Everything Greek food is and everything I love about it!
This Chicken Souvlaki Platter is all of those things. It is easy to make and assemble and SO MUCH BETTER and economical when you make it fresh yourself. I’m telling you, once you have made it yourself, you will see its so worth it!
The platter is compromised of souvlaki, its BFF tzatziki, fresh veggies (tomatoes, onions, lettuce) and pita bread.
How to make Chicken Souvlaki
- skinless, boneless thighs, cut into bite size pieces
- olive oil
- lemon juice
- cumin powder
- salt and pepper
To make the chicken souvlaki, you mix olive oil, oregano, lemon juice, cumin powder, salt and pepper together and add boneless chicken thighs that have been cut into bite sized pieces. You will want to make sure that the pieces are equal in size to ensure even cooking.
I toss the chicken in the marinade and then cover it and place it in the fridge overnight (or for at least 1 hour if you are in a rush). Then, before grilling, I slide the chicken pieces onto skewers that have been soaked in water for 30 minutes. Soaking the skewers prevents them from burning on the grill.
Can you freeze Chicken Souvlaki?
Yes! Yes, you can! In fact, I highly recommend it. I like to double or triple my recipe and make the chicken souvlaki in bulk and freeze them for easy future meals.
To do this, prepare the souvlaki on the skewers following the steps mentioned above. Instead of grilling them, you can place them in freezer safe bags or containers and freeze them until you are ready to eat them. Just be sure to seperate the souvlaki using parchment paper if you think you may only need a couple at a time as they may freeze together and be hard to separate.
When you are ready to eat them, transfer however many souvlaki you need in the fridge overnight and then cook them as you would if they were fresh.
Hope you give this recipe a try and like it as much as we do!
You may also like:
Traditional Greek Salad
Summer Salad with Greek Yogurt Lemon-Dill Dressing
Thai Chicken Satay with Peanut Sauce
Chicken Souvlaki Platter
For the chicken souvlaki
- 2.5 lbs thighs skinless, boneless, cut into bite size pieces
- 4 tablespoons olive oil
- 3 tablespoons oregano
- juice of 1 lemon
- 1 teaspoon cumin powder
- salt and pepper
For the tzatziki sauce
- 3 cups Greek yogurt plain
- 3/4 cucumber grated and water squeezed out
- 1-2 cloves garlic minced
- 2-3 tablespoons lemon juice
- 2 tablespoons fresh dill chopped
- salt to taste
For the platter
- 2 tomatoes diced
- 1 red onion diced
- 1/2 cup feta crumbled
- tzatziki sauce
- pita bread
- To make the souvlaki, place olive oil, oregano, lemon juice, cumin powder and salt and pepper into a large bowl. Add chicken and mix well to coat with marinade. Cover bowl with plastic wrap and place in fridge to marinate overnight (ideally) or for at least 1 hour. When you are ready to grill, slide chicken onto skewers that have been soaking in water for at least 30 minutes and grill until chicken is cooked through.
- Meanwhile, make the tzatziki by mixing all ingredients in a bowl.
- Arrange all the prepared ingredients on a platter and let your guests assemble their own plates.