Chicken Souvlaki Recipe

The secret to this Greek dinner is the two-hour marinade: lemon juice, olive oil, six cloves of garlic, and dried oregano have enough time to season the chicken all the way through without making it taste harsh. Cut 1½ pounds of chicken into even, bite-size pieces so they cook at the same rate, then let them sit in the marinade for the full 120 minutes. The lemon gives the meat a bright, clean flavor, while the olive oil helps the oregano and garlic cling to every piece. It is a simple combination, but the balance is especially good tucked into warm pita with cool, creamy tzatziki. The best texture comes from cooking the chicken quickly over fairly high heat. Whether you use a grill, grill pan, or broiler, give the pieces room so they sear instead of steaming. Fifteen minutes is usually enough, though the exact time depends on the size of the chunks; turn the skewers occasionally and cook until the centers reach 165°F. The edges should pick up a little char, while the inside stays juicy. If using wooden skewers, soak them before assembling so they do not scorch. You can also cook the chicken loose in a hot skillet if skewers are inconvenient, but avoid crowding the pan. One practical detail makes a noticeable difference: wipe off excess marinade before the chicken hits the heat. A thin coating of oil and seasoning encourages browning, while puddles of lemon marinade can cause flare-ups on a grill and prevent the chicken from developing those browned edges. Reserve none of the raw marinade for serving. After cooking, let the chicken rest for a few minutes; this keeps the juices from running into the pita. Warm the eight pitas briefly on the grill or in a dry skillet, then fill them with chicken and about a cup of tzatziki. Serve these souvlaki pitas for an easy weekend dinner, a casual summer meal, or a make-ahead supper when you want the marinating done before the evening begins. They pair naturally with a crisp Greek salad, sliced tomatoes and cucumbers, lemony potatoes, or a handful of olives. A little crumbled feta is welcome, though the garlic-and-lemon chicken already has plenty of character. If you are serving all six portions at once, keep the cooked chicken covered and the pitas warm so everyone can assemble theirs while the meat is still tender.