This delicious chicken souvlaki recipe has juicy, tender chicken thighs, homemade Greek pita bread, a honey mustard aioli, and lots of aromatics.

What is souvlaki?

Souvlaki is the closest thing Greeks have to fast food. It is probably a much healthier option from the various fast food burger versions as it is always made with fresh ingredients.

Souvlaki consists of small pieces of meat grilled on a skewer or in a gyro (meat cooked on a vertical rotisserie) wrapped in Greek pita with tomatoes, onions, and tzatziki sauce. The meat usually used is pork, although chicken, beef, and lamb may also be used.

Is gyro souvlaki the same as a kebab?

Gyros and souvlaki are the Greek variations of a kebab. The iconic Greek gyros and souvlaki skewers were introduced to Athens in the 1950s by immigrants from Turkey and the Middle East; gyros was originally known simply as döner kebab. In the 1960s, vendors began selling dishes in the same style made with souvlaki skewer, which resembles Turkish shish kebab but is usually made with pork.

Around the same time, the Greek word gyros replaced döner kebab, and the Greek style of the dish became very popular.

Some may refer to souvlaki skewers as kebabs, but they are not properly called that in Greece. Greeks call the grilled pieces of meat on a skewer kalamaki. The usual order of souvlaki kalamaki is a couple of skewers served with a couple of pieces of grilled bread.

This is chicken gyro souvlaki

My love for chicken gyro made me find ways to replicate the flavor and texture as close as possible. I don’t have a vertical rotisserie -I wish- so I cut the chicken in thin strips that resemble gyro and grill it. I make this chicken souvlaki recipe often for my family. It is everyone’s favorite.

• I use skinless and boneless chicken thighs. I cut the thighs into smaller vertical pieces and marinate to infuse flavor. After marinating for about an hour, they grill on a hot cast iron grill pan.
• Chicken souvlaki usually includes a mustard/yogurt-based sauce. I instead love to pair mine with a honey mustard aioli; it is garlicky, sweet, and tangy, perfect with chicken.
• Instead of the traditional tomato wedges, I use a fresh tomato bruschetta topping with small diced tomatoes, red bell pepper, garlic, olive oil, balsamic vinegar, and fresh basil. It is simple and goes really well with this recipe.
• I also love making my own pita bread. The Greek pita bread is like a flatbread, does not have a pocket like the middle eastern kind. My recipe is easy, and in no time, I have 4-6 delicious pitas for souvlaki.

Ingredients for the chicken souvlaki marinade

• Extra virgin olive oil
• Garlic
• Honey
• Lemon juice
• Fresh thyme, rosemary & sage
• Dried oregano
• Dried mustard
• Sea salt
• Freshly ground pepper
• Red pepper flakes

This marinade results in a tender, moist chicken with crispy, nicely charred edges. A hot grill pan and the addition of honey in the marinade ensure the chicken will have that delicious chard we all love.

Cooking methods

My preferred cooking method is using my cast iron grill pan. I live in an apartment and don’t have an outdoor grill, so this is the best way to achieve the desired result. I place a cast iron grill pan* over high heat and wait for it to get hot. I add a little olive oil, and I grill the chicken pieces in small batches.

*A regular cast iron pan will work just as well.

An alternative cooking method is to broil in the oven. I preheat the oven to 400 F. I add the chicken in a single layer on a baking sheet, and I bake for 15 minutes. I turn on the broiler and broil for 5 minutes (tops). Again, I recommend a test drive for each method to ensure the chicken is cooked well. It should have nice crispy edges and a soft and tender middle. There should be no pink in the middle at all.

The ideal cooking method is on an outdoor charcoal grill. If you are fortunate to own one, this is the method you should use to produce the best results. The same rules apply here too. Grill the chicken until it has nice charred edges and it is still tender and juicy inside. There should be no pink in the middle at all.

How to assemble a souvlaki

You place a pita bread on parchment paper 1/3 bigger than the pita.

Add 3-4 chicken pieces right in the middle.

Add the tomato mix, as much as you like (usually, 2 tablespoons are enough but each person has different needs ☺️

Add 1-2 tablespoons of the honey mustard aioli.

Fold the souvlaki to create a sandwich. Use the parchment paper to wrap it. Fold the extra paper nicely under the souvlaki to secure it. Enjoy!

It is important to warm up the pitas before assembling the chicken souvlaki. There are two ways to do it.

My favorite is grilling the pita for a minute or two on the same pan I cooked the chicken.

An alternative method is in the oven.

Preheat the oven to 400 F.

Place/select two racks in the oven one in the middle and another right under it.

Place a baking sheet in the lower rack to catch any drippings.

Brush some of the marinade you used for the chicken on both sides of the pita bread. Place it directly on the first rack. Warm it up until pita starts to brown but is still soft, 1-2 minutes. Don’t overcook it!

Helpful Q & A

You may also like:

• Check out the traditional pork souvlaki, it is great for entertaining. Our friends love it and participate in cooking!
• This lovely cinnamon roasted chicken makes the house smell like Thanksgiving!
• This braised chicken in tomato sauce is delicious and so easy to make.

Check out my Greek pantry staples 

Cooked this? Rate this recipe! You can also leave a comment below. I love hearing from you!

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