Greek Inspired Chicken Souvlaki
Souvlaki is one of Greece’s most beloved street foods, but in Canada it has become a true comfort classic, thanks to thriving Greek communities in cities like Toronto and Montreal. From summer festivals to family-run diners, skewers of marinated chicken served with tzatziki, pita, and salad are now part of our own food story. Juicy, smoky, and tangy with lemon, this dish is as perfect for Canadian grilling season as it is baked indoors in winter.
Prep Time: 10 minutes (+ 1 hour to marinate)
Total Time: 30 minutes (plus marinating)
Serves: 4–6
Ingredients
For the Chicken Souvlaki
600 g (1 ⅓ lbs) boneless, skinless chicken breasts or thighs, cubed
3 tbsp olive oil
Juice of 1 lemon
3 cloves garlic, minced
1 tbsp dried oregano (or 2 tbsp fresh)
1 tsp salt
½ tsp black pepper
For the Tzatziki
1 cup Greek yogurt
½ cucumber, grated and squeezed dry
1 clove garlic, minced
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill or mint, chopped
Salt & pepper, to taste
Method
Marinate chicken: In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken, toss well, and marinate for at least 1 hour (or overnight).
Prepare skewers: Thread chicken pieces onto skewers.
Grill method: Preheat grill to medium-high. Cook skewers 8–10 minutes, turning occasionally, until golden and cooked through.
Bake method: Preheat oven to 200°C (400°F). Place skewers (or spread chicken pieces) on a lined tray. Bake 18–20 minutes, flipping halfway. For extra char, finish under broiler 2–3 minutes.
Make tzatziki: Stir yogurt, cucumber, garlic, olive oil, lemon juice, and dill or mint together. Season to taste.
Serve: Enjoy hot with pita, fresh salad, and plenty of tzatziki.
Variations
Juicier Skewers: Use chicken thighs instead of breasts.
Canadian Twist: Swap lemon for lime and pair with seasonal vegetables like grilled Ontario zucchini or BC peppers.
Quick Version: Skip the skewers and roast the marinated chicken pieces on a tray for easy weeknight souvlaki bowls.