Chicken Souvlaki

Name: Chicken Souvlaki
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 8 servings
Cuisine: Greek
Ingredients: 4 lb Boneless chicken thighs, cubed; 0.5 cup Fresh lemon juice; 0.5 cup Olive oil; 6 count Garlic cloves, minced; 3 tbsp Dried oregano; 2 tsp Kosher salt; 2 cups Plain Greek yogurt; 1 count English cucumber, grated and squeezed dry; 2 tbsp Fresh dill, chopped; 12 count Pita bread; 2 pints Cherry tomatoes, halved; 1 count Red onion, thinly sliced

Marinated skewers, pita-ready

Prep: 20 min
Cook: 55 min
Serves 8
Difficulty: medium

Marinated skewers, pita-ready. Sized for a full crew, with timing that still works when the kitchen gets interrupted.

Why crews like it: A hall pick for regular dinner nights — one line, real portions, no drama at the stove.

841Cal

60gProtein

56gCarbs

41gFat

Ingredients

4 lb Boneless chicken thighs, cubed
0.5 cup Fresh lemon juice
0.5 cup Olive oil
6 count Garlic cloves, minced
3 tbsp Dried oregano
2 tsp Kosher salt
2 cups Plain Greek yogurt
1 count English cucumber, grated and squeezed dry
2 tbsp Fresh dill, chopped
12 count Pita bread
2 pints Cherry tomatoes, halved
1 count Red onion, thinly sliced

Instructions

Marinate the chicken: Cube chicken thighs into 1½-inch pieces. Whisk lemon juice, olive oil, garlic, oregano, and salt; toss with chicken. Marinate at least 30 minutes, up to 4 hours, in the fridge.
Skewer and heat the grill: Thread marinated chicken onto skewers, leaving small gaps between pieces so every side gets heat. Heat a grill or large grill pan to medium-high.
Grill the skewers: Grill skewers 10–12 minutes, turning every few minutes, until deeply charred on the edges and the thickest piece reads 165°F.
Mix the tzatziki: Stir Greek yogurt, grated cucumber (squeezed dry in a towel), dill, a squeeze of lemon, and a pinch of salt into a cool, tangy sauce. Keep chilled until service.
Warm the pita and build the line: Warm pitas briefly on the grill or in a dry skillet, about 30 seconds per side. Set out skewers, warm pita, tzatziki, tomatoes, and red onion so the crew builds their own wraps.
Hold for call interruptions: If tones drop, pull skewers off direct heat and hold on the cool side of the grill or in a 200°F oven. Tzatziki and cold toppings hold fine on ice for a stretch.

Tonight's spread

Plate Chicken Souvlaki with sides in separate pans so the crew can mix portions.
Portion bowls on the line with protein visible on top — crew eats with their eyes first.
Keep dressing and crunchy toppings in side bowls so greens stay crisp through second servings.
Line up Chicken Souvlaki on the main counter with serving spoons — firefighters grab fast between calls.
Keep a backup tray warm in the oven at 200°F for late arrivals after a run.

Hall tips

Keep a backup tray warm in the oven for late calls — nothing worse than cold plates after a run.
Taste for salt at the end — hall palates run salty after long shifts.
Rest grilled proteins 5–8 minutes under foil before slicing — juices stay in the meat.
Pull chicken at 160°F and let carryover hit 165°F — dry breast ruins crew morale.

Substitutions

Chicken thighs ↔ breasts (thighs forgive overcooking on the flat-top).

Leftovers

Cool leftovers in shallow containers within two hours — deep pots stay hot too long.
Label trays with date and reheat to 165°F minimum before second shift.
Slice cold protein thin for next-day wraps or salads — faster reheat, less dry-out.

Grill or flat-top
Tongs
Heat-resistant gloves
Large sheet trays
Instant-read thermometer
Aluminum foil