Chicken Souvlaki

Name: Chicken Souvlaki
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2-3
Ingredients: Souvlaki; 5 chicken thighs, skin-on or skinless; 1 cup plain Greek yogurt; 1 lemon, juiced; 1 packet Lane’s BBQ souvlaki base seasoning; 1 onion, halved (skewer base); 1 tomato, sliced (to serve); 1 red onion, julienned (to serve); 3 pita breads (to serve); Potato chips or fries (to serve); 2 wooden skewers; 1 cup plain Greek yogurt; 1 medium cucumber, grated and squeezed dry; 2 garlic cloves, minced; 1 tbsp fresh lemon juice; 1 tbsp extra virgin olive oil; 2 tbsp fresh dill, finely chopped (or 1 tsp dried); ½ tsp salt; Black pepper to taste

Jul 10, 2026

By Bracken Pearce

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Chicken Souvlaki

Bracken Pearce

Servings

2-3

Prep Time

20 minutes

Cook Time

1 hours

Ingredients

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Souvlaki
5 chicken thighs, skin-on or skinless
1 cup plain Greek yogurt
1 lemon, juiced
1 packet Lane’s BBQ souvlaki base seasoning
1 onion, halved (skewer base)
1 tomato, sliced (to serve)
1 red onion, julienned (to serve)
3 pita breads (to serve)
Potato chips or fries (to serve)
2 wooden skewers

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1 cup plain Greek yogurt
1 medium cucumber, grated and squeezed dry
2 garlic cloves, minced
1 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
2 tbsp fresh dill, finely chopped (or 1 tsp dried)
½ tsp salt
Black pepper to taste

Directions

Flatten the chicken — Place each thigh between two sheets of baking paper or cling wrap and pound to an even thickness of about 1.5–2 cm using a meat mallet or rolling pin.
Make the marinade — In a large bowl, combine the yogurt, lemon juice, and souvlaki seasoning. Mix until smooth.
Marinate — Add the flattened thighs, turning to coat all sides. Cover and refrigerate for at least 2 hours, or overnight for best results.
Preheat oven to 180°C (356°F).
Skewer the chicken — Place an onion half cut-side down as a stable base. Thread the thighs lengthwise onto both skewers side by side so they lie flat and don’t spin. The onion anchors the base.
Bake — Place in a baking dish or lined tray. Bake for 1 hour, turning halfway, until golden and cooked through (internal temp 75°C / 165°F).
Rest and slice — Rest for 5 minutes, then slide off the skewers and slice or tear into pieces.
Make the tzatziki — Squeeze all moisture from the grated cucumber using a clean towel. Combine with yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper. Mix well, taste, and adjust seasoning. Refrigerate for at least 30 minutes before serving.
Assemble — Warm the pita. Top with chicken, sliced tomato, julienned red onion, and a generous spoonful of tzatziki. Serve with chips or fries on the side.