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

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Author:

Bracken Pearce

Servings

2-3

Prep Time

20 minutes

Cook Time

1 hour

Ingredients

Souvlaki

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

Tzatziki

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

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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.