Chicken Souvlaki
Lemon-oregano chicken in a Greek yogurt marinade, served with warm pita. The total includes 1 hour refrigerated marinating; a longer marinade or extra cooking batches takes more time.
- chicken
- Greek
- grill pan
- meat
- Mediterranean
- pita
- souvlaki
Part ofMoros & Chicken Souvlaki Weeknight Pair· 2 recipes
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Check ingredients to include themPackage used · most used first
Fresh lemon · 1 Count
Fresh Large Lemon - Each
100%
Details
Pita bread · 4 Count
Toufayan® Classic White Pita Loaves
Sale
100%
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Boneless skinless chicken thighs · 1.5 Pound
Heritage Farm® Boneless Skinless Chicken Thighs
75%
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Garlic cloves · 4 Count
Garlic
Sale
40%
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Dried oregano · 2 Teaspoon
Kroger® Oregano Leaves Shaker
14%
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Plain Greek yogurt · 0.5 Cup
Kroger® Plain Nonfat Greek Yogurt Tub
13%
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Extra-virgin olive oil · 2 Tablespoon
Kroger® Extra Virgin Olive Oil
6%
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Ground black pepper · 0.5 Teaspoon
McCormick Pure Ground Black Pepper
Sale
3%
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Kosher salt · 1.5 Teaspoon
Kroger® Coarse Kosher Salt
1%
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Cost Summary
· only what you use
per serving · 4 servings
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Cook this recipe
- boneless skinless chicken thighs-1 1/2 lb
- plain Greek yogurt-1/2 cup
- fresh lemon-1 large
- garlic cloves-4 cloves
- extra-virgin olive oil-2 tablespoons
- dried oregano-2 teaspoons
- kosher salt-1 1/2 teaspoons
- ground black pepper-1/2 teaspoon
- pita bread-4 round
Cut the chicken thighs into 1 1/2-inch pieces and pat them dry.
Wash hands, cutting board, and knife after contact with raw chicken.
Keep the knife blade angled away from fingers while cutting chicken.
Zest the lemon to get 1 teaspoon zest, then juice it to get about 3 tablespoons juice.
In a mixing bowl, whisk together the Greek yogurt, lemon zest, lemon juice, minced garlic, dried oregano, olive oil, salt, and black pepper.
Add the chicken to the marinade and stir until evenly coated. Cover and refrigerate for 1 to 4 hours.
Discard any marinade that touched raw chicken unless it is cooked thoroughly.
Thread the marinated chicken pieces onto metal skewers, leaving small gaps between pieces.
Handle metal skewers carefully because the pointed ends can puncture skin.
Wash hands after handling the raw marinated chicken.
Heat a grill pan over medium-high heat until hot.
Use caution around the hot grill pan to avoid burns.
Cook the skewers until browned and the thickest chicken pieces reach 165°F (74°C). Allow about 10–12 minutes, turning regularly with tongs. Cook in uncrowded batches as needed; use clean serving utensils and a clean plate, and discard the used marinade.
Cook chicken to an internal temperature of 165°F (74°C).
Metal skewers and the grill pan will be very hot; handle with tongs or heat protection.
Transfer the skewers to a plate, tent loosely with aluminum foil, and rest for 5 minutes.
Keep cooked chicken away from raw chicken juices and any utensils that touched raw chicken.
Warm the pita bread on the grill pan for about 30 seconds per side.
Serve the chicken souvlaki with the warm pita bread.
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