Lunch

Greek Chicken Souvlaki

Name: Greek Chicken Souvlaki
Prep time: 20 min
Cook time: 12 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 600 g chicken thigh, cubed; 3 tbsp olive oil; Juice of 1 lemon; 3 garlic cloves, crushed; 2 tsp dried oregano; 1 tsp salt; 4 pita breads; Tzatziki, tomato and red onion, to serve

Serves 4 Prep 20 mins + marinating Cook 12 mins Total 45 mins

Here is our working greek chicken souvlaki for Scoops & Dishes: no doorway fluff, just a cookable page with Australian metric detail and notes that prevent the usual failures. As written it serves 4. Budget about 20 mins + marinating to prep and 12 mins to cook or bake, roughly 45 mins all up, across 8 ingredients and 3 method steps. The character of the dish comes from chicken thigh, olive oil and Juice of 1 lemon. Check quantities in grams where listed — volume is fine for many liquids, but baking and batter ratios behave better on scales. Good for work-from-home lunches, Saturday leftovers, and picnic baskets. Halve it for one, or double when the kids bring friends home. Keep Australian cup measures (250 ml) so the ratios match what we tested on the page. We write lunch recipes so you can cook from your phone on the bench: large checkable ingredients, numbered steps, and notes you can skim while the pan heats.

Ingredients

600 g chicken thigh, cubed
3 tbsp olive oil
Juice of 1 lemon
3 garlic cloves, crushed
2 tsp dried oregano
1 tsp salt
4 pita breads
Tzatziki, tomato and red onion, to serve

Method

Marinate chicken in oil, lemon, garlic, oregano and salt for at least 20 minutes.
Thread onto skewers. Grill or pan-fry 10–12 minutes until cooked.
Serve in warm pitas with tzatziki, tomato and onion.

Tip: Soak wooden skewers in water so they do not burn.

Notes

Shopping and mise en place: read the full ingredient list once before you start. For Greek Chicken Souvlaki, chicken thigh and olive oil are the items that decide whether the dish tastes flat or properly seasoned. Weigh where grams are given — volume cups are fine for liquids and some dry goods, but baking ratios are tighter if you use scales. Australian cups are 250 ml; a tablespoon is 20 ml and a teaspoon is 5 ml.
Method rhythm: step one is “Marinate chicken in oil, lemon, garlic, oregano and salt for at least 20 minutes.”. Do not skip resting, cooling, or draining steps if they appear later — they are usually there for texture. The finish is “Serve in warm pitas with tzatziki, tomato and onion.”. Taste before you plate; salt at the end often needs a final pinch.
Make-ahead and leftovers: halve it for one, or double when the kids bring friends home. Leftovers of Greek Chicken Souvlaki usually keep 2–3 days in a sealed fridge container; reheat until steaming hot in the centre. Label freezer bags with the dish name and date. Allergens sit in the ingredient list — always double-check if cooking for guests.
Putting it together for Greek Chicken Souvlaki: work clean, taste as you go, and do not rush browning or reduction steps if they appear in the method. If you are cooking for mixed diets, plate sauces and toppings separately where practical. Keep this page bookmarked if it becomes a household regular — we update wording when cooks report a confusing step. Metric consistency across Scoops & Dishes means once you trust the cups and scales here, breakfast through dessert behaves the same way.