Σουβλάκι Κοτόπουλο

Chicken Souvlaki Two Ways

Deconstructed or Pita.

Chicken Souvlaki Two Ways


  • Bamboo skewers soaked in water as you prep everything
  • 2 packs of pasture-raised boneless chicken thighs (fat removed), cut into 1 ½ - 2 inch pieces
  • 1 large yellow onion, sliced in half and then into paper thin moons
  • Sea salt
  • Pepper
  • Paprika (optional)
  • Enough olive oil to coat the chicken mixture well

For the Pita or on the side:

  • Tomato
  • Red onion
  • Greek pita pocket
  • Tzatziki
  • French fries


  1. Ideally, let chicken marinate for a couple of hours or overnight (refrigerated). But if not, even 30 minutes is enough to infuse the chicken with great flavor.
  2. Marinade: Place all your cut chicken into a large mixing bowl. Add the sliced onion, a generous amount of good quality salt and pepper, sweet paprika, and enough extra virgin olive oil to create a marinade to coat all the chicken.
  3. Soak 12 wooden skewers in water for 10-30 minutes.
  4. Thread marinated chicken pieces through the prepared skewers.
  5. Prepare outdoor grill (or griddle). Brush grates with a little oil and heat over medium-high heat.
  6. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 155° on instant read thermometer. Be sure to turn skewers evenly to cook on all sides, about 5 minutes total, or bake at 400 for about 40 minutes.
  7. Remove chicken and sprinkle with lemon, mountain oregano, GEVOO, and salt to taste.
  8. Serve deconstructed or in Pita bread (see photos below for presentation).