Entree: Canada – Toronto Multicultural – κοτόπουλο σουβλάκι ➤ Kotopoulo souvlaki (Skewered marinated grilled chicken served with pita, lemon, and herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Additional 1 hr

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 6 boneless, skinless chicken thighs, approx. 1.5 lb (680 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 1 tbsp (15 ml) red wine vinegar
- 4 cloves garlic, minced
- 2 tsp (10 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 8 wooden skewers, soaked in water 30 minutes (no measurement)
- 4 pita breads (about 6–7 inch (15–18 cm) each)
- 1 cup (240 g) tzatziki or homemade (see below)
- 1 medium tomato, sliced
- 1 small red onion, thinly sliced
- 1/2 cup (40 g) chopped fresh parsley
- Lemon wedges for serving
Tzatziki (if making at home)
- 1 cup (240 g) Greek yogurt
- 1/2 cucumber, grated and excess liquid squeezed out
- 1 clove garlic, minced
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (5 ml) fresh lemon juice
- 1 tbsp (15 g) chopped fresh dill or mint
- 1/4 tsp (1 g) salt

Show original ingredient measurements

- 6 boneless, skinless chicken thighs, approx. 1.5 lb (680 g)
- 3 tbsp (45 ml) extra-virgin olive oil
- 3 tbsp (45 ml) fresh lemon juice
- 1 tbsp (15 ml) red wine vinegar
- 4 cloves garlic, minced
- 2 tsp (10 g) dried oregano
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1/4 tsp (1 g) crushed red pepper flakes (optional)
- 8 wooden skewers, soaked in water 30 minutes (no measurement)
- 4 pita breads (about 6–7 inch / 15–18 cm each)
- 1 cup (240 g) tzatziki or homemade (see below)
- 1 medium tomato, sliced
- 1 small red onion, thinly sliced
- 1/2 cup (40 g) chopped fresh parsley
- Lemon wedges for serving
Tzatziki (if making at home)
- 1 cup (240 g) Greek yogurt
- 1/2 cucumber, grated and excess liquid squeezed out
- 1 clove garlic, minced
- 1 tbsp (15 ml) extra-virgin olive oil
- 1 tsp (5 ml) fresh lemon juice
- 1 tbsp (15 g) chopped fresh dill or mint
- 1/4 tsp (1 g) salt

Instructions

1. Combine olive oil, lemon juice, red wine vinegar, minced garlic, oregano, salt, pepper, and red pepper flakes in a bowl to make the marinade.
2. Cut each chicken thigh into 1.5-inch (3–4 cm) pieces and add to the marinade. Toss to coat, cover, and refrigerate at least 1 hour and up to 4 hours.
3. If making tzatziki, mix Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, and salt in a small bowl. Chill until ready to serve.
4. Thread marinated chicken pieces onto soaked wooden skewers, leaving a little space between pieces for even cooking.
5. Preheat a grill or grill pan over medium-high heat and oil the grates lightly. Grill skewers 8–10 minutes, turning occasionally, until chicken is charred at edges and reaches 165°F (74°C).
6. Warm pita on the grill 30–60 seconds per side. Remove skewers and rest chicken 3 minutes, then slide chicken off skewers.
7. Assemble: spread tzatziki on pita, top with grilled chicken, tomato slices, red onion, and parsley. Serve with lemon wedges.