Chicken souvlaki

The mouthwatering smell of souvlaki (a Greek word for ‘skewer’) cooking on an outdoor grill is so evocative of a summer evening in Greece. Here’s how to recreate it at home.


  • 4 skinless chicken breasts, cut into 4cm/1½in pieces
  • 3 tbsp olive oil
  • ½ tbsp dried oregano
  • ½ tsp sweet paprika
  • 2 garlic cloves, grated
  • 1 lemon, grated zest and juice only
  • sea salt and freshly ground black pepper

For the mustard sauce

  • 125g/4½oz Greek-style yoghurt
  • 3 tbsp mayonnaise
  • 1 tbsp honey
  • 2 tbsp English mustard

To serve

  • 4 pitta breads or flatbreads
  • 1 onion, finely sliced
  • ½ bunch flatleaf parsley, finely chopped
  • sliced tomatoes, shredded white or red cabbage (optional)
Chicken souvlaki

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