Home Cook Together. Celebrate Life.

GreekAuthentic Cuisine

Kotopoulo Souvlaki

Serves 4 to 6 Entree chicken, Poultry

Kotopoulo Souvlaki

Kotopoulo Souvlaki brings the bustling energy of Greek street food to your home kitchen, capturing the essence of how it's lovingly prepared across Greece. This dish is a staple of leisurely afternoons, where olive oil flows freely, salt is scattered by instinct, and lemon lends its vibrant brightness. It's a recipe passed through generations, each family adding their own touch, yet always staying true to its roots.

The taste is a harmonious blend of juicy chicken thighs marinated in rich olive oil and zesty lemon, with oregano's earthy warmth weaving through each bite. Tucked into pita and paired with creamy tzatziki, this souvlaki offers a satisfying contrast of textures, from tender meat to the cool, tangy sauce. It's a dish that invites you to savor each mouthful, a simple yet profound expression of Greek culinary tradition.

Ingredients

  • 800 gchicken thigh — cubed
  • 80 mlolive oil
  • 2lemons
  • 2 tsporegano
  • pita — to serve
  • tzatziki — to serve
  • to tastefine sea salt and black pepper

Method

  1. Start by patting the 800 g chicken thigh pieces dry with paper towels to remove excess moisture, ensuring a better sear. Season the chicken generously with fine sea salt and 2 tsp oregano, pressing the herbs gently into the meat to adhere.
  2. In a large skillet, heat 80 ml olive oil over medium-high heat until it shimmers. Add the seasoned chicken pieces in a single layer, without overcrowding, to ensure even browning. Sear the chicken for about 4-5 minutes on each side, until they develop a golden-brown crust and release easily from the pan.
  3. Once the chicken is browned, squeeze the juice of 2 lemons over the chicken in the skillet. The lemon juice will deglaze the pan, lifting the flavorful brown bits stuck to the bottom. Lower the heat to medium and cover the skillet, allowing the chicken to cook through and become tender, which should take about 10-12 minutes.
  4. Check the chicken for doneness by cutting into the thickest piece; the juices should run clear, and the meat should be opaque throughout. If the sauce seems too thin, remove the chicken and increase the heat to medium-high to reduce the sauce until it thickens slightly and coats the back of a spoon.
  5. Taste the sauce and adjust seasoning with additional salt and black pepper if necessary. Return the chicken to the skillet, turning to coat it in the reduced sauce.
  6. Finish the dish by sprinkling a bit more oregano over the chicken for a fresh herbal note. Serve the Kotopoulo Souvlaki hot with warm pita and a side of tzatziki, allowing the flavors to meld together beautifully.
Cover of Authentic Greek Cuisine
From the cookbook

Authentic Greek Cuisine

This recipe is from Authentic Greek Cuisine by Yassine Sbiti — the Greek volume in the ComidaTime International Cuisines series.

Buy the cookbook on Amazon Explore Greek cuisine