Souvlaki is Greek street food at its best—bright, herby, and fire-kissed.
Recipe by Chef Tait Miller | From our Greek Summer Feast Masterclass
This version uses chicken breast, marinated in lemon, garlic, and oregano, then grilled hot and fast in the Charlie Oven. The live fire brings out a smoky depth, while the marinade keeps the meat juicy and flavourful. It’s perfect for an easy summer feast.
Ingredients
Serves 8–10
- 3.2 kg chicken breast, cut into bite-sized chunks
- 240 ml olive oil
- 240 ml lemon juice (approx. 8 lemons)
- 16 garlic cloves, minced
- 4 tsp dried oregano
- 2 tsp dried thyme
- Sea salt and freshly ground black pepper, to taste
- 16 pita breads (homemade or ready-made, warmed)
- 1 L tzatziki
How to cook Chicken Souvlaki in the Charlie Oven
1. Fire setup
Use a generous amount of good quality lump charcoal, and build the fire toward the front or centre of the fire bed for direct, high heat. Preheat the oven to 250–300°C (480–570°F). For added flavour, throw in a small handful of dry woodchips just before grilling—no need to soak.
2. Marinate the chicken
In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt and pepper. Add the chicken breast pieces and toss to coat. Cover and refrigerate for 2 to 6 hours. Chicken breast doesn’t need much more than that—just enough to soak up the flavour.
3. Skewer and prep
Thread the chicken onto metal skewers or soaked wooden ones. Don’t pack them too tightly—leave a little space between each piece to help them cook evenly.
4. Grill hot
Place the skewers on the Charlie Turkish Skewer Rack, set in the lowest or second-lowest position, just above the flames. Grill for 3–4 minutes per side, turning until the chicken is golden, lightly charred, and cooked through. The high heat gives a fast sear while keeping the meat juicy inside.
5. Serve it up
Serve hot with warm pita, plenty of tzatziki, and optional grilled veg like peppers, onions or courgettes. Let your guests build their own wraps—feasting, Greek-style.
Why cook this in Charlie?
Chicken breast needs precision to stay juicy, and the Charlie Oven delivers. The Turkish rack lets you cook directly above the fire for gorgeous sear and char. Combined with Charlie’s airflow and real smoke, these skewers turn out restaurant-perfect every time—fast, flavourful, and effortlessly impressive.
Try these next
- Greek Lamb Kleftiko – slow-cooked and lemony
- Grilled Aubergine with Garlic & Herbs – rich, smoky, and satisfying
- Fire-roasted Peppers & Feta – sweet and salty, ideal on the side
Give it a go
Inspired by our Greek Summer Feast Masterclass? Fire up your Charlie, give these skewers a try, and tag @charlieoven to show us your cook. For more fire-fuelled flavour, check out our charcoal oven recipes.