Grilled meat skewers wrapped in warm pita with salad, tahini, and pickles. Cyprus's favorite street food.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wrapped in pita bread
Garnishes: shredded cabbage, sliced tomato, onion
Accompaniments: tzatziki, pickled chili peppers, french fries
Instructions
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1
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground coriander, paprika, salt, and pepper to create the marinade. Add the cubed chicken thighs and toss until every piece is well coated. Cover and refrigerate for at least two hours, preferably overnight.
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2
Prepare the tzatziki by grating the cucumber on the coarse side of a box grater, then squeezing out all excess moisture in a clean tea towel. Combine the drained cucumber with Greek yoghurt, minced garlic, olive oil, and salt. Stir well, cover, and refrigerate until serving time.
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3
Remove the marinated chicken from the refrigerator thirty minutes before grilling to bring it to room temperature. Thread the chicken pieces onto skewers, leaving small gaps between pieces to ensure even cooking. You should get about six to seven pieces per skewer.
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4
Preheat a charcoal grill, gas grill, or grill pan to high heat. Place the skewers on the grill and cook for four minutes on each side, turning a total of three times, for a total cooking time of twelve to sixteen minutes. The chicken should have charred edges with juicy centres.
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5
While the chicken grills, warm the pita breads on the cooler side of the grill for thirty seconds per side until pliable and lightly toasted with a few char spots. Stack and wrap in a clean towel to keep warm and soft.
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6
To serve Cypriot-style, lay open a warm pita, spread a generous spoonful of tzatziki across it, then slide the grilled chicken off the skewer directly onto the bread. Top with sliced tomatoes, thinly sliced red onion, and a handful of fresh parsley. Roll tightly and serve immediately.
Did You Know?
Cypriot souvlaki uniquely includes halloumi as a filling option alongside meat.
Chef's Notes
Equipment Tips
- grill
- metal skewers
- sharp knife
Garnishing
shredded cabbage, sliced tomato, onion
Accompaniments
tzatziki, pickled chili peppers, french fries
The Story Behind Souvlaki
The Story: Cypriot souvlaki is the island's most popular street food: skewers of marinated meat (traditionally lamb or chicken) grilled over charcoal, wrapped in a warm pita bread with shredded cabbage, tomatoes, onions, parsley, and a generous drizzle of tahini (rather than the tzatziki used in mainland Greece). The tahini sauce is the key distinguishing feature of Cypriot souvlaki, reflecting the Levantine influence on island cuisine. The pita itself is distinct, larger and thinner than Greek pita, sometimes baked with a pocket and sometimes flat.
On the Calendar: Souvlaki is everyday food, eaten for lunch, dinner, and late-night snacking. Souvlaki shops are as common in Cyprus as kebab shops in Istanbul, and most neighborhoods have a trusted local vendor.
Then & Now: While the fundamentals remain unchanged, modern Cypriot souvlaki shops offer various meats and toppings. The tradition of wrapping the souvlaki in paper and eating it by hand on the street endures as the preferred method.
Legacy: Cypriot souvlaki proves that the smallest differences, tahini instead of tzatziki, a different pita, shredded cabbage — can transform a shared Mediterranean tradition into something distinctly and proudly Cypriot.
Comments (1)
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The cultural background adds so much context. Beautiful dish.