Chicken Souvlaki on the Buschbeck Grill

Chicken souvlaki on the Buschbeck grill is one of those meals I come back to again and again. It takes me straight back to Greek takeaway by the beach - simple oregano and lemon chicken, warm pita, a quick tzatziki and a pile of napkins because things will get messy.

What makes it work so well over wood fire is the smoke. A gas barbie will get you cooked chicken, but it won't get you that faint char and smokiness that you only get from hot coals licking at the cast iron. The marinade is dead simple, which means the fire does most of the talking.

It's also relaxed food. I like to pile everything into bowls and let people build their own pita, which suits a crowd who'd rather be standing around the fire than sitting at a table.

Serves 4 · Fire: hot coals · Cook: 12 min

Ingredients

• 800 g (1¾ lb) chicken thigh fillets, cut into chunks
• 60 ml (¼ cup) olive oil
• 1 lemon, juiced
• 2 tsp dried oregano
• 2 garlic cloves, crushed
• 4 pita breads
• 250 g (1 cup) tzatziki
• 2 tomatoes and ½ red onion, sliced

Method

1. Toss the chicken with the oil, lemon juice, oregano, garlic and a good pinch of salt. Leave for 20 minutes or up to a few hours in the fridge.
2. Let the fire burn down to hot coals. Thread the chicken onto skewers.
3. Grill for 10–12 minutes, turning often, until golden and cooked through. Warm the pita on the grill for 30 seconds each side.
4. Fill the pita with chicken, tzatziki, tomato and onion. Roll up and eat straight away.

Fire note: Use the cast iron grill directly over hot coals. Warm the pita at the cooler edge so it softens without crisping.

Buschbeck kit: Heavy-Duty Cast Iron Grill · Heat-Resistant Gloves

How to cook chicken souvlaki on a Buschbeck

For this one, reach for the Heavy-Duty Cast Iron Grill accessory. It sits directly over the firebox and gives you that solid, even grilling surface you need for skewers.

Let your fire burn right down to hot coals before you start cooking - no flames, just a strong, steady glow. This is the same heat zone you'd want for a steak on a Buschbeck, hot enough to colour the chicken quickly without drying it out.

Lay the skewers straight over the hottest part of the grill and turn them often - every minute or so - so the oregano and garlic don't catch and burn before the chicken is cooked through. You're after 10-12 minutes total, and the chicken should feel firm and look golden with a bit of char on the edges.

For the pita, shift it to the cooler edge of the grill, away from the thick of the coals. Thirty seconds a side is plenty - you just want it warm and pliable, not crisp. If you're not sure where your cooler zone is, it's worth getting familiar with your heat zones before you start skewering chicken.

Pop on your heat-resistant gloves before you handle anything near the firebox - cast iron holds heat for ages.

What to serve with chicken souvlaki

Keep it simple and let the fire do double duty. A side of fire-blistered tomatoes with burrata is a brilliant, lazy addition while your coals are hot anyway. Warm wood-fired rosemary focaccia also works well if you want more bread on the table than just pita. A crisp green salad or some extra sliced cucumber and onion rounds it all out nicely.

FAQs

What heat do I need for chicken souvlaki on a Buschbeck?

You want hot coals with no active flame - strong, steady heat that will colour the chicken quickly without burning the marinade. It should feel genuinely hot if you hold your hand above the grill briefly.

Can I cook souvlaki without skewers on the Buschbeck?

Yes, you can grill the chicken pieces loose on the cast iron grill instead of threading them onto skewers. Just keep the pieces a similar size so they cook evenly and turn them often.

How do I stop the pita burning on the grill?

Move the pita to the cooler edge of the grill, away from the hottest coals, and only warm it for about 30 seconds each side. It should soften, not crisp or char.

What's the best Buschbeck accessory for souvlaki?

The Heavy-Duty Cast Iron Grill is the one to use - it gives an even, solid surface for skewers and handles direct heat from hot coals really well.

Get all 89 recipes in The Wood Fire Kitchen

Chicken Souvlaki is one of 89 recipes in my cookbook, The Wood Fire Kitchen: Recipes for your Buschbeck outdoor fireplace. It covers everything from lighting and reading the fire to pizza, grilling, the rotisserie, camp-oven dinners and desserts baked in the embers, with a Buschbeck kit note on every recipe so you know exactly which accessory to reach for.

Get the paperback ($49 USD)

Want a look inside first? Grab the free sample on the book page, or browse more Buschbeck recipes.