Campfire Chicken Souvlaki Skewers with Garlic Tzatziki and Grilled Pita
Marinate chicken thigh chunks in lemon, garlic and oregano in the cooler for at least 30 minutes. Thread them on skewers with onion and pepper, then grill over medium coals for 12 to 15 minutes until the chicken hits 165°F. Warm the pita on the grate and serve with a quick cucumber-garlic yogurt sauce, about 1 hour total with marinating.
Souvlaki is Greek street food. It is just marinated meat on a stick, cooked hot and fast. It suits a campfire because the marinade does the work and the fire adds the char.
The tzatziki takes five minutes with a grater and a spoon. Marinate the chicken in your cooler, grill it while the coals are steady, and wrap everything in warm pita. Thighs stay juicy over fire, so they forgive a little extra time on the grate.
Campfire Chicken Souvlaki Skewers with Garlic Tzatziki and Grilled Pita
- Prep
- 25 min
- Cook
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium coals
- Pack weight
- 5 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- No stove
- Low water
- A few dishes
- Prep ahead
Ingredients
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Gear you'll need
- campfire grill grate
- 8 metal skewers (or wooden skewers soaked 30 minutes)
- instant-read thermometer
- gallon zip bag
- cutting board and sharp knife
- box grater
- mixing bowl
- tongs
- pastry brush or spoon for oiling pita
Steps
-
Marinate the chicken
At camp or before you leave, put the chicken, 1/4 cup oil, 3 Tbsp lemon juice, minced garlic, oregano, salt and pepper in a zip bag. Squeeze out the air, seal it and press it around. Keep it in the cooler at 40°F or below for 30 minutes to 24 hours.
-
Make the tzatziki
Stir the yogurt, grated cucumber, grated garlic, 1 Tbsp oil, 1 tsp lemon juice and dill together. Season with salt and pepper. Put it back in the cooler while you cook.
-
Build the coals
Burn the fire down to medium coals with a few small flames. Set a grill grate over it. You should be able to hold your hand 5 inches above the grate for about 5 seconds.
-
Thread the skewers
Slide chicken, onion and pepper onto 8 metal skewers, leaving a little space between pieces. Throw out the leftover marinade. Wash your hands and the cutting board with soap and hot water before touching anything else.
-
Grill the skewers
Lay the skewers on the grate and cook 12 to 15 minutes. Turn every 3 to 4 minutes until the chicken is browned with charred edges. Move any skewer that flares up to a cooler spot.
-
Check the temperature
Push an instant-read thermometer into the thickest piece of chicken on a few skewers. It must read 165°F. Return anything short to the grate for 2 more minutes and check again.
-
Warm the pita
Brush the pita lightly with oil. Set it on the grate for about 1 minute per side, until soft and marked with char. Pull it off before it dries out.
-
Wrap and serve
Slide the chicken and vegetables off the skewers onto the pita. Add tomato slices and a big spoonful of tzatziki. Fold and eat while hot.
Trail Notes
Cube the chicken and freeze it in the marinade at home. It thaws in the cooler over a day and marinates as it goes. Mix the tzatziki up to a day ahead.
Use pork tenderloin cubes instead of chicken and cook them to 145°F. For a vegetarian version, skewer halloumi and zucchini and skip the thermometer.
Keep the raw chicken at the bottom of the cooler, sealed in its bag. Use a separate plate and tongs for cooked skewers. Don't leave cooked chicken out for more than 2 hours.
Let coals burn down to white ash and drown them with water until cold to the touch. Strain dishwater and scatter it well away from streams. Pack out cucumber scraps and all trash.
Round out your camp day
Picked to work with the same kit as this recipe.
BreakfastCast-Iron Banana Oat Pancakes with Warm Peanut Butter Maple Drizzle
LunchCampfire Beer-Simmered Brats in Cast Iron
Snack or treatCampfire Cheddar Jalapeño Stuffed Mini Sweet PeppersMore one-burner camping meals →Planning a trip? Get the free 3-day meal plan →
Campers ask
How long do chicken skewers take over a campfire?
About 12 to 15 minutes over medium coals, turning every few minutes. Use a thermometer and cook until the thickest piece reads 165°F.
Can I marinate chicken in a camp cooler?
Yes. Seal it in a zip bag and keep it at 40°F or below. Marinate for 30 minutes up to 24 hours, and never reuse the leftover marinade.
Do I need to soak wooden skewers for campfire cooking?
Yes, soak them in water for at least 30 minutes so they scorch less. Metal skewers are easier and don't burn.
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