Danforth Greek Souvlaki Chicken on skewers on a white plate

Danforth Greek Chicken Souvlaki

If you've had the pleasure of spending time in Toronto, you will have heard of Taste of the Danforth. Likely you will also have experienced one of the many Greek restaurants along the Danforth strip called "The Danforth". 

We've spent many an evening sitting on a patio on The Danforth, sipping wine and enjoying the classic dish - Danforth Greek Chicken Souvlaki. Not to mention all the afternoons we’ve spent wandering The Danforth enjoying chicken souvlaki in a pita and window shopping.  

Now you can enjoy Danforth Greek Chicken Souvlaki at home too. 


  • 2T Danforth Greek Spice Blend From Lex’s Pantry
  • 1-2lb Chicken - 2-3 chicken breasts or 6 boneless chicken thighs
  • 2T Lemon juice 
  • 3T olive oil


  1. Combine Danforth Greek Spice Blendolive oil and lemon juice, and mix thoroughly in a bowl or ziplock bag. 
  2. Cut chicken into bite-sized pieces
  3. Add chicken to the spice mixture and mix evenly to coat all the meat. 
  4. Cover and marinate from 30 minutes to 4 hours in the refrigerator. 
  5. If using wooden skewers, make sure you soak them in water for at least 30 minutes before you plan to start cooking to avoid them  burning. 
  6. Skewer your chicken chunks to make approximately 1/2 to 1  serving per skewer. (It will depend on the size of your skewers and your chunks of chicken.)
  7. Preheat your barbecue to medium-high. 
  8. Quickly sear your chicken then move to indirect heat, or drop the temperature, and cook until you reach an internal temperature of  160° 
  9. Rest your chicken for 5 minutes -if you can wait. 
  10. Serve on skewers if you are plating, but remove from the skewers if you are making a pita wrap. 

Serve on rice with salad, or Greek roasted potatoes and salad. Or on a pita with onions, tomatoes. All of these options with a side of tzatziki too. 


 Danforth Greek Souvlaki with fries, pita and greek salad

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