How to Grill the Perfect Chicken Souvlaki — Tips from D&D Poultry

Kostas and Anastasia Dikeos came from Greece. Their family has been grilling souvlaki for longer than D&D Poultry has existed. Over thirty years of making this product commercially, we’ve also had thousands of conversations with customers about how they cook it at home. Here’s what actually makes the difference.

Start with Properly Thawed Skewers

The most common mistake with frozen souvlaki is putting it on the grill from semi-frozen. An insufficiently thawed skewer will char on the outside before the centre is cooked through, and the marinade won’t caramelize properly. Thaw overnight in the fridge, or in a sealed bag under cold running water for twenty to thirty minutes. Fully thawed skewers cook evenly and develop a much better crust.

Medium-High Heat, Not Maximum

Souvlaki is not a steak. It doesn’t need the highest heat your grill can produce. Medium-high heat — where you can hold your hand ten centimetres above the grate for about four seconds — gives you enough heat to develop colour and caramelization without burning the outside while the inside catches up. For a gas grill, that’s typically around 400 to 425°F.

Four to Five Minutes Per Side, Then Rest

For standard souvlaki skewers, grill four to five minutes per side with the lid closed, then check the internal temperature — you’re looking for 74°C (165°F) at the thickest point. Once off the grill, let the skewers rest for three minutes before serving. This isn’t optional — it allows the juices to redistribute and makes a noticeable difference in how juicy the chicken is on the plate.

What to Serve With It

The classic Greek answer is pita, tzatziki, sliced tomato, and onion. A lemon wedge to squeeze over at the table. If you’re feeding a crowd, a bowl of rice alongside makes it a full meal with minimal extra effort. Our souvlaki has enough flavour from the marinade that the accompaniments should complement rather than compete. And if you picked up a tub of our homemade Tzatziki at the Cash & Carry — made from Anastasia Dikeos’s original recipe — there’s no better pairing.

Our souvlaki is available at the Cash & Carry at 300 Milliken Blvd, Toronto. Open Monday to Friday 9am–5pm, Saturday 9am–3pm. Call 416-609-9300 to confirm stock.

Buy souvlaki skewers at our Cash & Carry — ddpoultry.ca/cash-and-carry/

416-609-9300