Greek Chicken Souvlaki with Tzatziki brings the vibrant flavors of Mediterranean street food straight to your kitchen.
Ever wondered how to nail that perfect char on chicken while keeping it juicy?
Worried your tzatziki will turn out watery and bland?
I’ve cracked the code on both.
What it is: Tender, lemon-marinated chicken skewers with cooling cucumber-yogurt sauce
Key features: High-protein, Mediterranean, Quick-cooking
KEY INFO
Prep time: 35-45 minutes (includes marination)
Cook time: 10-15 minutes
Total time: 45-60 minutes
Servings: 4-6
Difficulty: Easy to Moderate
Dietary tags: High-protein, gluten-free (without pita), Mediterranean
EQUIPMENT NEEDED
- Essential: Mixing bowls, chef’s knife, grill or grill pan, metal/bamboo skewers, tongs
- Helpful: Box grater, microplane, clean kitchen towel
- Alternatives: Oven broiler works if no grill available
Tip: Soak wooden skewers 20 minutes minimum to prevent burning
INGREDIENTS
For the Chicken Souvlaki:
- 1.5-2 lbs (680-900g) boneless chicken breast or thighs, cut into 1-1.5″ cubes
- ¼ cup (60ml) olive oil
- 3 tbsp fresh lemon juice + zest of 1 lemon
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- Pita bread for serving
For the Tzatziki:
- 2 cups (500g) plain Greek yogurt (full-fat works best)
- 1 English cucumber, grated (or 2 Lebanese cucumbers)
- 1 tsp salt, divided
- 1 tsp white wine vinegar
- 1 tbsp lemon juice
- 3 garlic cloves, minced (adjust to taste)
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh dill, chopped (or mint)
- Pinch white pepper
METHOD
1. Start the tzatziki first
Grate cucumber into a bowl.
Toss with ½ tsp salt.
Let sit 15 minutes, then squeeze the living daylights out of it with a clean kitchen towel.
I mean really wring it out – this step makes or breaks your tzatziki.
2. Finish the tzatziki
Mix drained cucumber with yogurt, garlic, vinegar, lemon juice, olive oil, dill, and remaining salt.
Taste and adjust garlic.
Chill while you prep chicken.
3. Marinate the chicken
Whisk olive oil, lemon juice, zest, garlic, oregano, salt, and pepper in a large bowl.
Add chicken cubes and toss until every piece is coated.
Cover and marinate minimum 30 minutes (up to 4 hours for deeper flavor).
4. Thread the skewers
Remove chicken from marinade (discard marinade).
Thread onto skewers, leaving small gaps between pieces for even cooking.
Don’t pack them tight – they need room to breathe.
5. Get grilling
Preheat grill or grill pan to medium-high heat.
Brush grates with oil to prevent sticking.
Grill skewers 3-4 minutes per side, turning to char all surfaces.
Total cooking time: 10-12 minutes or until internal temp hits 165°F (74°C).
6. Rest and serve
Let chicken rest 3 minutes after grilling.
Serve on warm pita with chilled tzatziki, sliced tomatoes, cucumber, and red onion.
CRUCIAL TIPS
- Squeeze that cucumber hard – watery tzatziki is a tragedy
- Don’t skip marination time – 30 minutes minimum for flavor penetration
- Cut chicken uniformly – ensures even cooking
- High heat is your friend – gives that authentic charred flavor
- Check temperature, not time – 165°F internal temp is non-negotiable
STORAGE & SCALING
Storage:
- Cooked chicken: 3 days refrigerated in airtight container
- Tzatziki: 3 days refrigerated (gets better with time)
Reheating:
- Gently warm chicken in 300°F oven
- Never heat tzatziki – serve cold always
Scaling:
This recipe doubles or halves perfectly.
Maintain the same marination times regardless of batch size.
Common Mistakes:
- Using regular yogurt instead of Greek (too thin)
- Overcrowding skewers (uneven cooking)
- Rushing the marination (bland chicken)
- Not draining cucumber properly (runny sauce)
Variations:
- Swap chicken for pork, lamb, or shrimp
- Add chili flakes for heat
- Use vegan yogurt for dairy-free version
- Serve bowl-style over rice and greens
- Try mint instead of dill in tzatziki
The magic happens when that lemon-oregano marinade meets high heat.
You’ll get those beautiful char marks while keeping the inside impossibly juicy.
And that tzatziki?
It’s like a cooling Mediterranean breeze on your tongue.
I learned this technique from a Greek grandmother in Santorini who insisted the secret was in the squeeze.
She was right – properly drained cucumber transforms watery disappointment into creamy perfection.
Perfect for summer grilling, meal prep, or impressing guests who think you’re way more sophisticated than you actually are.
