My Grilled Chicken Souvlaki Recipe highlights a simple marinade and quick homemade tzatziki while revealing the small techniques behind classic Greek seasoning.

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I turned a weeknight craving into a little obsession with this Grilled Chicken Souvlaki Recipe. I love how simple boneless skinless chicken thighs or breasts can suddenly taste like something from a seaside taverna, and that cool tang from Greek yogurt keeps pulling you back for another bite.

There’s a kind of delicious tension between smoky char and creamy brightness that I can’t explain, it just works and makes me weirdly proud. I won’t walk you through every step here but trust me, the contrast is addictive.

Also once you try it you’ll see why Tzatziki Sauce Uses are basically endless.

Ingredients

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Chicken: A great source of protein, filling and savory, it’s often juicier with thighs.
Extra virgin olive oil: heart healthy fats, adds smooth richness and subtle fruitiness.
Lemon: bright sour zing, provides vitamin C and cuts through fattiness, refreshing.
Garlic: bold savory punch, may help immunity, gives depth and warm aroma.
Oregano: classic herb, earthy and slightly bitter, ties flavors together, very Greek.
Greek yogurt: thick creamy base for tzatziki, protein rich, cools spicy bites.

Ingredient Quantities

1 1/2 to 2 lb boneless skinless chicken thighs or breasts, cut into 1 inch pieces

3 tbsp extra virgin olive oil (for marinade)

2 tbsp freshly squeezed lemon juice (about 1 lemon)

1 tsp lemon zest

3 garlic cloves, minced

2 tsp dried oregano or 1 tbsp fresh oregano, chopped

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1 tsp paprika (smoked or sweet, optional)

8 to 10 wooden skewers, soaked

4 pita breads, for serving

1 small red onion, thinly sliced

2 medium tomatoes, sliced or wedged

1 cup shredded romaine or mixed greens

1/2 cup crumbled feta cheese (optional)

For the tzatziki:

1 cup full fat Greek yogurt

1/2 English cucumber, grated and excess liquid squeezed out (about 1/2 cup)

1 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 clove garlic, finely minced

1 tbsp fresh dill, chopped or 1 tsp dried dill

1/4 to 1/2 tsp kosher salt

Freshly ground black pepper to taste

How to Make this

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1. Make the marinade: in a bowl whisk 3 tbsp extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, 3 cloves minced garlic, 2 tsp dried oregano (or 1 tbsp fresh), 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp paprika if using; pat 1 1/2 to 2 lb boneless skinless chicken thighs or breasts dry, cut into 1 inch pieces, toss with the marinade and refrigerate at least 30 minutes and up to 24 hours (breasts less time so they dont dry out).

2. Soak 8 to 10 wooden skewers in water for 30 minutes before grilling so they don’t burn.

3. While chicken marinates make the tzatziki: grate 1/2 English cucumber, squeeze out excess liquid until mostly dry (about 1/2 cup grated cucumber), then stir into 1 cup full fat Greek yogurt with 1 tbsp olive oil, 1 tbsp fresh lemon juice, 1 finely minced garlic clove, 1 tbsp chopped fresh dill or 1 tsp dried, 1/4 to 1/2 tsp kosher salt and freshly ground black pepper to taste; cover and chill so flavors meld.

4. Preheat your grill or grill pan to medium-high (about 400F) and oil the grates lightly to prevent sticking.

5. Thread the marinated chicken evenly onto the soaked skewers, leaving a little space between pieces so heat can circulate.

6. Grill skewers 10 to 12 minutes total, turning every 3 to 4 minutes until edges are lightly charred and an instant read thermometer reads 165F in the thickest piece; dont crowd the grill or the chicken will steam.

7. Transfer skewers to a plate and let chicken rest 5 minutes before removing from skewers so juices redistribute.

8. Warm 4 pita breads on the grill or in a skillet for 20 to 30 seconds per side so they’re pliable.

9. Assemble: spread tzatziki on each pita, add a handful of shredded romaine or mixed greens, sliced or wedged tomatoes, thinly sliced red onion, the grilled chicken, and sprinkle 1/2 cup crumbled feta if you like.

10. Serve immediately while warm; leftover tzatziki keeps in the fridge 2 to 3 days and the chicken is great chopped into bowls or salads the next day.

Equipment Needed

1. Large mixing bowl for the marinade and for the tzatziki
2. Measuring spoons plus a 1 cup measure
3. Whisk or fork (either works)
4. Box grater for the cucumber and lemon zest
5. Cutting board
6. Sharp chef’s knife
7. Wooden skewers (soak them first)
8. Grill or heavy grill pan
9. Long tongs for turning the skewers
10. Instant read thermometer to check for 165F

FAQ

Q: How long should I marinate the chicken? A: At least 30 minutes so the flavors sink in, but 2 to 6 hours is sweet spot. You can do up to 24 hours but not much longer or the lemon will start to break the meat down and make it mushy.

Q: Thighs or breasts which is better? A: Thighs give more flavor and stay juicier, breasts work fine if you cut them into uniform 1 inch pieces and watch cooking time so they dont dry out. If using breasts, check early and pull at 165F (74C).

Q: Do I have to use wooden skewers? A: No, metal skewers are great and you dont need to soak them. If you use wooden ones soak 30 minutes to 2 hours so they dont burn and split. Thread pieces snug but not jammed so heat circulates.

Q: Can I cook souvlaki inside if I dont have a grill? A: Yes, broil on a high rack 6 to 10 minutes turning once, or cook in a hot cast iron pan 8 to 12 minutes turning often. Finish when internal temp hits 165F (74C). Keep an eye so it dont overcook.

Q: Any tips for the tzatziki so it isnt watery? A: Squeeze the grated cucumber really well or use a cheesecloth, and use full fat Greek yogurt. Let tzatziki chill at least 30 minutes so flavors marry, it even tastes better next day.

Q: How long will leftovers keep and best way to reheat? A: Store cooked chicken and tzatziki separately in the fridge for 3 to 4 days. Reheat chicken in a hot oven or skillet to keep it juicy, microwave will work but may dry it out. Dont freeze tzatziki it separates, but you can freeze the cooked chicken up to 2 months.

Greek Chicken Souvlaki Recipe Substitutions and Variations

Chicken (1 1/2 to 2 lb boneless skinless thighs or breasts) — Swap for boneless turkey breast or extra-firm tofu. Turkey cooks similarly but can dry out so marinate longer and watch temp. For tofu press it well, cut into thick cubes, marinate at least 30 min and grill/fry until edges are golden.
Extra virgin olive oil (for marinade) — Use avocado oil, grapeseed, or light olive oil. Theyre more neutral and handle higher heat, just note you lose some olive flavor, thats all.
Fresh lemon juice / zest — White wine vinegar or apple cider vinegar work in a pinch at about half the amount, or use bottled lemon juice if needed. Taste and tweak, start with less and add more if you need more tang.
1 cup full fat Greek yogurt (tzatziki) — Swap with plain full fat yogurt, labneh, or sour cream. If using sour cream thin with a little milk or olive oil to reach the right consistency. For dairy free try thick coconut or soy yogurt and add extra lemon and garlic.

Pro Tips

1) Dont over marinate the breasts. Chicken breasts can go mushy or dry if left too long, so aim 30 to 90 minutes for them and you can leave thighs 4 to 12 hours or overnight. Also take the meat out about 20 minutes before grilling so it cooks more evenly.

2) Stop the skewers from spinning by using two wooden skewers per skewer or use metal skewers. Soak wooden ones well, and leave a little space between pieces when you thread them so heat can circulate instead of steaming the chicken.

3) For a thick bright tzatziki squeeze the grated cucumber until its almost dry, then press the yogurt through a fine strainer or coffee filter for 10 to 20 minutes if it seems watery. Make it a bit ahead so the garlic softens and the flavors mingle, just dont add too much raw garlic or it will hit you in the face.

4) Keep chicken pieces the same size, dont crowd the grill and use an instant read thermometer to pull them at 165F. Let the meat rest a few minutes before slicing and cut against the grain for more tender bites. If you cant grill, broil or roast at a high temp to get some char and flavor.

Greek Chicken Souvlaki Recipe

Recipe by Sarah level

0.0 from 0 votes

My Grilled Chicken Souvlaki Recipe highlights a simple marinade and quick homemade tzatziki while revealing the small techniques behind classic Greek seasoning.

Servings

servings

Calories

787

kcal

Equipment: 1. Large mixing bowl for the marinade and for the tzatziki
2. Measuring spoons plus a 1 cup measure
3. Whisk or fork (either works)
4. Box grater for the cucumber and lemon zest
5. Cutting board
6. Sharp chef’s knife
7. Wooden skewers (soak them first)
8. Grill or heavy grill pan
9. Long tongs for turning the skewers
10. Instant read thermometer to check for 165F

Ingredients

1 1/2 to 2 lb boneless skinless chicken thighs or breasts, cut into 1 inch pieces
3 tbsp extra virgin olive oil (for marinade)
2 tbsp freshly squeezed lemon juice (about 1 lemon)
1 tsp lemon zest
3 garlic cloves, minced
2 tsp dried oregano or 1 tbsp fresh oregano, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp paprika (smoked or sweet, optional)
8 to 10 wooden skewers, soaked
4 pita breads, for serving
1 small red onion, thinly sliced
2 medium tomatoes, sliced or wedged
1 cup shredded romaine or mixed greens
1/2 cup crumbled feta cheese (optional)
For the tzatziki:
1 cup full fat Greek yogurt
1/2 English cucumber, grated and excess liquid squeezed out (about 1/2 cup)
1 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 clove garlic, finely minced
1 tbsp fresh dill, chopped or 1 tsp dried dill
1/4 to 1/2 tsp kosher salt
Freshly ground black pepper to taste

Directions

Make the marinade: in a bowl whisk 3 tbsp extra virgin olive oil, 2 tbsp freshly squeezed lemon juice, 1 tsp lemon zest, 3 cloves minced garlic, 2 tsp dried oregano (or 1 tbsp fresh), 1 tsp kosher salt, 1/2 tsp black pepper and 1 tsp paprika if using; pat 1 1/2 to 2 lb boneless skinless chicken thighs or breasts dry, cut into 1 inch pieces, toss with the marinade and refrigerate at least 30 minutes and up to 24 hours (breasts less time so they dont dry out).
Soak 8 to 10 wooden skewers in water for 30 minutes before grilling so they don't burn.
While chicken marinates make the tzatziki: grate 1/2 English cucumber, squeeze out excess liquid until mostly dry (about 1/2 cup grated cucumber), then stir into 1 cup full fat Greek yogurt with 1 tbsp olive oil, 1 tbsp fresh lemon juice, 1 finely minced garlic clove, 1 tbsp chopped fresh dill or 1 tsp dried, 1/4 to 1/2 tsp kosher salt and freshly ground black pepper to taste; cover and chill so flavors meld.
Preheat your grill or grill pan to medium-high (about 400F) and oil the grates lightly to prevent sticking.
Thread the marinated chicken evenly onto the soaked skewers, leaving a little space between pieces so heat can circulate.
Grill skewers 10 to 12 minutes total, turning every 3 to 4 minutes until edges are lightly charred and an instant read thermometer reads 165F in the thickest piece; dont crowd the grill or the chicken will steam.
Transfer skewers to a plate and let chicken rest 5 minutes before removing from skewers so juices redistribute.
Warm 4 pita breads on the grill or in a skillet for 20 to 30 seconds per side so they're pliable.
Assemble: spread tzatziki on each pita, add a handful of shredded romaine or mixed greens, sliced or wedged tomatoes, thinly sliced red onion, the grilled chicken, and sprinkle 1/2 cup crumbled feta if you like.
Serve immediately while warm; leftover tzatziki keeps in the fridge 2 to 3 days and the chicken is great chopped into bowls or salads the next day.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.