Juicy, marinated chicken skewers grilled to perfection and paired with cool, creamy tzatziki sauce create a classic Greek street food experience right at home. This Greek Tzatziki & Chicken Souvlaki recipe delivers bright Mediterranean flavors with simple ingredients and an easy cooking process that guarantees tender, flavorful results every time.
Why You’ll Love This Recipe
This recipe brings together bold, fresh flavors in a balanced and satisfying way. The chicken is marinated in lemon juice, garlic, olive oil, and herbs, which ensures every bite is juicy and aromatic. The tzatziki sauce adds a refreshing contrast with creamy yogurt, crisp cucumber, and dill.
It’s perfect for family dinners, gatherings, or meal prep. You can serve it in warm pita bread, over rice, alongside a Greek salad, or as part of a mezze platter. It’s also high in protein, customizable, and easy to cook on a grill, stovetop, or even in the oven.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken Souvlaki:
1 1/2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch cubes
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
For the Tzatziki Sauce:
1 1/2 cups plain Greek yogurt
1 medium cucumber, grated and excess water squeezed out
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
2 garlic cloves, finely minced
1 tablespoon fresh dill, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
For Serving:
4 to 6 pita breads
1 cup sliced tomatoes
1/2 cup thinly sliced red onion
Directions
In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, pepper, and paprika.
Add the chicken cubes to the marinade and toss well to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3 to 4 hours for deeper flavor.
While the chicken marinates, prepare the tzatziki sauce. In a bowl, combine Greek yogurt, grated cucumber (well-drained), olive oil, lemon juice, garlic, dill, salt, and pepper. Mix until smooth. Cover and refrigerate for at least 30 minutes to allow the flavors to develop.
Thread the marinated chicken onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
Grill the chicken skewers for 10 to 12 minutes, turning occasionally, until fully cooked and slightly charred on the outside. The internal temperature should reach 165°F (74°C).
Warm the pita bread on the grill for about 1 minute per side.
Serve the chicken souvlaki inside warm pita bread topped with tzatziki, sliced tomatoes, and red onion, or serve plated with the sauce on the side.
Servings and timing
This recipe serves 4 people.
Preparation time: 20 minutes
Marinating time: 1 to 4 hours
Cooking time: 12 minutes
Total time: Approximately 1 hour 30 minutes (including minimum marinating time)
Variations
You can substitute chicken thighs for chicken breasts for even juicier skewers. If you prefer a lighter version, use low-fat Greek yogurt for the tzatziki.
Add vegetables such as bell peppers, zucchini, or red onion chunks to the skewers for extra color and flavor. For a spicier kick, include a pinch of red pepper flakes in the marinade.
You can also serve the chicken over a bowl of rice or quinoa with chopped cucumbers, olives, and feta cheese for a hearty Mediterranean bowl.
Storage/Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki in a separate sealed container for up to 3 days as well.
To reheat the chicken, warm it in a skillet over medium heat for 5 to 7 minutes or in a 350°F (175°C) oven for about 10 minutes until heated through. Avoid microwaving too long to prevent drying out. Tzatziki should be served cold and stirred before serving.
FAQs
Can I bake the chicken instead of grilling it?
Yes, you can bake the skewers at 400°F (200°C) for about 18 to 20 minutes, turning once halfway through.
How do I keep the chicken from drying out?
Marinating for at least one hour and avoiding overcooking helps keep the chicken juicy. Using chicken thighs can also improve tenderness.
Can I make tzatziki ahead of time?
Yes, tzatziki can be made up to 24 hours in advance and stored in the refrigerator.
Do I have to peel the cucumber?
Peeling is optional. If the cucumber skin is thick or waxed, peeling is recommended for better texture.
What type of yogurt works best?
Plain full-fat Greek yogurt gives the creamiest and most authentic texture.
Can I freeze the marinated chicken?
Yes, you can freeze the chicken in the marinade for up to 2 months. Thaw completely before cooking.
How do I prevent watery tzatziki?
Make sure to squeeze as much liquid as possible from the grated cucumber before mixing it with the yogurt.
What can I serve with chicken souvlaki?
It pairs well with Greek salad, rice pilaf, roasted potatoes, or warm flatbread.
Can I cook this on a stovetop?
Yes, use a grill pan or heavy skillet over medium-high heat and cook the skewers for about 10 to 12 minutes.
Is this recipe gluten-free?
The chicken and tzatziki are naturally gluten-free. Use gluten-free pita or serve without bread if needed.
Conclusion
Greek Tzatziki & Chicken Souvlaki is a vibrant, satisfying dish that brings authentic Mediterranean flavor to your table with minimal effort. The combination of juicy, herb-marinated chicken and cool, creamy tzatziki creates a perfect balance that’s ideal for both weeknight dinners and special gatherings. Once you try it, it’s sure to become a favorite in your regular meal rotation.
Juicy, herb-marinated chicken skewers grilled to perfection and paired with cool, creamy tzatziki sauce create a classic Greek street food experience at home. This flavorful and protein-rich dish is perfect for family dinners, meal prep, or casual gatherings.
3 tablespoons freshly squeezed lemon juice (for marinade)
4 garlic cloves, minced
1 tablespoon dried oregano
1 teaspoon salt (for chicken)
1/2 teaspoon freshly ground black pepper (for chicken)
1/2 teaspoon paprika
1 1/2 cups plain Greek yogurt
1 medium cucumber, grated and excess water squeezed out
2 tablespoons olive oil (for tzatziki)
1 tablespoon freshly squeezed lemon juice (for tzatziki)
2 garlic cloves, finely minced
1 tablespoon fresh dill, finely chopped
1/2 teaspoon salt (for tzatziki)
1/4 teaspoon black pepper (for tzatziki)
4 to 6 pita breads
1 cup sliced tomatoes
1/2 cup thinly sliced red onion
Instructions
In a large bowl, whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, minced garlic, oregano, salt, pepper, and paprika.
Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 1 hour, preferably 3 to 4 hours.
Prepare the tzatziki by mixing Greek yogurt, grated and well-drained cucumber, 2 tablespoons olive oil, 1 tablespoon lemon juice, garlic, dill, salt, and pepper until smooth. Cover and refrigerate for at least 30 minutes.
Thread the marinated chicken onto skewers. Soak wooden skewers in water for 30 minutes if using.
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
Grill the skewers for 10 to 12 minutes, turning occasionally, until fully cooked and slightly charred. Internal temperature should reach 165°F (74°C).
Warm the pita bread on the grill for about 1 minute per side.
Serve the chicken in warm pita topped with tzatziki, sliced tomatoes, and red onion, or plate with sauce on the side.
Notes
Chicken thighs can be substituted for extra juiciness.
Use low-fat Greek yogurt for a lighter tzatziki option.
Add bell peppers or zucchini to the skewers for extra flavor and color.
Store chicken and tzatziki separately in airtight containers for up to 3 days.
The chicken and tzatziki are naturally gluten-free; use gluten-free pita if needed.
