I made a Grilled Chicken Souvlaki Recipe that turns boring chicken into juicy, lemony Greek-level goodness you will actually plan your next meal around.

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I’m obsessed with this Grilled Souvlaki because it hits like summer on a skewer, juicy, charred, loud flavors. I love the snap of grilled edges, the tang from fresh lemon juice and the punch of garlic that won’t shut up.

Greek Seasoned Chicken that actually tastes honest, not watered down. I want it wrapped in pita, dripping tzatziki, tomatoes and red onion making a mess.

But mostly I want more. It’s simple, slammed with flavor, and impossible to eat politely.

I keep making it until there’s none left. No leftovers tolerated, roommates learn fast and my grill gets that workout.

Ingredients

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Chicken pieces: juicy protein, sticks to skewers, it’s the main star.
Extra virgin olive oil: keeps meat moist, adds that fruity richness.
Fresh lemon juice: bright zip, cuts through richness, you’ll want more.
Minced garlic: punchy aroma, gets mellow and cozy when grilled.
Dried oregano: classic herbal note, basically Greek in a jar.
Kosher salt: brings out savory taste, makes everything pop.
Black pepper: mild heat, little bite on each chew.
Paprika optional: smoky or sweet warmth, nice color too.
Red wine vinegar optional: tangy lift, adds sharp brightness.
Wooden or metal skewers: easy handling, makes grilling fun and casual.
Greek yogurt: creamy tzatziki base, it’s rich and cooling.
Cucumber grated: crisp freshness, keeps the sauce lively.
Tzatziki garlic: garlicky kick, pairs perfectly with cool yogurt.
Tzatziki olive oil: silkier texture, just a little glossy finish.
Tzatziki lemon: tiny acidic snap, wakes up the sauce.
Fresh dill or mint: herbal lift, smells like summer.
Tzatziki salt: balances flavors, don’t skip it.
Tzatziki pepper: subtle spice, ties things together.
Pita breads: soft wrap, perfect for scooping and folding.
Tomato: juicy acidity, adds color and freshness.
Red onion: sharp crunch, a little bite in every mouthful.
Feta cheese optional: salty, creamy crumble, basically snackable on top.

Ingredient Quantities

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

1/4 cup extra virgin olive oil (for marinade)

2 tablespoons fresh lemon juice (about 1 medium lemon)

3 garlic cloves, minced

2 teaspoons dried oregano, preferably Greek

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon smoked or sweet paprika (optional but nice)

1 tablespoon red wine vinegar (optional for brightness)

8 to 10 wooden skewers, soaked 30 minutes or metal skewers

1 cup plain Greek yogurt (full fat preferred for tzatziki)

1 medium cucumber, peeled and grated, excess liquid squeezed out for tzatziki

1 to 2 garlic cloves, finely grated or minced for tzatziki

1 tablespoon olive oil (for tzatziki)

1 tablespoon fresh lemon juice (for tzatziki)

1 tablespoon chopped fresh dill or mint, or a mix, for tzatziki

1/2 teaspoon kosher salt for tzatziki

Freshly ground black pepper to taste for tzatziki

4 to 6 pita breads, warmed, for serving

1 medium tomato, sliced or chopped, for serving

1 small red onion, thinly sliced, for serving

4 ounces crumbled feta cheese, optional for serving

How to Make this

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1. Mix the marinade: whisk 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika if using, and 1 tablespoon red wine vinegar if you like it brighter.

2. Cut 1 1/2 pounds boneless skinless chicken thighs or breasts into 1 to 1 1/2 inch pieces, toss them in the marinade, cover and refrigerate at least 30 minutes and up to 4 hours for best flavor.

3. While chicken marinates, make the tzatziki: grate and squeeze excess liquid from 1 medium peeled cucumber, then stir into 1 cup plain Greek yogurt with 1 to 2 grated garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon chopped dill or mint, 1/2 teaspoon kosher salt and pepper to taste. Chill until serving.

4. Soak 8 to 10 wooden skewers for 30 minutes if using wood, otherwise use metal skewers; preheat grill or grill pan to medium high heat.

5. Thread the marinated chicken pieces onto the skewers, leaving a little space between pieces so heat circulates and they cook evenly.

6. Oil the grill grates or brush the chicken lightly with oil, place skewers on the hot grill, and cook about 10 to 12 minutes total, turning every 2 to 3 minutes so all sides get charred bits. Chicken is done when internal temp reaches 165°F and juices run clear.

7. Remove skewers and let chicken rest 5 minutes before serving so it stays juicy.

8. Warm 4 to 6 pita breads briefly on the grill or in a hot pan, slice 1 medium tomato and thinly slice 1 small red onion.

9. Assemble: spread tzatziki on a warmed pita, add chicken pieces, tomato, red onion and sprinkle 4 ounces crumbled feta if using. Fold or roll and enjoy right away.

10. Leftovers store covered in the fridge for 2 to 3 days; reheat gently and refresh tzatziki if it gets watery by stirring and draining a little liquid if needed.

Equipment Needed

1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Cutting board and chef’s knife
5. Box grater plus a clean kitchen towel or cheesecloth to squeeze cucumber
6. Wooden skewers (soaked) or metal skewers
7. Grill or heavy grill pan and a pair of tongs
8. Instant read thermometer

FAQ

Q: Can I use chicken breasts instead of thighs? A: Yes, you can. Breasts cook a bit faster and can dry out if overcooked, so watch the grill time and take them off when they reach 165°F. If you want more juicy results, use thighs.

Q: How long should I marinate the chicken? A: At least 30 minutes, but for best flavor marinate 2 to 4 hours. Overnight is okay too, but try not to go past 24 hours or the acid from the lemon can start to change the texture.

Q: Do I have to use skewers? A: No. Skewers make it fun and easy to serve, but you can grill the pieces on a tray or cook them in a hot skillet. If using wooden skewers, soak them 30 minutes first so they don't burn.

Q: How do I stop the cucumber in the tzatziki from making it watery? A: Grate the cucumber, then squeeze out as much liquid as you can with your hands or in a clean dish towel. Salting and letting it sit for 10 minutes helps draw out water, then squeeze again.

Q: Can I make this ahead of time? A: Yes, you can make the marinade and tzatziki a day ahead. Keep the chicken and marinade separate until ready to marinate. Tzatziki actually tastes better after a few hours, but add fresh herbs before serving if they get dull.

Q: Any quick tips for serving like a pro? A: Warm the pitas in a hot pan or oven, slice the onion thin and soak in cold water 10 minutes to mellow it, and crumble feta over the top. Don’t forget extra lemon wedges for brightness.

Greek Chicken Souvlaki Recipe Substitutions and Variations

Chicken (1 1/2 pounds boneless thighs or breasts): swap with cubed pork shoulder or pork loin for a richer taste; or use firm white fish like cod or halibut for lighter, quicker cooking; or try extra-firm tofu or tempeh for a vegetarian option (press well and marinate longer).
Extra virgin olive oil (for marinade): use avocado oil or light olive oil if you want a higher smoke point; or use grapeseed oil for a more neutral flavor; or melted butter or ghee for a slightly richer, more caramelized finish when grilling.
Plain Greek yogurt (for tzatziki): swap with plain whole-milk yogurt thinned with a little milk for similar creaminess; or use labneh or strained regular yogurt for tangier, thicker tzatziki; or swap for a dairy-free coconut yogurt or soy yogurt if you need vegan.
Dill or mint (for tzatziki): use chopped fresh parsley for a green, bright flavor; or use fresh basil for a sweeter, aromatic twist; or try chives or green onion for a mild oniony lift if you dont have herbs on hand.

Pro Tips

1. Marinate at least 30 minutes but not more than 4 hours if you used lemon. The acid will tenderize but after too long the chicken can get mushy, so dont walk away for a whole day. If you’re short on time, even 15 minutes helps.

2. Pat the chicken pieces dry before threading and oil the grates well. Moisture = steaming, not sear. A good hot bit of char adds flavor, so give the grill or pan a minute to get really hot and dont crowd the skewers.

3. Squeeze the grated cucumber like crazy for the tzatziki. If you skip that, the sauce gets watery fast. If it still waters out after resting, scoop off a little liquid or stir in an extra spoonful of yogurt to thicken it back up.

4. Let the cooked chicken rest 4 to 5 minutes before assembling. It holds onto juices better and wont drip all over your pita. Also, warm the pita just before serving so it folds without cracking.

Greek Chicken Souvlaki Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I made a Grilled Chicken Souvlaki Recipe that turns boring chicken into juicy, lemony Greek-level goodness you will actually plan your next meal around.

Servings

servings

Calories

834

kcal

Equipment: 1. Large mixing bowl
2. Whisk
3. Measuring cups and spoons
4. Cutting board and chef’s knife
5. Box grater plus a clean kitchen towel or cheesecloth to squeeze cucumber
6. Wooden skewers (soaked) or metal skewers
7. Grill or heavy grill pan and a pair of tongs
8. Instant read thermometer

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 to 1 1/2 inch pieces
1/4 cup extra virgin olive oil (for marinade)
2 tablespoons fresh lemon juice (about 1 medium lemon)
3 garlic cloves, minced
2 teaspoons dried oregano, preferably Greek
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked or sweet paprika (optional but nice)
1 tablespoon red wine vinegar (optional for brightness)
8 to 10 wooden skewers, soaked 30 minutes or metal skewers
1 cup plain Greek yogurt (full fat preferred for tzatziki)
1 medium cucumber, peeled and grated, excess liquid squeezed out for tzatziki
1 to 2 garlic cloves, finely grated or minced for tzatziki
1 tablespoon olive oil (for tzatziki)
1 tablespoon fresh lemon juice (for tzatziki)
1 tablespoon chopped fresh dill or mint, or a mix, for tzatziki
1/2 teaspoon kosher salt for tzatziki
Freshly ground black pepper to taste for tzatziki
4 to 6 pita breads, warmed, for serving
1 medium tomato, sliced or chopped, for serving
1 small red onion, thinly sliced, for serving
4 ounces crumbled feta cheese, optional for serving

Directions

Mix the marinade: whisk 1/4 cup extra virgin olive oil, 2 tablespoons lemon juice, 3 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1 teaspoon paprika if using, and 1 tablespoon red wine vinegar if you like it brighter.
Cut 1 1/2 pounds boneless skinless chicken thighs or breasts into 1 to 1 1/2 inch pieces, toss them in the marinade, cover and refrigerate at least 30 minutes and up to 4 hours for best flavor.
While chicken marinates, make the tzatziki: grate and squeeze excess liquid from 1 medium peeled cucumber, then stir into 1 cup plain Greek yogurt with 1 to 2 grated garlic cloves, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 tablespoon chopped dill or mint, 1/2 teaspoon kosher salt and pepper to taste. Chill until serving.
Soak 8 to 10 wooden skewers for 30 minutes if using wood, otherwise use metal skewers; preheat grill or grill pan to medium high heat.
Thread the marinated chicken pieces onto the skewers, leaving a little space between pieces so heat circulates and they cook evenly.
Oil the grill grates or brush the chicken lightly with oil, place skewers on the hot grill, and cook about 10 to 12 minutes total, turning every 2 to 3 minutes so all sides get charred bits. Chicken is done when internal temp reaches 165°F and juices run clear.
Remove skewers and let chicken rest 5 minutes before serving so it stays juicy.
Warm 4 to 6 pita breads briefly on the grill or in a hot pan, slice 1 medium tomato and thinly slice 1 small red onion.
Assemble: spread tzatziki on a warmed pita, add chicken pieces, tomato, red onion and sprinkle 4 ounces crumbled feta if using. Fold or roll and enjoy right away.
Leftovers store covered in the fridge for 2 to 3 days; reheat gently and refresh tzatziki if it gets watery by stirring and draining a little liquid if needed.

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.