I can never resist juicy lemon garlic Chicken Souvlaki with its charred edges, herby marinade, and cool tzatziki tucked into a fluffy pita. One bite and it feels like a little Greek street food magic landed right on my plate.

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I’m obsessed with Greek Chicken Souvlaki because it hits every craving at once: juicy, charred, tangy, creamy, and straight-up satisfying. I love how the chicken gets that bright kick from fresh lemon juice, then lands in a pita with cool Greek yogurt tzatziki doing all the heavy lifting.

But honestly, I’ll eat it any way it shows up. Skewers, salad, wrap, standing over the counter.

No shame. And that smoky edge from the grill?

The best part. This is the kind of meal I crave when I want big flavor without a bunch of fuss.

Simple, punchy, totally addictive, every single time.

Ingredients

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Chicken brings the juicy protein, and thighs stay especially tender on the grill.
Olive oil helps the marinade cling and keeps everything from tasting dry.
Lemon juice adds that bright, tangy kick you’ll crave.
Garlic makes it bold, savory, and honestly way more addictive.
Oregano gives the whole thing that classic Greek takeout vibe.
Red pepper flakes add a tiny heat moment, if you’re into that.
Greek yogurt makes the tzatziki creamy, cool, and packed with protein.
Cucumber adds fresh crunch, so the sauce doesn’t feel heavy.
Dill keeps the tzatziki herby and super fresh tasting.
Plus, warm pita turns this into a real hand-held dinner.
Tomato and red onion bring juiciness, bite, and a little color.
Basically, greens make it feel lighter without stealing the spotlight.

Ingredient Quantities

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

3 tablespoons extra virgin olive oil

3 tablespoons fresh lemon juice (about 1 large lemon)

3 garlic cloves, minced

1 1/2 teaspoons dried oregano or 1 tablespoon fresh chopped oregano

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon crushed red pepper flakes, optional

8 to 10 wooden or metal skewers (if using wooden, soak 30 minutes)

1 cup full fat Greek yogurt

1 small English cucumber, grated and excess water squeezed out (about 1/2 to 3/4 cup)

1 garlic clove, minced (for tzatziki)

1 tablespoon extra virgin olive oil (for tzatziki)

1 tablespoon fresh lemon juice (for tzatziki)

2 tablespoons fresh dill, chopped, or 1 teaspoon dried dill

1/2 teaspoon kosher salt (for tzatziki)

Freshly ground black pepper to taste (for tzatziki)

4 pita breads or flatbreads, warmed, optional

1 medium tomato, sliced, optional for serving

1 small red onion, thinly sliced, optional for serving

Romaine or mixed greens, optional for serving

How to Make this

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1. If using wooden skewers, soak them in water for 30 minutes; meanwhile cut chicken into 1 inch pieces and place in a bowl.

2. Whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, 3 minced garlic cloves, 1 1/2 teaspoons oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if using; pour over chicken, toss to coat, cover and marinate at least 30 minutes and up to 4 hours in the refrigerator.

3. While chicken marinates, make the tzatziki: grate the cucumber and squeeze out excess water, then combine in a bowl with 1 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoons chopped fresh dill (or 1 teaspoon dried), 1/2 teaspoon kosher salt and black pepper to taste; chill until ready to serve.

4. Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking.

5. Preheat a grill or grill pan to medium high and lightly oil the grates or pan.

6. Grill the skewers 10 to 12 minutes, turning every 3 to 4 minutes, until chicken is cooked through and slightly charred on the edges and internal temperature reaches 165 F.

7. Remove skewers and let chicken rest 5 minutes, then slide chicken off skewers if desired for wraps.

8. Warm pitas or flatbreads, then assemble by spreading tzatziki, adding chicken, sliced tomato, thinly sliced red onion and romaine or mixed greens as desired; serve extra tzatziki on the side.

Equipment Needed

1. Cutting board and chef knife
2. Large mixing bowl
3. Measuring spoons and measuring cups
4. Whisk or fork for mixing marinade and tzatziki
5. Box grater or microplane for cucumber
6. Wooden skewers (soaked) or metal skewers
7. Grill or grill pan and a basting brush or a small oiling cloth
8. Tongs or heatproof spatula for turning skewers
9. Small bowl and spoon for serving tzatziki

FAQ

How long should I marinate the chicken? Marinate at least 30 minutes for basic flavor, 2 to 4 hours for best results, or up to 24 hours in the refrigerator for maximum tenderness and depth of flavor.

Can I use chicken breasts instead of thighs? Yes. Breasts cook leaner and can dry out faster, so watch the cooking time closely and remove from heat as soon as the internal temperature reaches 160 to 165°F, then rest for a few minutes.

What if I do not have a grill or broiler? Pan-sear the skewers in a hot cast iron or heavy skillet with a little oil, about 8 to 12 minutes total, turning often until cooked through. You can also bake at 425°F for 12 to 18 minutes, turning once.

How do I prevent watery tzatziki? Grate the cucumber, then squeeze out as much water as possible in a clean kitchen towel or fine mesh sieve before mixing with the yogurt. Use full fat Greek yogurt for creaminess.

Do I need to soak wooden skewers? Yes. Soak wooden skewers in water for 30 minutes before using to keep them from burning on the grill.

How should I store leftovers and how long will they keep? Store souvlaki and tzatziki separately in airtight containers. Chicken keeps in the refrigerator for 3 to 4 days. Tzatziki keeps 3 to 4 days but may thin slightly; stir before serving.

Greek Chicken Souvlaki With Tzatziki Recipe Substitutions and Variations

Chicken (use 1 1/2 pounds boneless pork tenderloin, lamb leg cubes for authentic souvlaki flavor, or firm tofu for a vegetarian option)
Extra virgin olive oil (substitute avocado oil for high-heat grilling, light olive oil, or canola oil)
Fresh lemon juice (use white wine vinegar, red wine vinegar, or fresh lime juice for a different citrus note)
Full fat Greek yogurt (swap with labneh for a thicker, tangier tzatziki, sour cream for a milder taste, or non-dairy coconut yogurt for a dairy-free version)

Pro Tips

1. Use thighs if you want the juiciest, most forgiving result; breasts work fine but watch marinating time so they do not dry out.
2. Pat the chicken pieces dry just before they hit the grill so you get better browning and those tasty charred edges.
3. Make the tzatziki ahead and squeeze the grated cucumber very well; a drier sauce clings to the bread and keeps your wrap from getting soggy.
4. Let the skewers rest 4 to 5 minutes after grilling, then warm the pitas briefly and assemble right before serving so everything stays hot and tender.

Greek Chicken Souvlaki With Tzatziki Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

550

kcal

Equipment: 1. Cutting board and chef knife
2. Large mixing bowl
3. Measuring spoons and measuring cups
4. Whisk or fork for mixing marinade and tzatziki
5. Box grater or microplane for cucumber
6. Wooden skewers (soaked) or metal skewers
7. Grill or grill pan and a basting brush or a small oiling cloth
8. Tongs or heatproof spatula for turning skewers
9. Small bowl and spoon for serving tzatziki

Ingredients

1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1-inch pieces
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
3 garlic cloves, minced
1 1/2 teaspoons dried oregano or 1 tablespoon fresh chopped oregano
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
8 to 10 wooden or metal skewers (if using wooden, soak 30 minutes)
1 cup full fat Greek yogurt
1 small English cucumber, grated and excess water squeezed out (about 1/2 to 3/4 cup)
1 garlic clove, minced (for tzatziki)
1 tablespoon extra virgin olive oil (for tzatziki)
1 tablespoon fresh lemon juice (for tzatziki)
2 tablespoons fresh dill, chopped, or 1 teaspoon dried dill
1/2 teaspoon kosher salt (for tzatziki)
Freshly ground black pepper to taste (for tzatziki)
4 pita breads or flatbreads, warmed, optional
1 medium tomato, sliced, optional for serving
1 small red onion, thinly sliced, optional for serving
Romaine or mixed greens, optional for serving

Directions

If using wooden skewers, soak them in water for 30 minutes; meanwhile cut chicken into 1 inch pieces and place in a bowl.
Whisk together 3 tablespoons olive oil, 3 tablespoons lemon juice, 3 minced garlic cloves, 1 1/2 teaspoons oregano, 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if using; pour over chicken, toss to coat, cover and marinate at least 30 minutes and up to 4 hours in the refrigerator.
While chicken marinates, make the tzatziki: grate the cucumber and squeeze out excess water, then combine in a bowl with 1 cup Greek yogurt, 1 minced garlic clove, 1 tablespoon olive oil, 1 tablespoon lemon juice, 2 tablespoons chopped fresh dill (or 1 teaspoon dried), 1/2 teaspoon kosher salt and black pepper to taste; chill until ready to serve.
Thread marinated chicken onto skewers, leaving a little space between pieces for even cooking.
Preheat a grill or grill pan to medium high and lightly oil the grates or pan.
Grill the skewers 10 to 12 minutes, turning every 3 to 4 minutes, until chicken is cooked through and slightly charred on the edges and internal temperature reaches 165 F.
Remove skewers and let chicken rest 5 minutes, then slide chicken off skewers if desired for wraps.
Warm pitas or flatbreads, then assemble by spreading tzatziki, adding chicken, sliced tomato, thinly sliced red onion and romaine or mixed greens as desired; serve extra tzatziki on the side.

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.