I like to make this Greek chicken souvlaki when I want something flavorful, fresh, and easy to put together. The marinated chicken grilled on skewers paired with a cool, creamy tzatziki sauce creates a classic dish that feels both light and satisfying.
Why You’ll Love This Recipe
I enjoy how simple ingredients come together to create bold Mediterranean flavors. It’s perfect for grilling, quick meals, or even gatherings. I also like how versatile it is—I can serve it with pita, rice, or salad depending on what I feel like eating.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
chicken breast, cut into cubes
olive oil
garlic, minced
lemon juice
lemon zest
dried oregano
salt
black pepper
plain yogurt
cucumber, grated and drained
garlic (for tzatziki)
fresh dill or mint
olive oil (for tzatziki)
salt (for tzatziki)
Directions
I start by preparing the marinade with olive oil, garlic, lemon juice, lemon zest, oregano, salt, and black pepper. I add the chicken cubes and mix well, then let it marinate for at least 30 minutes or longer for deeper flavor.
While the chicken marinates, I prepare the tzatziki sauce by combining yogurt, grated and drained cucumber, garlic, olive oil, and chopped dill or mint. I season it with salt and place it in the refrigerator to chill.
Next, I thread the marinated chicken onto skewers. I grill them over medium heat, turning occasionally, until the chicken is fully cooked and slightly charred on the edges.
Once done, I remove the skewers from the grill and let them rest briefly. I serve the chicken souvlaki with a generous side of tzatziki sauce and, if I like, warm pita bread or a fresh salad.
Servings and timing
I usually get about 3–4 servings from this recipe.
Prep time takes around 20 minutes (plus marinating time), and cooking time is about 10–15 minutes.
Variations
I sometimes use chicken thighs instead of breast for a juicier result. When I want to switch things up, I add vegetables like bell peppers or onions to the skewers. I also enjoy serving it in wraps with lettuce and tomatoes for a more filling meal.
storage/reheating
I store leftover chicken in an airtight container in the refrigerator for up to 3 days. I reheat it gently in a pan or oven to keep it from drying out. I keep the tzatziki chilled and serve it cold without reheating.
FAQs
Can I cook the souvlaki without a grill?
I often use a grill pan or even bake the skewers in the oven, and it still turns out great.
How long should I marinate the chicken?
I usually marinate it for at least 30 minutes, but longer gives more flavor.
Can I freeze the marinated chicken?
I freeze it before cooking, and it works well when thawed and cooked later.
What can I serve with souvlaki?
I like pairing it with pita bread, rice, or a fresh Greek salad.
How do I keep the tzatziki from becoming watery?
I make sure to squeeze as much liquid as possible from the grated cucumber before mixing it in.
Conclusion
I enjoy making this Greek chicken souvlaki because it’s simple, flavorful, and versatile. It’s one of those dishes I can rely on for a quick meal or a casual gathering, and it always delivers fresh, delicious results.
PrintGreek Chicken Souvlaki with Tzatziki Sauce
A classic Greek chicken souvlaki featuring tender marinated chicken skewers grilled to perfection and served with a cool, creamy tzatziki sauce for a fresh and flavorful meal.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes
- Total Time: 30-35 minutes
- Yield: 3-4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Halal
Ingredients
- 500g chicken breast, cut into cubes
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup plain yogurt
- 1/2 cucumber, grated and drained
- 1 clove garlic (for tzatziki), minced
- 1 tablespoon fresh dill or mint, chopped
- 1 tablespoon olive oil (for tzatziki)
- 1/4 teaspoon salt (for tzatziki)
Instructions
- In a bowl, combine olive oil, minced garlic, lemon juice, lemon zest, oregano, salt, and black pepper to make the marinade.
- Add chicken cubes to the marinade and mix well. Let marinate for at least 30 minutes.
- Prepare tzatziki by mixing yogurt, grated and drained cucumber, garlic, olive oil, dill or mint, and salt. Refrigerate until ready to use.
- Thread marinated chicken onto skewers.
- Grill over medium heat, turning occasionally, for 10–15 minutes until fully cooked and slightly charred.
- Remove from grill and let rest for a few minutes.
- Serve with tzatziki sauce and optional pita bread or salad.
Notes
- Use chicken thighs for a juicier alternative.
- Add vegetables like bell peppers or onions to the skewers.
- Cook using a grill pan or oven if a grill is not available.
- Ensure cucumber is well-drained for thick tzatziki.
- Serve with pita, rice, or wraps for variety.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 45 g
- Cholesterol: 95 mg
