Greek Chicken Souvlaki with Tzatziki Sauce tastes bright and lemony, with juicy charred chicken and a cool, garlicky yogurt-cucumber sauce. It suits weeknight cooks, backyard grillers, and meal-prep planners, and the total time lands around 45 minutes with a quick 30 minute marinade. I learned this on a tiny balcony grill in my first apartment, and my smoke alarm still holds a grudge.
Why Greek Chicken Souvlaki with Tzatziki Sauce Is Worth It
Greek Chicken Souvlaki with Tzatziki Sauce rewards you with bold flavor from simple pantry staples. Lemon, garlic, and oregano team up for savory brightness, while creamy tzatziki cools everything down.
You can cook it on a grill, grill pan, or under the broiler, so it fits every kitchen. It works for picky eaters and food lovers alike, and leftovers keep their charm.
The chicken turned out juicy with zesty edges and the tzatziki tasted fresh and herby, which silenced the table in the best way ★★★★★
Ingredients You Need
- Chicken
- 2 pounds boneless, skinless chicken thighs or breasts, cut into 1 to 1.25 inch pieces
- Marinade
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice plus the zest of 1 lemon
- 4 garlic cloves, finely grated or pressed
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1.5 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes, optional
- Tzatziki Sauce
- 1.5 cups thick Greek yogurt, whole milk preferred for creaminess (Fage or Chobani both work)
- 1 English cucumber, grated and well squeezed dry
- 1 to 2 small garlic cloves, finely grated
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh mint, chopped, optional
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon white wine vinegar, optional for extra tang
- 3/4 teaspoon kosher salt and a few grinds black pepper
- Pantry shortcut: use a good store-bought tzatziki if you need speed (Cedar’s or Trader Joe’s are solid).
- To Serve
- Warm pita or flatbread, tomato wedges, sliced red onion, cucumber, romaine, olives, and crumbled feta
- Extra lemon wedges
- Skewers and Equipment
- 8 to 10 metal skewers or wooden skewers soaked 20 to 30 minutes
- Mixing bowls, whisk, box grater, microplane, tongs
- Grill or grill pan, or a sheet pan with a wire rack for broiling
- Instant-read thermometer
Quick Tips & substitutions
- Cut chicken into even 1 to 1.25 inch pieces so the skewers cook evenly.
- Marinate at least 30 minutes and up to 24 hours in the fridge. Keep the lemon at the listed amount so the chicken stays tender.
- Use thighs for extra juiciness or breasts for a leaner skewer.
- No grill at home? Use a grill pan on medium-high or broil on high.
- Squeeze the grated cucumber very dry so the tzatziki stays thick. A clean kitchen towel makes this easy.
- Chill tzatziki at least 20 minutes to let the flavors mingle.
- Gluten-free swap: serve with gluten-free pita or crisp lettuce cups.
- Dairy-free option: use thick unsweetened coconut yogurt for tzatziki, or serve with tahini garlic sauce.
- Short on time? Use pre-minced garlic and bottled lemon juice, then add fresh lemon zest for brightness.
- Wood skewers burn fast, so soak them and keep any handles off direct heat.
How to Make Greek Chicken Souvlaki with Tzatziki Sauce
Prep the cucumber and make the tzatziki 10 minutes
Grate the cucumber, toss with a pinch of salt, and squeeze it very dry. Stir yogurt, garlic, dill, mint, olive oil, lemon juice, vinegar, salt, and pepper in a bowl. Fold in the cucumber and chill while you cook.
Mix the marinade 5 minutes
Whisk olive oil, lemon juice and zest, garlic, oregano, cumin, smoked paprika, salt, pepper, and red pepper flakes in a large bowl.
Cut and marinate the chicken 30 minutes to 24 hours
Pat the chicken dry, cut into even pieces, and add to the bowl. Toss to coat every surface. Cover and refrigerate for at least 30 minutes or up to 24 hours.
Thread and preheat 10 minutes
Thread the chicken onto skewers with a little space between pieces. Preheat a grill or grill pan to medium-high, about 425 to 450 degrees F. Oil the grates or the pan.
Grill the skewers 8 to 10 minutes
Grill the chicken, turning every 2 to 3 minutes, until you see light char and the center reaches 165 degrees F. Move any hot spots as needed so the skewers cook evenly. For the broiler, set the rack 6 inches from the element and broil 8 to 10 minutes, turning once.
Warm the pita and prep toppings 5 minutes
Warm pitas on the cooler side of the grill or in a dry skillet until pliable. Slice tomatoes, onions, and cucumbers. Crumble feta and set out olives and lemon wedges.
Rest and serve 5 minutes
Let the skewers rest 3 minutes, then slide the chicken into a bowl. Squeeze fresh lemon over the top and shower with chopped parsley or dill. Pile into warm pita with tzatziki and toppings.
Variations
- Pork souvlaki: use pork shoulder or loin, cut into 1 inch cubes, and grill 10 to 12 minutes.
- Shrimp souvlaki: marinate 10 minutes max and grill 4 to 5 minutes total.
- Tofu: press extra-firm tofu, cube, marinate 30 minutes, and grill or roast until crisp at the edges.
- Spice it up: add 1 teaspoon Aleppo pepper or a spoon of harissa to the marinade.
- Herb lovers: swap half the dried oregano for fresh chopped oregano and dill.
- Bowl style: serve over lemon rice or cauliflower rice with extra veggies and tzatziki.
Ways to Serve
- Fold into warm pita with tomatoes, red onion, cucumbers, olives, feta, and a big spoon of tzatziki.
- Build a platter with Greek salad, lemon rice, and grilled vegetables.
- Set up a mezze spread with hummus, dolmas, olives, and warm flatbread.
- Top orzo or couscous with chicken, a drizzle of olive oil, and extra lemon.
- Make a lunch bowl with quinoa, chopped veggies, and feta.
Storage
Store cooked chicken in an airtight container in the fridge for up to 4 days. Keep tzatziki in a separate container for up to 3 days, and stir before serving if it loosens. Reheat chicken in a skillet over medium heat or in a 300 degree F oven or air fryer until hot but still juicy. Freeze cooked chicken for up to 2 months or freeze marinated raw chicken pieces in a zip-top bag for up to 2 months, then thaw in the fridge before cooking.
Greek Chicken Souvlaki with Tzatziki Sauce
Ingredients
Instructions
- Grate the cucumber, toss with a pinch of salt, and squeeze it very dry.
- In a bowl, stir together the yogurt, garlic, dill, mint if using, olive oil, lemon juice, vinegar if using, salt, and pepper. Fold in the cucumber and chill while you cook.
- Whisk the olive oil, lemon juice, lemon zest, garlic, oregano, cumin, smoked paprika, salt, pepper, and red pepper flakes in a large bowl to make the marinade.
- Pat the chicken dry, cut into even 1 to 1.25 inch pieces, and add to the bowl with the marinade. Toss to coat well. Cover and refrigerate for at least 30 minutes and up to 24 hours.
- Thread the marinated chicken onto skewers with a little space between pieces. Preheat a grill or grill pan to medium-high, about 425 to 450°F, and oil the grates or pan.
- Grill the skewers, turning every 2 to 3 minutes, until lightly charred and the center of the chicken reaches 165°F, about 8 to 10 minutes. If broiling, set the rack 6 inches from the element and broil 8 to 10 minutes, turning once.
- Warm the pita on the cooler side of the grill or in a dry skillet until pliable. Prep tomatoes, onions, cucumbers, lettuce, olives, and crumble the feta.
- Let the skewers rest 3 minutes, then slide the chicken into a bowl. Squeeze fresh lemon over the top. Serve chicken in warm pita with tzatziki and toppings.
Notes
Approximate per serving (chicken, marinade, and tzatziki only, without pita or toppings): 420 calories; fat 24 g; saturated fat 6 g; carbohydrates 8 g; fiber 1 g; sugars 4 g; protein 43 g; sodium 1050 mg. Values will vary based on exact ingredients, brands, and portion size.