Name: Greek Chicken Souvlaki with Tzatziki Recipe
Prep time: 1 h 50 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 4 boneless chicken breasts (approx. 1 kg/35 ounces); 4 tbsps olive oil; juice of 1 lemon; 1 clove of garlic, minced; 2 tbsp dried oregano; salt and freshly ground pepper to taste; 8-9 wooden skewers; 1 cucumber; 2 cloves of garlic, minced; 1/4 cup extra virgin olive oil; 500g strained yogurt (18 ounces); 1-2 tbsps red wine vinegar; pinch of salt; salt and freshly ground pepper to taste; 8 pita breads; olive oil for brushing; 1-2 tsps dried oregano; 1 tomato, sliced; 1 red onion, sliced; fried potatoes (optional); romaine (cos) lettuce leaves (optional); salt and freshly ground pepper to taste

If you’re craving a burst of Mediterranean sunshine right in your kitchen, this Greek Chicken Souvlaki with Tzatziki Recipe is exactly what you need. Tender grilled chicken skewers paired with creamy, refreshing tzatziki—pure joy in every bite!

The image shows a white plate with about five metal skewers placed side by side. Each skewer has several pieces of grilled chicken, cooked to a light golden brown with darker grill marks and some charred edges. On the left side of the plate, there are two lemon wedges with bright yellow color and a small bunch of fresh green dill. In the lower left corner, there are three small red tomatoes on a white marbled surface. The plate rests partially on a blue and white striped cloth. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Chicken Souvlaki with Tzatziki Recipe
Top Tip
How to Serve Greek Chicken Souvlaki with Tzatziki Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Chicken Souvlaki with Tzatziki Recipe

Why You'll Love This Recipe

I remember the first time I made this Greek Chicken Souvlaki recipe at home — the aroma filled the kitchen and instantly transported me to a cozy Greek taverna. It’s simple, vibrant, and perfect for weeknight dinners or weekend gatherings.

Authentic Flavor: The marinade is brimming with lemon, oregano, and garlic for that irresistible Greek taste.
Easy to Make: Minimal ingredients and straightforward steps make it perfect even if you’re new to grilling.
Versatile Serving: Serve as skewers or wrapped in warm pita with fresh veggies for a wholesome meal.
Refreshing Tzatziki: A homemade tzatziki sauce that’s creamy, cool, and perfectly balances the grilled chicken.

Ingredients & Why They Work

When gathering your ingredients, I always suggest opting for fresh, quality produce—especially when it comes to the herbs and veggies. Here’s what you’ll need and why each element is key to making your souvlaki shine.

Flat lay of fresh boneless chicken breasts cut into cubes, whole uncracked brown eggs, a small white ceramic bowl of golden olive oil, a small white ceramic bowl of bright yellow lemon juice, a whole garlic bulb with several cloves peeled, a small white ceramic bowl containing dried oregano leaves, a long fresh cucumber, a small white ceramic bowl of thick strained yogurt, a small white ceramic bowl of deep red wine vinegar, a small white ceramic bowl of coarse salt, a stack of soft pita breads, a ripe red tomato sliced into thin rounds, a red onion sliced into rings, and fresh green romaine lettuce leaves, all perfectly arranged with wooden skewers placed alongside, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless chicken breasts: Lean and tender, perfect for absorbing the marinade flavors and grilling quickly.
Olive oil: Adds richness and helps keep the chicken juicy while grilling.
Lemon juice: Brightens the marinade with citrusy zing and tenderizes the chicken.
Garlic: A classic flavor booster in both the chicken and tzatziki sauce.
Dried oregano: The quintessential herb in Greek cooking that provides earthy, aromatic notes.
Wooden skewers: Essential for grilling — soaking them in water prevents burning.
Cucumber: Fresh and crisp, it cools down the tzatziki and adds texture.
Extra virgin olive oil: Used in the tzatziki to create that smooth, luscious texture.
Strained yogurt: Thick and creamy; the base of authentic tzatziki.
Red wine vinegar: Adds a gentle acidity to balance the yogurt’s creaminess.
Pita breads: Soft and warm, perfect for wrapping the souvlaki into a delicious handheld meal.
Tomato and red onion: Fresh slices add color, crunch, and natural sweetness.
Fried potatoes (optional): For that true Greek street food experience—crispy and golden inside the wrap.
Romaine lettuce leaves (optional): Adds a leafy crunch if you want a fresher wrap.
Salt and freshly ground pepper: Simple seasoning to enhance all flavors.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Greek Chicken Souvlaki with Tzatziki Recipe lies in its flexibility. Feel free to tailor it to your taste buds or dietary needs by swapping ingredients or adding your favorite sides to make the meal truly yours.

Variation: I love adding fresh herbs like mint or dill to the tzatziki for an extra burst of freshness that brightens the whole dish.
Vegetarian Twist: For a veggie-friendly version, swap the chicken with marinated halloumi or seitan chunks and grill them on the skewers. The flavors pair beautifully with the classic tzatziki sauce.
Seasonal Flair: During summer, adding grilled bell peppers and zucchini to the skewers makes a colorful, nutrient-packed meal that's perfect for outdoor gatherings.
Spicy Kick: If you like a little heat, sprinkle some chili flakes in the marinade or add harissa to the tzatziki sauce for a Mediterranean-inspired fiery touch.
Low-Carb Option: Serve the souvlaki over a bed of leafy greens and skip the pita. The fresh veggies and protein still provide a satisfying, wholesome meal.

Step-by-Step: How I Make Greek Chicken Souvlaki with Tzatziki Recipe

Two metal skewers with grilled chicken pieces in a light golden brown color and slight char marks lie side by side on a white textured plate. To the right, there is a colorful Greek salad made of cucumber slices with dark green edges, halved red cherry tomatoes, black olives, creamy white feta cubes, and thin strips of purple onion. To the left of the chicken, several pieces of soft, folded pita bread in a pale beige color rest next to two lemon wedges showing bright yellow flesh. In the top right corner, a small clear bowl with white tzatziki sauce sprinkled with green herbs sits on a white marbled surface. The scene is bright and fresh. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Flavor

Start by cutting your boneless chicken breasts into bite-sized 2-3 cm pieces. Toss them into a large bowl along with 4 tablespoons of olive oil, juice of one lemon, minced garlic, dried oregano, and a generous pinch of salt and freshly ground black pepper. Then, using your hands, mix everything thoroughly to make sure every piece is coated with the marinade. Cover the bowl with plastic wrap and pop it into the fridge to marinate for anywhere from 30 minutes up to an hour. This resting time is key—it lets the chicken soak up those aromatic flavors and stay juicy when cooked.

Step 2: Whip Up the Refreshing Tzatziki Sauce

While the chicken is soaking up all those flavors, grab your cucumber. Peel it, slice it in half, and scoop out the seeds to avoid watery tzatziki later. Grate the cucumber into a large bowl, season with a pinch of salt and freshly ground pepper, and let it sit for 10 minutes. This step helps draw out excess moisture. Then, wrap the grated cucumber in a clean kitchen towel and give it a good squeeze to remove any remaining water.

Next, pour the olive oil and minced garlic into a blender and pulse until well combined. In another bowl, mix together the squeezed cucumber, the garlic-olive oil blend, 500 grams of strained yogurt, 1 to 2 tablespoons of red wine vinegar, and a pinch of salt. Blend until everything is smooth and creamy. Pop your tzatziki in the fridge so it can chill — it tastes best served cold alongside the warm souvlaki.

Step 3: Prep the Skewers and Get Ready to Grill

Before threading the chicken, soak your wooden skewers in water for about 20 minutes to avoid burning during grilling. Cut them if needed to fit your grill or griddle pan. Then, carefully thread the chicken pieces, leaving a bit of space between each to ensure even cooking. Don’t overcrowd those skewers — the heat needs to circulate well!

Step 4: Grill the Chicken to Juicy Perfection

Heat your grill or griddle pan until it’s nice and hot — high heat is key for those beautiful grill marks and that signature smoky flavor. Place the chicken skewers on the heat and cook for 8 to 10 minutes, turning occasionally. Look for a golden-brown color on all sides, and make sure the chicken is cooked through with no pink inside. The juices should run clear. The aroma while grilling will start filling your kitchen – that’s your cue that dinner is nearly ready!

Step 5: Warm Your Pita Breads for the Perfect Wrap

While the chicken is grilling, preheat your oven to a toasty 250°C (482°F). Brush each pita bread on both sides with olive oil, then sprinkle with salt and dried oregano for that authentic Greek flavor punch. Place a large baking tray upside down on the bottom rack of your oven — this creates a nice flat surface to warm your bread. Lay the pita breads on this tray and warm them for just 2 minutes. They should be soft, warm, and lightly toasted. If you don’t have an oven handy, a griddle pan or grill works beautifully too.

Step 6: Assemble and Serve Your Souvalki Like a Pro

To serve, slice up your red onion and arrange them on a platter. Place the grilled chicken souvlaki skewers on top, then drizzle some extra virgin olive oil and give a fresh squeeze of lemon over everything. Keep the platter warm while you plate your sides. Serve alongside warm pita breads, a generous spoonful of chilled tzatziki, sliced tomatoes, and if you’re going all out, some crispy fried potatoes and romaine lettuce leaves for crunch. Want the classic street food experience? Spread tzatziki over the warm pita, pile on the chicken, onions, tomatoes, and potatoes, then wrap it up like a sandwich — pure deliciousness in every bite!

Top Tip

Getting the most flavorful and juicy results from your Greek Chicken Souvlaki with Tzatziki Recipe is all about some thoughtful prep and technique. Here are some tips I've gathered from cooking this dish many times to help your souvlaki shine!

Marinate Thoroughly: I always make sure to marinate the chicken for at least 30 minutes, but if I have the time, letting it sit a full hour really deepens the flavor.
Don’t Skip Soaking Skewers: Soaking your wooden skewers in water before grilling means no burnt sticks—and it helps keep the chicken juicy and intact on the grill.
Squeeze the Cucumber Well: For the tzatziki, I learned the hard way how watery it gets if you don’t squeeze the grated cucumber completely dry. Wrapping it in a towel and squeezing firmly is a game changer.
Warm Pita Bread Right: Brushing pita with olive oil and seasoning it before a quick bake or grill adds a lovely golden crispness that makes every bite better.

How to Serve Greek Chicken Souvlaki with Tzatziki Recipe

A metal skewer with five pieces of raw chicken meat, each piece light pink with a glossy texture, speckled with small bits of green herbs and black pepper, all arranged in a straight line on a sheet of white parchment paper placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Garnishes

Simple garnishes elevate this dish to authentic Greek taverna-style goodness. You can’t go wrong with thinly sliced red onions drizzled with a little extra virgin olive oil and a squeeze of fresh lemon juice. Adding some crisp romaine lettuce leaves inside your wrap adds a fresh crunch, while a sprinkle of dried oregano on top ties it all together beautifully.

Side Dishes

This recipe pairs perfectly with traditional sides like warm pita breads and creamy tzatziki sauce. For heartier options, serve alongside a Greek salad or a side of fried potatoes tucked right inside the souvlaki wrap for that authentic street food vibe. Roasted vegetables or lemon roasted potatoes also complement the grilled chicken flavors well.

Make Ahead and Storage

Storing Leftovers

You can store any leftover grilled chicken souvlaki in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki sauce covered tightly as well, and it should stay fresh and delicious in the fridge for about 2-3 days. For the best taste, reheat and serve the chicken within this time frame.

Freezing

If you want to freeze the cooked chicken souvlaki, thread the skewers onto foil or freezer-safe trays, wrap tightly with plastic wrap, and then foil. Frozen souvlaki will keep well for up to 2 months. For thawing, move to the fridge overnight before reheating to preserve texture and flavor.

Reheating

To reheat, I recommend gently warming the chicken souvlaki on a grill pan or under a broiler for a few minutes to bring back that lovely char and juiciness. Avoid microwaving if you can, as it tends to dry the chicken out. Warm pita breads in the oven or on a hot griddle for just a couple of minutes before assembling your wrap again.

Frequently Asked Questions:

Can I use chicken thighs instead of breasts for this recipe?

Yes! Chicken thighs can be used if you prefer darker meat with slightly more fat and flavor. Just cut them into similar-sized pieces and adjust the cooking time to ensure they’re cooked through, usually about 10-12 minutes on the grill.

How can I make the tzatziki sauce thicker?

The key to thick tzatziki is to thoroughly squeeze the grated cucumber to remove excess water before mixing. Using strained Greek yogurt also helps keep it creamy and thick.

Is there a way to make this recipe dairy-free?

To make a dairy-free version, substitute the strained yogurt with a dairy-free yogurt alternative like coconut or almond-based yogurt. The flavor will be a bit different, but still delicious.

Can I prepare the marinade and tzatziki sauce ahead of time?

Absolutely! The marinade can be made and refrigerated up to 24 hours before cooking, which actually helps deepen the flavors. Tzatziki sauce also stores well in the fridge for 1-2 days before serving.

Final Thoughts

Greek Chicken Souvlaki with Tzatziki Recipe is a fantastic way to bring the bright flavors of the Mediterranean right to your table with minimal fuss and maximum taste. Whether you’re hosting friends or enjoying a casual family dinner, these juicy grilled skewers and cool, creamy tzatziki create a meal that’s both healthy and soul-satisfying. I hope these tips and serving suggestions inspire you to relish every delicious bite and create your own little Greek feast at home!