Chicken Souvlaki With Tzatziki – Fresh, Bright, And Easy

Juicy grilled chicken, warm pita, and a cool, garlicky sauce—this is weeknight cooking at its best. Chicken souvlaki with tzatziki is simple to make, but it tastes like summer on a plate. You get bold lemon, plenty of herbs, and a satisfying mix of textures.

It’s flexible, friendly to meal prep, and ideal for feeding a crowd or just yourself on a busy evening. If you’re new to Greek-style cooking, this is a delicious place to start.

Chicken Souvlaki With Tzatziki - Fresh, Bright, And Easy

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• For the Chicken Souvlaki:
• 1.5 pounds (700 g) boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely grated or minced
• 1.5 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon ground cumin (optional for warmth)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Metal or soaked wooden skewers
• For the Tzatziki:
• 1 cup Greek yogurt (whole-milk for best texture)
• 1/2 large English cucumber, grated
• 1 tablespoon lemon juice
• 1–2 tablespoons extra-virgin olive oil
• 1 small clove garlic, very finely grated
• 1–2 tablespoons fresh dill, chopped (or mint)
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste
• To Serve:
• 4–6 warm pita or flatbreads
• Sliced tomatoes, red onion, and romaine or arugula
• Lemon wedges
• Extra oregano and olive oil for finishing

Instructions

 

• Prep the cucumber for tzatziki. Grate the cucumber on the large holes of a box grater. Sprinkle with a pinch of salt, let it sit 5–10 minutes, then squeeze out as much liquid as you can using your hands or a clean towel. This keeps the sauce thick and creamy.
• Make the tzatziki. In a bowl, combine Greek yogurt, squeezed cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Stir until smooth. Adjust salt and lemon to taste. Chill while you make the chicken so the flavors meld.
• Marinate the chicken. In a large bowl, whisk lemon juice, red wine vinegar, olive oil, garlic, oregano, cumin (if using), salt, and pepper. Add chicken pieces and toss to coat. Cover and marinate for at least 30 minutes and up to 6 hours in the fridge.
• Skewer the chicken. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the chicken onto skewers, packing them snugly but not tightly so heat can circulate.
• Preheat your cooking surface. Heat a grill, grill pan, or broiler to high. Lightly oil the grates or pan. You want strong heat for quick searing and a little char.
• Cook the souvlaki. Grill or broil the skewers, turning every 2–3 minutes, until the chicken is cooked through and lightly charred in spots, about 8–10 minutes total. The internal temperature should reach 165°F (74°C).
• Rest and finish. Let the skewers rest 3–5 minutes. Drizzle with a little olive oil and a pinch of oregano. Squeeze over fresh lemon for brightness.
• Warm the pita. Briefly heat pita on the grill or in a dry skillet until pliable and steamy.
• Assemble and serve. Layer pita with lettuce, tomatoes, and onions. Slide chicken off the skewers, add generous tzatziki, and finish with a squeeze of lemon. Serve extra sauce on the side.

What Makes This Special

This dish combines a short marinade with quick cooking for big flavor in little time. Skewered chicken cooks fast and stays tender, especially with a lemon-olive oil marinade.

Tzatziki brings balance—cool yogurt, crisp cucumber, and fresh dill cut through the richness of grilled meat. Serve with pita and a simple salad, and you’ve got a complete meal that feels light but satisfying. It’s also budget-friendly and easy to scale up for parties.

Ingredients

• For the Chicken Souvlaki:
• 1.5 pounds (700 g) boneless, skinless chicken thighs or breasts, cut into 1.5-inch pieces
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, finely grated or minced
• 1.5 teaspoons dried oregano (or 1 tablespoon fresh, chopped)
• 1 teaspoon ground cumin (optional for warmth)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• Metal or soaked wooden skewers

• For the Tzatziki:
• 1 cup Greek yogurt (whole-milk for best texture)
• 1/2 large English cucumber, grated
• 1 tablespoon lemon juice
• 1–2 tablespoons extra-virgin olive oil
• 1 small clove garlic, very finely grated
• 1–2 tablespoons fresh dill, chopped (or mint)
• 1/4 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper, to taste

• To Serve:
• 4–6 warm pita or flatbreads
• Sliced tomatoes, red onion, and romaine or arugula
• Lemon wedges
• Extra oregano and olive oil for finishing

Instructions

1. Prep the cucumber for tzatziki. Grate the cucumber on the large holes of a box grater.

   Sprinkle with a pinch of salt, let it sit 5–10 minutes, then squeeze out as much liquid as you can using your hands or a clean towel. This keeps the sauce thick and creamy.

2. Make the tzatziki. In a bowl, combine Greek yogurt, squeezed cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Stir until smooth.

   Adjust salt and lemon to taste. Chill while you make the chicken so the flavors meld.

3. Marinate the chicken. In a large bowl, whisk lemon juice, red wine vinegar, olive oil, garlic, oregano, cumin (if using), salt, and pepper. Add chicken pieces and toss to coat.

   Cover and marinate for at least 30 minutes and up to 6 hours in the fridge.

4. Skewer the chicken. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread the chicken onto skewers, packing them snugly but not tightly so heat can circulate.
5. Preheat your cooking surface. Heat a grill, grill pan, or broiler to high. Lightly oil the grates or pan.

   You want strong heat for quick searing and a little char.

6. Cook the souvlaki. Grill or broil the skewers, turning every 2–3 minutes, until the chicken is cooked through and lightly charred in spots, about 8–10 minutes total. The internal temperature should reach 165°F (74°C).
7. Rest and finish. Let the skewers rest 3–5 minutes. Drizzle with a little olive oil and a pinch of oregano.

   Squeeze over fresh lemon for brightness.

8. Warm the pita. Briefly heat pita on the grill or in a dry skillet until pliable and steamy.
9. Assemble and serve. Layer pita with lettuce, tomatoes, and onions. Slide chicken off the skewers, add generous tzatziki, and finish with a squeeze of lemon. Serve extra sauce on the side.

Storage Instructions

• Cooked chicken: Store in an airtight container in the fridge for up to 4 days.

  Reheat gently in a skillet over medium heat or in a 300°F (150°C) oven until warmed through.

• Tzatziki: Keeps 3–4 days chilled. Stir before serving; it may thicken or release a bit of liquid. If it tightens up, loosen with a teaspoon of olive oil or lemon juice.
• Pita and toppings: Keep pita in a sealed bag at room temperature for 1–2 days or freeze up to 2 months.

  Store cut veggies in separate containers lined with paper towels to keep them crisp.

• Freezing: Freeze raw marinated chicken in a freezer bag up to 2 months; thaw overnight in the fridge before cooking. Do not freeze tzatziki—yogurt can split.

Why This is Good for You

Chicken souvlaki is a lean protein option with plenty of flavor from herbs and citrus, not heavy sauces. Olive oil brings heart-healthy fats, while yogurt adds protein and probiotics that support gut health.

Cucumber and fresh herbs add hydration and micronutrients without extra calories. When you serve it with veggies and whole-wheat pita, you get a balanced, satisfying meal that won’t weigh you down.

What Not to Do

• Don’t skip squeezing the cucumber. Excess water will turn your tzatziki runny and bland.
• Don’t over-marinate in strong acid. More than 6 hours can make chicken mushy. The lemon and vinegar work fast.
• Don’t overcrowd the pan or grill. Crowding steams the chicken instead of searing it.

  Cook in batches if needed.

• Don’t underseason. Chicken needs enough salt to taste vibrant. Taste the marinade and adjust before adding raw chicken.
• Don’t overcook. Pull the skewers as soon as they hit 165°F (74°C). Resting keeps them juicy.

Recipe Variations

• Herb swap: Use fresh thyme or rosemary with oregano for a deeper herbal note.

  Add a pinch of chili flakes for gentle heat.

• Yogurt marinade: Stir 2 tablespoons of Greek yogurt into the marinade for extra tenderness and a light tang.
• Veggie add-ins: Thread chunks of red onion, bell pepper, or zucchini between chicken pieces. Brush with olive oil and season lightly.
• Grain bowl style: Serve over lemony rice or farro with cucumbers, tomatoes, olives, and tzatziki for a fork-friendly bowl.
• Pita wrap hack: Spread tzatziki on pita, add chicken, and finish with a sprinkle of sumac for a citrusy pop.
• Dairy-free tzatziki: Use a thick coconut yogurt or unsweetened almond yogurt and add extra lemon to balance.
• Alternate protein: Try turkey, pork tenderloin, or firm tofu. For tofu, press well, marinate longer, and grill gently.

FAQ

Can I use chicken breasts instead of thighs?

Yes.

Breasts cook a bit faster and can dry out more easily, so watch them closely and pull them as soon as they reach 165°F. A yogurt-enriched marinade helps keep them juicy.

What if I don’t have a grill?

Use a hot cast-iron skillet or grill pan on the stovetop, or broil on the top rack of your oven. High heat is key to getting some char and fast cooking.

How do I keep wooden skewers from burning?

Soak them in water for at least 20–30 minutes before threading the chicken.

If you’re broiling, place the skewers on a foil-lined sheet so the tips aren’t directly under the heating element.

Is there a substitute for dill in tzatziki?

Fresh mint is classic and refreshing. Parsley also works for a milder herbal note. Start with less and adjust to taste.

Why is my tzatziki watery?

The cucumber likely wasn’t drained enough, or the yogurt wasn’t thick.

Squeeze the cucumber thoroughly and use Greek yogurt. If it’s still thin, stir in a spoonful of cream cheese or strain the sauce in a fine-mesh sieve for 10–15 minutes.

Can I marinate the chicken overnight?

Keep it to 6 hours max because of the acid. If you need a longer window, reduce the lemon and vinegar by half, or marinate without acid and add it in the last hour.

What should I serve with it?

A simple Greek salad, roasted potatoes with lemon and oregano, or grilled vegetables are perfect.

Don’t forget extra lemon and a drizzle of good olive oil at the table.

How can I make it spicier?

Add chili flakes to the marinade or serve with a spoonful of harissa or a pinch of Aleppo pepper. It adds warmth without overwhelming the flavors.

Can I cook the chicken in the oven?

Yes. Roast on a wire rack over a sheet pan at 425°F (220°C) for 12–15 minutes, then broil 1–2 minutes for color.

Check for doneness and rest before serving.

How do I meal prep this?

Make a double batch of chicken and tzatziki. Portion the cooked chicken into containers with rice or salad, and keep tzatziki separate. Add fresh veggies and warm the pita when ready to eat.

Final Thoughts

Chicken souvlaki with tzatziki is the kind of recipe that rewards simple effort with big, bright flavor.

It’s quick enough for a weeknight but welcome at any gathering. Keep lemons, yogurt, herbs, and a pack of chicken on hand, and you’re always close to a great meal. Once you’ve tried it, you’ll find plenty of ways to make it your own—and it never gets old.