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Chicken Souvlaki With Tzatziki - Fresh, Bright, And Easy

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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.