Chicken Souvlaki is a bright, flavorful Greek-inspired meal made with tender marinated chicken, creamy tzatziki, warm pita, and a fresh Mediterranean salad. Lemon, garlic, oregano, and olive oil give the chicken plenty of flavor while keeping the recipe simple enough for a relaxed family dinner.
Why You’ll Love This Recipe
- Fresh and flavorful: Lemon, garlic, oregano, and olive oil create a delicious Mediterranean marinade.
- Easy to prepare: Most of the work happens while the chicken marinates.
- Family-friendly: Serve everything separately so everyone can build their own pita.
- Perfect for entertaining: The colorful salad, creamy tzatziki, and grilled chicken make an impressive spread.
- Great for summer: The combination of grilled chicken and fresh vegetables feels light and satisfying.
Ingredients
For the Chicken
- 5 tablespoons fresh lemon juice
- 4 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
- 4 medium garlic cloves, grated
For the Tzatziki Sauce
- 1 medium cucumber, peeled, seeded, and cut into 1/4-inch cubes
- 1/2 teaspoon salt
- 1 medium garlic clove, grated
- 1 cup Greek yogurt
- 1 tablespoon chopped fresh dill
- Salt, to taste
For the Greek Salad
- 2 tablespoons olive oil
- 6 small tomatoes, cut into wedges
- 2 small red onions, thinly sliced
- 1 medium cucumber, seeded and thinly sliced
- 3/4 cup pitted Kalamata olives
- 6 ounces crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper, to taste
- 6 pita breads
Instructions
- In a medium bowl, whisk together the lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper.
- Place the chicken pieces in another bowl and mix with the grated garlic. Add 7 tablespoons of the marinade and toss until the chicken is evenly coated. Cover and refrigerate for about 2 hours, tossing occasionally. Refrigerate the remaining unused marinade separately.
- While the chicken marinates, prepare the tzatziki. Place the diced cucumber in a strainer over a bowl. Toss with 1/2 teaspoon salt and let it drain for about 30 minutes.
- Gently pat the cucumber dry with paper towels. Transfer it to a small bowl and stir in the grated garlic, Greek yogurt, and dill. Season with salt to taste, cover, and refrigerate.
- Thread the marinated chicken onto 8 to 12 skewers. Discard the marinade that has been in contact with the raw chicken.
- Heat a grill or grill pan over medium-high heat. Grill the chicken skewers, turning them regularly, until browned and cooked through, about 5 minutes depending on the size of the pieces. For food safety, chicken should reach 165°F (74°C) in the thickest piece.
- Transfer the chicken to a serving platter and let it rest briefly. Meanwhile, warm the pita breads on the grill.
- For the Greek salad, whisk the 2 tablespoons olive oil into the reserved unused marinade. Add the tomatoes, red onions, cucumber, Kalamata olives, feta, and parsley. Toss gently and season with salt and black pepper.
- Serve the chicken souvlaki with warm pita, tzatziki sauce, and Greek salad. Remove the chicken from the skewers and tuck it into the pita with plenty of tzatziki and salad.
Tips & Tricks
- Marinate for maximum flavor: About 2 hours gives the chicken plenty of time to absorb the lemon, garlic, and oregano flavors.
- Cut the chicken evenly: Similar-sized pieces cook at roughly the same rate and stay more tender.
- Do not overcrowd the skewers: Leave a little space between pieces so the chicken browns instead of steaming.
- Drain the cucumber well: Removing excess water keeps the tzatziki thick and creamy.
- Use fresh oregano when possible: It gives the marinade a more vibrant Mediterranean flavor.
- Keep raw and unused marinade separate: Only use marinade that has never touched raw chicken for the salad.
- Easy swap: Chicken thighs can be used instead of chicken breast for a juicier result.
- No grill? A heavy grill pan or skillet works well. Cook the chicken in batches if necessary.
Details
- Prep Time: 30 minutes
- Marinating Time: 2 hours
- Cook Time: 15 minutes
- Total Time: About 2 hours 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek-inspired / Mediterranean
- Difficulty: Easy
- Dietary Notes: Halal-friendly; alcohol-free
Notes
For an especially creamy tzatziki, use thick Greek yogurt and drain the cucumber thoroughly. Chicken thighs are an excellent alternative if you prefer darker meat.
Serve the meal family-style with warm pita, extra tzatziki, lemon wedges, and additional fresh herbs. You can also serve the chicken and salad over rice or a bed of greens instead of pita.
Nutrition
Approximate nutrition per serving, including chicken, tzatziki, salad, feta, and pita:
- Calories: 650
- Protein: 52g
- Carbohydrates: 48g
- Fat: 29g
Nutrition will vary depending on the exact ingredients, pita size, and portion sizes.
FAQ
What is chicken souvlaki?
Chicken souvlaki is a Greek-style dish made from bite-sized pieces of marinated chicken cooked on skewers. It is commonly served with pita, tzatziki, salad, and fresh Mediterranean ingredients.
How long should chicken souvlaki marinate?
About 2 hours is ideal for this recipe. The lemon juice and vinegar add plenty of flavor during this time without requiring an overnight marinade.
Can I make chicken souvlaki without a grill?
Yes. A grill pan or heavy skillet works well. Cook the chicken in batches over medium-high heat, turning the pieces regularly so they brown evenly.
What is traditionally served with chicken souvlaki?
Chicken souvlaki is often served with tzatziki, pita, tomatoes, cucumber, red onion, olives, feta, and fresh herbs. This recipe combines all of those flavors into one easy meal.
Can I use chicken thighs instead of chicken breast?
Absolutely. Boneless, skinless chicken thighs are a flavorful substitute and tend to stay especially juicy when grilled.
Can I prepare the tzatziki ahead of time?
Yes. Tzatziki can be prepared several hours ahead and kept refrigerated. The flavors often become even more developed as it rests.
Storage
Refrigerator: Store cooked chicken, tzatziki, and salad separately in airtight containers. The chicken is best enjoyed within 3–4 days, while the tzatziki can generally be kept refrigerated for several days.
Freezer: Freeze the cooked chicken separately in a freezer-safe container for up to 2–3 months. Tzatziki and fresh Greek salad are not ideal for freezing because their textures can change.
Reheating: Reheat the chicken gently in a skillet over medium-low heat, in the oven, or in the microwave until heated through. Add fresh tzatziki and salad after reheating rather than heating them with the chicken.
Similar Recipes
Chicken Souvlaki With Tzatziki
Ingredients
For the Chicken
- 5 tablespoons fresh lemon juice
- 4 tablespoons red wine vinegar
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh oregano
- 2 teaspoons kosher salt
- 1/2 teaspoon ground black pepper
- 2 pounds skinless boneless chicken breast, cut into 1-inch pieces
- 4 medium garlic cloves grated
For the Tzatziki Sauce
- 1 medium cucumber peeled, seeded, and cut into 1/4-inch cubes
- 1/2 teaspoon salt
- 1 medium garlic clove grated
- 1 cup Greek yogurt
- 1 tablespoon chopped fresh dill
- Salt to taste
For the Greek Salad
- 2 tablespoons olive oil
- 6 small tomatoes cut into wedges
- 2 small red onions thinly sliced
- 1 medium cucumber seeded and thinly sliced
- 3/4 cup pitted Kalamata olives
- 6 ounces crumbled feta cheese
- 1/4 cup chopped fresh parsley
- Salt and black pepper to taste
- 6 pita breads
Instructions
- In a medium bowl, whisk together the lemon juice, red wine vinegar, olive oil, oregano, salt, and black pepper.
- Place the chicken pieces in another bowl and mix with the grated garlic. Add 7 tablespoons of the marinade and toss until the chicken is evenly coated. Cover and refrigerate for about 2 hours, tossing occasionally. Refrigerate the remaining unused marinade separately.
- While the chicken marinates, prepare the tzatziki. Place the diced cucumber in a strainer over a bowl. Toss with 1/2 teaspoon salt and let it drain for about 30 minutes.
- Gently pat the cucumber dry with paper towels. Transfer it to a small bowl and stir in the grated garlic, Greek yogurt, and dill. Season with salt to taste, cover, and refrigerate.
- Thread the marinated chicken onto 8 to 12 skewers. Discard the marinade that has been in contact with the raw chicken.
- Heat a grill or grill pan over medium-high heat. Grill the chicken skewers, turning them regularly, until browned and cooked through, about 5 minutes depending on the size of the pieces. For food safety, chicken should reach 165°F (74°C) in the thickest piece.
- Transfer the chicken to a serving platter and let it rest briefly. Meanwhile, warm the pita breads on the grill.
- For the Greek salad, whisk the 2 tablespoons olive oil into the reserved unused marinade. Add the tomatoes, red onions, cucumber, Kalamata olives, feta, and parsley. Toss gently and season with salt and black pepper.
- Serve the chicken souvlaki with warm pita, tzatziki sauce, and Greek salad. Remove the chicken from the skewers and tuck it into the pita with plenty of tzatziki and salad.
Notes
Conclusion
This Chicken Souvlaki brings together everything that makes Mediterranean cooking so appealing: juicy grilled chicken, bright lemon and herbs, cool creamy tzatziki, warm pita, and a crisp Greek salad. The components are simple to prepare and easy to serve family-style, making this a recipe you can confidently turn to for both weeknight dinners and casual gatherings.