Go Back

Chicken Souvlaki With Tzatziki

Chicken Souvlaki is tender chicken marinated with lemon, garlic, oregano, and olive oil.
Grill the chicken on skewers and serve with creamy tzatziki and Greek salad.
Enjoy it tucked into warm pita for an easy Mediterranean-style meal.
Print Recipe Pin Recipe
Prep Time 30 minutes
Course Main Course
Cuisine Greek-Inspired Mediterranean

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

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.