Greek Chicken Souvlaki with Tzatziki Sauce

Greek Chicken Souvlaki with Tzatziki Sauce tastes bright, garlicky, herby, and a little smoky, with cool creamy yogurt sauce that keeps you going back for “just one more skewer.” It works for busy weeknights or casual entertaining, and you can get it from marinade to plate in about 45 minutes of active time. I first fell in love with souvlaki at a tiny street stand in Athens, and I have chased that flavor in my own kitchen ever since.

Why Make This Greek Chicken Souvlaki with Tzatziki Sauce at Home

Homemade Greek Chicken Souvlaki with Tzatziki Sauce gives you juicy, well seasoned chicken that beats most takeout by a mile. You control the salt, the garlic level, and the quality of the olive oil, so every bite tastes fresh and clean.

You also prep everything in advance, which makes this recipe perfect for meal prep or easy entertaining. The chicken marinates while you handle life, and the tzatziki waits in the fridge, getting better by the hour.

“This Greek Chicken Souvlaki with Tzatziki Sauce tastes like vacation on a plate, but my wallet still thinks I stayed home. ★★★★★”

Ingredients You Need

Chicken and Marinade

• 2 pounds boneless skinless chicken breasts or thighs, cut into 1 to 1½ inch cubes
  • Thighs stay juicier on the grill; breasts work well if you avoid overcooking.
• 1/4 cup extra virgin olive oil
  • Use a decent everyday brand; no need for the super fancy bottle.
• 3 tablespoons fresh lemon juice
  • Bottled lemon juice works in a pinch, but fresh gives brighter flavor.
• 3 tablespoons plain Greek yogurt
  • Full fat gives the best tenderness; low fat still works.
• 4 cloves garlic, finely minced or grated
• 2 teaspoons dried oregano
  • Greek oregano tastes strongest, but regular Mediterranean oregano works.
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika or sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Optional: 1 tablespoon chopped fresh parsley for extra freshness

Tzatziki Sauce

• 1 1/2 cups plain Greek yogurt
  • I prefer whole milk Fage or Chobani for thick, creamy texture.
• 1 medium English cucumber, grated
  • English cucumber has fewer seeds; regular cucumber works if you scoop seeds.
• 2 cloves garlic, finely minced or grated
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 to 2 tablespoons chopped fresh dill
  • You can swap dill with mint or use a mix of both.
• 1/2 teaspoon kosher salt, more to taste
• 1/4 teaspoon black pepper

Optional Veggies and Sides

• 1 red onion, cut into chunks for skewers or serving
• 1 red bell pepper, cut into chunks for skewers
• 1 yellow or orange bell pepper, cut into chunks
• Cherry tomatoes for threading on skewers or serving on the side
• Warm pita bread or flatbread
• Sliced tomatoes, cucumbers, red onion, and shredded lettuce for wraps
• Lemon wedges for serving

Pantry Shortcuts and Substitutions

• Use pre-minced garlic from a jar if you feel short on time; increase slightly since it tastes milder.
• Use dried dill in tzatziki if you cannot find fresh; start with 1 teaspoon and adjust.
• Swap Greek yogurt with regular plain yogurt if needed; strain it in a fine mesh sieve or cheesecloth for 20 to 30 minutes to thicken.
• Use chicken tenders if you dislike cutting raw chicken; just trim and cut in half.

Equipment List

• Mixing bowls, at least one large and one medium
• Sharp chef’s knife and cutting board
• Measuring cups and spoons
• Box grater or food processor grater for cucumber
• Fine mesh strainer or clean kitchen towel for draining cucumber
• Skewers:
  • Metal skewers, or
  • Wooden skewers soaked in water for at least 20 to 30 minutes
• Grill, grill pan, or large cast iron skillet
• Tongs for turning skewers

Tips & Mistakes

• Cut chicken pieces in similar size so they cook evenly and stay juicy.
• Marinate at least 30 minutes, but aim for 2 to 4 hours for deeper flavor; avoid more than 12 hours or the acid can toughen the meat.
• Pat chicken dry before threading on skewers so it browns instead of steaming.
• Soak wooden skewers in water so they do not burn on the grill.
• Do not overload skewers; leave a tiny bit of space between pieces so heat circulates and browns the edges.
• Heat the grill or pan fully before adding chicken so you get good color and grill marks.
• Flip skewers only once or twice; constant flipping prevents browning.
• Drain or squeeze cucumber very well for tzatziki so the sauce stays thick and not watery.
• Taste tzatziki after it chills; adjust salt, lemon, or garlic to match your preference.
• Pull chicken off the heat when the thickest piece reaches 165°F; overcooking dries it out quickly.

How to Make Greek Chicken Souvlaki with Tzatziki Sauce

Step 1: Prep and Marinate the Chicken

Cut the chicken into bite-size cubes, about 1 to 1½ inches, and place them in a large bowl. In a separate bowl, whisk olive oil, lemon juice, Greek yogurt, garlic, oregano, thyme, cumin, paprika, salt, and pepper until the mixture looks smooth. Pour the marinade over the chicken and toss until every piece looks coated.

Cover the bowl and chill it in the fridge for at least 30 minutes and up to 4 hours. Stir the chicken once halfway through if you can, so the marinade coats everything evenly. While the chicken chills, prep the tzatziki and any veggies.

Step 2: Make the Tzatziki Sauce

Grate the cucumber on the large holes of a box grater. Place the grated cucumber in a fine mesh strainer or a clean kitchen towel, sprinkle with a pinch of salt, and let it sit for 5 to 10 minutes. Squeeze out as much liquid as you can; this step keeps the tzatziki thick and creamy.

In a medium bowl, combine Greek yogurt, squeezed cucumber, garlic, lemon juice, olive oil, dill, salt, and pepper. Stir until everything blends and tastes smooth. Chill the tzatziki in the fridge while you cook the chicken, so the flavors meld and the garlic softens.

Step 3: Thread the Skewers

If you use wooden skewers, soak them in water for at least 20 to 30 minutes so they do not scorch. Remove the chicken from the marinade and let any excess drip off. Thread chicken pieces onto skewers, packing them snugly but not jammed together.

You can alternate chicken with chunks of red onion and bell pepper if you want colorful souvlaki skewers. Place the loaded skewers on a tray or baking sheet. Lightly brush or spray them with a bit of olive oil for extra browning.

Step 4: Cook the Souvlaki

Heat a grill, grill pan, or cast iron skillet over medium high heat. Oil the grates or pan lightly so the chicken does not stick. Place the skewers on the hot surface and cook for about 8 to 12 minutes total, turning every 2 to 3 minutes.

Cook until the chicken browns on the outside and reaches 165°F in the center of the thickest piece. If the outside browns too quickly, lower the heat slightly and move the skewers to a cooler spot. Transfer cooked skewers to a plate and squeeze fresh lemon juice over the top.

Step 5: Rest

Let the chicken souvlaki rest for 3 to 5 minutes so the juices settle. Stir the chilled tzatziki and taste it; adjust salt, lemon, or dill if needed. Serve the skewers hot with a generous spoonful of tzatziki on the side or drizzled over the top.

Pile everything with warm pita, fresh veggies, and extra lemon wedges. If you serve a crowd, keep the first batch of skewers warm in a low oven while you cook the rest.

Variations I’ve Tried

I sometimes swap chicken with pork tenderloin, cut into cubes and marinated in the same mixture, for a slightly richer flavor. I also tried a version with half yogurt and half buttermilk in the marinade, which gave extra tang and tenderness. For a lighter twist, I grilled marinated chicken without skewers and served it sliced over a big Greek salad with tzatziki as dressing.

I also enjoy a spicy version with extra garlic and a pinch of red pepper flakes in both the marinade and the sauce. When I cook for kids, I cut the garlic in half and skip the cumin for a milder profile. Whole wheat pita or lettuce wraps turn this Greek Chicken Souvlaki with Tzatziki Sauce into a fresh, lighter meal that still tastes satisfying.

How to Serve Greek Chicken Souvlaki

Serve Greek Chicken Souvlaki with Tzatziki Sauce with warm pita or flatbread, a big bowl of Greek salad, and extra cucumber and tomato slices. Add a side of rice pilaf, roasted potatoes, or simple lemony couscous for a more filling plate. Kids often enjoy the chicken off the skewers with a small bowl of tzatziki for dipping and some carrot sticks on the side. For a quick lunch, tuck leftover chicken and sauce into a wrap with lettuce, tomato, and red onion.

How to store

• Store leftover cooked chicken in an airtight container in the fridge for up to 3 to 4 days.
• Keep tzatziki in a separate sealed container in the fridge for up to 3 days; stir before serving since it can thicken.
• Freeze cooked chicken souvlaki in a freezer bag or container for up to 2 months; thaw overnight in the fridge before reheating.
• Avoid freezing tzatziki, since the yogurt can separate and turn grainy.
• Reheat chicken gently in a skillet over medium heat with a splash of water or broth, or warm it in a 325°F oven until hot; add tzatziki after reheating, not before.

Adaly Kandice

Greek Chicken Souvlaki with Tzatziki Sauce

Greek Chicken Souvlaki with Tzatziki Sauce is a classic Greek dish featuring marinated grilled chicken skewers served with a cool, creamy yogurt-cucumber sauce.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Dinner

Cuisine: American

Ingredients

  

• 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 3 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 wooden skewers, soaked in water for 30 minutes

• 1 1/2 cups plain Greek yogurt (whole milk)
• 1 cup cucumber, grated and well squeezed dry
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 clove garlic, finely minced
• 2 tablespoons fresh dill, finely chopped
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

• 4 pita breads, warmed
• 1 cup cherry tomatoes, halved
• 1 cup shredded lettuce
• 1/2 cup red onion, thinly sliced

Instructions

 

1. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, cumin (if using), salt, and pepper.
2. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours.

1. Place the grated cucumber in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
2. In a medium bowl, combine Greek yogurt, drained cucumber, olive oil, lemon juice, minced garlic, dill, salt, and pepper.
3. Stir until smooth and well combined. Cover and refrigerate until ready to serve to let the flavors meld.

1. Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
2. Thread the marinated chicken pieces onto the soaked wooden skewers, packing them snugly but not too tightly.
3. Grill the skewers for 10–15 minutes, turning every few minutes, until the chicken is cooked through and lightly charred, with an internal temperature of 165°F (74°C).
4. Remove from the grill and let the skewers rest for 3–5 minutes.

1. Warm the pita breads on the grill for 30–60 seconds per side until soft and pliable.
2. Serve the grilled chicken souvlaki with warm pitas, a generous spoonful of tzatziki sauce, and optional tomatoes, lettuce, and red onion.

Notes

Nutrition Information
Approximate per serving (1/4 of recipe with pita and tzatziki): 520 calories; fat 23 g; saturated fat 6 g; carbohydrates 39 g; fiber 3 g; sugars 6 g; protein 40 g; sodium 880 mg. Values will vary based on specific ingredient brands, optional toppings, and portion size.