Name: Greek Chicken Souvlaki with Tzatziki Recipe
Prep time: 1 h 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: Greek
Ingredients: 4 boneless chicken breasts (approx. 1 kg/35 ounces); 4 tbsps olive oil; juice of 1 lemon; 1 clove of garlic, minced; 2 tbsp dried oregano; salt and freshly ground pepper to taste; 1 cucumber, peeled and seeded; 2 cloves of garlic, minced; 1/4 cup extra virgin olive oil; 500g strained yogurt (18 ounces); 1-2 tbsps red wine vinegar; pinch of salt; salt and freshly ground pepper to taste; 8 pita breads; olive oil for brushing; 1-2 tsps dried oregano; 1 tomato, sliced; 1 red onion, sliced; fried potatoes (optional); romaine (cos) lettuce (optional); salt and freshly ground pepper to taste; 8-9 wooden skewers

If you’re craving a dish that bursts with Mediterranean sunshine, then this Greek Chicken Souvlaki with Tzatziki Recipe will become your new go-to. Tender grilled chicken, garlicky tzatziki, and warm pita come together for a meal that’s both fresh and satisfying.

The dish shows five metal skewers, each holding grilled chunks of chicken with charred grill marks and a golden brown color. The skewers lay across a round white plate. On the left side of the plate, there are two lemon wedges with a bright yellow color and a small bunch of green dill. The plate sits on a surface with a white marbled texture next to a blue and white striped cloth. Near the plate's bottom left corner, three small red tomatoes on the vine are visible. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Chicken Souvlaki with Tzatziki Recipe
Top Tip
How to Serve Greek Chicken Souvlaki with Tzatziki Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Chicken Souvlaki with Tzatziki Recipe

Why You'll Love This Recipe

I honestly can’t get enough of this Greek chicken souvlaki. It’s like having a little taste of a Greek taverna right in your own kitchen, with flavors that feel both rustic and vibrant.

Authentic Flavor: The marinade is packed with classic Greek herbs and lemon for that unmistakable souvlaki taste.
Easy to Make: No fancy equipment needed—just a grill or griddle pan and some simple ingredients.
Versatile Serving: Great on skewers or wrapped in pita with tzatziki and fresh veggies for a casual meal.
Fresh & Light: Homemade tzatziki brings cool creaminess that balances the grilled chicken perfectly.

Ingredients & Why They Work

When shopping for this souvlaki, fresh and quality ingredients make all the difference. Opt for good olive oil and fresh herbs to really capture those authentic Greek flavors.

Flat lay of boneless chicken breasts with smooth pale pink flesh, a whole lemon cut in half showing bright yellow juicy flesh, a small white ceramic bowl filled with golden olive oil, fresh whole garlic cloves with papery white skin, a small white bowl of dried oregano leaves, a crisp cucumber with dark green skin, a small white bowl of creamy strained yogurt, a small white bowl of deep red wine vinegar, whole uncracked brown eggs with smooth shells, slices of bright red tomato arranged neatly, thin slices of vibrant purple-red onion, a few whole pita breads with light golden spots, fresh romaine lettuce leaves with crisp green ribs, all perfectly arranged on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless chicken breasts: I prefer breasts for their tenderness and ease of cutting into bite-sized pieces perfect for skewers.
Olive oil: A staple in Greek cooking, it adds richness and helps keep the chicken juicy during grilling.
Lemon juice: Brightens the marinade with a fresh tang, helping tenderize the chicken.
Garlic: Adds that essential punch of flavor, both in the marinade and in the tzatziki.
Dried oregano: Classic Greek herb that lends the unmistakable earthy aroma to the souvlaki.
Salt and freshly ground pepper: Season simply but effectively to enhance all flavors.
Cucumber: Peeled and seeded for a crisp, refreshing base in the tzatziki sauce.
Extra virgin olive oil: Used in tzatziki to create a smooth, luscious texture and rich flavor.
Strained yogurt: Thick Greek yogurt forms the creamy backbone of the tzatziki.
Red wine vinegar: Adds a gentle tang that lifts the tzatziki’s freshness.
Pita breads: Soft and warm, perfect for wrapping or scooping up all those delicious flavors.
Dried oregano (for garnish): Sprinkled on the warm pita to echo the marinade’s herbal notes.
Tomato and red onion slices: Fresh vegetables that add crunch and sweetness to your souvlaki wraps.
Fried potatoes (optional): For a traditional touch and extra indulgence on the side or in your wrap.
Romaine (cos) lettuce (optional): Adds crisp freshness to balance the richness of the chicken and sauce.
Wooden skewers: Essential for grilling the chicken—don’t forget to soak them so they won’t burn!

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Greek Chicken Souvlaki with Tzatziki Recipe is how adaptable it is. Feel free to tweak the ingredients and accompaniments to suit your taste, dietary needs, or whatever you have on hand. That personal touch can turn a classic into your signature dish!

Variation: If you want a lighter tzatziki, swap out the strained Greek yogurt for plain Greek yogurt — it’s just as creamy but with a bit less richness. I often add fresh dill or mint for an extra herbaceous pop, especially in the summer when fresh herbs are plentiful in my garden.
Vegetarian twist: Swap the chicken for grilled halloumi or marinated portobello mushrooms for a vegetarian-friendly version that still feels true to Mediterranean flavors.
Spice it up: For those who like a little heat, I sometimes add a pinch of crushed red pepper flakes to the marinade or drizzle some spicy harissa into the tzatziki for a fiery kick.
Seasonal sides: While classic accompaniments like fried potatoes and fresh tomatoes work perfectly, roasted seasonal vegetables or a crisp Greek salad bring a fresh contrast during warmer months.

Step-by-Step: How I Make Greek Chicken Souvlaki with Tzatziki Recipe

Two metal skewers with grilled chicken pieces that are browned and slightly charred on a white plate. The plate holds a fresh salad made of cucumber slices, halved cherry tomatoes, red onion strips, black olives, and small white cheese cubes sprinkled with herbs on one side. On the other side, there are folded pieces of flatbread, and in front of the skewers, two lemon wedges add a bright yellow color. The background shows a white marbled surface with part of a blue-striped cloth and another lemon slice at the bottom left. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate the Chicken for Maximum Flavor

Start by cutting your boneless chicken breasts into 2 to 3 cm pieces. Toss them into a large bowl and add olive oil, fresh lemon juice, minced garlic, dried oregano, and a good pinch of salt and freshly ground pepper. Use your hands to really massage the marinade into every piece of chicken—this helps the flavors soak in deeply. Cover the bowl tightly with plastic wrap and pop it into the fridge for at least 30 minutes, though an hour will give the best flavor and tenderness. You'll notice the chicken soaking up the bright, citrusy, and herbaceous marinade, promising that classic souvlaki taste.

Step 2: Prepare the Refreshing Tzatziki Sauce

While the chicken marinates, get started on the tzatziki. Peel your cucumber, remove the seeds, then grate it finely. Place the grated cucumber in a bowl and season it with salt and freshly ground pepper—this draws out excess moisture. Let it sit for about 10 minutes, then wrap the cucumber in a clean tea towel or kitchen cloth and squeeze out as much water as you can. This step ensures your tzatziki won't be watery. Next, blend together the extra virgin olive oil and minced garlic until silky smooth. In a mixing bowl, combine the squeezed cucumber, olive oil and garlic blend, yogurt, red wine vinegar, and a pinch of salt. Blend one more time until everything is beautifully combined. Refrigerate the tzatziki so it’s perfectly chilled and ready to serve with the warm souvlaki.

Step 3: Thread the Chicken onto Skewers

Before threading, soak your wooden skewers in water for at least 10 minutes to keep them from burning when on the grill. Once ready, carefully thread the marinated chicken pieces onto the skewers, leaving a little space between each piece. This allows heat to circulate and helps the chicken cook evenly. Don’t crowd them—your goal is juicy, tender chicken, not steamed.

Step 4: Grill the Chicken to Perfection

Preheat your grill or griddle pan over high heat. Place the chicken skewers on the grill and cook for 8 to 10 minutes in total, turning every few minutes so that each side gets those delicious golden-brown grill marks. The chicken should be cooked through, tender, with a slight char on its edges—this caramelization adds a wonderful depth of flavor.

Step 5: Warm the Pita Breads

Preheat your oven to 250°C (that’s 482°F). Lightly brush both sides of each pita bread with olive oil and sprinkle with salt and dried oregano for that authentic aroma. Place an upside-down large oven tray at the bottom of the oven and arrange the pita breads on top of it. Bake for just 2 minutes to warm them through and give them a slight crisp at the edges. If you prefer, you can warm the pitas on a griddle pan or grill instead for a subtle smoky flavor.

Step 6: Assemble and Serve Your Souvlaki

Slice up some red onions and arrange them on a serving platter. Lay the freshly grilled chicken skewers on top, then drizzle everything with extra virgin olive oil and a squeeze of lemon juice for a bright finish. Serve while the chicken is still warm alongside the freshly warmed pita breads and chilled tzatziki sauce. For a fun twist, build wraps by spreading tzatziki on pita bread and layering with chicken, onion slices, tomato, fried potatoes, and romaine lettuce. Wrap it all up and enjoy your little taste of Greece at home!

Top Tip

Mastering the Greek Chicken Souvlaki with Tzatziki Recipe isn't just about following the steps—it's the little tips and tricks that bring out authentic flavors and perfect textures every time.

Marinate Thoroughly: I always recommend marinating the chicken for the full hour if you can. It really allows the lemon and oregano to deeply infuse the meat, making every bite vibrant and juicy.
Soak Those Skewers: >Learning the hard way, soaked wooden skewers make all the difference in preventing that burnt, bitter taste while grilling your souvlaki.
Strain Your Cucumber Well: Squeezing out excess water from the grated cucumber before mixing into the tzatziki keeps your sauce thick and creamy instead of watery.
Warm Pita Perfectly: Using an upside-down tray in a very hot oven to warm pita breads quickly and evenly avoids drying them out, balancing softness and slight crispness just right.

How to Serve Greek Chicken Souvlaki with Tzatziki Recipe

A metal skewer holds four light pink pieces of raw chicken, each sprinkled with light green herbs and small black pepper dots, arranged in a straight line. They are shiny from a light oil coating and lie flat on a white parchment paper, which is placed on a white marbled textured surface. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

To elevate your souvlaki serving, add sliced red onions and ripe tomato slices for fresh brightness. A light drizzle of extra virgin olive oil and a squeeze of lemon juice over the cooked skewers brings out the Mediterranean flavors. Sprinkle a pinch of dried oregano to amp up that authentic Greek aroma. Fresh romaine lettuce leaves make a crisp, refreshing addition when you're assembling souvlaki wraps.

Side Dishes

This recipe pairs wonderfully with a side of golden fried potatoes for that classic Greek tavern feel. For a lighter option, toss up a simple Greek salad with cucumbers, olives, feta cheese, and a drizzle of olive oil. Warm pita breads, brushed with olive oil and oregano, are essential to scoop up the tzatziki sauce and chicken, tying the meal together beautifully.

Make Ahead and Storage

Storing Leftovers

Place any leftover grilled chicken souvlaki in an airtight container and refrigerate for up to 2 days to maintain freshness. Store tzatziki in a separate sealed container in the fridge to keep it chilled and flavorful.

Freezing

If you want to freeze the chicken skewers, do so before cooking. Place marinated chicken pieces on skewers, wrap tightly in plastic wrap, and store in a freezer-safe bag for up to 1 month. Thaw overnight in the refrigerator before grilling to ensure juicy results. Avoid freezing the tzatziki sauce as it can separate and lose its creamy texture.

Reheating

Reheat leftover chicken souvlaki gently in a preheated grill or griddle pan on medium heat until warm throughout, about 3-4 minutes per side. Avoid microwaving if possible to keep the chicken from drying out. Warm pita breads briefly in the oven or on a pan to refresh softness. Serve tzatziki chilled as always.

Frequently Asked Questions:

Can I use a different type of yogurt for the tzatziki sauce?

Yes! While strained Greek yogurt gives the best creamy texture, you can substitute it with plain Greek yogurt for a lighter sauce. Just be sure to strain it a bit to reduce excess liquid for thicker tzatziki.

How do I prevent the wooden skewers from burning?

Soak your wooden skewers in water for at least 10 minutes before threading the chicken. This simple step keeps them from catching fire or burning on the grill.

Can I prepare the marinade and tzatziki in advance?

Absolutely! You can marinate the chicken up to a day ahead, storing it tightly covered in the fridge. The tzatziki sauce also tastes great if made a few hours in advance, allowing flavors to meld in the refrigerator.

What’s the best way to warm pita bread without an oven?

If you don’t have access to an oven, a hot grill or griddle pan works perfectly. Brush the pita lightly with olive oil and warm each side briefly until soft and slightly charred.

Final Thoughts

This Greek Chicken Souvlaki with Tzatziki Recipe is more than just a meal — it’s a little celebration of Mediterranean sunshine and simplicity. From marinating juicy chicken to crafting smooth, refreshing tzatziki and wrapping it all in warm pita, every step invites you to savor tradition with ease. I hope this recipe brings a burst of Greek tavern magic straight into your kitchen and is shared around your table with laughter and joy. Kali orexi!