Greek Chicken Souvlaki with Tzatziki Sauce

Greek Chicken Souvlaki with Tzatziki Sauce tastes bright, lemony, garlicky, and smoky with cool, creamy yogurt sauce that hits every craving at once. It works perfectly for busy weeknights or casual entertaining, and you can get it on the table in about 45 minutes if you marinate ahead. I first learned this version after a slightly chaotic backyard cookout where the skewers vanished faster than the burgers, and I have tweaked it ever since.

Why Greek Chicken Souvlaki with Tzatziki Sauce Is Worth It

You get juicy, charred chicken with big Greek flavors from lemon, garlic, oregano, and olive oil, plus a refreshing tzatziki that tastes like summer in a bowl. The recipe uses simple ingredients that you probably keep in your pantry and fridge, so you skip any specialty shopping.

You can prep the marinade and tzatziki in advance, then just skewer and grill when hunger strikes. Cleanup stays easy, and leftovers taste even better the next day in wraps, bowls, or salads.

“This Greek Chicken Souvlaki with Tzatziki Sauce tastes like a vacation on a plate and disappears at every cookout I host. ★★★★★”

Ingredients You Need

Chicken souvlaki

• 2 pounds boneless skinless chicken thighs, cut into 1 to 1½ inch chunks

  • Thighs stay juicy and forgiving; use chicken breast if you prefer a leaner option and shorten the cook time slightly.

• 3 tablespoons extra virgin olive oil

  • Use a decent everyday brand; no need for super fancy oil, just something that tastes fresh and not bitter.

• 3 tablespoons fresh lemon juice (about 1 large lemon)

  • Bottled lemon juice works in a pinch, but fresh gives brighter flavor.

• 2 teaspoons lemon zest

  • Zest adds big citrus aroma; skip it only if you must.

• 4 large garlic cloves, finely minced or grated

  • Use jarred minced garlic if you want a shortcut, but fresh garlic gives the best punch.

• 2 teaspoons dried oregano

  • Greek or Mediterranean oregano tastes ideal; Italian oregano still works.

• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves, chopped

• 1 teaspoon smoked paprika or sweet paprika

  • Smoked paprika adds a subtle grill flavor, especially helpful if you cook on a grill pan.

• 1½ teaspoons kosher salt

  • If you use table salt, start with ¾ teaspoon and adjust.

• ½ teaspoon black pepper

• 1 tablespoon plain Greek yogurt

  • This small amount tenderizes the chicken and helps the marinade cling.

• 1 tablespoon red wine vinegar

  • Apple cider vinegar works as a backup.

• Optional: 1 small red onion, cut into chunks, for threading on skewers

Tzatziki sauce

• 1½ cups plain full fat Greek yogurt

  • Use 2 percent Greek yogurt for a lighter version; avoid nonfat if you want a creamy texture.

• 1 medium English cucumber, grated

  • A regular cucumber works if you peel it and scoop out the seeds.

• 2 tablespoons extra virgin olive oil

• 1 to 2 tablespoons fresh lemon juice, to taste

• 2 tablespoons fresh dill, finely chopped

  • You can swap in fresh mint or use half dill and half mint for a brighter flavor.

• 1 small garlic clove, very finely minced or grated

  • Raw garlic tastes strong, so start small and add more if you love that bite.

• ½ teaspoon kosher salt, plus more to taste

• ¼ teaspoon black pepper

To serve

• Warm pita bread or flatbread
• Sliced tomatoes
• Sliced cucumbers
• Sliced red onion
• Crumbled feta cheese
• Kalamata olives
• Lemon wedges

Equipment list

• Grill, grill pan, or large cast iron skillet
• Metal skewers or wooden skewers (soaked in water 20 to 30 minutes)
• Mixing bowls
• Whisk and spoon
• Box grater or food processor with grating disc
• Sharp knife and cutting board
• Tongs
• Paper towels

Quick Tips & substitutions

• Cut chicken pieces to similar size so they cook evenly and stay juicy.
• Marinate at least 30 minutes, but aim for 2 to 4 hours for deeper flavor.
• Do not marinate chicken in lemon overnight, or the acid can make the texture mushy.
• Use chicken breast instead of thighs and shorten cooking time by a couple of minutes.
• Swap dried oregano with Italian seasoning if that is what you have.
• Use regular yogurt for the marinade if you do not have Greek yogurt.
• For tzatziki, squeeze grated cucumber very well so the sauce stays thick and not watery.
• Use labneh or strained yogurt for extra thick tzatziki.
• Replace fresh dill with fresh mint or flat leaf parsley if you prefer.
• Use a grill pan or cast iron skillet on the stove if you do not have an outdoor grill.
• Thread chicken tightly on skewers so pieces touch and stay juicy.
• Oil the grill grates lightly so the chicken does not stick.
• Let grilled chicken rest a few minutes before serving so juices redistribute.
• Double the tzatziki because everyone always wants extra sauce.

How to Make Greek Chicken Souvlaki with Tzatziki Sauce

Mix the chicken marinade

1. Add olive oil, lemon juice, lemon zest, yogurt, red wine vinegar, garlic, oregano, thyme, smoked paprika, salt, and pepper to a large bowl.
2. Whisk until the marinade looks smooth and creamy and the spices distribute evenly.
3. Taste a tiny bit and adjust salt or lemon to match your preference.

Prep and marinate the chicken

1. Pat the chicken dry with paper towels so the marinade sticks better.
2. Cut chicken into 1 to 1½ inch chunks and trim any large pieces of fat.
3. Add chicken pieces to the bowl with marinade and toss until every piece looks coated.
4. Cover and chill at least 30 minutes and up to 4 hours, and stir once halfway if you can.

Make the tzatziki sauce

1. Grate the cucumber on the large holes of a box grater.
2. Squeeze the grated cucumber in your hands over the sink or a bowl, or press it in a clean kitchen towel, until it releases most of its liquid.
3. Add Greek yogurt, grated cucumber, olive oil, lemon juice, dill, garlic, salt, and pepper to a medium bowl.
4. Stir until everything combines and the sauce looks creamy with green flecks throughout.
5. Taste and adjust salt, lemon, or garlic to your liking, then chill while you cook the chicken so the flavors meld.

Thread the skewers

1. If you use wooden skewers, soak them in water for at least 20 to 30 minutes so they do not burn.
2. Thread marinated chicken pieces onto skewers, packing them snugly but not too tight.
3. Add chunks of red onion between some chicken pieces if you like a little charred onion flavor.
4. Set the skewers on a tray and let them sit at room temperature 10 to 15 minutes while you heat the grill.

Grill the chicken souvlaki

1. Heat your grill or grill pan over medium high heat and brush the grates lightly with oil.
2. Place the skewers on the hot grill and cook 4 to 5 minutes on the first side until you see good grill marks.
3. Turn the skewers and cook another 4 to 6 minutes, turning once or twice, until the chicken reaches 165°F in the thickest piece.
4. Move any smaller pieces to a cooler spot if they cook faster, and pull them off as they finish.

Rest and finish

1. Transfer the cooked chicken skewers to a clean plate or platter.
2. Tent loosely with foil and let them rest 5 minutes so the juices settle.
3. Squeeze fresh lemon over the top and sprinkle a little extra oregano or chopped parsley if you like.

Warm the bread and prep toppings

1. Warm pita or flatbread on the grill for 20 to 30 seconds per side until soft and lightly charred.
2. Slice tomatoes, cucumbers, and red onion, and crumble feta cheese.
3. Set out tzatziki, olives, lemon wedges, and all toppings so everyone can build their own plate.

Serve

1. Slide chicken off the skewers into warm pita or onto plates.
2. Spoon generous tzatziki over the chicken.
3. Add veggies, feta, and olives, then finish with a squeeze of lemon and enjoy while hot.

Recipe Variations

• Gluten free: Serve the Greek Chicken Souvlaki with Tzatziki Sauce with rice, quinoa, or salad instead of pita, and check that your spices and vinegar list gluten free on the label.
• Low carb: Skip the bread and serve over cauliflower rice, zucchini ribbons, or a big Greek salad.
• Dairy free: Use coconut yogurt or a thick plant based yogurt in the marinade and tzatziki, and skip the feta or use a dairy free feta style cheese.
• Vegan: Swap chicken with extra firm tofu, tempeh, or marinated portobello mushrooms, and use plant based yogurt for the sauce.
• Extra spicy: Add red pepper flakes or a little cayenne to the marinade.
• Herb heavy: Increase fresh dill and add chopped mint or parsley to both marinade and tzatziki.

Ways to Serve Greek Chicken Souvlaki with Tzatziki Sauce

• Stuff into warm pita with lettuce, tomato, cucumber, red onion, and feta.
• Serve over a Greek style salad with olives, cucumbers, tomatoes, and a drizzle of olive oil.
• Build rice bowls with lemon rice, grilled veggies, chicken souvlaki, and plenty of tzatziki.
• Pair with roasted potatoes, green beans, and a simple tomato cucumber salad.
• Pack leftovers in lunch boxes with pita triangles, tzatziki, and raw veggie sticks.

Storage Success

Store leftover Greek Chicken Souvlaki with Tzatziki Sauce in separate airtight containers so the textures stay fresh. Keep cooked chicken in the fridge up to 3 to 4 days and reheat it gently in a skillet over medium heat or in the oven so it stays juicy. Chill tzatziki up to 3 days and stir it before serving, since a little liquid may rise to the top. Freeze cooked chicken up to 2 months, thaw it overnight in the fridge, and add fresh tzatziki when you serve it.