Name: Greek Chicken Souvlaki with Tzatziki Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 60 min
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1 to 1 1/2 inch cubes; 3 tablespoons extra virgin olive oil; 3 tablespoons fresh lemon juice; 2 teaspoons lemon zest; 4 cloves garlic, finely minced or grated; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1 1/2 cups Greek yogurt (whole milk or 2%); 1 medium English cucumber, grated; 2 tablespoons extra virgin olive oil; 1-2 tablespoons fresh lemon juice, to taste; 2 tablespoons fresh dill, finely chopped; 1 tablespoon fresh mint, finely chopped; 2 cloves garlic, very finely minced or grated; 1/2 teaspoon kosher salt, plus more to taste; black pepper, to taste; warm pita bread or flatbread; sliced tomatoes; sliced red onion; shredded lettuce or chopped romaine; crumbled feta cheese; lemon wedges

Greek Chicken Souvlaki with Tzatziki Sauce tastes bright, garlicky, smoky, and creamy all at once, like a Greek vacation on a plate without the jet lag. It works perfectly for busy weeknights or casual entertaining, since you can finish everything in about 45–60 minutes including marinating time. I first made this on a tiny apartment balcony grill in college, and my neighbors still talk about “that chicken” years later.

Why You Should Try This Greek Chicken Souvlaki with Tzatziki Sauce

Greek Chicken Souvlaki with Tzatziki Sauce gives you juicy, lemony grilled chicken with crisp edges and cool, herby yogurt sauce. The marinade uses simple pantry ingredients, so you skip fancy shopping and still get big restaurant-level flavor.

You also prep most of it ahead, which makes this recipe perfect for meal prep, backyard cookouts, or a “wow” dinner that secretly stays low effort. Kids usually love it too, because they can wrap it in pita and build their own plates.

“This Greek Chicken Souvlaki with Tzatziki Sauce tastes better than my favorite Greek takeout and somehow feels lighter and fresher at the same time. ★★★★★”

Ingredients You’ll Need

Chicken souvlaki ingredients

2 pounds boneless, skinless chicken thighs
- You can use chicken breast if you prefer; thighs stay juicier and more forgiving on the grill.
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
2 teaspoons lemon zest
4 large garlic cloves, finely minced or grated
2 teaspoons dried oregano
- Greek or Mediterranean oregano gives the most authentic flavor, but any oregano works.
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon smoked paprika
- Regular paprika works, but smoked paprika adds a subtle grilled flavor even if you use a grill pan.

Tzatziki sauce ingredients

1½ cups Greek yogurt, whole milk or 2%
- I like Fage or Chobani for thickness, but any thick Greek yogurt works.
1 medium English cucumber, grated
- English cucumber gives fewer seeds and less bitterness; regular cucumber works if you peel and seed it.
2 tablespoons extra virgin olive oil
1–2 tablespoons fresh lemon juice, to taste
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped (optional but highly recommended)
2 garlic cloves, very finely minced or grated
½ teaspoon kosher salt, plus more to taste
Black pepper to taste

For serving

Warm pita bread or flatbread
Sliced tomatoes
Sliced red onion
Shredded lettuce or chopped romaine
Crumbled feta cheese
Lemon wedges

Pantry shortcuts and substitutions

Use bottled lemon juice in a pinch, but fresh lemon gives brighter flavor.
Use dried dill if you cannot find fresh; start with 1 teaspoon and adjust to taste.
Use pre-minced garlic from a jar when you feel tired; just know fresh garlic tastes sharper.
Swap Greek yogurt with thick plain yogurt if needed; strain it through a coffee filter or paper towel for 20–30 minutes to thicken.

Equipment list

Grill, grill pan, or large cast iron skillet
Metal or wooden skewers
- Soak wooden skewers in water for at least 20–30 minutes so they do not burn.
Mixing bowls
Whisk or spoon
Box grater or food processor for cucumber
Fine mesh strainer or clean kitchen towel for draining cucumber
Tongs
Instant-read thermometer (very helpful for juicy chicken)

Tips & Tricks

Cut chicken into even 1 to 1½ inch cubes so they cook at the same rate.
Marinate chicken at least 30 minutes, but aim for 2–4 hours for deeper flavor.
Do not marinate chicken in lemon overnight; the acid can make the texture a bit mushy.
Pat chicken pieces lightly with paper towels before grilling so they sear instead of steaming.
Preheat the grill or pan until it feels hot; high heat gives you those nice charred edges.
Oil the grill grates or pan lightly to prevent sticking.
Pack skewers loosely; leave a tiny bit of space between pieces so heat can circulate.
Drain and squeeze the cucumber very well for thick tzatziki; water thins the sauce quickly.
Taste tzatziki after it chills for 10–15 minutes and adjust salt, lemon, or garlic.
Use leftover Greek Chicken Souvlaki in salads, grain bowls, or wraps for easy lunches.

How to Make Greek Chicken Souvlaki with Tzatziki Sauce

Prep and marinate the chicken

Cut the chicken thighs into bite-size cubes about 1 to 1½ inches. Trim any big pieces of fat, but leave a little for flavor.
Add olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, and smoked paprika to a large bowl. Whisk until the marinade looks smooth and combined.
Add the chicken pieces to the bowl 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.

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 a pinch of salt over the cucumber and let it sit for 5–10 minutes. Squeeze out as much liquid as you can; this step keeps the tzatziki thick and creamy.
Add Greek yogurt, drained cucumber, olive oil, lemon juice, dill, mint, garlic, salt, and pepper to a medium bowl. Stir until everything looks well combined and smooth.
Taste the tzatziki and adjust with more salt, lemon, or garlic as you like. Cover and chill it in the fridge while you cook the chicken so the flavors meld.

Skewer the chicken

If you use wooden skewers, soak them in water for at least 20–30 minutes. This helps them resist burning on the grill.
Thread the marinated chicken pieces onto the skewers, packing them snugly but not too tight. Leave a little space at each end of the skewer so you can handle them easily with tongs.

Grill or pan cook the souvlaki

Preheat your grill or grill pan over medium-high heat until hot. Lightly oil the grates or pan with a paper towel dipped in oil.
Place the chicken skewers on the grill in a single layer. Cook them for about 8–12 minutes total, turning every 2–3 minutes so they brown on all sides.
Check for doneness with an instant-read thermometer; you want 165°F in the thickest piece. If you do not have a thermometer, cut into a piece and check that the juices run clear and the center looks opaque.
Transfer the cooked chicken souvlaki to a plate and squeeze fresh lemon juice over the top. Let the skewers rest for 3–5 minutes while you set up the rest of the meal.

Warm the pita and assemble

Warm pita bread on the grill for 30–60 seconds per side until soft and lightly charred. You can also warm pita in a dry skillet on the stove.
Set out a platter with Greek Chicken Souvlaki, tzatziki sauce, warm pita, tomatoes, red onion, lettuce, feta, and lemon wedges.
Build your wraps by adding chicken to the pita, spooning tzatziki over the top, and piling on veggies and feta. Serve extra tzatziki on the side for dipping because someone always asks for more.

What to Serve with Greek Chicken Souvlaki with Tzatziki Sauce

Greek Chicken Souvlaki with Tzatziki Sauce pairs beautifully with simple sides like Greek salad, roasted potatoes, or lemony rice. You can add a platter of grilled vegetables such as zucchini, bell peppers, and red onion to keep everything colorful and fresh. Soft pita, extra feta, and a big bowl of olives turn it into a full mezze-style spread. Offer chilled water with lemon slices or a light sparkling water with cucumber for a refreshing drink that matches the bright flavors.

Storage Options

Store leftover cooked chicken souvlaki in an airtight container in the fridge for up to 3–4 days.
Keep tzatziki in a separate sealed container in the fridge for up to 3 days; stir before serving because it can loosen slightly.
Freeze cooked chicken pieces (off the skewers) in a freezer-safe bag or container for up to 2 months; label with the date so you do not forget about it.
Reheat chicken gently in a skillet over medium heat with a splash of water or broth, or in the oven at 325°F until warm; avoid microwaving on high so the chicken does not dry out.
Do not freeze tzatziki, since yogurt and cucumber change texture; mix a fresh batch when you thaw the chicken.