Greek Chicken Souvlaki Recipe

Greek chicken souvlaki pieces, tzatziki, and pita bread on a plate.

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Greek chicken souvlaki is the perfect balance of simplicity and bold flavors. With its tender, marinated chicken, smoky char, and delicious sides like tzatziki and pita, it’s a dish anyone can make.

Prep Time40

Cook Time10

Total Time50

Course: Main Course

Cuisine: Greek, Mediterranean

Servings: servings

Calories: 433kcal

Author: Lisa Johnson

Ingredients

Greek Chicken Souvlaki

1.25 pounds boneless, skinless chicken breasts cut into 1.5-inch cubes
.33 cup extra virgin olive oil
2 tablespoons lemon juice fresh squeezed
3 cloves garlic minced
2 teaspoons dried oregano or 2 tablespoons fresh, chopped oregano
1 teaspoon kosher salt
0.5 teaspoon black pepper

Tzatziki Sauce

0.5 cup grated cucumber drained - English or Persian if you can find it
1.25 cup plain, full-fat Greek yogurt I use Fage
2 large cloves fresh garlic pressed or finely minced
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
1 tablespoon fresh dill finely chopped
0.5 teaspoon kosher salt

Instructions

Grilled Chicken

Whisk to combine the lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a bowl. Add chicken cubes and toss to thoroughly coat. Place bowl in refrigerator to marinate for 30 minutes to 24 hours.
Preheat the gas or charcoal grill to medium-high. Use a paper towel dipped in oil and tongs to lightly grease the grill grates.
Slide the marinated chicken cubes onto skewers without overcrowding. Place the chicken skewers on the grill and allow them to cook for 10-15 minutes, gently turning them a couple of times during grilling until the chicken is golden and cooked through.
Make sure the chicken reaches an internal temperature of 165°F (74°C) in the thickest part of the meat. Remove the chicken skewers from the grill onto a platter.
To cook on a stove-top: Heat grill pan over medium-high heat. Place the chicken skewers on the grill pan and cook for 3 to 4 minutes per side until internal temperature reaches 165°F (74°C) in the thickest part of the meat.

Tzatziki Sauce

Use a box grater to shred the cucumber finely. Place the grated cucumber in a fine mesh strainer over a bowl and sprinkle with salt. Let it sit for about 10-15 minutes to release excess moisture. Squeeze out any remaining liquid from the cucumber using your hands or a clean kitchen towel.
In a mixing bowl, combine the strained yogurt, minced garlic, olive oil, chopped dill, and lemon juice. Add the grated cucumber to the yogurt mixture and stir well to combine.
Taste and adjust seasoning with salt, and add additional chopped dill (or mint) if desired. Cover and refrigerate the Tzatziki for at least 30 minutes before serving to allow the flavors to meld together.
Serve the grilled chicken souvlaki with tzatziki sauce, warmed pita bread, and lemon wedges.

Notes

Double the Batch (Optional): Save time by doubling the marinade recipe. You can use half for the chicken and reserve the other half to drizzle over the finished dish. Just make sure the reserved portion never comes into contact with raw chicken.
To ensure the marinade reaches all sides of the chicken, use a ziplock bag or a large bowl covered with plastic wrap. Flip or stir the pieces every few hours if they’re marinating for an extended period.
You’ll need wooden or metal skewers for assembling the chicken. If using wooden skewers, soak them in water for about 30 minutes before threading the chicken. This prevents them from burning on the grill.
I served chicken with tomato wedges, chopped cucumber, and thinly sliced red onion drizzled with olive oil and sprinkled with salt and pepper.

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