Chicken Souvlaki

Craving something fresh, zesty, and straight from the Mediterranean? My homemade Chicken Souvlaki recipe brings the flavors of Greece right to your kitchen.

Juicy, marinated chicken skewers grilled to perfection, paired with cool, creamy tzatziki sauce—it’s a dish that feels like a Greek summer on a plate.

Whether you serve it with warm pita, fluffy rice, or crisp veggies, this easy Chicken Souvlaki recipe is packed with bold flavor and perfect for weeknight dinners or weekend grilling.

Ingredients List

Let’s start with what you’ll need to create the perfect Chicken Souvlaki and authentic Greek Tzatziki sauce.

For the Marinade:

• ½ cup olive oil
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• Juice from 2 lemons
• 2 tablespoons red wine vinegar
• 1 ½ teaspoons chopped fresh oregano (or ½ teaspoon dried oregano)
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 lb. boneless, skinless chicken breasts, cut into 1-inch cubes

For the Tzatziki Sauce:

• 1 cup plain Greek-style yogurt
• ½ of an English seedless cucumber, peeled, grated, and squeezed dry
• 1 teaspoon kosher salt
• Juice from 1 lemon
• 1 clove garlic, minced
• 1 teaspoon minced fresh dill
• Dash of ground black pepper

Optional for Serving:

• Warm pita bread
• Cooked rice
• Fresh or grilled vegetables (like cucumber, tomatoes, lettuce)
• Crumbled feta cheese
• Pickled red onions
• Olives

Required Kitchen Tools

Having the right kitchen tools can really streamline your Chicken Souvlaki prep. Here’s what I use to make this dish a breeze:

1. Mixing Bowls – For marinating the chicken and mixing the tzatziki.
2. Grater – Essential for prepping the cucumber in the tzatziki sauce.
3. Skewers – Wooden or metal, for threading the chicken. (If wooden, soak them first.)
4. Grill or Grill Pan – For perfectly charred chicken skewers.
5. Tongs – Handy for flipping skewers evenly.
6. Meat Thermometer – To make sure the chicken is safely cooked to 165°F.

Marinate the Chicken for Maximum Flavor

The secret to truly mouthwatering Chicken Souvlaki is all in the marinade. I always recommend marinating the chicken for at least 30 minutes, but if you have time, letting it sit for a few hours or even overnight will take the flavor to the next level.

How to Prepare the Marinade:

In a large bowl (or a resealable Ziploc bag if you prefer easy cleanup), combine the following:

• Olive oil
• Finely chopped red onion
• Minced garlic
• Fresh lemon juice
• Red wine vinegar
• Chopped oregano
• Kosher salt
• Black pepper

Whisk it all together until well combined. Then, add the cubed chicken and toss it until each piece is thoroughly coated. Cover the bowl with plastic wrap (or seal the bag), and pop it in the fridge for at least 30 minutes. If you’re marinating longer, just give it a stir halfway through to make sure all pieces soak up the goodness.

Prepare the Tzatziki Sauce

While the chicken is soaking up all those Mediterranean flavors, I take the time to whip up my homemade tzatziki. Trust me—store-bought versions just don’t compare.

Steps to Make Tzatziki:

1. Grate the cucumber using the coarse side of a box grater.
2. Squeeze out the excess moisture using a clean kitchen towel or cheesecloth. This is key to keeping your sauce thick and creamy.
3. In a bowl, mix together the Greek yogurt, grated cucumber, garlic, lemon juice, fresh dill, kosher salt, and a dash of pepper.
4. Stir until smooth and well combined, then cover and refrigerate until ready to serve.

This sauce is tangy, refreshing, and the perfect complement to the savory chicken. It also makes a great dip for pita chips or fresh veggies if you have leftovers!

Grill the Chicken to Juicy, Charred Perfection

Now that your chicken is marinated and the tzatziki is chilling, it’s time to fire up the grill! This is where the magic happens—those lightly charred edges and smoky flavor take the souvlaki to a whole new level.

How to Grill Chicken Souvlaki:

1. Soak Wooden Skewers (if using) in water for 20–30 minutes to prevent burning.
2. Thread the Chicken onto skewers, packing the cubes snugly but not too tight so they cook evenly.
3. Preheat your grill or grill pan over medium-high heat. I brush the grates lightly with oil to help prevent sticking.
4. Place the skewers on the hot grill and cook for 6–8 minutes total, turning once halfway through. You’re looking for golden-brown grill marks and an internal temperature of 165°F for perfectly cooked chicken.

I always let the grilled chicken rest for a few minutes before serving. It helps the juices redistribute so every bite is tender and flavorful.

Alternate Method: Broiling in the Oven

No grill? No problem. You can still get beautifully cooked Chicken Souvlaki using your oven’s broiler.

Broiling Instructions:

1. Adjust your oven rack to the top position, about 6 inches from the heating element.
2. Preheat the broiler on HIGH.
3. Line a baking sheet with foil and spray it lightly with nonstick cooking spray.
4. Thread the chicken onto skewers or place directly on the sheet if you prefer.
5. Broil for 11–14 minutes, flipping halfway through, until golden brown and cooked through (165°F internal temp).

This method gives a crisp, flavorful exterior without needing a grill—perfect for busy weeknights or cold weather cooking.

Serving Suggestions: Build Your Greek-Inspired Plate

Once the chicken is grilled and your tzatziki is chilled, it’s time to bring it all together. What I love most about Chicken Souvlaki is how customizable it is—you can keep it light or load it up, depending on your mood.

My Favorite Ways to Serve Chicken Souvlaki:

• Pita Wraps: Stuff warm pita bread with grilled chicken, a big dollop of tzatziki, sliced cucumber, chopped tomatoes, lettuce, and crumbled feta. Don’t forget a few olives and pickled red onions for a tangy crunch!
• Souvlaki Bowls: Layer warm rice or quinoa in a bowl, top with chicken, tzatziki, grilled veggies, and a sprinkle of feta for a balanced, protein-packed meal.
• Party Platter Style: Serve everything family-style and let everyone build their own plate. It’s perfect for entertaining!

Tips for the Best Chicken Souvlaki

• Don’t skip the marinating time—it makes all the difference in tenderness and flavor.
• Use fresh lemon juice and herbs if possible. The brightness of fresh oregano or dill really shines in this recipe.
• Preheat the grill properly. A hot grill sears the outside quickly, locking in juices.

Want to save time? You can even prep the chicken and tzatziki a day in advance. Just store them separately in the fridge.

Storage Instructions

Leftover Chicken:

• Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet or microwave, or enjoy it cold in wraps and salads.

Tzatziki Sauce:

• Tzatziki keeps well in the fridge for up to 4 days. Stir before using, as it may separate slightly over time.

Freezing:

• While I don’t recommend freezing tzatziki, marinated (uncooked) chicken can be frozen in the marinade for up to 2 months. Just thaw it in the fridge overnight before grilling.

Conclusion

Making Chicken Souvlaki at home is easier than you might think—and way more delicious than takeout. From the juicy grilled chicken to the refreshing homemade tzatziki, this meal is packed with authentic Mediterranean flavor that your whole family will love.

So grab your skewers, fire up the grill, and bring the taste of Greece to your table tonight. Whether you’re serving it in wraps, bowls, or on a platter, Chicken Souvlaki is a recipe you’ll come back to again and again. Kali orexi (bon appétit)!