Chicken Souvlaki with Tzatziki Sauce Recipe

Name: Chicken Souvlaki with Tzatziki Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 150 min
Yield: 6
Ingredients: 0.25 cup olive oil; 2 cloves garlic, minced; 2 tablespoons lemon juice; 1 teaspoon dried oregano; 0.5 teaspoon salt; 1.5 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces; 6 wooden skewers, or as needed; 1 (6 ounce) container plain Greek-style yogurt; 0.5 cucumber - peeled, seeded, and grated; 1 tablespoon olive oil; 2 teaspoons white vinegar; 1 clove garlic, minced; 1 pinch salt

Cook Time: 15 minutes

Ingredients:

cup olive oil
2 cloves garlic, minced
2 tablespoons lemon juice
1 teaspoon dried oregano
teaspoon salt
1 pounds skinless, boneless chicken breast halves - cut into bite-sized pieces
6 wooden skewers, or as needed
For the sauce:
1 (6 ounce) plain Greek-style yogurt
cucumber - peeled, seeded, and grated
1 tablespoon olive oil
2 teaspoons white vinegar
1 clove garlic, minced
1 pinch salt

Directions:

Gather all ingredients. Make sure everything is ready before starting.
Prepare the kabobs: In a large resealable bag, combine the olive oil, garlic, lemon juice, oregano, and salt. Add the chicken pieces, ensuring they are coated with the marinade. Squeeze out excess air, seal the bag, and place it in the refrigerator to marinate for 2 hours.
Prepare the sauce: In a bowl, mix together the yogurt, grated cucumber, olive oil, vinegar, garlic, and a pinch of salt. Stir well and refrigerate for 1 to 2 hours for the flavors to blend.
Soak the wooden skewers: Place the wooden skewers in a bowl of cold water and let them soak for about 15 minutes. This will prevent them from burning on the grill.
Preheat the grill: Heat the outdoor grill to medium-high heat. Lightly oil the grill grate to prevent sticking.
Assemble the kabobs: Remove the chicken from the marinade and thread the pieces onto the soaked skewers. Discard the used marinade.
Grill the kabobs: Place the skewers on the preheated grill. Cook for about 7 to 8 minutes per side, turning frequently, until the chicken is browned on all sides and fully cooked through (the center should no longer be pink).
Serve: Once cooked, remove the kabobs from the grill and serve immediately with the tzatziki sauce. Enjoy!

Nutrition Facts (per serving):

Calories: 268
Total Fat: 17g (22% DV)
Saturated Fat: 4g (19% DV)
Cholesterol: 71mg (24% DV)
Sodium: 295mg (13% DV)
Total Carbohydrate: 3g (1% DV)
Dietary Fiber: 0g (1% DV)
Total Sugars: 1g
Protein: 26g (51% DV)
Vitamin C: 3mg (4% DV)
Calcium: 21mg (2% DV)
Iron: 1mg (6% DV)
Potassium: 236mg (5% DV)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Chicken Souvlaki with Tzatziki Sauce Recipe

History of Chicken Souvlaki

Chicken Souvlaki is a modern adaptation of the classic Greek dish "souvlaki," which traces its roots back to ancient Greece. The word "souvlaki" comes from the Greek word "souvla," meaning "skewer," and refers to the method of cooking small pieces of meat on a skewer over a flame. Originally, lamb was the preferred meat, but chicken has become popular in recent years due to its mild flavor and versatility. Souvlaki was historically sold in small eateries, or "souvlaki shops," making it a beloved street food in Greece. Today, chicken souvlaki has gained international popularity, especially as a healthier alternative to heavier meats like pork or lamb.

Regional Variations

While souvlaki can be found across Greece, different regions have their own spin on the dish. In coastal areas, fish and seafood souvlaki are common, while in urban centers like Athens, pork and chicken dominate. Additionally, the marinades may vary based on local preferences, with some regions using more herbs and spices, while others may focus on the simplicity of olive oil, lemon, and garlic. The traditional accompaniment for souvlaki in Greece is pita bread, grilled vegetables, and a side of tzatziki sauce, but in some areas, it might be served with a light salad or roasted potatoes.

Differences from Similar Dishes

While Chicken Souvlaki shares similarities with other grilled meat dishes, it stands out in several ways. For example, in comparison to its Middle Eastern counterpart, the kebab, souvlaki is usually made with smaller pieces of meat, often marinated for a shorter time. Additionally, souvlaki is typically served on a skewer, while kebabs might be served as chunks or cubes of meat without the skewer. In contrast to the popular Turkish Dner or Shawarma, which uses rotating vertical grills, souvlaki is traditionally cooked on an open flame or grilled. The fresh, tangy tzatziki sauce also gives souvlaki a distinct flavor, differentiating it from similar dishes that might use different condiments.

Where is it Traditionally Served?

Chicken Souvlaki is a popular dish throughout Greece and Cyprus, commonly served as a street food or at casual restaurants known as "gyros" or "souvlaki" shops. It is typically enjoyed as a quick, affordable meal for lunch or dinner. In Greek households, it is often a favorite during family gatherings or summer BBQs, as it can be easily cooked on a grill. Internationally, chicken souvlaki has made its way to many Mediterranean and Middle Eastern restaurants, and it is a common feature in Mediterranean-style tavernas and casual eateries worldwide.

Interesting Facts about Chicken Souvlaki

Despite its popularity in Greece, the origin of souvlaki is debated. Some claim it was influenced by ancient Greek methods of cooking meat over an open flame, while others point to the Ottoman Empire's impact on Greek cuisine, particularly with the introduction of skewered meats.
The marinade used for souvlaki, typically consisting of olive oil, garlic, lemon, and oregano, not only enhances the flavor but also helps tenderize the meat, making it juicy and flavorful when grilled.
Although chicken souvlaki is the most common variant, souvlaki can also be made with pork, lamb, or beef, depending on regional preferences or personal taste.
Tzatziki, the sauce typically served with souvlaki, is made from Greek yogurt, cucumbers, garlic, and dill. Its cool, refreshing taste balances out the smoky, charred flavors of the grilled meat.
In the United States and other Western countries, chicken souvlaki is often served in pita bread or as part of a salad, making it a versatile and healthy choice for a quick meal.

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FAQ about Chicken Souvlaki with Tzatziki Sauce Recipe

Leftover chicken souvlaki can be stored in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat gently in a skillet or microwave to prevent overcooking.

Yes, you can freeze the marinated chicken before cooking for up to 3 months. Just make sure to remove excess air from the marinade bag. The tzatziki sauce can also be frozen, but its texture may change slightly upon thawing. It’s best to freeze in portions for easier use.

Besides pita, you can serve chicken souvlaki with a variety of sides, such as Greek salad, roasted vegetables, couscous, or even quinoa. It also pairs well with hummus or tzatziki as a dipping sauce.

To make the tzatziki sauce thicker, you can drain the yogurt using a cheesecloth or a fine mesh sieve to remove excess liquid. Additionally, squeezing out the water from the grated cucumber before mixing it into the sauce can help achieve a thicker consistency.

Yes, chicken thighs are a great alternative to chicken breasts. They are more flavorful and tend to stay juicier when grilled. Just make sure to cut them into bite-sized pieces for even cooking.

Yes, both the marinade and tzatziki sauce can be made in advance. The marinade can be prepared and stored in the fridge for up to 2 days before using. The tzatziki sauce can be made up to 2 days ahead to allow the flavors to meld together.

If you don’t have skewers, you can cook the chicken directly on the grill or use a grill pan. Just make sure to cut the chicken into small pieces to ensure even cooking. You can also bake the chicken on a sheet pan in the oven.

Yes, you can substitute white vinegar with lemon juice or red wine vinegar. Lemon juice is a popular alternative that adds a fresh, tangy flavor to the sauce.

Yes, you can cook the chicken souvlaki in the oven. Preheat your oven to 400°F (200°C), place the skewers or chicken pieces on a baking sheet, and bake for 20-25 minutes, turning once halfway through, until the chicken is cooked through and golden brown.

To adjust the spice level, you can add more or less oregano, garlic, or even chili flakes in the marinade. For extra heat, try adding a pinch of cayenne pepper or red pepper flakes.

Comments

LYNNINMA

10/06/2025 01:52:54 PM

This was very, very good, but I did make some changes. I prepared the marinade exactly as written, but I marinated the chicken pieces for about 5 hours, which was perfect. The tzatziki sauce I had to alter: I substituted lemon juice for the vinegar and added a teaspoon of dried dill weed. I served this as sandwiches, with pita warmed on the grill, sliced red onion and tomatoes. Completely yummy!

Lesliefs

10/07/2020 02:32:32 AM

We loved this souvlaki! I made the tzatziki vegan by replacing the yogurt with unsweetened almond based Silk yogurt. Also, I was too lazy to BBQ so I baked the chicken in the oven at 350 degrees F for about 30 mins turning once midway through. Will definitely make this again!

Sophia Belay

06/06/2020 09:22:56 PM

Delicious! Since I marinaded the chicken over night, I substituted 1 ts lemon zest for lemon juice - didn't want the acidity of the lemon juice to make the chicken breast tough. I also substituted lemon juice for vinegar in the tzatziki sauce and added 3 more cloves of garlic (we love garlic over here). We loved the combination of the two. Will definitely make again!

Babs

03/16/2019 09:02:24 PM

We liked this. I cut the chicken into strips, marinated then cooked it in the broiler. I served the chicken rolled up in pita bread with cucumber, red onion and tomato then slathered with tzatziki. For the tzatziki, I did as others did & grated then drained the cucumber, used lemon juice instead of vinegar and added 1/2 t. dill weed & 1/4 t. dried mint. Will make again.

pfaulkner874

12/01/2021 12:23:22 AM

Thanks Doubled the recipe- added some dried dill to the tsatziki sauce. It was very tangy - and for my taste I’d maybe cut back just a tad on the vinegar next time. In an effort to make things easier on myself I cut the chicken into pieces, marinated it as written but did not thread it onto skewers- I baked it in the oven covered with foil. It wasn’t quite “authentic “ - charcoal grill can’t be beat- but it was a lot easier for this grandma to handle and feed the crowd as the sole cook/ dishwasher/ sous chef that way. Excellent flavor and a great recipe!

BrewCrew

12/17/2018 08:31:59 PM

I marinated for almost 24 hours and then grilled over charcoal. I would suggest serving with warm pita, sliced tomato and sautéed onions. I doubled the sauce because we like a lot of sauce. To make the sauce I seeded the cucumber and pulsed in a food processor, squeezed out the water.

Calla47

08/10/2019 04:59:44 PM

We've made it twice. Grill is not working so this time we put in air fryer. Turn out great. Preheated at 350 for about 3 minutes, cooked 15 minutes one side and 8 mins on the flip. Left it in one piece to be easier to handle.

AME

08/13/2020 09:51:02 PM

I am not a cook but this was easy and delicious. I used lemon juice instead of vinegar and I marinated the chicken overnight. I also made the tzatziki sauce the night before! I didn't have skewers so I just grilled the chunks of chicken on a grill pan. Thanks for a great recipe!

linsweav

09/01/2021 12:43:27 AM

We use this marinade for chicken and turkey breast regularly as written. It’s perfect and we love doing the skewers on the smoker. We serve it with cucumbers and tomatoes from the garden, crumbled goat cheese, and a pasta salad. We use the following tzatziki recipe: 1 English cucumber (shredded and squeezed with cheese cloth) 2C Greek yogurt 2 cloves garlic minced 2t lemon juice 1t red wine vinegar 1/2t salt

Cori Magana

06/16/2020 02:45:16 PM

My husband and I loved this recipe! Following the advice of others who had tried it before me, I used fresh lemon juice instead of the white vinegar and doubled the garlic and oregano for the marinade to give it more flavor. I also recommend marinating the chicken overnight and making the Tzatziki Sauce the day before to maximize its flavor. I will definitely make this again!

margik

06/26/2019 05:49:33 PM

Everyone I’ve made this for raves about it. I add a touch of Greek spice mix to the marinade, and I marinate the chicken all day. I serve it with pita bread?, and a salad of tomatoes, cucumber, artichoke hearts, black olives, and feta cheese. There are never any leftovers.

Avery

08/28/2025 02:18:04 AM

We prefer chicken thighs because they have more flavor and are more forgiving to overcooking, so that's what I went with. Also, my wife doesn't like oregano much, so I used half dried basil and half oregano. For the tzatziki sauce I used a Persian cucumber, which has a thin skin and small seeds, so I just grated the whole thing as is, and it was fine. There was way more tzatziki sauce than we needed, but we'll keep the leftovers for salad dressing. In any case we both loved it, so I'll definitely make it again.,

NB Roy

07/07/2025 08:17:24 PM

Made it as written except halved the recipe. Delicious! Great potluck offering!

Deborah Brown

03/05/2025 02:51:21 PM

Absolutely perfect for any occasion.

Evelyn DeLong

08/09/2024 05:48:36 PM

I have made this a dozen times since I found the recipe a few months ago. The marinade is soooo good! The only change I make is airfrying the chicken instead of grilling. Have also used the marinade on butterflied chicken breasts and it works perfectly. The tzatziki sauce is also wonderful. The whole family loves this dish!

Carmel Barnes

07/26/2024 05:20:14 PM

I have made many times with both pork and chicken.

Archfactor

06/22/2024 12:37:55 PM

Really delicious; two thumbs up from 4 of us who have traveled in Greece recemtly and love Greek food. Also quite easy to make. I did sprinkle the chicken with additional spices right before cooking. (Middle eastern spice blend)

Devinch

04/08/2024 05:16:56 PM

Loved it! Served it with greek garbanzo bean salad. I did use store bought tzatziki

Lindsay Beveridge

02/14/2024 07:12:57 PM

Tastes just like when I was in Greece. Lemon juice instead of vinegar in the sauce and I also like to add some fresh chopped dill. This recipe is on the permanent rotation for my picky family!

SColson782

01/09/2024 12:49:23 AM

Excellent! I prepared this in my air fryer.

Chicken Souvlaki with Tzatziki Sauce Recipe

History of Chicken Souvlaki

Regional Variations

Differences from Similar Dishes

Where is it Traditionally Served?

Interesting Facts about Chicken Souvlaki

FAQ about Chicken Souvlaki with Tzatziki Sauce Recipe