Grilled Greek Chicken Souvlaki with Tzatziki & Salad

Servings: 4  |  Prep Time: 20 min  |  Marinating: 30–60 min  |  Cook Time: 10–12 min  |  Total: 1 hr 10 min–1 hr 30 min

Introduction

Greek Chicken Souvlaki is a Mediterranean classic known for its bright flavors, juicy texture, and irresistible aroma created by grilling marinated chicken over high heat. This dish is special because it combines fresh lemon, garlic, oregano, and olive oil—simple ingredients that create incredible depth and tenderness. Paired with creamy tzatziki and a crisp Greek-style salad, it becomes a complete and refreshing meal perfect for warm-weather dinners or weekend gatherings. The charred edges and herb-forward flavors bring authentic Greek street food right to your kitchen. Quick tip: For the juiciest souvlaki, marinate the chicken for at least 30 minutes, allowing the lemon and yogurt (if using) to tenderize the meat.

Ingredients

For the Chicken Souvlaki

• 1 ½ lbs (680 g) boneless skinless chicken breasts or thighs, cut into 1-inch (2.5 cm) cubes
• 3 tbsp (45 ml) olive oil
• 2 tbsp (30 ml) fresh lemon juice
• 1 tbsp (15 g) Greek yogurt (optional but helps tenderize)
• 3 garlic cloves, minced
• 1 tsp (3 g) dried oregano
• 1 tsp (3 g) dried thyme
• ½ tsp (2.5 g) salt
• ½ tsp (2.5 g) black pepper
• Wooden or metal skewers

For the Tzatziki Sauce

• 1 cup (240 g) Greek yogurt
• ½ cup (60 g) grated cucumber, squeezed dry
• 1 tbsp (15 ml) lemon juice
• 1 tbsp (15 ml) olive oil
• 1 garlic clove, minced
• 1 tbsp (4 g) fresh dill, chopped
• Salt & pepper to taste

For the Greek Salad

• 1 cup (150 g) cherry tomatoes, halved
• 1 medium cucumber, diced
• ½ red onion, thinly sliced
• ½ cup (75 g) feta cheese, cubed or crumbled
• ¼ cup (10 g) fresh parsley, chopped
• 1 tbsp (15 ml) olive oil
• 1 tbsp (15 ml) red wine vinegar
• Salt & pepper to taste

Step-by-Step Instructions

1. Prepare the marinade.

   In a large bowl, whisk olive oil, lemon juice, yogurt, garlic, oregano, thyme, salt, and pepper. The mixture should be aromatic and slightly creamy.

2. Marinate the chicken.

   Add the chicken cubes and toss until fully coated. Cover and refrigerate for 30–60 minutes. This step infuses flavor and ensures juicy results even after grilling.

3. Make the tzatziki.

   Combine Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, and dill in a bowl. Mix well and season with salt and pepper. Chill until serving so the flavors meld and the sauce thickens.

4. Assemble the salad.

   Add tomatoes, cucumber, onion, and feta to a bowl. Drizzle with olive oil and red wine vinegar, then season with salt and pepper. Toss gently and garnish with parsley.

5. Skewer the chicken.

   Thread the marinated chicken onto skewers, leaving a little space between each piece for even cooking. If using wooden skewers, soak them in water for 20 minutes first.

6. Grill the souvlaki.

   Heat a grill or grill pan over medium-high heat. Cook the skewers for 10–12 minutes, turning occasionally until lightly charred and the internal temperature reaches 165°F (74°C).

7. Serve and enjoy.

   Plate the skewers with tzatziki and Greek salad. Squeeze extra lemon on top for brightness. Serve immediately while the chicken is hot and tender.

FAQs

1. Can I make Greek Chicken Souvlaki ahead of time?

Yes! You can marinate the chicken for up to 12 hours. The tzatziki can be made a day ahead, and the salad can be prepped without dressing until serving time.

2. Can I cook souvlaki without a grill?

Absolutely. You can cook the skewers in a grill pan, cast-iron skillet, or even bake them at 425°F (220°C) for 15–18 minutes, broiling for the last 2 minutes for char.

3. What can I serve with souvlaki to make it a full meal?

Rice pilaf, warm pita bread, roasted potatoes, or quinoa bowls all pair beautifully with this dish. You can also serve extra lemon wedges for added freshness.

Edit This Article