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Chicken Souvlaki

Chicken Souvlaki With Homemade Tzatziki

This Chicken Souvlaki With Homemade Tzatziki recipe brings together everything we want from a flavorful Mediterranean meal: tender grilled chicken, aromatic oregano, fresh lemon, garlic, creamy Greek yogurt, crisp cucumber, and warm pita.
The recipe is simple enough for a weeknight dinner but impressive enough for entertaining. By using a flavorful marinade, properly draining the cucumber, preheating the grill or pan, and avoiding overcooking, we can consistently create juicy chicken with beautifully browned edges and a refreshing homemade tzatziki sauce.
Whether served as chicken souvlaki skewers, pita wraps, salad bowls, or a Mediterranean platter, this recipe is an easy way to bring bright Greek-inspired flavors to the table.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 2 hours
Total Time 2 hours 35 minutes
Servings: 5 People
Cuisine: Greek
Ingredients Method Notes

Ingredients
  

Ingredients for Chicken Souvlaki
  • 1½ pounds boneless, skinless chicken thighs or chicken breasts
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, finely minced
  • 1½ teaspoons dried Greek oregano
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon ground cumin, optional
  • 1 tablespoon chopped fresh parsley, optional
Ingredients for Homemade Tzatziki
  • 1 cup plain Greek yogurt
  • ½ medium cucumber
  • 1–2 cloves garlic, finely grated
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • ½ teaspoon salt
  • Freshly ground black pepper to taste

Method
 

  1. Cut the Chicken
    2. We begin by trimming any excess fat from the chicken and cutting it into approximately 1½-inch pieces. Keeping the pieces reasonably uniform helps them cook at the same rate.
    If we are using wooden skewers, we soak them in water for at least 20–30 minutes before grilling. This helps prevent them from burning over the heat.
  2. Prepare the Marinade
    3. In a large bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, black pepper, thyme, and optional cumin.
    Whisk everything together until the oil and lemon juice are well combined.
    The marinade should smell strongly of garlic, lemon, and oregano. These flavors create the foundation of the dish.
  3. Marinate the Chicken
    4. Add the chicken pieces to the marinade and toss thoroughly so every piece is coated.
    Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, we can marinate the chicken for approximately 2–4 hours.
    We should avoid excessively long marinating times when using a strongly acidic marinade because the lemon juice can eventually affect the texture of the chicken.
  4. Prepare the Tzatziki
    5. While the chicken marinates, we can prepare the homemade tzatziki.
    Grate the cucumber using the coarse side of a box grater. Place it in a clean kitchen towel or several layers of paper towel and squeeze firmly to remove as much liquid as possible.
    Add the drained cucumber to Greek yogurt along with grated garlic, olive oil, lemon juice, dill, salt, and black pepper.
    Mix thoroughly and refrigerate until ready to serve.
    Allowing the tzatziki to rest for at least 15–30 minutes helps the garlic, cucumber, herbs, and yogurt flavors come together.
  5. Thread the Chicken Onto Skewers
    6. Remove the marinated chicken from the refrigerator and thread the pieces onto prepared skewers.
    We should avoid packing the chicken pieces too tightly together. Leaving a small amount of space between them allows hot air and heat to circulate around the meat, encouraging better browning.
  6. Grill the Chicken
    7. Preheat the grill to medium-high or high heat.
    Place the chicken skewers on the hot grill and cook, turning occasionally, until the exterior is browned and the chicken is cooked through.
    The exact cooking time depends on the size of the chicken pieces and the heat of the grill. Instead of relying only on time or appearance, we should check that the chicken reaches a safe internal temperature of 165°F (74°C).
    The finished chicken should have browned edges while remaining juicy inside.

Notes

Main Ingredients: Chicken, olive oil, lemon, garlic, oregano, Greek yogurt, cucumber, dill, pita, and fresh vegetables.
Cooking Temperature: Cook chicken to an internal temperature of 165°F (74°C).
Best Chicken Cut: Boneless, skinless chicken thighs for maximum juiciness, or chicken breast for a leaner option.
Best Serving: Warm pita, homemade tzatziki, tomatoes, cucumber, red onion, lemon, and fresh herbs.