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Greek Chicken Souvlaki with Tzatziki Sauce Recipe
Ash Tyrrell

Greek Chicken Souvlaki with Tzatziki Sauce Recipe

I recently made this Greek Chicken Souvlaki with Tzatziki Sauce recipe for a weekend dinner, and honestly, it turned out better than I expected. The chicken was juicy, smoky, and packed with fresh lemon and herb flavor. What really made me love this recipe was the creamy homemade tzatziki sauce that balanced everything perfectly.
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 pounds boneless chicken breast or chicken thighs cut into chunks – Chicken thighs stay extra juicy, but chicken breast works great for a leaner option.
  • ¼ cup olive oil – Use good-quality olive oil for the best Mediterranean flavor.
  • 3 tablespoons of fresh lemon juice – Fresh lemon juice tenderizes the chicken beautifully.
  • 4 garlic cloves minced – Fresh garlic gives a stronger and richer taste than garlic powder.
  • 1 tablespoon dried oregano – Classic Greek seasoning that adds earthy flavor.
  • 1 teaspoon paprika – Adds warmth and light smokiness.
  • 1 teaspoon dried thyme – Gives extra herb flavor and depth.
  • 1 teaspoon salt – Helps season the chicken evenly.
  • ½ teaspoon black pepper – Freshly cracked pepper tastes best.
  • Wooden or metal skewers – Wooden skewers should be soaked in water before grilling.
  • 1 cup Greek yogurt – Thick Greek yogurt makes the sauce creamy and rich.
  • ½ cucumber grated and squeezed dry – Removing water prevents a runny sauce.
  • 2 garlic cloves finely minced – Adds bold flavor to the dip.
  • 1 tablespoon fresh dill chopped – Fresh dill gives authentic Mediterranean freshness.
  • 1 tablespoon lemon juice – Brightens the sauce.
  • 1 tablespoon olive oil – Makes the sauce smooth and silky.
  • ¼ teaspoon salt – Enhances all the flavors.
  • Warm pita bread – Soft pita wraps everything perfectly.
  • Sliced tomatoes – Adds freshness and color.
  • Red onion slices – Gives a little crunch and sharp flavor.
  • Lettuce or cucumber slices – Optional but refreshing.
  • Lemon wedges – Perfect for extra citrus flavor.

Method
 

  1. In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. The marinade should smell fresh and herby with a bright lemon aroma. This mixture helps tenderize the chicken while adding authentic Greek flavor.
  2. Add the chicken pieces into the marinade and toss well so every piece gets coated evenly. Cover the bowl and refrigerate for at least 30 minutes. If you have extra time, marinating for 2 hours gives even better flavor.
  3. Grate the cucumber and squeeze out as much water as possible using paper towels or a clean kitchen towel. This keeps the sauce thick instead of watery. Fresh cucumber gives the sauce a cool and refreshing texture.
  4. In another bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt. Mix everything until smooth and creamy. Refrigerate the sauce while the chicken cooks so the flavors blend together beautifully.
  5. If you are using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill. Metal skewers do not need soaking.
  6. Thread the marinated chicken pieces evenly onto the skewers. Leave a little space between each piece so the heat circulates properly and cooks the chicken evenly.
  7. Heat your grill or grill pan over medium-high heat. Lightly oil the surface to prevent sticking. Once hot, place the chicken skewers on the grill carefully.
  8. Cook the chicken for about 10 to 15 minutes, turning every few minutes until lightly charred and fully cooked inside. The edges should look golden with slightly crispy spots for the best flavor.
  9. While the chicken rests for a few minutes, warm the pita bread on the grill or in a skillet. Warm pita becomes softer and easier to fold around the chicken.
  10. A slightly toasted pita also adds a delicious texture that pairs perfectly with the creamy tzatziki and juicy chicken.
  11. Spread a generous spoonful of tzatziki sauce onto warm pita bread. Add grilled chicken skewers, sliced tomatoes, onions, lettuce, and cucumbers if desired. Finish with a squeeze of fresh lemon juice.
  12. You can serve the souvlaki wrapped in pita bread or plate everything separately for a beautiful Mediterranean-style dinner spread.

Notes

  • I always marinate the chicken longer when possible because it makes the meat extra flavorful and tender.
  • I prefer using chicken thighs when grilling outdoors since they stay juicy even if slightly overcooked.
  • I learned that squeezing the cucumber really well is the secret to thick tzatziki sauce.
  • I like adding a small drizzle of olive oil over the finished pita wraps for extra richness.
  • I sometimes grill onions and peppers alongside the chicken for more smoky Mediterranean flavor.
  • I always let the grilled chicken rest for a few minutes before serving so the juices stay inside.