Greek Chicken Souvlaki with Tzatziki Sauce

Greek Chicken Souvlaki with Tzatziki Sauce tastes bright, garlicky, herby, and a little smoky, with cool creamy yogurt sauce that keeps you going back for “just one more skewer.” It works perfectly for busy home cooks who want a fresh, Mediterranean-style dinner on the table in about 45 minutes, including marinating time. I tested versions of this on my tiny apartment balcony grill for years, so you can skip the trial-and-error and head straight to the good stuff.

Why Greek Chicken Souvlaki with Tzatziki Sauce Is Worth It

You get juicy, lemony grilled chicken with crisp edges and a cool, tangy tzatziki that tastes like summer on a plate. The marinade uses simple pantry ingredients, but the flavor tastes like you spent all day in a seaside taverna.

This recipe works for meal prep, weeknight dinners, and casual gatherings. You can grill it outside, use a grill pan, or even roast it in the oven, so it fits whatever kitchen setup you have.

“This Greek Chicken Souvlaki with Tzatziki Sauce tastes like a vacation on a stick and somehow still counts as a pretty healthy dinner. ★★★★★”

Ingredients You Need

Chicken souvlaki

• 1.5 to 2 pounds boneless skinless chicken thighs

  • Thighs stay juicier than breasts, especially on high heat.
  • If you prefer chicken breasts, use them and shorten cooking time slightly.

• 3 tablespoons extra virgin olive oil

  • Use a decent olive oil, not your absolute fanciest bottle.
  • Store brands like Kirkland or California Olive Ranch work great.

• 3 tablespoons fresh lemon juice

  • About 1 large lemon.
  • Use bottled lemon juice only in a pinch, and add extra zest for brightness.

• 1 tablespoon lemon zest

  • Zest adds deep lemon flavor without extra acidity.

• 3 to 4 garlic cloves, finely minced or grated

  • Use a microplane for a smoother marinade that clings to the chicken.

• 1.5 teaspoons dried oregano

  • Greek oregano tastes best, but any Mediterranean oregano works.

• 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves, chopped

• 1 teaspoon kosher salt

  • Use 3/4 teaspoon if you use table salt.

• 1/2 teaspoon black pepper

• 1/2 teaspoon smoked paprika or sweet paprika

  • Smoked paprika adds a subtle grilled flavor, especially helpful if you cook indoors.

• 1 tablespoon plain Greek yogurt (optional but helpful)

  • Yogurt tenderizes the chicken and adds a little tang.

• 1 tablespoon red wine vinegar (optional)

  • Adds extra brightness and classic Greek flavor.

• 1 to 2 tablespoons chopped fresh parsley (for garnish)

• Lemon wedges for serving

Tzatziki sauce

• 1.5 cups plain Greek yogurt, whole milk or 2%

  • I like Fage or Chobani for thickness and tang.
  • Use dairy free Greek style yogurt for a lactose free version.

• 1 medium English cucumber, grated

  • English cucumbers have fewer seeds and less bitterness.
  • If you use a regular cucumber, peel it and scoop out the seeds.

• 2 to 3 garlic cloves, finely minced or grated

  • Adjust to taste if you prefer a milder garlic flavor.

• 1.5 to 2 tablespoons extra virgin olive oil

• 1 to 1.5 tablespoons fresh lemon juice

• 1 tablespoon fresh dill, finely chopped

  • Fresh dill gives classic tzatziki flavor.
  • Use 1 teaspoon dried dill if you cannot find fresh, but fresh tastes better.

• 1 tablespoon fresh mint, finely chopped (optional but highly recommended)

• 1/2 teaspoon kosher salt, plus more to taste

• Black pepper to taste

Equipment list

• Grill, grill pan, or large cast iron skillet
• Metal skewers or wooden skewers soaked in water at least 20 to 30 minutes
• Mixing bowls, medium and large
• Cutting board and sharp knife
• Microplane or fine grater for garlic and lemon zest
• Box grater for cucumber
• Tongs for turning skewers
• Instant read thermometer for perfect doneness
• Paper towels for patting chicken dry

Quick Tips & substitutions

• Cut the chicken into even 1 to 1.5 inch cubes so the pieces cook at the same speed.
• Pat the chicken dry before marinating so the marinade clings better and browns nicely.
• Marinate at least 20 minutes, but aim for 1 to 2 hours for deeper flavor.
• Use chicken breasts if you prefer leaner meat and cook them slightly less to keep them juicy.
• Swap Greek yogurt in the marinade with olive oil only if you need a dairy free version.
• Use dairy free Greek style yogurt for tzatziki if you avoid dairy.
• Squeeze the grated cucumber very well so the tzatziki stays thick and not watery.
• Use dried dill if you cannot find fresh, but cut the amount to about one third.
• Grill outdoors for smoky flavor or use a grill pan on high heat for a similar char.
• Use metal skewers for convenience or soak wooden skewers in water so they do not burn.
• Double the marinade and use half as a quick drizzle over cooked chicken, but keep that portion separate from raw chicken.
• Prep the tzatziki a few hours ahead so the flavors meld and the sauce thickens.

How to Make Greek Chicken Souvlaki with Tzatziki Sauce

Prep and marinate the chicken

1. Cut the chicken thighs into 1 to 1.5 inch pieces and trim any large pockets of fat.
2. Place the chicken pieces in a large bowl.
3. In a separate bowl, whisk together olive oil, lemon juice, lemon zest, garlic, oregano, thyme, salt, pepper, smoked paprika, yogurt, and red wine vinegar if you use it.
4. Pour the marinade over the chicken and toss until every piece looks coated.
5. Cover the bowl and refrigerate at least 20 minutes, and up to 4 hours.
6. Stir the chicken once during marinating if you can, so the flavor distributes evenly.

Make the tzatziki sauce

1. Grate the cucumber on the large holes of a box grater.
2. Place the grated cucumber in a clean kitchen towel or several layers of paper towel.
3. Squeeze firmly over the sink or a bowl until you remove as much liquid as possible.
4. In a medium bowl, add Greek yogurt, squeezed cucumber, garlic, olive oil, lemon juice, dill, mint, salt, and pepper.
5. Stir until everything combines and tastes smooth and creamy.
6. Taste and adjust with more salt, lemon, or dill as needed.
7. Cover and chill the tzatziki in the fridge while you cook the chicken so the flavors meld.

Skewer the chicken

1. If you use wooden skewers, soak them in water at least 20 to 30 minutes.
2. Thread the marinated chicken pieces onto the skewers, packing them snugly but not too tight.
3. Leave a little space at each end of the skewer so you can handle them easily.
4. Place the skewers on a plate or tray and let them sit at room temperature about 10 to 15 minutes while you heat the grill.

Cook the souvlaki on the grill

1. Preheat your grill to medium high heat and oil the grates lightly to prevent sticking.
2. Place the chicken skewers on the grill in a single layer.
3. Cook about 3 to 4 minutes on the first side until you see good grill marks.
4. Turn the skewers and cook another 3 to 5 minutes, turning once or twice more, until the chicken reaches 165°F in the thickest piece.
5. Move any pieces that brown too quickly to a cooler part of the grill.
6. Transfer the cooked skewers to a clean plate and rest them 3 to 5 minutes so the juices settle.

Cook the souvlaki indoors

1. Heat a grill pan or cast iron skillet over medium high heat and brush it with a little oil.
2. Place the skewers in the hot pan without crowding.
3. Cook 3 to 4 minutes per side, turning a few times, until the chicken browns nicely and reaches 165°F.
4. If the pan smokes too much, lower the heat slightly and continue to cook until done.
5. Rest the skewers a few minutes before serving.

Serve with tzatziki

1. Give the tzatziki a quick stir and taste again.
2. Add a drizzle of olive oil on top and a sprinkle of dill or mint if you like.
3. Serve the hot chicken souvlaki with a generous spoonful of tzatziki on the side or drizzled over the top.
4. Add lemon wedges and chopped parsley for a fresh finish.

Recipe Variations

• Gluten free: Use gluten free pita or skip bread and serve over rice, quinoa, or salad.
• Dairy free: Use olive oil only in the marinade and choose a dairy free Greek style yogurt for tzatziki or serve with hummus instead.
• Low carb: Serve the chicken over a big Greek salad with cucumbers, tomatoes, olives, and feta, and use tzatziki as the dressing.
• Extra veggie: Add chunks of bell pepper, red onion, or zucchini to the skewers between the chicken pieces.
• Spicy: Add red pepper flakes or a pinch of cayenne to the marinade for a little heat.
• Herb swap: Use fresh oregano and parsley in the marinade if you have them and reduce the dried herbs slightly.
• No grill: Roast the marinated chicken pieces on a sheet pan at 425°F for about 15 to 20 minutes, then broil briefly for char.

Ways to Serve Greek Chicken Souvlaki with Tzatziki Sauce

• Stuff the chicken and tzatziki into warm pita with tomato, cucumber, red onion, and a sprinkle of feta.
• Serve over a bed of lemon rice or herbed couscous with extra tzatziki on the side.
• Build a Greek style bowl with greens, rice or quinoa, olives, tomatoes, cucumbers, and a big spoonful of tzatziki.
• Pair with roasted potatoes, grilled vegetables, or a simple Greek salad.
• Use leftovers in wraps, lunch boxes, or chopped over a big salad with extra sauce as dressing.

Storage Success

Store leftover Greek Chicken Souvlaki with Tzatziki Sauce in separate airtight containers so the chicken stays flavorful and the sauce stays thick. Keep the cooked chicken in the fridge up to 3 to 4 days and reheat it gently in a skillet over medium heat or in the oven so it does not dry out. Store tzatziki in the fridge up to 3 days and stir it before serving, since a little liquid may gather on top. If the sauce thickens too much, loosen it with a tiny splash of lemon juice or olive oil and taste again for seasoning.