This authentic Greek Chicken Souvlaki recipe brings the heart of Mediterranean cuisine to your backyard grill.
Tender, marinated chicken chunks threaded onto skewers and grilled to golden perfection, served with cooling tzatziki sauce – it’s a healthy, protein-packed meal that’s ready in just 90 minutes.
With only 191 calories per skewer and 23g of protein, these Greek-style chicken kebabs make an ideal choice for both casual family dinners and outdoor entertaining.
Ingredients for Greek Chicken Souvlaki
- For Chicken Marinade: 4 boneless chicken breasts, olive oil, fresh lemon juice, minced garlic, dried oregano, salt and pepper – creates the perfect Mediterranean flavor base
- For Tzatziki Sauce: Cucumber, minced garlic, extra virgin olive oil, strained yogurt, red wine vinegar, salt – essential for authentic Greek taste
- For Serving: Pita breads, olive oil, dried oregano, sliced tomato and red onion, optional fried potatoes and lettuce
- Equipment: 8-9 wooden skewers, soaked in water to prevent burning
Step-by-Step Instructions
- Prepare the Marinade: Cut chicken into 2-3 cm pieces, combine with marinade ingredients in a bowl. Let it rest for 30-60 minutes in the refrigerator for maximum flavor
- Make Tzatziki Sauce: Blend olive oil and garlic, prepare grated cucumber (remove excess water), combine with yogurt and seasonings. Keep chilled
- Assemble Skewers: Thread marinated chicken pieces onto soaked wooden skewers, ensuring even distribution
- Grill the Souvlaki: Cook on high heat for 8-10 minutes, rotating for even browning until thoroughly cooked
- Prepare Pita: Brush with oil, season with oregano and salt, then bake at 250°C for 2 minutes until warm
- Serve: Arrange with sliced onions, drizzle with olive oil and lemon juice. Serve with warm pita and cold tzatziki, either plated or as a wrapped sandwich
Cooking Techniques
The key to amazing chicken souvlaki is getting that perfect char while keeping the meat juicy! When grilling your skewers, keep a close eye on them and turn them every 2-3 minutes. If you’re using a griddle pan instead of a grill, press the skewers down gently to get those lovely grill marks. A hot cooking surface (around 400°F/200°C) will give you the best results. Remember – if you’re not sure if the chicken is done, cut into the thickest piece – it should be white all the way through!
Smart Prep Tips
Your marinade time can be longer than 60 minutes – in fact, you can prep this the night before! Just pop it in the fridge overnight for extra flavor. When making tzatziki, the cucumber-squeezing step is super important. Take your time with it – the drier your cucumber, the creamier your sauce will be. And here’s a handy trick: if your wooden skewers are too long, just snap them after soaking instead of cutting them – it’s quicker and safer!
Serving Suggestions
While pita bread is the classic choice, you can create a gorgeous spread for your souvlaki! Try setting up a build-your-own souvlaki station with bowls of sliced tomatoes, red onions, extra tzatziki, and lemon wedges. For a lighter meal, serve your souvlaki over a big Greek salad with lots of crisp romaine lettuce, cucumber, and feta cheese. Want to make it extra special? Add some grilled lemon halves on the side – the heat makes them extra juicy and adds a lovely smoky flavor!
Storage and Leftovers
Got leftover souvlaki? Lucky you! Keep the cooked chicken in an airtight container in the fridge for up to 3 days. The tzatziki sauce stays fresh for about 4 days when refrigerated. To reheat the chicken, pop it in a 350°F/175°C oven for 10-12 minutes – just take the meat off the skewers first. The tzatziki might get a bit watery after storing – just give it a quick stir before serving. Skip the microwave for reheating – it can make the chicken tough.
Greek Chicken Souvlaki with Tzatziki
Equipment
- Wooden skewers
- Griddle pan or grill
- Blender
Ingredients
For the chicken souvlaki
- 4 whole boneless chicken breasts approx. 1 kg/35 ounces
- 4 tbsp olive oil
For the tzatziki sauce
- 1 whole cucumber
- 500 g strained yogurt 18 ounces
Instructions
- Cut the chicken breasts into 2-3 cm pieces and place them in a large bowl, along with all the marinade ingredients. Use your hands to mix really well, cover with plastic wrap and put in the fridge for 30-60 minutes.
- Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes.