Chicken Souvlaki with Tzatziki is that dish you crave after a long, chaotic day when you want something easy but not boring. Trust me, sometimes you just want to skip the fancy, spendy takeout and whip up a winner at home. But man, figuring out where to start? That can be a pain. I’ve fumbled through too many dry grilled chicken recipes before finally landing on this easy, flavor-packed version. So, let’s make something so good you’ll wonder why you didn’t try it sooner.
What is Chicken Souvlaki?
So, you might be thinking… uh, souvlaki? That sounds fancy, right? Actually, it’s pretty down-to-earth stuff. Chicken Souvlaki is a classic Greek street food that’s all about skewered, marinated chicken grilled until juicy and a bit charred. It’s like the Greek cousin of your backyard barbecue but somehow fancier. The twist is the tzatziki sauce. Bright, cool, and tangy. The combo is basically summer vibes on a plate, even if it’s raining outside.
I remember ordering my first Chicken Souvlaki with Tzatziki at a bustling food truck in Athens (humble brag, sorry) and just staring at the simple plate thinking, “why does this taste like a five-star restaurant, but it’s all on a wooden stick?” The secret? Super fresh marinade, simple techniques, and a slap of that garlic-y yogurt sauce. 
Key Ingredients for Chicken Souvlaki
Good news—stuff you probably already have. You don’t have to search specialty stores. Most of these are standard fridge or pantry heroes, at least at my place.
Chicken. Boneless, skinless chicken breasts or thighs. Thighs are juicier, no contest in my book.
Lemon juice. So much flavor (and a bit of tenderizing magic going on).
Olive oil. The heart and soul of Greek cooking; don’t skimp on quality.
Garlic. Don’t be shy! Fresh is best, jarred works in a pinch.
Dried oregano, salt, pepper. Yup, just your regular spice rack stuff.
For the tzatziki: Greek yogurt, grated cucumber, garlic, lemon juice, and a little dill. Keep it thick and creamy. If it’s too runny, it’s not right. That’s the rule.
Okay, that’s it! See—nothing wild or expensive. The kind of ingredients you buy with one hand while texting with the other. 
Preparation Techniques for Perfect Chicken Souvlaki
Alright, let’s talk about how to actually get those juicy, flavor-packed bites. The number one thing is giving the chicken time to chill out in the marinade. Literally, the flavor needs to soak in. I’m talking at least 30 minutes, but longer is always better.
Cut your chicken into chunks that are not too big, not too tiny. Bite-sized is your best bet—it cooks faster, and you get more “marinade per square inch,” which is a totally made-up but believable term.
Mix your marinade together. Whisk up the lemon juice, olive oil, garlic, and dried oregano in a bowl. Don’t forget salt and pepper! Toss in the chicken, give it a good massage, and let it sit (covered, in the fridge).
Thread chicken pieces onto skewers. Wooden skewers? Soak ’em in water for half an hour first, otherwise you’re starting a campfire, not dinner.
Grill, grill, grill. Crank up the heat and get those nice char marks. Turn them a few times so all sides get love. Don’t crowd the grill—give ‘em space.
Last step, pile the chicken onto a plate and spoon on heaps of cool tzatziki. If you want to toast a pita on the grill, do it. Honestly, it’s a game-changer for sopping up the sauce.
“Followed this recipe for Chicken Souvlaki with Tzatziki and my picky kids actually asked for seconds. That never happens! Huge win.” —Margo, actual reader
Nutrition Facts of Chicken Souvlaki
A lot of folks want to know if Chicken Souvlaki with Tzatziki is healthy or, y’know, just disguised junk food. Well, I’m not a nutritionist, but I can tell you it’s a way better option than fried fast food.
Most of the fat in the dish comes from olive oil and Greek yogurt, which—according to every health blog ever—are good fats. Chicken breast is nice and lean. Lots of protein for sure. The grilled approach keeps extra calories at bay, and all those herbs? Basically guilt-free.
The tzatziki is loaded with cucumber and probiotic-packed yogurt. If you go easy on the pita (I find that… tough), this is a weeknight dinner that’s both light and satisfying. If you’re aiming low-carb, skip the wrap. Upping your veggie game? Toss leftover chicken with a Greek salad and call it a power lunch.
Bottom line: Chicken Souvlaki with Tzatziki hits that sweet spot. You feel like you’re treating yourself, but without a post-meal regret hangover.
Serving Suggestions and Pairings
Alright, now the fun part—what goes alongside Chicken Souvlaki with Tzatziki? Here are some personal favorites:
- Toasted pita bread—always a crowd pleaser (and honestly, almost required).
- Light Greek salad. Tomatoes, cucumbers, olives, maybe feta if you love cheese.
- Herbed rice. Just a little butter, a sprinkle of fresh parsley. Perfection.
- Roasted potatoes. If you’ve got time, cut ‘em chunky, toss in olive oil and oregano, and bake till crispy.
I love serving it all family-style in big bowls, so everyone can pick and build their own plate. Sometimes I go wild and add grilled veggies or a quick bean salad if I need to stretch the meal. Don’t forget a wedge of lemon—squeeze over everything for extra brightness.
Common Questions
Q: Can I make Chicken Souvlaki with Tzatziki in advance?
A: Yep! The marinade works overnight, making the chicken even better. Tzatziki keeps in the fridge for a day or two, easy.
Q: What’s the best way to cook if I don’t have a grill?
A: Use a grill pan or a regular skillet. Even the oven broiler works—get those little charred bits!
Q: Can I swap out the chicken for something else?
A: Totally. Pork or shrimp work just as well. I’ve even tried tofu for my veggie friends, and you know what? It was delicious.
Q: Help, my tzatziki’s watery!
A: Squeeze as much juice from the grated cucumber as you can. If it’s still runny, spoon it on anyhow. Won’t hurt the flavor.
Q: Is this recipe spicy?
A: Not at all, but if you want heat? Add a pinch of cayenne to your marinade.
Ready to Grill? You’re Gonna Love This!
If you’ve ever wondered if homemade Chicken Souvlaki with Tzatziki tastes as good as restaurant food, I promise, it does. The key? Simple stuff, bold flavors, and letting that zippy marinade do its magic. Trust me, any cook—rookie or pro—can pull this one off. Need another version to compare? You could try the Chicken Souvlaki with Tzatziki on RecipeTin Eats or maybe peek at this Chicken Souvlaki With Tzatziki Sauce and Greek Salad Recipe on Serious Eats for more ideas.
Don’t be afraid to make it your own. You might even end up cranking out “souvlaki night” at your place every week. Go on, grab those skewers, fire up your grill, and enjoy real flavor the easy way.
Chicken Souvlaki with Tzatziki
Ingredients
Method
- Cut the chicken into bite-sized chunks.
- Whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper in a bowl.
- Toss the chicken in the marinade, cover, and refrigerate for at least 30 minutes (preferably longer).
- Soak wooden skewers in water for half an hour.
- Thread the marinated chicken onto the skewers.
- Grill over medium-high heat, turning occasionally until cooked through and charred, about 10-15 minutes.
- In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill. Mix well.
- Adjust seasoning with salt as needed.
- Serve the grilled chicken skewers drizzled or topped with tzatziki sauce.
- Optionally, serve with toasted pita and a side of Greek salad.
