Greek Chicken Souvlaki with Tzatziki Sauce tastes bright, garlicky, herby, and smoky with cool, creamy yogurt sauce that hits every craving at once. It works perfectly for busy weeknights or casual entertaining, since you can finish everything in about 45–60 minutes with some marinating time. I tested versions of this recipe on my very patient family for years, so you now get the best version without the trial and error.

Why You Should Try This Greek Chicken Souvlaki with Tzatziki Sauce

Greek Chicken Souvlaki with Tzatziki Sauce gives you juicy, charred chicken with big flavor from lemon, garlic, and oregano. The cool cucumber yogurt sauce balances the smoky skewers and keeps the meal light but satisfying.

You can prep most of it ahead, which helps a lot on busy days. The recipe also scales easily, so you can cook for two or a crowd without extra stress.

“This Greek Chicken Souvlaki with Tzatziki Sauce tastes like a vacation on a plate and disappears from the table every single time ★★★★★”

Ingredients You’ll Need

Chicken souvlaki

2 pounds boneless, skinless chicken breasts or thighs, cut into 1 to 1½ inch cubes
- Thighs stay juicier and forgive overcooking a bit more than breasts.
3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice (about 1 large lemon)
2 teaspoons lemon zest
4 large garlic cloves, minced or grated
2 teaspoons dried oregano
- Use a good-quality Mediterranean oregano if possible.
1 teaspoon dried thyme
1 teaspoon smoked or sweet paprika
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon crushed red pepper flakes (optional, for a little heat)

Tzatziki sauce

1½ cups plain Greek yogurt, whole milk if possible
- Use a thick brand like Fage or Chobani for best texture.
1 medium English cucumber, grated
- English cucumber has fewer seeds and less bitterness, which helps the sauce.
2 tablespoons extra virgin olive oil
1½ tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 to 3 garlic cloves, very finely minced or grated
2 tablespoons fresh dill, finely chopped
- Use dried dill only if needed; use 1 teaspoon and taste.
1 tablespoon fresh mint, finely chopped (optional but highly recommended)
½ teaspoon kosher salt, plus more to taste
¼ teaspoon black pepper

To serve

Warm pita bread or flatbread
Sliced tomatoes
Sliced red onion
Shredded lettuce or mixed greens
Crumbled feta cheese
Kalamata olives
Lemon wedges

Pantry shortcuts and substitutions

Use bottled lemon juice in a pinch, but fresh lemon gives brighter flavor.
Use pre-minced garlic from a jar only if you feel desperate; fresh garlic gives better flavor here.
Swap Greek yogurt with thick plain regular yogurt if needed; strain it in a fine mesh strainer or cheesecloth for 20–30 minutes to thicken.
Use chicken tenders if you do not want to cube chicken; just thread them onto skewers lengthwise.

Equipment

Grill (gas, charcoal, or grill pan for stovetop)
Metal or wooden skewers
- If you use wooden skewers, soak them in water for at least 20–30 minutes.
Large mixing bowls
Fine mesh strainer or clean kitchen towel for cucumber
Cutting board and sharp knife
Tongs
Small whisk or spoon for mixing the sauce

Tips & Tricks

Cut chicken into even pieces so everything cooks at the same rate.
Pat chicken dry with paper towels before marinating so the marinade sticks better.
Marinate chicken at least 30 minutes, and up to 4 hours in the fridge, for deeper flavor.
Do not marinate chicken in lemon overnight, or the acid can make the texture mealy.
Squeeze as much liquid as possible from the grated cucumber so the tzatziki stays thick and creamy.
Use whole milk Greek yogurt for richer, less tangy sauce that clings to the chicken.
Preheat the grill until it feels hot when you hold your hand a few inches above it for 2–3 seconds.
Oil the grill grates lightly so the chicken releases easily and keeps nice grill marks.
Do not crowd the skewers; leave a little space between pieces so they brown instead of steam.
Turn skewers only once or twice so the chicken develops a good char.
Rest the cooked chicken for 3–5 minutes before serving so the juices settle.
Taste the tzatziki after it chills; adjust salt, lemon, or garlic to match your preference.
Serve some tzatziki on the side and some drizzled on top for maximum flavor.
Warm pita on the grill for 20–30 seconds per side so it softens and picks up a little smoke.
Double the marinade and use half for vegetables like bell peppers or zucchini on separate skewers.

How to Make Greek Chicken Souvlaki with Tzatziki Sauce

Marinate the chicken

Place the chicken cubes in a large bowl.
Add olive oil, lemon juice, lemon zest, garlic, oregano, thyme, paprika, salt, pepper, and red pepper flakes.
Toss everything until the chicken coats evenly with the marinade.
Cover the bowl and chill in the fridge for at least 30 minutes and up to 4 hours.

Prepare the tzatziki sauce

Grate the cucumber on the large holes of a box grater.
Place the grated cucumber in a fine mesh strainer or clean kitchen towel and squeeze out as much liquid as you can.
Add the drained cucumber to a bowl with Greek yogurt, olive oil, lemon juice, red wine vinegar, garlic, dill, mint, salt, and pepper.
Stir until the sauce looks smooth and well combined.
Taste and adjust salt, garlic, or lemon to your liking.
Cover and chill the tzatziki in the fridge while you cook the chicken so the flavors meld.

Thread the skewers

If you use wooden skewers, soak them in water for at least 20–30 minutes so they do not burn.
Thread the marinated chicken pieces onto skewers, leaving a tiny bit of space between each piece.
Pack the pieces snugly but avoid smashing them together so the heat can reach all sides.
Set the skewers on a tray or baking sheet while you heat the grill.

Grill the chicken souvlaki

Preheat your grill over medium-high heat.
Clean and oil the grates lightly with a paper towel dipped in oil and held with tongs.
Place the chicken skewers on the hot grill.
Cook the skewers for about 8–12 minutes total, turning every 3–4 minutes, until the chicken browns nicely and cooks through.
Check a thicker piece; the juices should run clear and the internal temperature should reach 165°F.
Transfer the cooked skewers to a plate and tent loosely with foil.
Let the chicken rest for 3–5 minutes while you finish the sides and pita.

Warm the pita and prep toppings

Place pita bread on the grill for 20–30 seconds per side until warm and lightly charred.
Slice tomatoes, red onion, and lettuce or greens.
Crumble feta and set out olives and lemon wedges.
Give the tzatziki a quick stir and transfer it to a serving bowl.

Assemble and serve

Serve the Greek Chicken Souvlaki with Tzatziki Sauce on the skewers with warm pita on the side.
Add a generous spoonful of tzatziki over the chicken or inside the pita.
Top with tomatoes, onion, lettuce, feta, and olives.
Squeeze a lemon wedge over everything right before you eat for a bright finish.

What to Serve with Greek Chicken Souvlaki with Tzatziki Sauce

Greek Chicken Souvlaki with Tzatziki Sauce pairs nicely with a simple Greek salad, roasted potatoes, or lemon rice. You can also add grilled vegetables like zucchini, peppers, and red onion for more color and nutrients. Serve it with chilled water infused with cucumber and mint or a light sparkling water with lemon. If you want a bigger spread, add hummus, dolmas, and a simple tomato cucumber salad on the side.

Storage Options

Store leftover grilled chicken in an airtight container in the fridge for up to 3–4 days.
Keep tzatziki in a separate sealed container in the fridge for up to 3 days; stir before serving.
Freeze cooked chicken souvlaki in a freezer bag or container for up to 2 months; do not freeze tzatziki because the texture turns grainy.
Reheat chicken gently in a covered skillet over low to medium heat with a splash of water or broth, or warm it in a 325°F oven until heated through.
Serve reheated chicken with fresh or leftover tzatziki, and refresh with a squeeze of lemon to brighten the flavor.