There’s just something magical about tender, juicy Greek chicken souvlaki wrapped in warm pita with a generous dollop of creamy tzatziki. It’s one of those Greek recipes that's simple to make, bursting with bright Mediterranean flavors, and incredibly satisfying. I first fell in love with souvlaki at a tiny street-side stall in Athens, where the scent of sizzling skewers on a charcoal grill was too tempting to resist. This dish brings that same authenticity home, and while there are many chicken souvlaki recipes out there, this one leans into a bold, zesty marinade and pairs the meat with garlicky tzatziki and fluffy pita for a complete Greek feast.
Greek Chicken Souvlaki with Creamy Tzatziki and Warm Pita
Prep Time 25 minutes mins
Cook Time 10 minutes mins
Total Time 35 minutes mins
Course Main Course
Cuisine Greek, Mediterranean
Mixing bowls For marinating the chicken and mixing the tzatziki.
Grill or grill pan Traditional souvlaki is grilled over open flame, but a grill pan on the stove works beautifully for indoor cooking.
Skewers Wooden skewers work well; just soak them in water for at least 30 minutes to prevent burning. Metal skewers are reusable and hold heat better.
Tongs For flipping the skewers while grilling.
Box grater For grating cucumber in the tzatziki.
Fine mesh strainer or cheesecloth To remove moisture from the grated cucumber.
For the Chicken Souvlaki
- 1.5 lbs boneless skinless chicken breast cut into 1.5-inch cubes
- 3 tablespoons extra virgin olive oil
- Juice of 1 lemon
- Zest of half a lemon
- 3 cloves garlic minced
- 1 tablespoon red wine vinegar
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
For the Tzatziki Sauce
- 1 cup full-fat Greek yogurt
- 1/2 English cucumber grated and squeezed to remove moisture
- 2 cloves garlic finely minced or grated
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- Salt to taste
For Serving
- 4 –6 pita breads warmed
- Sliced red onions
- Chopped tomatoes
- Fresh parsley or mint
- Optional: crumbled feta cheese and olives
Step 1: Marinate the Chicken
Start by prepping your boneless skinless chicken breast. Cube them into evenly sized pieces to ensure they cook evenly. In a large bowl, mix together olive oil, lemon juice, lemon zest, garlic, vinegar, oregano, cumin, paprika, salt, and pepper. This is your greek chicken souvlaki marinade, and it’s absolutely packed with flavor.
Toss the chicken pieces in the marinade until fully coated. Cover and refrigerate for at least 30 minutes, though overnight is best for maximum flavor. The acidity from the lemon and vinegar helps tenderize the meat while the herbs and spices soak deep into each bite.
Step 2: Make the Tzatziki Sauce
While the chicken is marinating, it’s time to whip up that irresistibly creamy tzatziki. Grate the cucumber using the large holes on a box grater. Place it in a cheesecloth or strainer and squeeze out as much liquid as possible — this step keeps your tzatziki from becoming watery.
In a bowl, mix the Greek yogurt, drained cucumber, garlic, olive oil, lemon juice, dill, and salt. Stir until smooth and let it chill in the fridge to allow the flavors to meld. This is one of those chicken tzatziki recipes that you'll find yourself making again and again — it’s fresh, cooling, and downright addictive.
Step 3: Assemble the Skewers
Once the chicken has marinated, thread the cubes onto your skewers. Don’t pack them too tightly; leaving a little space allows for even cooking and better browning.
Step 4: Grill the Chicken
Heat your grill or grill pan to medium-high. Lightly oil the grates or pan to prevent sticking. Grill the chicken skewers for 4–5 minutes per side, or until golden brown with some char and cooked through. The smell will have everyone hovering near the kitchen!
Step 5: Warm the Pita and Serve
While the chicken is resting for a couple of minutes, warm your pita bread in a dry skillet or directly over a gas burner until slightly puffed and golden.
To serve, spread some tzatziki on the pita, add the grilled chicken, then pile on your choice of toppings — red onions, tomatoes, parsley, maybe a sprinkle of feta. Fold it up like a wrap, and dive in!
Perfect Pairings
This greek chicken souvlaki pairs wonderfully with a crisp Greek salad on the side — think cucumbers, tomatoes, olives, and a block of feta dressed in olive oil and oregano. For drinks, a chilled glass of dry white wine like Assyrtiko or a light lager cuts through the richness of the chicken and tzatziki beautifully.
You could also serve this with lemony roasted potatoes or a side of orzo tossed with herbs and olive oil. If you're feeling ambitious, throw in some homemade hummus and a few dolmades to create a full mezze spread.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely. While this recipe calls for boneless skinless chicken breast, thighs tend to stay juicier and have a richer flavor. They’re great for grilling and just as delicious with the same souvlaki marinade.
2. What’s the difference between souvlaki and gyros?
Both are beloved greek recipes authentic to the cuisine, but souvlaki uses marinated chunks of grilled meat on skewers, while gyros are typically made from meat cooked on a vertical rotisserie, then sliced. You can use this chicken souvlaki in a greek gyros chicken wrap for a hybrid dish!
3. How long should I marinate the chicken?
At least 30 minutes is essential, but 2–3 hours is ideal. If you're using a particularly acidic greek chicken souvlaki marinade, avoid marinating overnight to prevent the chicken from becoming mushy.
4. Can I cook this without a grill?
Yes! A grill pan or cast iron skillet works beautifully indoors. You can also bake the skewers at 425°F for about 20 minutes, flipping once halfway through.
5. Can I freeze the marinated chicken?
Definitely. Combine the chicken with the souvlaki marinade in a freezer bag and freeze for up to 2 months. Thaw overnight in the fridge, then grill as usual for an easy weeknight chicken souvlaki recipe.
