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Greek Chicken Souvlaki with Creamy Tzatziki and Warm Pita

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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 4

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Step 1: Marinate the Chicken

  1. 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.
  2. 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

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.
  2. 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!