Name: Greek Chicken Souvlaki with Tzatziki Recipe
Prep time: 2 h 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 10 garlic cloves, peeled; 2 tbsp dried oregano; 1 tsp dried rosemary; 1 tsp sweet paprika; 1 tsp kosher salt; 1 tsp black pepper; 1/4 cup Private Reserve Greek extra virgin olive oil; 1/4 cup dry white wine; Juice of 1 lemon; 2 bay leaves; 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces; Greek pita bread; Tzatziki Sauce (prepared as per recipe); Sliced tomato; Sliced cucumber; Sliced onions; Kalamata olives; Greek salad; Roasted garlic hummus; Mezze platter; Watermelon and cucumber salad

If you love bold, fresh flavors and easy grilling, you're going to adore this Greek Chicken Souvlaki with Tzatziki Recipe. It’s all about juicy, marinated chicken skewers paired with cool, creamy tzatziki—a real taste of the Mediterranean right in your own kitchen.

The image shows three skewers with grilled chicken pieces that are golden brown with some black grill marks, arranged closely on a blue patterned plate. Behind the skewers, there are thin red slices of tomato slightly blurred. In the background, there is a white marbled textured surface. The photo has a soft focus on the chicken with the rest of the background blurred, creating a nice depth effect. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Chicken Souvlaki with Tzatziki Recipe
Top Tip
How to Serve Greek Chicken Souvlaki with Tzatziki Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Chicken Souvlaki with Tzatziki Recipe

Why You'll Love This Recipe

I still remember the first time I grilled these skewers—it felt like taking a quick trip to Athens without leaving my backyard! Since then, this souvlaki has been my go-to summer meal for friends and family.

Authentic Mediterranean flavor: Classic herbs and spices bring the taste of Greece straight to your grill.
Simple prep with impressive results: Marinate, skewer, and grill—no complicated steps needed.
Versatile serving options: Eat it as pita sandwiches or add it to a mezze platter for a feast.
Gluten-free and wholesome: Clean ingredients and fresh veggies make this a healthy, satisfying meal.

Ingredients & Why They Work

Before we start skewering, let's chat about the key ingredients. Using quality olive oil and fresh, organic chicken really makes a difference, and don’t skip the dried oregano and lemon—they’re the heart of those iconic Greek flavors.

Flat lay of peeled garlic cloves, small pile of dried oregano, dried rosemary sprigs, sweet paprika powder on white ceramic plate, kosher salt crystals, whole black peppercorns, small white ceramic bowl with golden Greek extra virgin olive oil, small white ceramic bowl with dry white wine, small white ceramic bowl with fresh lemon juice, two whole bay leaves, organic boneless skinless chicken breasts cut into chunks, ripe red tomato quarters, peeled cucumber slices, thinly sliced white onion rings, glossy Kalamata olives, plain Greek pita bread halves, small white ceramic bowl of creamy tzatziki sauce placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Garlic cloves: Fresh and pungent, garlic infuses the marinade with that unmistakable savory punch.
Dried oregano: A quintessential Mediterranean herb that brightens up the marinade beautifully.
Dried rosemary: Adds a hint of earthiness that complements the chicken perfectly.
Sweet paprika: For a subtle smokiness and gorgeous color on the grilled skewers.
Kosher salt: Enhances all the flavors without overpowering them.
Black pepper: Provides a gentle heat to balance the marinade.
Private Reserve Greek extra virgin olive oil: My secret weapon for authentic richness and silky texture.
Dry white wine: Adds acidity and depth to tenderize the chicken as it marinates.
Lemon juice: Freshly squeezed for that bright, zesty zing that makes Greek food so addictive.
Bay leaves: Infuse subtle herbal notes during marination—don’t add them to the food processor though!
Organic boneless skinless chicken breast: The star of the show—lean, tender, and perfect for grilling.
Greek pita bread: Soft and pillowy, ideal for wrapping your souvlaki and toppings.
Tzatziki sauce: Creamy cucumber yogurt dip that cools and complements the grilled chicken.
Sliced tomato, cucumber, onions, Kalamata olives: Fresh vegetable fixings that add crunch and brightness.
Optional sides: Think Greek salad, roasted garlic hummus, mezze platters, or a refreshing watermelon and cucumber salad.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

The beauty of this Greek Chicken Souvlaki with Tzatziki Recipe is how easily it adapts to your taste and lifestyle. Whether you want to keep it classic or make it your own, there are plenty of ways to create a dish that feels just right.

Herb Swap: If you love fresh herbs, try substituting the dried oregano with fresh oregano or a mix of fresh thyme and oregano. It gives the chicken an even brighter, more garden-fresh aroma that sings of the Mediterranean coast.
Spice it Up: For a little extra kick, add a pinch of crushed red pepper flakes or some smoked chili powder to the marinade. It adds depth and warmth that pairs beautifully with the cooling tzatziki.
Vegetarian Version: Swap the chicken for firm tofu or halloumi cheese grilled on skewers. Marinate them the same way for an authentic taste and pair with all the same fixings and tzatziki!
Seasonal Veggies: Add grilled vegetables like bell peppers, zucchini, or red onions alongside the chicken on the skewers. It’s a delicious way to sneak in extra nutrients and color.
Quick Marinade: If your schedule’s tight, no worries! Marinate the chicken for just 30 minutes at room temperature instead of two hours in the fridge — you’ll still get plenty of flavor.

Step-by-Step: How I Make Greek Chicken Souvlaki with Tzatziki Recipe

A large round white plate with blue floral patterns holds seven wooden skewers of grilled light brown chicken pieces with dark grill marks, arranged side by side across the plate. On the top left, there are thinly sliced white onions, next to a small pile of dark purple olives. On the top right, there are four bright red tomato slices fanned out. The plate is on a rustic wooden surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Craft the Perfect Marinade

Start by blending the garlic, dried oregano, rosemary, sweet paprika, kosher salt, black pepper, olive oil, dry white wine, and fresh lemon juice in a food processor. This aromatic marinade should have a vibrant, herby scent with a touch of citrus brightness. Avoid adding the bay leaves just yet; they'll go straight into the chicken bowl. This step only takes about 5 minutes but is key to infusing that authentic Mediterranean flavor.

Step 2: Marinate the Chicken for Maximum Flavor

Place your 1 ½ inch pieces of chicken in a large bowl and tuck in the bay leaves. Pour the prepared marinade over the chicken and toss until every piece is beautifully coated. Cover tightly with plastic wrap and refrigerate for 2 hours or overnight for the deepest flavor. If you're short on time, marinate at room temperature for 30 minutes—but the longer, the better here!

Step 3: Prepare Skewers and Fixings

Soak 10 to 12 wooden skewers in water for 30 to 45 minutes to prevent burning on the grill — this little trick saves a lot of hassle later. While they soak, prepare your tzatziki sauce according to your favorite recipe, and slice fresh tomato, cucumber, onions, plus grab some Kalamata olives. If you’re going all out, now’s a great time to prepare optional sides like Greek salad or roasted garlic hummus.

Step 4: Thread and Grill the Chicken to Juicy Perfection

Thread the marinated chicken pieces evenly onto the soaked skewers, making sure not to overcrowd them. Preheat your grill or griddle over medium-high heat and brush the grates with olive oil to keep things from sticking. Grill the chicken skewers for about 5 minutes total, turning frequently to achieve an even, golden-brown char. Use an instant-read thermometer to check for an internal temperature of 160°F — it will continue to rise to a safe 165°F as it rests. Brush the chicken lightly with reserved marinade while grilling, but discard any leftover marinade after cooking for food safety.

Step 5: Rest, Grill Pitas & Assemble Your Souvlaki

Once grilled, transfer the chicken skewers to a platter and let them rest for 3 minutes. This helps juices redistribute so every bite stays moist and tender. Meanwhile, give your pita bread a quick grill just to warm it up and get some slight char marks for extra flavor. To assemble, spread a generous layer of tzatziki sauce on each pita, remove the chicken from the skewers, and pile it on. Top with sliced tomatoes, cucumbers, onions, and Kalamata olives for that classic souvlaki experience.

Step 6: Serve with Your Favorite Mediterranean Sides

This dish stands beautifully on its own, but to elevate your Greek feast, consider serving alongside a fresh Greek salad, a cooling watermelon and cucumber salad, or a mezze platter with roasted garlic hummus and other Mediterranean delights. Enjoy your authentic taste of Athens right at your table!

Top Tip

Getting your Greek Chicken Souvlaki with Tzatziki Recipe just right is all about layering flavors and paying attention to cooking details. These tips will help you make juicy, flavorful skewers every time that truly capture the essence of Mediterranean grilling.

Marinating Magic: I’ve found that marinating the chicken for the full 2 hours in the fridge really unlocks those beautiful herb and lemon flavors. If you’re in a hurry, 30 minutes at room temperature works—just don’t skip it!
Don’t Forget to Soak Skewers: Soaking wooden skewers prevents them from catching fire or burning, which I've learned makes all the difference between perfect presentation and uneven cooking.
Watch Your Grill Time: Using an instant-read thermometer to check for 160°F internal temperature ensures the chicken is safely cooked but still juicy—overcooking dries it out.
Reserve Marinade for Basting: Brushing the chicken lightly with marinade as it grills adds an extra layer of flavor and moisture—just discard any leftover marinade afterward to be safe.

How to Serve Greek Chicken Souvlaki with Tzatziki Recipe

There are five raw chicken skewers placed inside a white oval plate, each skewer showing pink chicken pieces marinated with visible small bits of herbs and a light shiny layer of oil, arranged in soft piles with some oil pooling slightly at the bottom. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Think fresh and vibrant! Load your pita with crispy sliced cucumber, juicy tomato, thinly sliced onions, and briny Kalamata olives for a delightful balance of flavors and textures. A generous dollop of creamy homemade tzatziki adds that perfect cooling contrast to the herbs and grilled chicken.

Side Dishes

Complement your souvlaki with classic Mediterranean sides like a crisp Greek salad, sweet watermelon and cucumber salad, or a mezze platter featuring roasted garlic hummus. These sides bring a refreshing and colorful variety to your meal and round out the feast beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled, remove the chicken from skewers and store it in an airtight container in the refrigerator. Properly stored, your grilled souvlaki will stay fresh for up to 3 days, making it great for quick lunches or dinner the next day.

Freezing

You can freeze cooked souvlaki chicken pieces after removing them from skewers. Place in a freezer-safe container or bag, separating portions with parchment paper for easy thawing. Frozen souvlaki keeps well for up to 2 months. Just thaw overnight in the fridge before reheating.

Reheating

Gently reheat leftover souvlaki in a skillet over medium heat or on the grill for just a few minutes to retain moisture. Avoid microwave reheating if possible to keep the chicken tender. Warm your pita separately and reassemble with fresh tzatziki and veggies for best results.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs are juicier and have more fat, which adds flavor. Just adjust grilling time slightly—thighs might need a bit longer to reach the safe 165°F internal temperature.

What can I substitute if I don’t have white wine for the marinade?

You can substitute white grape juice mixed with a splash of vinegar or chicken broth. This will keep the marinade’s tanginess and depth without alcohol.

Is it okay to skip soaking the skewers?

It’s best not to skip soaking wooden skewers because dry ones can catch fire on the grill. Soaking for 30 to 45 minutes ensures safe cooking and keeps your skewers intact.

Can I prepare the tzatziki sauce ahead of time?

Yes! Tzatziki can be made a day ahead and kept refrigerated. The flavors actually meld and improve, making it even more delicious with your souvlaki.

Final Thoughts

There’s something utterly satisfying about gathering around a table with warm pita, tender grilled chicken, and fresh tzatziki that brings people together. This Greek Chicken Souvlaki with Tzatziki Recipe is a celebration of bright, bold flavors that’s simple enough for weeknights yet special enough for entertaining. So fire up your grill, invite your loved ones, and enjoy a little taste of the Mediterranean at home. Opa!