Name: Greek Chicken Souvlaki with Tzatziki Sauce
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 pounds boneless skinless chicken thighs; 1/4 cup extra virgin olive oil; 1 large lemon, zested and juiced; 4 cloves garlic, finely minced or grated; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika or sweet paprika; 1 tablespoon plain Greek yogurt; 1 1/2 cups plain full fat Greek yogurt; 1 medium English cucumber, grated; 2 tablespoons extra virgin olive oil; 1 to 2 tablespoons fresh lemon juice, to taste; 2 cloves garlic, very finely minced or grated; 2 tablespoons fresh dill, finely chopped; 1 tablespoon fresh mint, finely chopped; 1/2 teaspoon kosher salt, plus more to taste; black pepper, to taste; warm pita bread or flatbread; sliced tomatoes; sliced cucumbers; thinly sliced red onion; crumbled feta cheese; lemon wedges; fresh dill or parsley for garnish

Greek Chicken Souvlaki with Tzatziki Sauce tastes bright, lemony, garlicky, and smoky with a cool, creamy yogurt sauce that keeps every bite juicy. It works perfectly for busy weeknights or casual entertaining, and you can get it on the table in about 45 minutes if you marinate ahead. I make this on repeat every summer and my kids now judge all grilled chicken against “souvlaki chicken,” which feels like a very specific compliment.

Why Greek Chicken Souvlaki with Tzatziki Sauce Is Worth It

You get huge flavor from simple ingredients that you probably already keep in your pantry and fridge. The marinade uses olive oil, lemon, garlic, and dried herbs, so the chicken stays tender and juicy even if you slightly overcook it.

You also prep everything in advance, which makes this recipe perfect for meal prep or hosting. The tzatziki sauce tastes even better after it sits, and the chicken soaks up more flavor while you handle the rest of dinner.

“This Greek Chicken Souvlaki with Tzatziki Sauce tastes like a backyard vacation on a stick, and everyone at the table asks for seconds.” ★★★★★

Ingredients You Need

Chicken and Marinade

2 pounds boneless skinless chicken thighs
- Use thighs for maximum juiciness; use chicken breast if you prefer leaner meat, but marinate at least 45 minutes.
1/4 cup extra virgin olive oil
- Use a good everyday olive oil; no need for your fancy finishing bottle.
1 large lemon, zested and juiced
- Bottled lemon juice works in a pinch, but fresh gives brighter flavor.
4 cloves garlic, finely minced or grated
- Use jarred minced garlic if you need a shortcut; use 1 1/2 tablespoons.
2 teaspoons dried oregano
- Greek oregano tastes best, but any Mediterranean oregano works.
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika or sweet paprika
- Smoked paprika adds a subtle grilled flavor, especially helpful if you cook on a grill pan indoors.
1 tablespoon plain Greek yogurt
- This helps tenderize the chicken; use any brand of thick Greek yogurt.

Tzatziki Sauce

1 1/2 cups plain full fat Greek yogurt
- Use 2% or nonfat if you prefer; full fat gives the creamiest texture.
1 medium English cucumber, grated
- Use Persian cucumbers if you like; peel regular cucumbers and remove seeds.
2 tablespoons extra virgin olive oil
1 to 2 tablespoons fresh lemon juice, to taste
2 cloves garlic, very finely minced or grated
2 tablespoons fresh dill, finely chopped
- Use 1 teaspoon dried dill if you cannot find fresh, but fresh tastes brighter.
1 tablespoon fresh mint, finely chopped
- Optional but highly recommended for classic tzatziki flavor.
1/2 teaspoon kosher salt, plus more to taste
Black pepper to taste

To Serve

Warm pita bread or flatbread
- Use whole wheat pita for extra fiber or gluten free pita if needed.
Sliced tomatoes
Sliced cucumbers
Thinly sliced red onion
Crumbled feta cheese
- Block feta in brine tastes best; crumble it yourself.
Lemon wedges
Fresh dill or parsley for garnish

Equipment

Grill, grill pan, or large cast iron skillet
Metal skewers or soaked wooden skewers
Mixing bowls
Sharp knife and cutting board
Box grater or food processor with grating disc for cucumber
Tongs for turning skewers

Quick Tips & substitutions

Cut chicken into even 1 to 1 1/2 inch cubes so it cooks at the same rate.
Use chicken breast instead of thighs and shorten grill time by 2 to 3 minutes.
Swap dried oregano and thyme with 2 tablespoons chopped fresh herbs if you have them.
Add a pinch of red pepper flakes to the marinade if you like a little heat.
Use store bought tzatziki when you feel rushed, then brighten it with extra lemon and fresh dill.
Skip skewers and cook the marinated chicken pieces directly in a hot skillet if you prefer.
Use lactose free yogurt for tzatziki if you need a low lactose option.
Make the marinade and tzatziki the night before to save time on busy days.

How to Make Greek Chicken Souvlaki with Tzatziki Sauce

Prep the Chicken

Pat the chicken thighs dry with paper towels and trim any excess fat.
Cut the chicken into 1 to 1 1/2 inch cubes and place them in a large bowl.
In a separate bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, pepper, smoked paprika, and Greek yogurt.
Pour the marinade over the chicken and toss until every piece looks well coated.

Marinate the Chicken

Cover the bowl and refrigerate for at least 30 minutes.
Aim for 2 to 4 hours for deeper flavor, and keep it under 24 hours so the acid does not make the texture mushy.
Stir the chicken once during marinating if you can, so the pieces soak evenly.

Make the Tzatziki Sauce

Grate the cucumber on the large holes of a box grater.
Squeeze the grated cucumber in your hands or in a clean kitchen towel to remove as much liquid as possible.
Add the cucumber to a bowl with Greek yogurt, olive oil, lemon juice, garlic, dill, mint, salt, and pepper.
Stir until everything looks well combined and taste for seasoning, then adjust with more salt or lemon if needed.
Cover and chill the tzatziki while you cook the chicken so the flavors meld.

Skewer the Chicken

If you use wooden skewers, soak them in water for at least 20 to 30 minutes so they do not burn.
Thread the marinated chicken pieces onto skewers, leaving a little space between each piece so heat can circulate.
Place the skewers on a tray and keep them in the fridge while you heat the grill or pan.

Grill or Pan Sear

Preheat your grill or grill pan over medium high heat and oil the grates lightly to prevent sticking.
Place the chicken souvlaki skewers on the hot grill and cook for about 8 to 10 minutes total, turning every 2 to 3 minutes.
Watch for nice grill marks and cook until the internal temperature reaches 165°F in the thickest piece.
If you use a cast iron skillet, cook the skewers in batches so you do not crowd the pan and lose that good sear.

Rest and Finish

Transfer the cooked chicken souvlaki to a clean plate and let it rest for 3 to 5 minutes so the juices settle.
Squeeze fresh lemon over the top and sprinkle with a little extra oregano if you like.
Warm pita bread on the grill or in a dry skillet for 30 to 60 seconds per side until soft and pliable.

Assemble and Serve

Spread a generous spoonful of tzatziki sauce inside each warm pita.
Slide the chicken pieces off the skewers into the pita.
Top with sliced tomatoes, cucumbers, red onion, and a sprinkle of feta cheese.
Finish with more tzatziki and a squeeze of lemon, then serve extra sauce on the side for dipping.

Recipe Variations

Gluten free: Serve the Greek Chicken Souvlaki with Tzatziki Sauce over rice, quinoa, or salad instead of pita, and use certified gluten free yogurt.
Low carb: Skip the pita and build a big Greek salad bowl with lettuce, cucumbers, tomatoes, olives, feta, and souvlaki chicken on top.
Dairy free: Use a thick dairy free yogurt made from coconut or almond for the tzatziki and skip the feta.
Extra veggie: Add grilled peppers, zucchini, and red onion to the skewers along with the chicken.
Spicy version: Add 1 teaspoon red pepper flakes or a spoonful of harissa to the marinade.
Herb heavy: Double the fresh dill and mint in the tzatziki for a very herb forward sauce.

Ways to Serve Greek Chicken Souvlaki with Tzatziki Sauce

Stuffed in warm pita with tomatoes, cucumbers, red onion, and feta.
Over a big Greek salad with olives, peppers, and extra tzatziki as dressing.
With lemon rice, roasted potatoes, and a simple cucumber salad.
As a meal prep bowl with brown rice, shredded lettuce, and chopped veggies.
As a party platter with skewers, tzatziki, hummus, pita wedges, and veggie sticks.

Storage Success

Store leftover Greek Chicken Souvlaki with Tzatziki Sauce in separate airtight containers so the textures stay nice. Keep the cooked chicken in the fridge for up to 4 days and reheat it gently in a skillet over medium heat or in the oven at 325°F until warm. Store tzatziki in the fridge for up to 3 days and stir it before serving, since it can release a little liquid. Keep pita bread at room temperature in a sealed bag for a day or two, or freeze it and rewarm it in a skillet when you need it.