There’s something truly magical about the smoky char and fresh flavors of this Greek Chicken Souvlaki with Tzatziki Recipe. It’s a perfect blend of tender marinated chicken and cooling tzatziki that instantly transports you to a lively street corner in Athens. I don’t know about you, but every time I make this, my kitchen smells like a Mediterranean feast in the making!
Why You’ll Love This Recipe
- Authentic Greek Flavors: The marinade is packed with garlic, oregano, and lemon that bring that classic Mediterranean taste to your plate.
- Quick and Easy: Even though it feels fancy, the whole recipe comes together in under 30 minutes plus marinating time.
- Versatile Serving Options: Whether you grill outside or cook inside, and serve with pita or salad, it never disappoints.
- Family Favorite: My family goes crazy for this and I guarantee yours will too!
Ingredients You’ll Need
The beauty of this Greek Chicken Souvlaki with Tzatziki Recipe is how simple, fresh ingredients come together. Every one plays a role—from the earthiness of oregano to the brightness of lemon juice—and shopping for quality olive oil and fresh garlic really makes a difference.
- Garlic cloves: Fresh is best here; it gives the marinade that punchy, aromatic quality I love.
- Dried oregano: This herb is essential in Greek cooking; opt for good-quality oregano if you can.
- Dried rosemary: Adds a subtle woodsy note that rounds out the flavors.
- Sweet paprika: Provides mild smokiness and a vibrant color to the marinade.
- Kosher salt: Key for seasoning and bringing out all the other flavors.
- Black pepper: Freshly cracked is ideal for that little kick.
- Extra virgin olive oil: A Greek one if possible—its fruity profile elevates the marinade.
- Dry white wine: Tenderizes the chicken and adds subtle acidity.
- Lemon juice: Freshly squeezed, it brightens and balances the marinade perfectly.
- Bay leaves: Infuse the chicken with gentle herbal notes during marinade.
- Boneless skinless chicken breasts: Cut into chunks; using organic gives better texture and flavor.
- Greek pita bread: For wrapping your souvlaki with that soft, pillowy bite.
- Tzatziki sauce: Homemade or store-bought, it’s the creamy cooling partner you can’t skip.
- Fresh veggies (tomato, cucumber, onions): Crunchy and refreshing accents that add texture.
- Kalamata olives: Their briny richness is the perfect finishing touch.
Variations
I enjoy tweaking this Greek Chicken Souvlaki with Tzatziki Recipe depending on the season or mood. Don’t be afraid to make it your own — the marinade is forgiving and versatile.
- Add a kick: I sometimes toss in a pinch of cayenne or smoked chili flakes to the marinade for a subtle spicy undertone that my family loves.
- Use different meats: While chicken breast is classic, you can swap in thighs for juicier bites or even shrimp for a lighter take.
- Herb swaps: Fresh oregano or mint can replace dried herbs if you have them on hand, which brings a fresh vibrancy.
- Greek yogurt lovers: For extra creaminess, I add a dollop of Greek yogurt into my homemade tzatziki sauce—it’s always a hit.
How to Make Greek Chicken Souvlaki with Tzatziki Recipe
Step 1: Crafting the Perfect Marinade
Start by pulsing garlic, dried oregano, dried rosemary, sweet paprika, salt, pepper, olive oil, white wine, and freshly squeezed lemon juice in a food processor until smooth—except save the bay leaves for later. This step is my favorite because the aroma instantly fills the kitchen and previews the deliciousness to come.
Step 2: Marinate the Chicken
Place your chicken pieces in a large bowl, add the bay leaves, then pour over the marinade. Toss everything to coat well, then cover tightly and refrigerate for at least 2 hours or overnight if you have time. I discovered that even just 30 minutes at room temperature makes a noticeable difference when you’re short on time.
Step 3: Prep Skewers and Sides
While the chicken marinates, soak wooden skewers in water for 30-45 minutes to prevent burning during grilling. This multitasking helped me a ton when hosting friends. It’s also a good time to prepare your tzatziki sauce and slice fresh veggies so everything is ready to assemble later.
Step 4: Grill Your Souvlaki
Heat your outdoor grill or a cast iron griddle to medium-high. Brush with a bit of oil to prevent sticking. Thread chicken onto skewers and grill for about 5 minutes total, turning often, until nicely browned and cooked through to 160°F internal temp (it’ll rest to 165°F). Fun fact: brushing the chicken lightly with leftover marinade while grilling adds extra flavor but remember to discard any excess marinade to avoid cross-contamination.
Step 5: Rest and Assemble
Once grilled, transfer chicken to a platter and let it rest for 3 minutes. Grill your pita briefly to warm, then spread with tzatziki, pile on the chicken (off the skewer), and top with fresh veggies and Kalamata olives. I love how the interplay of warm grilled bread and cool tzatziki creates that perfect bite.
Pro Tips for Making Greek Chicken Souvlaki with Tzatziki Recipe
- Marinate Longer for Deep Flavor: I’ve found that overnight marinating really deepens the flavors and keeps chicken tender and juicy.
- Use an Instant-Read Thermometer: It takes the guesswork out of cooking and ensures perfectly safe and juicy chicken every time.
- Don’t Overcrowd the Grill: Leaving space between skewers helps them cook evenly and get that gorgeous char.
- Rest Before Serving: Letting the meat rest briefly locks in juices—this step truly makes a noticeable difference.
How to Serve Greek Chicken Souvlaki with Tzatziki Recipe
Garnishes
I like to keep it traditional by topping my souvlaki pitas with sliced cucumbers, tomatoes, red onions, and Kalamata olives. These add crunch, freshness, and that briny burst from the olives that I just can’t resist. A sprinkle of fresh parsley or a squeeze of extra lemon juice can bring even more brightness.
Side Dishes
My go-to sides include a crisp Greek salad, a hearty roasted garlic hummus, or a colorful Mezze platter with all the Mediterranean favorites. On warmer days, I also enjoy serving a refreshing watermelon and cucumber salad alongside it for a juicy contrast.
Creative Ways to Present
When I want to dress it up for a dinner party, I serve the chicken souvlaki skewers directly on platters with little bowls of tzatziki, olives, and veggies for guests to assemble their own. It turns into an interactive and festive Mediterranean feast that everyone loves!
Make Ahead and Storage
Storing Leftovers
I always remove chicken from the skewers before storing leftovers. Keeping them in an airtight container in the fridge, they stay tasty for 3 days. This makes for a super convenient lunch or quick dinner later in the week.
Freezing
I’ve successfully frozen marinated chicken pieces before cooking, tightly wrapped and sealed. Just thaw overnight in the fridge before grilling. Cooked leftovers freeze well too, but I recommend using them within a month for best texture.
Reheating
For reheating, I prefer warming leftovers gently in a skillet or oven to keep the chicken juicy without drying out. Avoid the microwave if you can—it tends to make the chicken rubbery. If serving in pita, reheat bread separately to maintain its soft texture.
FAQs
-
Can I use chicken thighs instead of breasts for this Greek Chicken Souvlaki with Tzatziki Recipe?
Absolutely! Chicken thighs add extra juiciness and rich flavor. You may want to reduce marinating time slightly because thighs tend to be more tender. Just be sure to cut the pieces evenly for consistent cooking.
-
Is it necessary to use wooden skewers for the souvlaki?
Wooden skewers are traditional and easy, but if you prefer metal skewers or don’t have wood, they work fine too. Just remember to soak wooden ones in water to prevent burning during grilling.
-
Can I prepare the tzatziki sauce ahead of time?
Yes! In fact, tzatziki actually tastes better if it’s made a few hours ahead because the flavors meld beautifully. Just keep it covered and chilled in the fridge until ready to use.
-
What if I don’t have a grill? Can I cook this recipe indoors?
No problem. A cast iron griddle or grill pan on the stovetop works wonderfully. Just cook the chicken skewers in batches over medium-high heat, turning often to get grill marks and cook evenly.
-
How long should I marinate the chicken for the best flavor?
While 2 hours is the minimum I recommend for good flavor, marinating overnight really makes a difference in tenderness and depth. If you’re short on time, 30 minutes at room temperature still helps enhance the taste considerably.
Final Thoughts
This Greek Chicken Souvlaki with Tzatziki Recipe holds a special place in my cooking repertoire. It’s reliably quick, bursting with fresh, vibrant flavors, and always brings a burst of joy to the table. I encourage you to give it a try, whether for a casual weeknight or a weekend gathering — your kitchen will smell amazing, and your family might just ask you to make it over and over like mine does!
Print
Greek Chicken Souvlaki with Tzatziki Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 skewers 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Gluten Free
Description
Experience the authentic flavors of Athens with this Greek Chicken Souvlaki recipe featuring a bold marinade and traditional Tzatziki sauce. Perfectly grilled chicken skewers are served with fresh pita and veggie fixings, creating a delicious Mediterranean meal ready in 25 minutes plus marinating time.
Ingredients
For Souvlaki Marinade
- 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
For Chicken
- 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces
Pita Fixings
- Greek pita bread
- Tzatziki sauce (prepared according to recipe)
- Sliced tomato
- Sliced cucumber
- Sliced onions
- Kalamata olives
Optional Sides
- Greek salad
- Roasted garlic hummus
- Mezze platter
- Watermelon and cucumber salad
Instructions
- Prepare marinade: In a small food processor bowl, combine garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse until well mixed, but do not add bay leaves yet.
- Marinate chicken: Place bay leaves and chicken pieces into a large bowl. Pour marinade over chicken, toss to coat evenly. Cover tightly and refrigerate for 2 hours or overnight; for a quicker option, marinate 30 minutes at room temperature.
- Soak skewers and prep fixings: Soak 10 to 12 wooden skewers in water for 30 to 45 minutes. Prepare Tzatziki sauce, slice vegetables and olives, and prepare any optional sides in advance.
- Thread chicken pieces: Remove chicken from marinade and thread evenly onto soaked skewers, discarding bay leaves.
- Preheat grill: Oil grill grates and heat to medium-high. Grill chicken skewers, turning frequently and brushing lightly with marinade, until well browned and internal temperature registers 160°F, approximately 5 minutes total. Adjust grill temperature if needed. Discard leftover marinade after brushing.
- Rest and warm pitas: Transfer grilled chicken to a platter and let rest 3 minutes. Briefly grill pita bread to warm and soften.
- Assemble souvlaki: Spread Tzatziki sauce onto pita, add chicken pieces (removed from skewers), then top with sliced tomato, cucumber, onion, and Kalamata olives.
- Serve with sides: Enhance your meal with Greek salad, roasted garlic hummus, Mezze platter, or watermelon and cucumber salad as desired.
Notes
- You can marinate chicken for as little as 30 minutes at room temperature if short on time; cover while marinating.
- Grilled souvlaki keeps well up to 3 days refrigerated if chicken is removed from skewers and stored in a sealed container.
- Use high-quality Greek extra virgin olive oil and authentic spices like sweet Spanish paprika and dried rosemary for best flavor.
- Prepare sauce and some sides like hummus in advance to save time on cooking day.
- For indoor cooking, use a grill pan or griddle if outdoor grilling is not an option.
