I make Grilled Chicken Souvlaki with Tzatziki when I want a dinner that feels fresh, filling, and simple enough for a regular weeknight. The chicken is bright with lemon, garlic, and herbs, and the cool tzatziki makes every bite taste creamy and balanced.
This is the kind of meal my family likes because everyone can build their own plate. Some like the chicken tucked into warm pita, some like it over rice, and some just dip the skewers straight into the tzatziki with cucumbers and tomatoes on the side.
Why You’ll Love This Recipe
Grilled Chicken Souvlaki with Tzatziki is full of flavor without being fussy. The chicken gets a simple marinade made with olive oil, lemon juice, garlic, oregano, and a little salt, which makes it tender and bright.
It is also a great family dinner because it is easy to serve in different ways. You can make it into pita wraps, rice bowls, salad plates, or simple skewers with a dipping sauce on the side.
The homemade tzatziki makes the meal feel extra fresh. It is cool, creamy, and mild enough for kids, but still flavorful enough for adults who want something more than plain grilled chicken.
Serves: 4 people
This recipe serves 4 people generously when served with pita, rice, salad, or roasted vegetables. If you are feeding bigger appetites, you can add an extra chicken breast or serve more sides to stretch the meal.
It is also easy to double for a cookout, meal prep, or a family dinner with leftovers. The chicken reheats well, and the tzatziki can be made ahead so dinner feels easier when it is time to eat.
Ingredients You’ll Need
For the Chicken Souvlaki
- 1 ½ pounds boneless, skinless chicken breasts or chicken thighs, cut into 1 ½-inch pieces
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 3 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon ground cumin, optional
- 1 tablespoon chopped fresh parsley, optional for garnish
- Lemon wedges, for serving
For the Tzatziki
- 1 cup plain Greek yogurt
- ½ cup grated cucumber, squeezed dry
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil
- 1 clove garlic, finely grated or minced
- 1 tablespoon chopped fresh dill
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Serving
- 4 warm pita breads
- 1 cup chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- ½ cup sliced cucumber
- ¼ cup thinly sliced red onion
- ½ cup crumbled feta cheese, optional
Pro Tips
Use chicken thighs if your family likes extra juicy grilled chicken. Chicken breasts work well too, but thighs are a little more forgiving if they stay on the grill for an extra minute.
Cut the chicken pieces close to the same size so they cook evenly. Pieces that are too small can dry out, while pieces that are too large may take longer to cook through.
Do not skip squeezing the grated cucumber for the tzatziki. Cucumber holds a lot of water, and removing the extra liquid keeps the sauce thick and creamy instead of thin.
Marinate the chicken for at least 30 minutes if you have time. Even a short rest helps the lemon, garlic, and oregano soak into the chicken and gives it that classic souvlaki flavor.
Soak wooden skewers in water for 20 to 30 minutes before grilling. This helps keep them from burning too quickly over the heat.
Let the grilled chicken rest for a few minutes before serving. This helps the juices settle back into the meat so each bite stays tender.
Tools You’ll Need
- Large mixing bowl
- Medium mixing bowl
- Cutting board
- Sharp knife
- Measuring spoons
- Measuring cups
- Microplane or small grater
- Box grater for cucumber
- Clean kitchen towel or paper towels
- Wooden or metal skewers
- Outdoor grill, grill pan, or large skillet
- Tongs
- Instant-read thermometer
- Serving platter
Substitutions and Variations
Use Chicken Thighs Instead of Breasts
Chicken thighs are a great swap because they stay juicy and tender on the grill. They also have a little more flavor, which works nicely with the lemon and garlic marinade.
Make It Dairy-Free
Use a thick dairy-free Greek-style yogurt for the tzatziki and skip the feta cheese. The sauce will still be cool and creamy, especially with the cucumber, lemon, garlic, and dill.
Turn It Into Bowls
Serve the chicken over rice, quinoa, or couscous instead of pita. Add lettuce, tomatoes, cucumber, red onion, and tzatziki on top for an easy family-style dinner bowl.
Add More Vegetables
Thread bell peppers, red onion wedges, or zucchini pieces onto separate skewers and grill them alongside the chicken. Keeping the vegetables on their own skewers helps everything cook evenly.
Make It Lighter
Serve the souvlaki over chopped romaine or a cucumber tomato salad instead of pita or rice. This keeps the meal fresh, crisp, and still filling with the grilled chicken and tzatziki.
Make Ahead Tips
Grilled Chicken Souvlaki with Tzatziki is a great recipe to prep ahead because the marinade and sauce both benefit from a little time in the refrigerator. You can cut the chicken into pieces and mix it with the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, pepper, paprika, and cumin up to 24 hours ahead.
If you only have 30 minutes, that still gives the chicken enough time to pick up good flavor. I try not to marinate it much longer than a day because the lemon juice can start to change the texture of the chicken.
The tzatziki can be made 1 to 2 days ahead and stored in a covered container in the refrigerator. The flavor gets even better as the garlic, dill, lemon, and cucumber settle into the yogurt.
For the best texture, stir the tzatziki before serving and drain off any extra liquid that gathers on top. You can also chop the lettuce, slice the cucumbers, halve the tomatoes, and slice the red onion earlier in the day so the meal is easy to assemble.
If you are using wooden skewers, soak them in water ahead of time and keep them ready near the grill. This small step makes grilling easier and helps prevent the skewers from burning too quickly.
Instructions
Step 1: Prepare the Chicken
Cut the boneless, skinless chicken breasts or chicken thighs into 1 ½-inch pieces. Try to keep the pieces close to the same size so they cook evenly on the grill.
Place the chicken in a large mixing bowl. Pat it dry with paper towels if it feels very wet, because this helps the marinade cling better.
Step 2: Make the Marinade
Add the olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, kosher salt, black pepper, paprika, and optional cumin to the bowl with the chicken. Stir well until every piece of chicken is coated.
Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, let the chicken marinate for 2 to 4 hours, or up to 24 hours.
Step 3: Make the Tzatziki
Add the plain Greek yogurt, squeezed grated cucumber, fresh lemon juice, extra-virgin olive oil, grated garlic, chopped fresh dill, kosher salt, and black pepper to a medium bowl. Stir until the sauce looks creamy and evenly mixed.
Taste and adjust gently if needed. Add a little more lemon juice for brightness, more dill for freshness, or a tiny pinch of salt if the flavor tastes flat.
Step 4: Chill the Tzatziki
Cover the tzatziki and place it in the refrigerator while the chicken marinates. Even 20 to 30 minutes of chilling helps the flavors blend.
Before serving, stir the sauce well. If the cucumber releases extra liquid, simply stir it back in or spoon a little off the top for a thicker texture.
Step 5: Skewer the Chicken
If using wooden skewers, soak them in water for 20 to 30 minutes before grilling. Metal skewers can be used right away.
Thread the marinated chicken pieces onto the skewers, leaving a little space between pieces. Do not pack the chicken too tightly, because air and heat need to move around each piece for even cooking.
Step 6: Preheat the Grill
Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grates or pan so the chicken does not stick.
The grill is ready when you can hold your hand a few inches above the heat for only a few seconds. A hot surface helps the chicken sear on the outside while staying juicy inside.
Step 7: Grill the Chicken Souvlaki
Place the chicken skewers on the hot grill. Cook for 10 to 12 minutes total, turning every few minutes so all sides get lightly browned.
The chicken is done when it reaches 165°F in the thickest piece. Use an instant-read thermometer if you have one, because it is the easiest way to avoid dry or undercooked chicken.
Step 8: Warm the Pita and Prepare the Toppings
While the chicken rests, warm the pita breads on the grill for 30 to 60 seconds per side. You can also warm them in a dry skillet or wrap them in foil and place them in a low oven.
Set out the chopped romaine, cherry tomatoes, sliced cucumber, red onion, feta cheese, lemon wedges, and tzatziki. Keeping everything in small bowls makes it easy for everyone to build their own plate.
Step 9: Serve the Souvlaki
Transfer the grilled chicken skewers to a serving platter and sprinkle with chopped fresh parsley if using. Add lemon wedges on the side for squeezing over the warm chicken.
Serve the chicken with warm pita, tzatziki, and fresh toppings. You can leave the chicken on the skewers or slide it off into pita wraps, bowls, or plates.
Serving Suggestions
Grilled Chicken Souvlaki with Tzatziki is wonderful tucked into warm pita with lettuce, tomatoes, cucumber, red onion, and a spoonful of creamy tzatziki. This is the easiest way to make it feel like a full handheld meal.
You can also serve it as a rice bowl with warm rice, grilled chicken, chopped vegetables, feta, and tzatziki drizzled over the top. It is a good option for kids because they can keep each part separate if they prefer.
For a lighter dinner, place the chicken over a crisp Greek-style salad. Romaine, cucumbers, tomatoes, red onion, olives, and feta all pair well with the lemony chicken.
This recipe also works nicely with roasted potatoes or lemon herb potatoes. The potatoes soak up the tzatziki and any juices from the grilled chicken.
If you are serving a group, set everything out family-style. Let everyone choose pita, rice, salad, toppings, and sauce so each plate feels easy and personal.
For lunch boxes, pack the chicken cold with pita triangles, cucumbers, tomatoes, and tzatziki in a small container. It makes a fresh, protein-rich lunch that still feels fun to eat.
Leftovers and Storage
Store leftover grilled chicken souvlaki in an airtight container in the refrigerator for up to 4 days. Let the chicken cool before covering it, but do not leave it at room temperature for more than 2 hours.
Keep the tzatziki in a separate airtight container in the refrigerator for up to 3 days. Because it contains cucumber, it may release a little liquid as it sits, so stir it well before serving.
To reheat the chicken, warm it gently in a skillet over medium-low heat or microwave it in short bursts. Add a small splash of water or broth if needed to keep it from drying out.
You can also enjoy the chicken cold in salads, wraps, or lunch bowls. This is one of my favorite ways to use leftovers because the lemon and garlic flavor still tastes fresh.
Freezing the cooked chicken works well for up to 2 months. Freeze it without the tzatziki, then thaw it overnight in the refrigerator and reheat gently when ready to serve.
Nutrition and Benefits
- High in protein: Chicken provides a filling source of protein, which helps make this meal satisfying for both adults and kids.
- Fresh and balanced: The cucumber, tomato, lettuce, lemon, and herbs add freshness and color to the plate without making the meal complicated.
- Calcium from yogurt: Greek yogurt in the tzatziki adds creaminess along with calcium and protein.
- Easy to lighten up: You can serve the chicken over salad or vegetables instead of pita or rice for a lighter meal that still feels complete.
- Family-friendly flexibility: The mild, creamy tzatziki balances the lemony grilled chicken, and everyone can choose their own toppings and sides.
Recipe FAQ
Can I make chicken souvlaki without a grill?
Yes, you can cook the chicken in a grill pan or large skillet on the stove. Use medium-high heat and turn the pieces until they are browned and cooked through. You can also bake the skewers at 425°F for about 18 to 22 minutes.
How long should I marinate the chicken?
Marinate the chicken for at least 30 minutes for good flavor. If you have more time, 2 to 4 hours is even better. Try not to go much longer than 24 hours because the lemon juice can affect the texture.
Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work very well in this recipe. They stay juicy and tender, even if they cook a little longer than planned. Just cut them into even pieces and cook until they reach 165°F.
Why is my tzatziki watery?
Tzatziki usually turns watery when the cucumber is not squeezed dry enough. Grate the cucumber, then press it in a clean towel or paper towels to remove extra moisture. Greek yogurt also works better than regular yogurt because it is thicker.
Can I make this recipe dairy-free?
Yes, use a thick dairy-free Greek-style yogurt for the tzatziki. Skip the feta cheese or use a dairy-free feta if you like. The lemon, garlic, cucumber, and dill will still give the sauce plenty of flavor.
What should I serve with chicken souvlaki?
Warm pita, rice, salad, roasted potatoes, or grilled vegetables all work well. For a simple family meal, serve the chicken with tzatziki, chopped vegetables, and pita. For meal prep, rice bowls are easy to pack and reheat.
Can I freeze chicken souvlaki?
Yes, cooked chicken souvlaki can be frozen for up to 2 months. Let it cool completely, then store it in a freezer-safe container or bag. Do not freeze the tzatziki, because yogurt sauces can separate after thawing.
A Fresh Grilled Dinner to Make Again
Grilled Chicken Souvlaki with Tzatziki is one of those meals that feels bright, simple, and comforting all at once. The lemony chicken, warm pita, crisp vegetables, and cool yogurt sauce make it easy to serve a dinner that feels fresh without being hard to prepare.
It is also a recipe that works well for real family life. You can make it for dinner, pack leftovers for lunch, or set everything out so each person can build a plate they enjoy.
