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, cut into 1 1/2-inch pieces; 1/4 cup extra virgin olive oil; 1/4 cup fresh lemon juice (about 2 medium lemons); 3 cloves garlic, finely minced or grated; 2 teaspoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon smoked paprika or sweet paprika; 1 tablespoon plain Greek yogurt; 1 1/2 cups full-fat Greek yogurt; 1 medium English cucumber, grated and well drained; 2 cloves garlic, finely minced or grated; 2 tablespoons extra virgin olive oil; 1 tablespoon fresh lemon juice, plus more to taste; 2 tablespoons fresh dill, finely chopped; 1 tablespoon fresh mint, finely chopped; 1/2 teaspoon kosher salt, more to taste; freshly ground black pepper, to taste; 6 warm pita breads or flatbreads; sliced tomatoes; sliced red onion; shredded lettuce or chopped romaine; crumbled feta cheese; lemon wedges; extra dried oregano, for sprinkling

Greek Chicken Souvlaki with Tzatziki Sauce tastes bright, garlicky, herby, and a little smoky, with cool creamy yogurt sauce that makes every bite feel like a vacation on a plate. It works perfectly for busy weeknights or casual entertaining, and you can get it on the table in about 45 minutes plus marinating time. I tested versions of this recipe so often that my neighbors started “checking in” right around dinner time with suspiciously empty hands.

Why Make This Greek Chicken Souvlaki with Tzatziki Sauce at Home

Homemade Greek Chicken Souvlaki with Tzatziki Sauce gives you juicy, flavorful chicken that tastes fresher than most takeout. You control the salt, the oil, and the garlic level, so it fits your taste and your weeknight schedule.

You also save money and avoid dry, bland skewers that sometimes show up in restaurant orders. Plus, the kitchen smells like a Greek street food stall, which counts as free aromatherapy.

“This Greek Chicken Souvlaki with Tzatziki Sauce tasted like vacation food at home, and the chicken stayed juicy even the next day. ★★★★★”

Ingredients You Need

Chicken and Marinade

2 pounds boneless skinless chicken thighs
- Use thighs for juicier souvlaki; use chicken breast if you prefer leaner meat and shorten cook time slightly.
1/4 cup extra virgin olive oil
- Use a decent-tasting olive oil since it acts as the flavor base.
Juice of 2 medium lemons (about 1/4 cup)
- Fresh lemon juice gives the best flavor; bottled works in a pinch but tastes sharper.
3 to 4 cloves garlic, finely minced or grated
- Use a microplane for a smoother marinade that coats the chicken evenly.
2 teaspoons dried oregano
- Greek oregano tastes strongest, but any Mediterranean oregano works.
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon smoked paprika or sweet paprika
- Smoked paprika adds a subtle grilled flavor even if you cook indoors.
1 tablespoon plain Greek yogurt
- This tenderizes the chicken and helps the marinade cling.

Tzatziki Sauce

1 1/2 cups full-fat Greek yogurt
- Use thick Greek yogurt like Fage or a similar brand; low fat works but tastes less rich.
1 medium English cucumber, grated
- English cucumber has fewer seeds and less water; regular cucumber works if you seed it.
2 cloves garlic, finely minced or grated
2 tablespoons extra virgin olive oil
1 to 2 tablespoons lemon juice, to taste
1 to 2 tablespoons fresh dill, finely chopped
- Use dried dill only if you must; fresh dill gives much better flavor.
1 tablespoon fresh mint, finely chopped (optional but highly recommended)
1/2 teaspoon kosher salt, more to taste
Freshly ground black pepper, to taste

To Serve

Warm pita bread or flatbread
Sliced tomatoes
Sliced red onion
Shredded lettuce or chopped romaine
Crumbled feta cheese
Lemon wedges
Extra dried oregano for sprinkling

Pantry Shortcuts and Substitutions

Use pre-minced garlic from a jar when you feel tired, but reduce the amount slightly since it tastes stronger.
Use bottled lemon juice only when fresh lemons stay unavailable, and balance with a pinch of sugar if it tastes too sharp.
Use plain regular yogurt for tzatziki and strain it in a fine mesh strainer or cheesecloth for 30 minutes to thicken.
Use dried dill in tzatziki in a pinch; start with 1 teaspoon and adjust to taste.

Equipment List

Mixing bowls (one large for chicken, one medium for tzatziki)
Cutting board and sharp knife
Skewers
- Metal skewers or wooden skewers soaked in water for at least 20 to 30 minutes
Grill, grill pan, or large cast iron skillet
Tongs
Box grater or food processor grater attachment for cucumber
Fine mesh strainer or clean kitchen towel for draining cucumber
Measuring cups and spoons

Tips & Mistakes

Cut chicken into even pieces so they cook at the same rate and stay juicy.
Marinate at least 30 minutes, but aim for 2 to 4 hours for deeper flavor; avoid more than 24 hours so the texture does not turn mushy.
Pat the chicken pieces lightly with paper towels before skewering so they sear instead of steaming.
Soak wooden skewers in water to prevent burning and splintering on the grill or pan.
Preheat your grill or pan until it feels hot; a hot surface gives you char and keeps the chicken from drying out.
Avoid crowding the pan or grill; leave space between skewers so the chicken browns instead of steaming.
Flip the skewers only once or twice; constant flipping prevents good color and flavor.
Taste the tzatziki after it chills; adjust salt, lemon, and garlic since flavors mellow in the fridge.
Squeeze as much water as possible from the grated cucumber; excess water thins the tzatziki and dulls the flavor.
Use full-fat Greek yogurt for tzatziki when possible; low-fat yogurt can taste tangy but lacks creaminess.
Let cooked chicken rest a few minutes before serving so the juices redistribute and stay in the meat.
Warm the pita just before serving so it stays soft and pliable and does not crack when you fold it.

How to Make Greek Chicken Souvlaki with Tzatziki Sauce

Step 1: Prep and Marinate the Chicken

Cut the chicken thighs into bite-size chunks, about 1 1/2 inch pieces, and place them in a large bowl. Add olive oil, lemon juice, garlic, oregano, thyme, salt, pepper, smoked paprika, and Greek yogurt. Stir until every piece of chicken looks coated and glossy.

Cover the bowl and chill it in the fridge for at least 30 minutes, or up to 4 hours. Stir the chicken once halfway through marinating if you can, so the flavor distributes evenly.

Step 2: Make the Tzatziki Sauce

Grate the cucumber on the large holes of a box grater. Place the grated cucumber in a fine mesh strainer or a clean kitchen towel, sprinkle with a pinch of salt, and let it sit 5 to 10 minutes. Squeeze out as much liquid as you can; the cucumber should feel almost dry.

Add Greek yogurt to a medium bowl. Stir in the drained cucumber, garlic, olive oil, lemon juice, dill, mint, salt, and pepper. Mix until everything looks well combined and taste, then adjust lemon or salt until it hits that bright, savory spot you like.

Cover and chill the tzatziki while you cook the chicken. The flavors blend and mellow as it rests, which gives you a better sauce.

Step 3: Skewer the Chicken

If you use wooden skewers, soak them in water for at least 20 to 30 minutes. Thread the marinated chicken pieces onto the skewers, packing them snugly but not too tight. Leave a little space at each end of the skewer so you can handle them easily with tongs.

Place the skewers on a tray or plate while you heat the grill or pan. Let the chicken sit at room temperature for about 10 to 15 minutes before cooking so it cooks more evenly.

Step 4: Cook on the Grill

Preheat your grill to medium-high heat and oil the grates lightly to prevent sticking. Lay the skewers on the grill in a single layer. Cook about 8 to 10 minutes total, turning every 2 to 3 minutes, until the chicken looks nicely charred in spots and the internal temperature reaches 165°F.

Move any pieces that cook faster to a cooler part of the grill. Transfer finished skewers to a plate and cover loosely with foil while you warm the pita and set up toppings.

Step 5: Cook on a Grill Pan or Skillet (Indoor Option)

Heat a grill pan or cast iron skillet over medium-high heat and brush it lightly with oil. Place the skewers in the pan in a single layer. Cook 8 to 10 minutes, turning every few minutes, until the chicken browns on all sides and cooks through.

If your pan feels small, cook in batches so the chicken browns properly. Keep cooked skewers on a plate covered loosely with foil while you finish the rest.

Step 6: Warm the Pita and Prep Toppings

While the chicken rests, warm pita bread on the grill or in a dry skillet for 30 to 60 seconds per side until soft and pliable. Slice tomatoes, red onion, and lettuce, and crumble the feta. Set everything out family-style so everyone builds their own Greek chicken souvlaki wraps.

Give the tzatziki a quick stir and taste again. Adjust with a pinch of salt or squeeze of lemon if needed.

Step 7: Serve

Slide the chicken off the skewers into a serving bowl or serve the skewers as they are. Add chicken to warm pita, spoon on plenty of tzatziki, and top with tomatoes, onion, lettuce, and feta. Finish with a sprinkle of oregano and a squeeze of fresh lemon juice.

Variations I've Tried

I swap chicken thighs for chicken breast when I want a lighter option, and I shorten the cook time by a minute or two so the meat stays tender. I also tried a version with a little ground cumin and coriander in the marinade, which gave the souvlaki a slightly warmer, spiced flavor that worked great with extra lemon. Sometimes I add a spoonful of red wine vinegar to the marinade for more tang, especially when the lemons taste mild.

I also tested a dairy-free version by skipping the yogurt in the marinade and using a thick coconut yogurt for the tzatziki. That version still tasted bright and herby, and it worked well for friends who avoid dairy. When I want more veggies, I thread chunks of bell pepper, red onion, and zucchini between the chicken pieces and grill everything together.

How to Serve Greek Chicken Souvlaki with Tzatziki Sauce

Serve Greek Chicken Souvlaki with Tzatziki Sauce in warm pita wraps with crunchy lettuce, juicy tomatoes, and sharp red onion for a street-food style meal. Add a side of Greek salad, roasted potatoes, or simple herbed rice to round it out. Kids often love it deconstructed, with chicken pieces, pita triangles, and a little bowl of tzatziki for dipping. You can also serve the chicken over a big salad bowl with cucumbers, olives, and feta for a lighter option.

How to store

Fridge, chicken: Store cooked chicken in an airtight container in the fridge for up to 3 to 4 days.
Fridge, tzatziki: Keep tzatziki in a sealed container in the fridge for 3 days; stir before serving since it can separate slightly.
Freezer, chicken: Freeze cooked chicken in a freezer-safe container or bag for up to 2 months; label with the date so you do not lose track.
Freezer, tzatziki: Skip freezing tzatziki since the texture turns grainy; mix a fresh batch when you reheat the chicken.
Reheating chicken: Reheat chicken gently in a covered skillet over low to medium heat with a splash of water or broth until warm, or heat in the oven at 325°F until heated through.
Reheating for wraps: Warm pita separately in a dry skillet or directly over a gas burner for a few seconds per side, then add reheated chicken and fresh toppings so everything tastes bright and fresh.