This Chicken Souvlaki with Tzatziki Sauce is a classic Greek-inspired recipe made with tender marinated chicken, fresh herbs, and bright lemon flavor. Grilled on skewers and served with warm flatbread and creamy tzatziki, it’s perfect for summer cookouts, meal prep, or an easy Mediterranean dinner at home.
If you’re looking for an authentic yet simple chicken souvlaki recipe, this one delivers juicy results every time.
Why You’ll Love This Chicken Souvlaki Recipe
- Made with simple, wholesome ingredients
- Packed with fresh Mediterranean flavors
- Perfect for grilling, meal prep, or family dinners
- Pairs beautifully with tzatziki sauce and classic Greek sides
Ingredients for Chicken Souvlaki
Chicken Marinade
- 2 pounds chicken breast, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves fresh garlic, minced
- ½ tablespoon fresh rosemary, minced
- 2 teaspoons fresh oregano (or 1 teaspoon dried Greek oregano)
- ¼ teaspoon dried thyme
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ large red onion, cut into chunks
How to Make Chicken Souvlaki
- Prepare the Chicken
Cut the chicken breast into 1-inch pieces and place them in a large zip-top bag. - Make the Marinade
In a bowl, whisk together olive oil, lemon juice, garlic, rosemary, oregano, thyme, salt, and black pepper. - Marinate
Pour the marinade into the bag with the chicken. Seal and massage until all pieces are evenly coated.
Refrigerate and marinate overnight for best flavor (at least 4 hours if short on time). - Assemble the Skewers
Thread marinated chicken and red onion pieces onto skewers. - Grill
Grill over medium-high heat, turning occasionally, until the chicken is fully cooked and lightly charred (about 10–12 minutes). - Serve
Serve hot with warm flatbread and homemade tzatziki sauce.
Tzatziki Sauce Pairing
Chicken souvlaki is traditionally served with tzatziki sauce, a refreshing Greek yogurt sauce made with cucumber, garlic, lemon juice, and dill. It’s cool, creamy texture balances the grilled chicken perfectly.
Suggested Condiments & Toppings
Enhance your chicken souvlaki with these classic Greek additions:
- Sliced cucumbers
- Chopped tomatoes
- Crumbled feta cheese
- Kalamata olives
- Pickled red onions
- Fresh parsley or dill
- Lemon wedges
- Hummus or garlic sauce
What to Serve with Chicken Souvlaki
- Warm pita or flatbread
- Greek salad
- Roasted potatoes or lemon potatoes
- Rice pilaf or orzo
- Grilled vegetables
Tips for the Best Chicken Souvlaki
- Marinate overnight for maximum flavor and tenderness
- Soak wooden skewers in water for 30 minutes before grilling
- Don’t overcrowd the skewers—this helps the chicken cook evenly
- Use a meat thermometer (165°F internal temperature)
Frequently Asked Questions
Can I make chicken souvlaki ahead of time?
Yes! The chicken can be marinated up to 24 hours in advance, and the skewers can be assembled a few hours before grilling. Store them covered in the refrigerator until ready to cook.
Can I use chicken thighs instead of chicken breasts?
Absolutely. Boneless, skinless chicken thighs work great and stay extra juicy. Just plan on a slightly longer cooking time.
How long should I marinate chicken souvlaki?
Overnight is best for the most flavor, but 4–6 hours will still give you delicious results if you’re short on time.
Can I cook chicken souvlaki without a grill?
Yes! You can cook the skewers in a grill pan on the stovetop or bake them in the oven. Broil for the last few minutes to get a little char.
Can I freeze chicken souvlaki?
Cooked chicken souvlaki freezes well for up to 3 months. Let it cool, remove it from the skewers, and store in a freezer-safe container. Tzatziki should be made fresh.
What’s the best way to reheat chicken souvlaki?
Reheat gently to keep the chicken from drying out. The stovetop or air fryer works best, but the microwave is fine for quick reheating.
Final Thoughts
This Chicken Souvlaki with Tzatziki Sauce is a fresh, flavorful recipe that brings Greek street food straight to your kitchen. It’s easy enough for weeknights and impressive enough for entertaining.
If you love Mediterranean recipes, be sure to check out my other Greek-inspired dishes and homemade sauces.
- Simple Greek Salad
- Roasted Cauliflower Tabbouleh
- Rainbow Chickpea Salad
- Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing
- Za’atar Seasoned Grilled Carrots
Wine Recommendations:
- Sauvignon Blanc
- Beaujolais
- Rose
- Moscato
Ingredients
- 2 pounds chicken breast cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic minced
- ½ tablespoon fresh rosemary minced
- 2 teaspoons fresh oregano or 1 teaspoon dried Greek oregano
- ¼ teaspoon dried thyme
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅓ large red onion cut into chunks
Instructions
- Cut the chicken into 1-inch pieces and place it in a large zip-top bag.
- In a small bowl, whisk together the olive oil, lemon juice, garlic, rosemary, oregano, thyme, salt, and pepper.
- Pour the marinade over the chicken, seal the bag, and massage everything around until the chicken is well coated.
- Refrigerate and let it marinate overnight for the best flavor (at least a few hours if you’re short on time).
- Thread the chicken and red onion pieces onto skewers.
- Grill over medium-high heat, turning occasionally, until the chicken is cooked through and lightly charred, about 10–12 minutes.
- Serve hot with warm flatbread and plenty of tzatziki sauce.
Notes
- For the best flavor, let the chicken marinate overnight, but even 4–6 hours will still taste great.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
- Chicken is fully cooked when it reaches an internal temperature of 165°F.
- This recipe works well with chicken thighs if you prefer darker, juicier meat—just adjust cook time slightly.
- Leftover chicken souvlaki stores well in the refrigerator for up to 4 days and is great for meal prep.
- Serve with warm pita or flatbread, tzatziki sauce, and your favorite Greek-style toppings.
Nutrition
Ingredients
- 1 cup full fat Greek yogurt
- 1 Persian cucumber or half of english cucumber peeled and grated
- 2 cloves fresh garlic minced
- 2 tablespoons lemon juice
- 1 teaspoon fresh dill, chopped
- salt and black pepper to taste
Instructions
- Grate peeled cucumber into a bowl. Add yogurt and minced garlic, lemon juice and fresh dill. mix together and season with salt and pepper to taste. Let stand for a few hours or overnight in order for flavors to combine. Stir before serving.
7 Comments
chef mimi
May 18, 2020 at 1:22 pmLove this! I love grilled meat like this, but also dipping it! and tzaziki is the best!
angela@mealstreetkitchen
May 18, 2020 at 9:01 pmThank you, glad you like it. Definitely a favorite of mine. With lots of Tzatziki!
ajeanneinthekitchen
May 18, 2020 at 10:59 amit looks so good!!!!!
angela@mealstreetkitchen
May 18, 2020 at 11:13 amThank you so much ❤️.
ajeanneinthekitchen
May 18, 2020 at 12:39 pmYou are very welcome. 🙂
PJ Thompson
April 11, 2017 at 3:29 pmWhen Max lived in Quebec, many years ago, he lived in the Greek quarter. He is a lover of souvlaki, but of course it is the lamb version. It was one thing that I learned early on to prepare after we were married. Your recipe looks good, I’ll have to slip some chicken souvlaki into the rotation for kicks and giggles. Thanks for sharing this recipe.
angela@mealstreetkitchen
April 11, 2017 at 3:34 pmThank you! Hope you enjoy. Let me know how he likes the chicken version ????