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Close overhead shot of marinated and grill chicken souvlaki skewers with pita and yogurt sauce
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5 from 2 votes

Chicken Souvlaki

Marinated grilled Chicken Souvlaki with Tzatziki Sauce is perfect tucked inside pita, served over rice, or piled on top of a crisp salad.
Course Dinner
Cuisine Greek
Keyword chicken souvlaki, Greek Chicken Recipe, souvlaki chicken
Prep Time 20 minutes
Cook Time 8 minutes
Marinating Time 30 minutes
Total Time 58 minutes
Servings 4 people
Calories 248.7kcal
Author Blair Lonergan



  • ½ cup olive oil
  • 1 small red onion, finely chopped
  • 2 garlic cloves, minced
  • Juice from 2 lemons
  • 2 tablespoons red wine vinegar
  • 1 ½ teaspoons chopped fresh oregano (or ½ teaspoon dried oregano)
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces


  • 1 cup plain Greek-style yogurt
  • ½ of an English seedless cucumber, peeled, grated and squeezed dry
  • 1 teaspoon kosher salt
  • Juice from 1 lemon
  • 1 clove garlic, minced
  • 1 teaspoon minced fresh dill
  • Dash of pepper
  • Optional, for serving: pita bread, chopped tomatoes, sliced cucumber, lettuce, feta cheese, olives, rice, grilled or roasted vegetables



  • In a large bowl or large Ziploc bag, combine marinade ingredients. Add the chicken, toss to coat with the marinade, cover and refrigerate for 30 minutes. Stir the chicken once halfway through the marinating time.


  • While the chicken marinates, prepare the Tzatziki Sauce. In a bowl, stir together the tzatziki ingredients. Cover and refrigerate until ready to serve.


  • Remove the chicken from the marinade and discard marinade. Thread the chicken onto wooden skewers that have been soaked in water.
  • Heat a grill pan or an outdoor grill over medium-high heat. Brush the grates with oil to prevent the chicken from sticking. Add the chicken to the grill and cook for about 6-8 minutes, turning once. The meat is done when it reaches an internal temperature of 165 degrees F.
  • Serve the chicken skewers with the Tzatziki and other optional ingredients.


  • Make ahead: You can marinate the chicken in the refrigerator for up to 4 hours, but I don’t recommend marinating for much longer than that. Too much time in the acidic marinade can cause the chicken to become mushy. You can also assemble the Tzatziki up to 12 hours in advance.
  • It's important to squeeze the liquid out of the grated cucumber before adding it to the Tzatziki sauce. I like to wring it out in a dish towel over the sink. This extra step helps to ensure a thick, creamy sauce!
  • Don't forget to soak the wooden skewers in water before threading with the meat. This will prevent them from burning on the grill.
  • For a beef souvlaki recipe, use the same marinade with cubed beef. You can thread the beef on skewers and grill it just as you would the chicken.
  • I recommend using 2% or whole milk Greek yogurt (not non-fat Greek yogurt) for the Tzatziki.
  • How to make Chicken Souvlaki in the Oven: Preheat the broiler and place the rack about 5-6 inches from the top of the oven.  Place the skewers on a large baking sheet, and broil for 6-8 minutes, turning once, until the chicken is cooked through and no longer pink inside.
  • If you want to pan-fry the Chicken Souvlaki, you can skip the step of threading the cubed meat on the skewers. Instead, just pan-fry the marinated chicken in olive oil in a large skillet over medium-high heat until no longer pink inside.


Serving: 1/4 of the chicken | Calories: 248.7kcal | Carbohydrates: 5.7g | Protein: 33.6g | Fat: 9.9g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 5g | Cholesterol: 69.6mg | Sodium: 522.2mg | Potassium: 346.8mg | Fiber: 0.5g | Sugar: 3.6g