Chicken Souvlaki With Tzatziki Sauce Recipe: Greek Grilled Skewers With Cool Yogurt Dip

This recipe brings authentic Greek flavors to your grill with tender, marinated chicken and a cooling yogurt sauce. The secret lies in the proper marination time and high-heat grilling to achieve those signature char marks.

You’ll create restaurant-quality skewers with juicy chicken and creamy tzatziki that perfectly balances the smoky grilled meat. Serve with warm pita for the complete experience.

Ingredients for Chicken Souvlaki with Tzatziki Sauce

Pantry staples meet fresh herbs for these juicy, marinated skewers and cooling yogurt dip.

The chicken thighs are non-negotiable here for that juicy, tender bite—Costco has great options in bulk. Look for boneless, skinless with good marbling. The oregano? Greek oregano if you can find it at a specialty store or Penzeys. It’s more robust than the standard stuff. For the olive oil, use something you’d actually drizzle on bread. The good stuff makes a difference in the marinade.

No wooden skewers? Metal ones work (just oil them first). Swap thighs for breasts if you prefer, but they dry out faster—watch the grill time. Out of Greek yogurt? Full-fat regular yogurt in a pinch (drain it first). The cucumber needs to be English for the right texture in tzatziki. If you’re missing fresh herbs, dried mint or dill at one-third the amount works.

Marinate the chicken overnight for maximum flavor. The tzatziki keeps 3-4 days in the fridge—perfect for leftovers. Skewered chicken reheats OK, but it’s best fresh off the grill. Warm the pita just before serving (don’t do it ahead).

Step-by-Step Instructions for Chicken Souvlaki With Tzatziki Sauce

Here’s how I make these Greek skewers perfectly every time.

Step 1: Marinate the Chicken for Maximum Flavor

In a large bowl, whisk together 0.5 cup extra-virgin olive oil, 0.25 cup lemon juice, minced 4 cloves garlic cloves, 1 tbsp dried oregano, 1 tsp dried rosemary, 1 tsp salt, and 0.5 tsp black pepper. The emulsion will look slightly creamy—that’s how you know it’s well combined.

Add 1.5 lb boneless chicken thighs cut into 1-inch cubes and toss to coat completely. Cover and refrigerate for at least 2 hours, preferably overnight. The longer it marinates, the more tender and flavorful your souvlaki will be. The chicken should look glossy and aromatic when ready to cook.

Step 2: Prepare the Tzatziki Sauce

Grate the 0.5 whole English cucumber (peeled if desired) and squeeze out excess moisture using a clean kitchen towel. This prevents your sauce from becoming watery. You should have about ½ cup of tightly packed grated cucumber.

In a medium bowl, combine the grated cucumber with 1.5 cups plain Greek yogurt, 2 tbsp fresh dill, and 1 tbsp fresh mint. Stir well and season with a pinch of salt. Let it sit at room temperature for 30 minutes to allow the flavors to meld. The sauce should be thick, creamy, and flecked with green herbs.

Step 3: Skewer and Grill the Chicken

Soak the 8 pieces wooden skewers in water for 30 minutes to prevent burning. Thread the marinated chicken cubes onto the skewers, leaving a little space between each piece for even cooking. Discard any remaining marinade that touched raw chicken.

Heat your grill or grill pan to medium-high heat. Brush the grates with a little oil if needed. Grill the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and has beautiful grill marks. The internal temperature should reach 165°F.

Step 4: Assemble and Serve

Transfer the grilled chicken souvlaki to a serving platter. Warm the 4 pieces pita bread on the grill or in a dry skillet for 30 seconds per side until soft and pliable. Thinly slice the 0.5 whole red onion for serving.

To serve, let everyone build their own pitas with the skewered chicken, warm pita, sliced red onion, and a generous dollop of the prepared tzatziki sauce. The contrast of warm, smoky chicken with cool, creamy tzatziki is what makes this dish unforgettable.

Make-Ahead Tips for This chicken souvlaki with tzatziki sauce

Marinade Prep Ahead

Mix the marinade the night before and store in an airtight container with the chicken. This saves 10 minutes on cooking day and lets flavors develop deeper. I use glass containers to avoid plastic odors.

Tzatziki in Advance

Make the tzatziki up to 2 days ahead—it actually tastes better after resting. Store in the fridge in a sealed container. The herbs will infuse the yogurt beautifully over time. 💡

Skewer Preparation

Soak wooden skewers in water for 30 minutes before using, but you can do this morning-of. Keep them submerged in a shallow dish in the fridge. This prevents burning and ensures even cooking.

Chicken Storage

Marinated chicken stays fresh in the fridge for up to 24 hours. If you need more time, freeze it in the marinade for up to 3 months. Thaw overnight in the fridge before grilling.

Pita Warming

Don’t warm pita ahead—it dries out. Reheat just before serving in a dry skillet for 30 seconds per side or wrap in foil and warm in a 350°F oven for 5 minutes. ⏰

Assembly Shortcuts

Pre-slice onions and store in an airtight container in the fridge. This small prep step makes serving day effortless. I also portion tzatziki into small bowls for easy grab-and-go.

Frequently Asked Questions