Greek-style Mediterranean Chicken Souvlaki With Tzatziki

Fast marinade, flame-kissed skewers, and cool yogurt sauce—perfect for weeknights, meal prep, or backyard cookouts without the fuss.

Craving restaurant-level flavor without the restaurant-level bill? This is your high-reward move: tender lemon-garlic chicken threaded on skewers, seared till smoky, and drenched in creamy tzatziki. It’s the kind of meal that makes you look like you plan ahead—even if you marinated it 30 minutes ago. Bonus: it’s light, protein-packed, and wildly crowd-pleasing. Your grill gets the spotlight; you get the win.

What Makes This Special

• Big flavor, tiny effort: A bright lemon, garlic, and oregano marinade transforms simple chicken into something you’d expect from a seaside taverna.
• Char equals craveable: Skewers cook fast and pick up those smoky, caramelized edges that make you say, “Okay, just one more.” (And then three.)
• Tzatziki that actually wows: Thick Greek yogurt, properly drained cucumber, and fresh dill deliver a creamy-cool contrast to the hot, juicy chicken.
• Weeknight-friendly: Minimal prep, fast cook times, and easy assembly. Skip complicated sides—warm pitas, crisp onions, and tomatoes are plenty.
• Macro-smart: High protein, balanced fats, and optional carbs from pita. It’s a meal that feels indulgent but still fits your goals, FYI.
• Flexible tools: Grill, grill pan, or oven broiler—choose your weapon. The marinade plays nice with all three.
• Meal prep gold: The components store well. Make extra for bowls or wraps tomorrow. Your future self will thank you.

Ingredients Breakdown

• For the chicken & marinade (serves 4):
  • 1.5 lb boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
  • 3 tbsp extra-virgin olive oil
  • 1 tbsp red wine vinegar
  • Zest and juice of 1 large lemon
  • 3 cloves garlic, finely minced
  • 1.5 tsp dried oregano
  • 1 tsp paprika (sweet or smoked)
  • 1/2 tsp ground cumin (optional)
  • 1.25 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 8–10 wooden skewers, soaked in water 20–30 minutes (or use metal)
• For the tzatziki:
  • 1 cup full-fat Greek yogurt (for the creamiest texture)
  • 1 cup grated English cucumber, squeezed very dry
  • 1 tbsp fresh lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 small clove garlic, grated
  • 2 tbsp fresh dill, finely chopped
  • 1 tbsp fresh mint, finely chopped (optional)
  • 1/2 tsp kosher salt, plus more to taste
  • Black pepper to taste
• For serving:
  • 4–6 warm pitas or flatbreads
  • Thinly sliced red onion
  • Sliced tomatoes or cherry tomatoes
  • Chopped fresh parsley or dill
  • Crumbled feta (optional)
  • Lemon wedges
  • Pinch of sumac (optional, for a tangy finish)

Instructions

1. Soak the skewers: If using wooden skewers, submerge them in water for 20–30 minutes. This helps prevent burning on the grill.
2. Make the marinade: In a large bowl, whisk olive oil, red wine vinegar, lemon zest and juice, garlic, oregano, paprika, cumin (if using), salt, and pepper until combined.
3. Prep the chicken: Add the chicken cubes to the bowl and toss to coat thoroughly. Marinate for 30 minutes (up to 4 hours) in the fridge. Longer isn’t always better—aim for flavor without mush.
4. Mix the tzatziki: Stir the yogurt, cucumber (squeezed dry), lemon juice, olive oil, garlic, dill, mint (optional), salt, and pepper. Adjust salt and lemon to taste. Chill while the chicken marinates.
5. Preheat your heat source: Grill to medium-high (400–450°F), preheat a grill pan over medium-high, or set your oven to broil with a rack 6 inches from the element.
6. Thread the skewers: Slide marinated chicken onto skewers, packing snugly but not cramming. A little space promotes even cooking and better char.
7. Grill or broil: Cook, turning every 2–3 minutes, until the chicken is charred in spots and internal temp hits 165°F. Grill: ~8–10 minutes. Broiler: ~10–12 minutes. Grill pan: ~12–14 minutes.
8. Rest the chicken: Transfer skewers to a plate and rest 5 minutes. This keeps juices where they belong—inside.
9. Warm the pitas: Wrap pitas in foil and warm on the grill for 2–3 minutes, in a dry pan for 1–2 minutes per side, or directly over a flame for a quick char.
10. Assemble: Slide chicken off skewers onto pitas. Add onion, tomato, and herbs. Spoon on generous tzatziki. Finish with feta, sumac, and a squeeze of lemon if you like.
11. Taste and tweak: Need more zing? Add a pinch of salt or a hit of lemon. IMO, the balance of tangy tzatziki with smoky chicken is the magic.
12. Serve: Eat hot while the edges are still a little crispy. Napkins recommended. Self-control optional.

How to Store

• Cooked chicken: Refrigerate in an airtight container up to 3–4 days. Reheat gently in a skillet over medium heat to avoid drying out.
• Tzatziki: Keeps 2–3 days in the fridge. Stir before serving. Avoid heating; warm tzatziki is a no from the universe.
• Pitas: Store at room temp in a bag for 1–2 days or freeze up to 2 months. Rewarm briefly to revive.
• Freezer-friendly: Cooked chicken freezes well for up to 2 months. Thaw overnight and reheat in a skillet with a splash of water.
• Separate components: Store chicken, tzatziki, and toppings apart. Assemble fresh for best texture.
• Meal prep tip: Pack bowls with grains or greens, add chicken, and leave tzatziki in a small container to mix at lunch.

Nutritional Perks

• Protein powerhouse: About 40–45g protein per serving (with ~6 oz cooked chicken), keeping you full and satisfied.
• Gut-friendly: Greek yogurt brings probiotics, and dill/mint add polyphenols. Tastes great, does good—win-win.
• Smart fats: Olive oil delivers heart-healthy monounsaturated fats and helps absorb fat-soluble vitamins.
• Veg-forward: Cucumber, tomato, and herbs add fiber, vitamin C, and antioxidants without dragging down the meal.
• Balanced macros: With pita and sauce, estimate 450–550 kcal, 40–45g protein, 38–45g carbs, 18–22g fat. Actuals vary by brand and portion.
• Low sugar, high flavor: Plenty of tang and savoriness without relying on sweeteners. Your energy stays steady, not spiky.

Common Mistakes to Avoid

• Skipping cucumber squeeze: If you don’t wring out the cucumber, your tzatziki turns watery. TBH, soggy sauce ruins the vibe.
• Overcrowding the grill: Jam-packed grates steam the chicken instead of charring it. Give those skewers room.
• Undersalting: Lemon and herbs need salt to shine. Taste as you go—especially the tzatziki.
• Over-marinating: Acid can toughen chicken if you go marathon. Stick to 30 minutes–4 hours, tops.
• Cooking by guesswork: Use a thermometer. 165°F means juicy, safe, and repeatable results.
• Dry chicken from high heat only: High heat is great for char, but not for cooking start-to-finish. Turn often and don’t walk away.
• Cold meat on hot grates: If the chicken is fridge-ice cold, the outside can burn before the inside cooks. Let it sit out 10–15 minutes.
• Forgetting to rest: A short rest lets juices redistribute. It’s the easiest “chef’s trick” you’ll ever learn.

Mix It Up

• Protein swap: Try pork tenderloin or lamb leg, cubed and marinated the same way. Cooking times are similar—watch the temp.
• Veg-forward skewers: Add bell peppers, zucchini, or red onion chunks between chicken pieces for color and sweetness.
• Dairy-free tzatziki: Use thick coconut yogurt and extra dill. Different vibe, still delicious.
• Heat it up: Stir harissa or Aleppo pepper into the marinade for a gentle burn that plays great with cool sauce.
• Low-carb option: Skip pita and serve over chopped romaine, cucumber, and tomato with tzatziki as the dressing.
• Gluten-free: Use GF pitas, rice, or quinoa. Flavor stays the same; the vehicle changes.
• Finish like a pro: A drizzle of olive oil, sprinkle of sumac, and crumbled feta make it look (and taste) next-level.
• Bowls for days: Build Mediterranean bowls with grains, greens, olives, and pickled onions. Souvlaki is the star; tzatziki is the co-star.

FAQ

Should I use chicken thighs or breasts?

Use thighs for juicier, more forgiving results; they resist drying out and love high heat. Breasts are fine if you watch the temp and don’t overcook. Either way, cut into equal cubes for even cooking.

How long should I marinate the chicken?

Thirty minutes gives you solid flavor; four hours is your max for best texture. Overnight sounds cool but can turn the exterior mealy thanks to the acid.

Can I bake instead of grill?

Yes. Broil 6 inches from the element, turning, until charred and cooked through, ~10–12 minutes. Alternatively, bake at 450°F on a preheated sheet until 165°F, then broil briefly for color.

Do I have to peel the cucumber for tzatziki?

Nope. An English cucumber’s skin is thin and adds texture. The non-negotiable is squeezing out water—use a clean towel or your hands and go to town.

What if I don’t have dill?

Mint and parsley make a fresh, bright tzatziki too. Dill is classic, but the sauce still sings with other soft herbs. Avoid woody herbs like rosemary here.

How do I keep the chicken from drying out?

Cut cubes evenly, cook over medium-high (not max-blast), turn often, and pull at 165°F. Rest 5 minutes. Thighs give you more wiggle room than breasts.

Can I make the tzatziki ahead?

Yes—up to 2–3 days ahead. Flavor improves overnight. If it thickens, stir in a splash of lemon juice or olive oil before serving.

How many skewers per person?

Plan on 2 skewers per person for a pita meal, 3 if serving without sides or feeding big appetites. Adjust based on your skewer length and cube size.

The Bottom Line

Simple marinade, fast cooking, and a cool, garlicky sauce—that’s the blueprint for a meal that feels like a mini vacation. Keep the cucumber dry, the grill hot, and the lemon flowing. Make extra, because future-you will absolutely want leftovers tomorrow.