Name: Greek Chicken Souvlaki with Tzatziki Recipe
Prep time: 2 h 10 min
Cook time: 15 min
Total time: 2 h 25 min
Cuisine: Greek
Ingredients: 10 garlic cloves, peeled; 2 tbsp dried oregano; 1 tsp dried rosemary; 1 tsp sweet paprika; 1 tsp Kosher salt; 1 tsp black pepper; 1/4 cup Greek extra virgin olive oil; 1/4 cup dry white wine; Juice of 1 lemon; 2 bay leaves; 2 1/2 lb organic boneless skinless chicken breast, fat removed, cut into 1 1/2 inch pieces; Greek pita bread; Tzatziki Sauce (prepared according to recipe); Sliced tomato; Sliced cucumber; Sliced onions; Kalamata olives; Greek salad; Roasted garlic hummus; Mezze platter; Watermelon and cucumber salad

If you’ve ever dreamed of sitting in a sun-drenched taverna in Greece, savoring that perfect charred bite of grilled chicken with a cool, creamy tzatziki, this Greek Chicken Souvlaki with Tzatziki Recipe will transport you straight there. It’s all about bold Mediterranean flavors made simple for your kitchen.

The image shows three skewers with grilled chicken pieces that are golden brown with some black grill marks, arranged closely on a blue patterned plate. Behind the skewers, there are thin red slices of tomato slightly blurred. In the background, there is a white marbled textured surface. The photo has a soft focus on the chicken with the rest of the background blurred, creating a nice depth effect. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Greek Chicken Souvlaki with Tzatziki Recipe
Top Tip
How to Serve Greek Chicken Souvlaki with Tzatziki Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Greek Chicken Souvlaki with Tzatziki Recipe

Why You'll Love This Recipe

I adore this chicken souvlaki because it’s a fast track to comfort food that feels indulgent but is actually pretty healthy. Every time I make it, the house fills with that unmistakable aroma of oregano and lemon — an instant mood lifter.

Authentic Flavor: This recipe nails that classic combination of garlic, oregano, and paprika that makes Greek chicken so irresistible.
Easy Prep: Marinate, skewer, grill — that’s it! Plus, the marinade doubles as a tasty brush-on sauce.
Versatile Serving: Serve on warm pita with homemade tzatziki and fresh veggies for a meal or add a mezze platter for a party spread.
Gluten-Free Friendly: Perfect for guests on special diets, just make sure to choose gluten-free pita or serve over salad.

Ingredients & Why They Work

When I shop for this recipe, I always look for the freshest organic chicken breasts and the highest-quality Greek extra virgin olive oil I can find — it really makes a difference. Also, using a mix of dried herbs and spices brings that genuine Mediterranean taste right home.

Flat lay of peeled garlic cloves, small pile of dried oregano, dried rosemary sprigs, sweet paprika powder on white ceramic plate, kosher salt crystals, whole black peppercorns, small white ceramic bowl with golden Greek extra virgin olive oil, small white ceramic bowl with dry white wine, small white ceramic bowl with fresh lemon juice, two whole bay leaves, organic boneless skinless chicken breasts cut into chunks, ripe red tomato quarters, peeled cucumber slices, thinly sliced white onion rings, glossy Kalamata olives, plain Greek pita bread halves, small white ceramic bowl of creamy tzatziki sauce placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Garlic: Fresh cloves give a punchy aromatic base that's a must for true souvlaki flavor.
Dried oregano: The classic Greek herb that adds earthy, slightly minty notes.
Dried rosemary: Adds a subtle piney aroma, balancing the oregano perfectly.
Sweet paprika: Brings warmth and a hint of smokiness without heat.
Kosher salt: Essential for seasoning and enhancing all the flavors.
Black pepper: Adds a little bite and complexity.
Greek extra virgin olive oil: The golden elixir that coats everything in rich, fruity goodness.
Dry white wine: Adds acidity and depth, tenderizing the chicken.
Lemon juice: Brightens the marinade with fresh citrus zing.
Bay leaves: Impart a subtle herbal warmth during marinating.
Organic boneless skinless chicken breast: Lean and tender, perfect for skewering and grilling.
Greek pita bread: Soft and perfect for wrapping the souvlaki and toppings.
Tzatziki sauce: Creamy, cooling, and tangy — a must-have on every souvlaki sandwich.
Sliced tomatoes, cucumber, onions, and Kalamata olives: Fresh veggies and briny olives add crunch and contrast.
Optional sides: Greek salad, roasted garlic hummus, mezze platter, or refreshing watermelon and cucumber salad make wonderful accompaniments.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Greek Chicken Souvlaki with Tzatziki Recipe is how easy it is to adapt to your tastes and needs. Whether you want to add more veggies, swap out ingredients for dietary reasons, or just mix things up, it’s all about making the meal your own.

Variation: I love adding a bit of roasted red pepper or grilled halloumi cheese inside the pita for an extra layer of flavor and texture. It gives the souvlaki an even richer Mediterranean vibe and turns a simple pita into a satisfying feast.
For a lighter twist: Swap chicken breasts for organic skinless chicken thighs. They stay juicy and flavorful with this marinade and grill quickly too.
Dietary swaps: To keep it gluten free, stick with authentic Greek pita or a gluten-free flatbread alternative. For a keto-friendly meal, serve the souvlaki over a crisp Greek salad instead of pita bread.
Seasonal ideas: Try adding fresh herbs like mint or dill to the tzatziki for an extra bright note during summer months. Or when it’s cooler, serve alongside warm roasted veggies for a comforting platter.

Step-by-Step: How I Make Greek Chicken Souvlaki with Tzatziki Recipe

A large round white plate with blue floral patterns holds seven wooden skewers of grilled light brown chicken pieces with dark grill marks, arranged side by side across the plate. On the top left, there are thinly sliced white onions, next to a small pile of dark purple olives. On the top right, there are four bright red tomato slices fanned out. The plate is on a rustic wooden surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Create the Perfect Marinade

Start by combining the garlic, oregano, rosemary, paprika, kosher salt, black pepper, olive oil, white wine, and lemon juice in your food processor. Pulse until the mixture is beautifully blended but still has texture—this blend infuses the chicken with that signature Greek flavor. Remember, don’t add the bay leaves yet; those go directly into the bowl with the chicken to slowly release their aroma without overpowering the marinade.

Step 2: Marinate Your Chicken for Maximum Flavor

Place your trimmed and cut chicken pieces into a large bowl along with the bay leaves. Pour the marinade over the chicken and toss thoroughly to make sure every piece is coated. Cover the bowl tightly and pop it into the fridge for at least 2 hours—overnight is even better if you have the time. If you’re in a hurry, you can marinate at room temperature for 30 minutes, but those longer marinating times really elevate the flavor and tenderness.

Step 3: Prepare Your Skewers and Sides

Before grilling, soak wooden skewers in water for 30 to 45 minutes. This simple step keeps them from burning or charring on the grill. Next, get your tzatziki sauce ready and slice up your tomato, cucumber, onions, and olives for the pita fixings. If you’re adding optional sides like Greek salad or roasted garlic hummus, prepare those now so everything is ready to go when the chicken is grilled.

Step 4: Skewer the Marinated Chicken

Remove the chicken pieces from the marinade, discarding any leftover liquid. Carefully thread the chicken evenly onto the soaked skewers. Got slightly different sizes of chicken? Try to keep the pieces uniform so they cook evenly on the grill.

Step 5: Sizzle and Grill to Perfection

Preheat your grill or griddle to medium-high heat and lightly oil the grates to prevent sticking. Place the skewers on the grill, turning them evenly so each side develops a beautiful, golden-brown char. Grill for about 5 minutes total, brushing occasionally with a bit of that reserved marinade for extra moisture and flavor—but remember to discard any marinade left at the end to keep things safe. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 160°F; it will rest up to 165°F, making it juicy and perfectly cooked.

Step 6: Let It Rest and Warm the Pita

Once cooked, transfer your souvlaki to a serving platter and let it rest for 3 minutes. This rest time lets the juices redistribute, so every bite is tender and flavorful. Meanwhile, pop your pita on the grill briefly to warm and get those slight char marks that add wonderful smoky flavor.

Step 7: Assemble Your Greek Chicken Souvlaki Pita

To assemble, spread a generous layer of creamy tzatziki sauce onto each warm pita. Remove the chicken from the skewers and pile it onto the pita, then top with fresh tomato slices, cucumber, onions, and Kalamata olives. Serve alongside your favorite sides like Greek salad or roasted garlic hummus for a complete, satisfying Mediterranean meal that’ll keep you coming back for more.

Top Tip

Mastering the Greek Chicken Souvlaki with Tzatziki Recipe is all about maximizing flavor and ensuring juicy, tender chicken every time. Here are some tried-and-true tips gathered from many grilling adventures that make this recipe truly sing.

Marinate Long Enough: While 30 minutes at room temperature can work in a pinch, letting your chicken soak in the marinade for 2 hours or even overnight really builds that authentic, vibrant Mediterranean flavor.
Soak Your Skewers: Don’t skip soaking wooden skewers for 30 to 45 minutes before grilling. This simple step prevents burning and keeps your chicken skewers intact and looking beautiful.
Use an Instant-Read Thermometer: To get perfectly cooked chicken every time, grill until the internal temperature hits 160°F, then let it rest to reach 165°F. This technique locks in juices and ensures safety without drying out the meat.
Brush and Discard Marinade: Lightly brush the chicken with reserved marinade while grilling to enhance flavor—but be sure to discard any leftover marinade to keep everything safe and clean.

How to Serve Greek Chicken Souvlaki with Tzatziki Recipe

There are five raw chicken skewers placed inside a white oval plate, each skewer showing pink chicken pieces marinated with visible small bits of herbs and a light shiny layer of oil, arranged in soft piles with some oil pooling slightly at the bottom. The plate is set on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Keep garnishes fresh and bright! I love adding crisp cucumber slices, juicy tomato wedges, thinly sliced red onions, and briny Kalamata olives to complement the tender chicken and creamy tzatziki. A sprinkle of chopped fresh parsley or oregano can also bring a lovely herbal note.

Side Dishes

This recipe shines when paired with some classic Mediterranean sides. Try a vibrant Greek salad made with cucumbers, tomatoes, feta, and olives, or whip up a creamy roasted garlic hummus to dip. For an extra festive occasion, a mezze platter featuring assorted spreads, cheeses, and veggies is a delightful addition. And don’t forget the refreshing watermelon and cucumber salad for a perfect summer touch!

Make Ahead and Storage

Storing Leftovers

Once grilled, remove the chicken from the skewers and place it in an airtight container. Your leftover souvlaki will keep beautifully in the refrigerator for up to 3 days, making it a perfect make-ahead meal for quick lunches or dinners.

Freezing

You can freeze cooked chicken souvlaki pieces wrapped tightly in plastic wrap and stored in freezer-safe bags for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat gently to preserve moisture and flavor.

Reheating

For best results, reheat leftover souvlaki in a preheated oven at 350°F for about 10 minutes or until warmed through. You can also warm them quickly in a skillet over medium heat, covering loosely to keep the moisture locked in. Avoid microwaving if possible, as it can dry out the chicken.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breasts for this recipe?

Absolutely! Chicken thighs will be more juicy and flavorful thanks to the higher fat content. Just adjust cooking time slightly, and ensure they reach an internal temperature of 165°F for safety.

Is it necessary to soak wooden skewers before grilling?

Yes, soaking helps prevent the skewers from burning or catching fire on the grill. Soak them for at least 30 minutes before threading your chicken.

Can I make the marinade without white wine?

If you prefer to avoid alcohol, substitute the dry white wine with extra lemon juice or chicken broth. It won’t change the flavor dramatically but will keep the marinade balanced.

How do I make tzatziki sauce from scratch to serve with the souvlaki?

Traditional tzatziki is made by combining Greek yogurt, grated cucumber, garlic, lemon juice, dill, and olive oil. For the best taste, strain the yogurt to remove excess moisture and peel and squeeze cucumbers to avoid watery sauce.

Final Thoughts

Making my own Greek Chicken Souvlaki with Tzatziki Recipe always brings a little sunshine to the dinner table. The blend of fragrant herbs, tender grilled chicken, and cool tzatziki creates such a satisfying harmony of flavors. Whether you’re cooking for a family feast or a casual get-together, this dish is sure to impress with its authenticity and simple elegance. Enjoy every delicious bite!