HomeDinner RecipesGreek Chicken Souvlaki & Tzatziki Sauce Juicy, Charred, and Weeknight-Fast

Greek Chicken Souvlaki & Tzatziki Sauce Juicy, Charred, and Weeknight-Fast

Written by: Marita Hill • October 27, 2026

Greek chicken souvlaki skewers with tzatziki sauce and pita

You know that craving that hits on a warm evening, when you don’t want a heavy dinner but you still want something that tastes like it came off a proper grill? That’s when I make souvlaki. The chicken is lemony without being sour, the edges get a little char, and the tzatziki is cold and thick enough to actually stay on the pita.

This version keeps it simple on purpose. No long ingredient list, no special equipment, just chicken, a good marinade, and a sauce you can make while the grill heats up. Here’s how it comes together.

Jump to Recipe

Why You’ll Love It

The chicken stays juicy, not chalky. The lemon juice goes in only for the last 30 minutes of marinating, so you get bright flavour without the acid drying the meat out.
It cooks in about 15 minutes. Once the chicken is cut and marinated, the grill does the rest fast, which makes this a real weeknight option, not just a weekend project.
The tzatziki stays thick. Salting and squeezing the cucumber properly means the sauce doesn’t turn into a puddle on your plate.
It’s easy to serve a crowd. Skewers, pita, tzatziki, and a few toppings on the table, and everyone builds their own.
Leftovers work the next day. Cold souvlaki sliced into a salad or wrap is almost as good as it was hot off the grill.

Recipe Card Summary

Prep time: 20 minutes
Marinating time: 1 hour
Cook time: 15 minutes
Total time: 1 hour 35 minutes
Servings: 4
Estimated calories per serving: about 420 kcal
Estimated macros per serving: 38 g protein, 22 g fat, 8 g carbohydrate
Calories and macros are estimates only and will vary with your chicken, oil, and pita.

Ingredients

For the chicken souvlaki

800 g boneless, skinless chicken thighs, cut into 3 cm pieces
3 tablespoons olive oil
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice, added later (see Step 2)
3 garlic cloves, grated
1 tablespoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 tablespoon red wine vinegar

For the tzatziki sauce

1 large cucumber
300 g full-fat Greek yoghurt
2 garlic cloves, grated
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh dill
1/2 teaspoon kosher salt
Pinch of black pepper

To serve

4 warm pita breads
1 red onion, thinly sliced
1 tomato, sliced
Extra lemon wedges

Notes: Chicken thighs are worth using here, not breast, because they stay juicy over high heat and forgive an extra minute on the grill. For the yoghurt, use full-fat Greek yoghurt, not a low-fat version, or the tzatziki will taste thin no matter how well you drain the cucumber.

Greek chicken souvlaki ingredients on white tiles - chicken, lemon, oregano, garlic, olive oil, cucumber and Greek yoghurt

Equipment Needed

Large bowl
Metal or wooden skewers (soak wooden ones for 30 minutes)
Grater or box grater
Clean kitchen towel or cheesecloth
Grill, grill pan, or large skillet
Instant-read meat thermometer
Tongs

Step-by-Step Instructions

1. Cut the chicken evenly: Cut the thighs into pieces about 3 cm across, as even as you can manage. Uneven pieces are the usual reason one skewer ends up with dry bits and undercooked bits at the same time. Pat them dry with paper towels, then put them in a large bowl.

2. Marinate in two stages: Mix the olive oil, lemon zest, grated garlic, oregano, salt, pepper, and red wine vinegar, and toss it through the chicken. Cover and refrigerate for 30 minutes. Then, and only then, add the lemon juice, toss again, and marinate for another 30 minutes. This is the whole trick of this recipe. Lemon juice left on chicken for hours starts to change the surface of the meat and can make it dry and chalky. Zest and oil first give you flavour, juice last gives you brightness, and the chicken stays tender.

Chicken souvlaki marinating with lemon, oregano and olive oil

3. Make the tzatziki while it marinates: Grate the cucumber, toss it with a good pinch of salt, and leave it for 10 minutes. Then squeeze it hard in a clean towel until almost no liquid comes out — this should take a bit of effort, and that’s normal. Stir the squeezed cucumber into the yoghurt with the garlic, lemon juice, olive oil, dill, salt, and pepper. Taste it and add a little more salt or lemon if it needs it. Chill until serving.

4. Thread the skewers: Thread the chicken onto skewers, leaving a tiny gap between pieces so heat can get around each one. If you pack them tight, the middles steam instead of charring. If you are using wooden skewers, make sure they were soaked, or the ends will burn before the chicken is done.

5. Grill hot and fast: Heat the grill or grill pan until it is properly hot — you should hear a sizzle the second the chicken touches it. Grill the skewers for 5 to 7 minutes per side, turning once or twice, until the edges are charred in spots and the thickest piece reads 74°C (165°F) on a thermometer. Pro tip: Don’t keep moving them around. Let each side sit and brown, then turn. Constant flipping is how you lose the char you wanted in the first place.

6. Rest the chicken briefly: Take the skewers off the heat and rest them for 5 minutes, tented loosely with foil. This short rest lets the juices settle, and the chicken will still be warm enough to serve. While it rests, warm the pita on the grill for 30 seconds a side, just until soft and a little marked.

7. Serve with tzatziki: Slide the chicken off the skewers onto pita, or serve the skewers as they are with the pita on the side. Spoon over plenty of tzatziki, add sliced onion, tomato, and a squeeze of lemon. Serve extra tzatziki on the side, because someone always wants more.

Grilled Greek chicken souvlaki skewers served with tzatziki sauce and pita

Common Mistakes

Marinating in lemon juice for hours. This is the mistake that quietly dries souvlaki out. The chicken tastes sharp, but the texture goes chalky. Add the juice only for the last 30 minutes.
Not squeezing the cucumber enough. If your tzatziki goes watery, this is almost always why. Squeeze until the towel stops dripping, not just until it looks drier.
Cutting the chicken unevenly. Small pieces burn while big pieces are still pink in the middle. Take an extra minute to cut them the same size.
Grilling on a lukewarm pan. A pan that isn’t hot enough steams the chicken instead of charring it. Wait for the sizzle.
Skipping the thermometer. Thighs are forgiving, but guessing is still guessing. One quick check at 74°C takes the worry out.

How to Store & Reheat

Cool leftovers within two hours. Store the chicken and tzatziki separately in airtight containers in the fridge — chicken for 3 to 4 days, tzatziki for 3 days. Don’t freeze tzatziki, it splits when it thaws.

To reheat the chicken, warm it in a skillet over medium heat with a splash of water for 4 to 5 minutes, turning often, until just hot through. A microwave works in a pinch, but use short bursts and stop as soon as it’s warm, or the chicken will toughen.

Recipe Variations & Substitutions

Chicken breast version: Use breast cut the same size, but grill it a minute less per side and check the temperature early, since breast dries out faster than thigh.
Pork souvlaki: Swap the chicken for pork shoulder cut into cubes, and grill the same way, checking for 71°C (160°F) in the centre.
No grill: Use a cast-iron skillet or grill pan on high heat, in batches so the pan stays hot. Work in batches rather than crowding it.
Dairy-free tzatziki: Use a thick, unsweetened coconut yoghurt, and drain it the same way. The flavour will be different, but the texture can still work.
Low-carb serving: Skip the pita and serve the chicken and tzatziki over a big salad with cucumber, tomato, and onion.
Extra-herb version: Add chopped fresh parsley and a little mint to the tzatziki for a fresher, greener finish.

Nutritional / Health Angle

This recipe leans on lean protein from chicken, and most of the flavour comes from lemon, garlic, oregano, and olive oil rather than a heavy sauce. Tzatziki made with Greek yoghurt and cucumber keeps the meal filling without a lot of extras.

FAQ

Can I marinate the chicken overnight?

Not with the lemon juice in it. You can do the oil, zest, garlic, and oregano stage overnight, then add the lemon juice 30 minutes before grilling. That way you get the convenience without the chalky texture.

What if I don’t have a grill?

A grill pan or cast-iron skillet on high heat works well. Cook in batches, don’t crowd the pan, and open a window — it will smoke a little, and that’s part of getting the char.

How do I keep tzatziki from going watery?

Salt and squeeze the cucumber properly, and use full-fat Greek yoghurt. If it still loosens after a day in the fridge, stir it well and drain off any liquid that has risen to the top before serving.

Can I use wooden skewers?

Yes, soak them in water for at least 30 minutes first, so the exposed ends don’t burn. Metal skewers are easier, and they conduct heat into the centre of the chicken, which helps it cook evenly.

Is this recipe gluten-free?

The chicken and tzatziki are naturally gluten-free as written. Just check your pita, and use a gluten-free pita or serve it as a salad bowl if you need it to be fully gluten-free.

Can I make the tzatziki ahead?

Yes, make it up to a day ahead and keep it chilled in an airtight container. The garlic flavour gets a little stronger overnight, so if you prefer it milder, add the garlic a few hours before serving instead.

Final Thoughts

What I keep coming back to with souvlaki is that small timing change. Oil and zest first, lemon juice last, and suddenly the chicken tastes bright without turning dry. The rest is just good habits: even pieces, a hot grill, a proper squeeze for the cucumber, and a short rest.

Make it for a weeknight, make it for friends, and let people build their own pitas. If you try it, I would love to know what you put in yours — extra tzatziki, more lemon, or a little chilli on top?