Name: Greek Chicken Souvlaki with Tzatziki
Prep time: 10 min
Cook time: 12 min
Total time: PT-491737H30M51S
Cuisine: Greek
Ingredients: 1 ½ pounds boneless, skinless chicken breast or thighs, cut into 1 ½-inch pieces; ¼ cup extra virgin olive oil; Juice of 1 lemon; 3 garlic cloves, minced; 2 teaspoons dried oregano; 1 teaspoon sweet paprika; Salt and black pepper to taste; Wooden or metal skewers; Pita bread, for serving (optional); Homemade tzatziki sauce (for serving)

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Why You’ll Love Greek Chicken Souvlaki with Tzatziki Recipe

The marinade is simple but bursting with flavour—plenty of garlic, oregano, rosemary, sweet paprika, lemon and olive oil.
It’s versatile: you can grill outdoors or use a grill pan indoors.
Serving in pita with tzatziki allows plenty of room for fresh vegetables, olives, and other fixings, making it fun to assemble and share.
Great for a casual meal or entertaining—skewers make it easy and approachable.
It lets you experience the essence of the Mediterranean in a wholesome, fresh way.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the marinade:

garlic cloves, peeled
dried oregano
dried rosemary
sweet paprika
kosher salt & black pepper
extra‑virgin olive oil
dry white wine
juice of lemon
bay leaves

For the chicken:

boneless skinless chicken breast, trimmed and cut into 1½‑inch pieces

Pita fixings:

Greek pita bread
tzatziki sauce
sliced tomato
sliced cucumber
sliced onion
Kalamata olives

Directions

In a food processor or bowl, combine garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and lemon juice. Pulse or mix until well combined (do not add the bay leaves yet).
Place the chicken pieces in a large bowl, add the bay leaves, then pour over the marinade and toss to coat. Cover and refrigerate for about 2 hours or overnight. If time is short, 30 minutes at room temperature will suffice.
Soak wooden skewers in water for about 30–45 minutes to prevent burning. Meanwhile, prepare the tzatziki sauce and other fixings.
Thread the marinated chicken onto the soaked skewers.
Preheat a grill or grill pan to medium‑high heat, brush the grates with a little oil. Place the skewers on the grill and cook until browned and the internal temperature reaches about 160 °F (71 °C); it will carry over to 165 °F (74 °C). Cooking time is approximately 5 minutes, turning evenly.
Remove the skewers from the heat and let the chicken rest for about 3 minutes. While resting, grill the pita briefly and keep it warm.
To assemble: spread tzatziki sauce onto each pita, add the chicken (remove from skewers), then top with sliced tomato, cucumber, onion and olives. Serve immediately with your favorite sides.

Servings and timing

Serves: About 10 to 12 skewers, enough for 4‑6 people depending on portion size.
Total time: Approximately 25 minutes active cooking (plus marinating time).
Marinating time: 2 hours recommended, but 30 minutes is workable if needed.

Variations

Use boneless skinless chicken thighs instead of chicken breast for more richness and juiciness.
Swap the white wine in the marinade with extra lemon juice or white wine vinegar if you prefer non‑alcoholic or lighter flavours.
Add bell pepper or zucchini pieces to the skewers for extra veggies and colour.
Use lamb or pork instead of chicken, adjusting cooking time accordingly, for a traditional Greek souvlaki variation.
Serve with whole‑wheat pita or lettuce wraps for a lower‑carb version.

Storage/Reheating

Store: Un‑skewer the cooked chicken and keep it in an airtight container in the refrigerator. It will stay good for up to 3 days.
Reheat: Gently rewarm in a 350 °F (175 °C) oven for about 10 minutes or until heated through, or heat in a skillet over medium heat.
Note: The pita and tzatziki are best fresh, so only assemble just before serving.

FAQs

What type of chicken is best for this recipe?

Boneless, skinless chicken breast works well for its lean texture and even cooking. Chicken thighs are also a great option if you prefer more flavour and juiciness.

Can I skip the marinating step or reduce the time?

While you can marinate for just 30 minutes, letting the chicken sit for 2 hours or overnight gives the marinade more time to deepen the flavour and tenderize the meat.

Can I cook this indoors without an outdoor grill?

Yes — use a grill pan or a heavy skillet over medium‑high heat. Aim for even browning and monitor the internal temperature for doneness.

What can I serve alongside the souvlaki?

Classic vegetarian sides like a Greek salad, lemon‑cucumber salad, hummus or a mezze platter complement it well. The fresh vegetables and olives on the pita add to the meal.

Can I make ahead parts of this recipe?

Yes. The chicken can be marinated ahead, and even cooked and stored in the fridge. The tzatziki can be made ahead too. However, assemble the pita right before serving for best texture.

Is the white wine essential in the marinade?

It adds depth of flavour, but if you prefer to skip alcohol, you can substitute with more lemon juice or a splash of white wine vinegar without compromising the dish greatly.

Can I freeze leftovers?

You may freeze the cooked, unsliced chicken (after removing from skewers) in an airtight container. Thaw in the fridge overnight and reheat gently. The pita is best fresh.

How spicy is this dish?

The recipe uses paprika and black pepper, but it’s not highly spicy. If you like more heat, you can add a pinch of cayenne pepper or red pepper flakes to the marinade.

What about dietary adaptations?

This dish is naturally gluten‑free if you use gluten‑free pita or wrap in lettuce instead. Use olive oil and quality herbs for a Mediterranean diet‑friendly meal.

How can I tell when the chicken is cooked properly?

Use an instant-read thermometer: when the internal temperature hits about 160 °F (71 °C) it’s safe, since it will carry over to 165 °F (74 °C) while resting. Also the juices should run clear and the meat should be opaque.

Conclusion

This Greek‑inspired chicken souvlaki is a winner for flavour, ease and adaptability. With its bold marinade, fun assembly in pita, and fresh fixings, it brings a bit of Mediterranean street‑food charm to your table. Whether you’re cooking for family or guests, it checks the boxes: delicious, relatively quick, and totally satisfying. Give it a try, make it your own with a variation or two, and enjoy!

Why You’ll Love Greek Chicken Souvlaki with Tzatziki Recipe

Ingredients

Directions

Servings and timing

Variations

Storage/Reheating

FAQs

What type of chicken is best for this recipe?

Can I skip the marinating step or reduce the time?

Can I cook this indoors without an outdoor grill?

What can I serve alongside the souvlaki?

Can I make ahead parts of this recipe?

Is the white wine essential in the marinade?

Can I freeze leftovers?

How spicy is this dish?

What about dietary adaptations?

How can I tell when the chicken is cooked properly?

Conclusion

Greek Chicken Souvlaki with Tzatziki

Ingredients

Instructions

Notes

Nutrition