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 Private Reserve 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, cucumber, onions, and Kalamata olives; Greek salad; Roasted garlic hummus; Mezze platter; Watermelon and cucumber salad

If you've ever dreamed of tasting the vibrant flavors of Athens right in your own kitchen, this Greek Chicken Souvlaki with Tzatziki Recipe is your golden ticket. Juicy grilled chicken skewers with a fragrant marinade paired with cool, creamy tzatziki – it’s like a little Mediterranean getaway on a plate.

Two wooden skewers hold chunks of grilled chicken with a yellowish seasoning that has darker brown grill marks on the edges. The skewers rest on a blue patterned white plate with a slightly scalloped edge. In the background, there are some red slices of tomato and a stack of light-colored flatbread. The whole scene is set on a white marbled textured surface. 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’m genuinely obsessed with this souvlaki recipe. It’s the perfect balance of aromatic herbs and spices, tender chicken grilled to perfection, and that refreshing tzatziki sauce that just brings everything together beautifully.

Authentic Mediterranean flavor: The marinade is loaded with fresh garlic, oregano, and lemon – classics that transport you straight to a Greek taverna.
Juicy, tender chicken: Marinating the chicken for two hours ensures every bite is bursting with flavor and perfectly tender.
Quick and easy grilling: Whether you have an outdoor grill or an indoor griddle, these skewers cook beautifully in just about 5 minutes.
Versatile and fun: Serve with warm pita, fresh veggies, olives, and that dreamy tzatziki sauce for a vibrant meal everyone will rave about.

Ingredients & Why They Work

When building the perfect souvlaki, choosing fresh, quality ingredients makes all the difference. I always recommend grabbing organic chicken breast and authentic Greek extra virgin olive oil—it really elevates the taste. Having your spices on hand like oregano and rosemary ensures that classic Mediterranean punch.

Flat lay of peeled garlic cloves, dried oregano sprigs, dried rosemary twigs, bright red sweet paprika powder in a small white bowl, coarse kosher salt crystals in a small white bowl, whole black peppercorns in a small white bowl, small white bowl of golden extra virgin olive oil, small white bowl of clear dry white wine, a lemon cut in half showing juicy interior, two fresh green bay leaves, raw organic boneless skinless chicken breast pieces, whole brown eggs with clean shells, ripe red tomatoes sliced, fresh crisp cucumber slices, thinly sliced white onion rings, whole glossy black Kalamata olives, thick Greek pita bread stacked neatly — all arranged symmetrically 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 cloves: Provides that bold, fragrant base that’s essential in Greek cooking.
Dried oregano: The hallmark herb of Greek cuisine, bringing herbal depth to the marinade.
Dried rosemary: Adds earthy aroma and subtle pine notes.
Sweet paprika: Offers a mild smoky sweetness that rounds out the flavors.
Kosher salt: For balanced seasoning that enhances every ingredient.
Black pepper: Gives just the right amount of gentle heat.
Private Reserve Greek extra virgin olive oil: High-quality olive oil is critical for that authentic Mediterranean richness.
Dry white wine: A splash adds acidity and complexities to brighten the marinade.
Lemon juice: Brings fresh tanginess that tenderizes and lifts the chicken flavors.
Bay leaves: Impart a subtle layer of herbaceous depth during marinating.
Organic boneless skinless chicken breast: Lean, tender, and perfect for skewering.
Greek pita bread: Soft and warm, ideal for wrapping the souvlaki.
Tzatziki sauce: The cooling cucumber-yogurt sauce that’s the perfect companion to grilled chicken.
Sliced tomato, cucumber, onions, and Kalamata olives: Fresh, crisp fixings that add brightness and texture.
Optional sides: Greek salad, roasted garlic hummus, mezze platters, or watermelon and cucumber salad bring that extra something special.

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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 parts about this Greek Chicken Souvlaki with Tzatziki Recipe is how easy it is to customize. Whether you’re aiming for a lighter meal, love extra herbs, or want to send your taste buds on a seasonal adventure, this recipe has you covered.

Variation: For a smoky twist, try adding a dash of smoked paprika to the marinade—it beautifully complements the oregano and rosemary and gives a wonderful depth to the grilled chicken. I did this once during a summer cookout, and guests loved the subtle smokiness paired with the refreshing tzatziki.
Dietary Swap: Prefer a lower-fat option? Use organic skinless chicken thighs instead of breast for juicier results without extra fat from the skin. The marinade and grilling technique stay the same, and the flavor is just as fantastic.
Seasonal Adaptation: In warmer months, swap out the traditional pita for grilled flatbread or even lettuce wraps for a refreshing, lighter way to enjoy your souvlaki.
Vegetarian Option: Substitute chicken with firm tofu or halloumi cheese, marinate similarly, and grill to achieve that signature char and flavor.

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

The image shows a white plate with a blue floral pattern filled with six grilled skewers of golden-brown chicken, each skewer holding about four to five pieces with visible char marks. To the upper left of the chicken, there are thin slices of white onion, glossy black olives at the top center, and several bright red tomato wedges on the upper right side. The plate is placed on a wooden surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Whip Up the Zesty Marinade

Start by combining 10 peeled garlic cloves, 2 tablespoons dried oregano, 1 teaspoon dried rosemary, 1 teaspoon sweet paprika, kosher salt, black pepper, ¼ cup Greek extra virgin olive oil, ¼ cup dry white wine, and juice of one lemon in a food processor. Pulse everything until the ingredients become a smooth, aromatic marinade. Resist the urge to add the bay leaves yet—they’ll join later in the bowl with the chicken. The aroma already hints at what’s coming!

Step 2: Marinate the Chicken for Maximum Flavor

Place your cut chicken breast pieces—about 2 ½ pounds—into a large bowl along with two bay leaves. Pour the marinade over the chicken and toss gently to coat every juicy chunk. Cover tightly and refrigerate for at least 2 hours to soak up all those vibrant flavors. If you’re pressed for time, a 30-minute marinate at room temperature works too, but a longer soak really makes the difference!

Step 3: Prep Skewers and Sides

While your chicken is happily soaking up flavors, soak 10 to 12 wooden skewers in water for 30 to 45 minutes. This keeps them from burning on the grill. At the same time, get your classic Greek pita fixings ready—sliced tomatoes, cucumbers, onions, Kalamata olives, and of course, creamy tzatziki sauce. If you’re planning extra sides like a Greek salad or roasted garlic hummus, this is a good time to prep those, too.

Step 4: Thread and Grill the Chicken to Perfection

Remove the chicken from the marinade and discard the leftover liquid. Thread the chicken pieces evenly onto your soaked skewers, making sure not to overcrowd them for even cooking. Heat your grill or griddle to medium-high, brush with oil, then place the skewers on. Grill for about 5 minutes total, turning regularly to brown all sides and achieve that irresistible char. Keep an instant-read thermometer handy—the chicken is perfectly done when it hits 160°F inside and will finish cooking to 165°F while resting. Brush the chicken occasionally with a bit of the reserved marinade to keep things moist and flavorful.

Step 5: Rest, Warm Pita, and Assemble Your Feast

Once grilled, transfer the skewers to a platter and let the chicken rest for 3 minutes—this keeps everything juicy and tender. Meanwhile, briefly warm your pita on the grill until soft with slight char marks. To assemble, spread tzatziki sauce generously on the warm pita, slide off the chicken from the skewers, then pile on sliced tomato, cucumber, onions, and Kalamata olives. Serve immediately, alongside your chosen sides for a spectacular Mediterranean feast.

Top Tip

Mastering the Greek Chicken Souvlaki with Tzatziki Recipe is all about layering flavors and handling the chicken gently. Here are a few handy tips from my kitchen that make a big difference every time.

Marinate Longer for Deeper Flavor: I always try to marinate the chicken for at least 2 hours, or even overnight if I can. The garlic, oregano, and lemon really soak in, making every bite burst with authentic Mediterranean taste.
Don’t Skip Soaking Skewers: Through trial and error, I learned soaking wooden skewers for 30-45 minutes prevents them from charring or burning on the grill. It’s a simple step that keeps your grilling experience smooth.
Use an Instant-Read Thermometer: Checking for an internal temperature of 160°F ensures juicy, fully cooked chicken without drying it out. This technique gave me perfect results every time.
Rest the Chicken: Letting the skewers rest for 3 minutes off the heat locks in the juices. I caught myself cutting into them too soon once, and the chicken was much drier. Patience pays off!

How to Serve Greek Chicken Souvlaki with Tzatziki Recipe

Five wooden skewers are placed inside a white oval plate, each holding pieces of raw light pink chicken marinated with visible herbs and small bits of garlic, giving the chicken a slightly wet and shiny texture. The chicken pieces are irregular in shape and tightly packed on the skewers, glistening with a light layer of oil that spreads a golden tone around them on the plate. The plate is set on a smooth white marbled surface, its simple clean look emphasizing the color and texture of the marinated chicken. photo taken with an iphone --ar 2:3 --v 7

Garnishes

Freshness is key when serving souvlaki. Top your warm pita stuffed with the grilled chicken and tzatziki with sliced ripe tomatoes, crisp cucumber ribbons, thinly sliced red onions, and a handful of briny Kalamata olives. A sprinkle of fresh oregano or parsley adds a lovely herbal touch that brightens the plate.

Side Dishes

Complement your souvlaki with a traditional Greek salad brimming with feta and olives, or a refreshing watermelon and cucumber salad for a cool contrast. Roasted garlic hummus or a mezze platter featuring assorted dips and veggies also pair beautifully, turning your meal into a festive Mediterranean feast.

Make Ahead and Storage

Storing Leftovers

Once the chicken souvlaki has cooled, remove the pieces from the skewers and store them in an airtight container. They’ll keep well in the refrigerator for up to 3 days, ready to reheat whenever you want a quick, flavorful meal.

Freezing

You can freeze cooked chicken souvlaki pieces by placing them in a freezer-safe container or bag, separated by parchment paper to prevent sticking. They’ll stay good for up to 2 months. When you want a taste of Greece, simply thaw overnight in the fridge before reheating.

Reheating

For best results, gently reheat your chicken souvlaki in a preheated oven at 325°F until warmed through, about 10-12 minutes. You can also use an indoor griddle or skillet on medium heat, taking care not to overcook. Warm the pita separately so it stays soft and tender.

Frequently Asked Questions:

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

Absolutely! Chicken thighs work wonderfully and tend to be juicier. Just adjust grilling time slightly and ensure the internal temperature reaches 160°F for safety.

Is it necessary to use white wine in the marinade?

White wine adds a lovely depth and acidity to the marinade, but if you prefer to avoid alcohol, you can substitute it with extra lemon juice or a splash of chicken broth, though the flavor may be subtly different.

How do I make the best homemade tzatziki to go with the souvlaki?

Use Greek yogurt, grated cucumber (squeezed free of excess water), minced garlic, fresh dill, lemon juice, and a drizzle of olive oil. Mix and chill for at least an hour to let flavors meld beautifully.

Can I prepare the marinade and chicken ahead of time?

Yes! You can mix and marinate the chicken up to overnight in the fridge. This not only saves time but intensifies the flavor, making your Greek Chicken Souvlaki with Tzatziki Recipe truly outstanding.

Final Thoughts

Greek Chicken Souvlaki with Tzatziki is one of those dishes that brings the warmth and sunshine of the Mediterranean right to your table. From the fragrant marinade to the creamy, cooling sauce, each bite tells a story of simple, fresh ingredients treated with care. Whether you're grilling outdoors on a sunny afternoon or cooking indoors for a cozy dinner, this recipe is sure to become a cherished favorite in your rotation. Enjoy the flavors, share with loved ones, and savor every mouthwatering moment!