Greek Chicken Souvlaki Skewers

Succulent cubes of chicken marinated in olive oil lemon garlic and robust herbs then skewered and grilled until golden—this Greek Chicken Souvlaki delivers iconic Mediterranean flavor with minimal fuss and maximum satisfaction especially when served alongside creamy homemade tzatziki. Whether it is a sunny weeknight or a casual gathering this is the quick and easy main that keeps everyone coming back for seconds.

The first time I made these skewers was for a summer barbecue. Everyone loved building their own plates with zesty chicken and cool tzatziki. Now this recipe is my go-to for feeding friends and family on warm days.

Ingredients

• Chicken breast cubes: Lean and quick-cooking they soak up every note of the marinade. Look for plump pink pieces with a fresh aroma for best texture.
• Extra virgin olive oil: Gives richness and keeps the chicken tender. Seek out cold-pressed Greek or Mediterranean brands for bold fruity flavor.
• Fresh lemon juice: Adds brightness and balances the herbs. Choose lemons that feel heavy for their size to ensure juiciness.
• Garlic cloves: Infuses every bite with aromatic intensity. Firm tight-skinned cloves are best.
• Dried oregano and dried thyme: Classic Greek herbs lend distinctive depth. Select dried leaves that are still fragrant and not faded.
• Salt and freshly ground black pepper: Essential for drawing out flavor and adding a gentle heat.
• Red onion: Brings crunch and a slight sweetness when served raw. Pick onions with shiny crisp outer layers.
• Tomato: Chopped for serving juicy and ripe for the best taste.
• Cucumber: Cool and refreshing both for serving and in the tzatziki. Firm cucumbers with deep green skins are ideal.
• Lemon wedges: Boost that fresh acidity just before eating.
• Pita breads: Soft for scooping though optional if gluten free.
• Greek yogurt: The base for creamy tangy tzatziki. Full-fat yogurt creates a luxurious texture.
• Fresh dill: Speckles tzatziki with herbal brightness always choose feathery vibrant green sprigs.
• Grated cucumber: Makes the sauce extra cooling. Squeeze out excess moisture for a thick finish.
• Tzatziki olive oil: A drizzle rounds out flavors in the sauce.
• Salt and pepper for the sauce: To suit your taste.
• Personal tip: Splurge on good olive oil and real Greek yogurt for the most authentic memorable experience.

Instructions

Prepare the Marinade:

In a large bowl whisk together olive oil lemon juice minced garlic oregano thyme salt and pepper until well combined. Cut the chicken breast into even chunks about two and a half centimeters each then add them straight into the marinade. Toss with your hands or a broad spoon so every piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least one hour so the chicken drinks up all the flavor. A longer soak up to eight hours gives the most depth.

Mix the Tzatziki:

While your chicken marinates grate half a cucumber and squeeze it in a clean kitchen towel until almost dry. In a separate medium bowl add Greek yogurt the grated and dried cucumber minced garlic a splash of extra virgin olive oil chopped dill lemon juice and a generous pinch each of salt and black pepper. Stir until creamy and well blended. Taste and adjust the salt or dill if you like then chill in the refrigerator for flavors to meld.

Thread the Skewers:

Once marinated take the chicken out. If using wooden skewers soak them in water for thirty minutes so they do not burn on the grill. Thread the cubes onto skewers with just a bit of space so the heat circulates and cooks them evenly.

Grill the Chicken:

Preheat a grill or grill pan over medium-high heat until it is hot. Arrange the skewers in a single layer and cook for five to six minutes without moving them so you get a good sear. Flip each skewer and grill for another five to six minutes until the chicken feels firm and has golden brown edges. Check that the juices run clear to ensure they are cooked through.

Finish and Serve:

If using pita wrap and warm it in a dry pan or oven until soft. Arrange the finished skewers on a large platter surrounded by tomato cucumber slices onion fresh lemon wedges and the chilled tzatziki sauce. Let everyone assemble their own plates to keep serving flexible and fun.

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My personal favorite ingredient in this dish is a handful of chopped fresh dill in the tzatziki. It sparks childhood memories of my grandmother’s kitchen in summer—she would snip fresh herbs from the garden and insist it made all the difference. That touch of dill always brings me back to laughter and long lunches outdoors.

Storage Tips

Pack any leftover grilled chicken into an airtight container and refrigerate for up to three days. The flavors deepen overnight making leftovers perfect sliced into salads or wraps. Store tzatziki separately in a closed container for maximum freshness and use within three days as well. Never refrigerate assembled pitas as bread gets soggy.

Ingredient Substitutions

If chicken breast is not available use a mix of chicken thigh for even juicier skewers. Fresh oregano and thyme can replace dried if you have them just triple the quantities for the same punch. For the dairy free crowd swap Greek yogurt for unsweetened coconut yogurt in the tzatziki and skip the pita for healthy lettuce wraps.

Serving Suggestions

Layer the chicken over a Greek salad or roasted vegetables for a light meal. For parties set out toppings buffet style and let everyone build their dream souvlaki. During colder months serve alongside warm rice pilaf and roasted vegetables. This dish pairs well with a crisp white wine such as Assyrtiko or nonalcoholic sparkling water with a spritz of citrus.

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For best results serve Greek Chicken Souvlaki with plenty of fresh lemon and a side of creamy tzatziki. Try new toppings and adapt it for the season for a meal that always delights.

Common Recipe Questions

→ What type of chicken works best?

Both chicken breast and thigh are suitable. Breast yields a leaner result, while thigh offers extra juiciness and flavor.

→ How long should the chicken marinate?

One hour provides good flavor, but marinating up to eight hours deepens the taste and tenderness further.

→ Can I prepare the skewers ahead?

Yes, the chicken can be marinated and threaded onto skewers in advance, kept refrigerated until ready to grill.

→ Is the dish gluten-free?

The chicken and tzatziki are gluten-free. Choose gluten-free flatbread or omit bread for a gluten-free serving.

→ What pairs well as a side or drink?

Serve with Greek salad or rice, and enjoy with a crisp white wine like Assyrtiko for a refreshing match.

→ How can I prevent wooden skewers from burning?

Soak wooden skewers in water for at least 30 minutes before grilling to avoid burning on the grill.