Name: Greek Chicken Souvlaki with Tzatziki Recipe
Prep time: 2 h 10 min
Cook time: 15 min
Total time: 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 this recipe); Sliced tomato, cucumber, onions, and Kalamata olives; Greek salad; Roasted garlic hummus; Mezze platter; Watermelon and cucumber salad

If you’re craving juicy, flavorful grilled chicken wrapped in soft pita with tangy tzatziki, then you’re going to love this Greek Chicken Souvlaki with Tzatziki Recipe. It’s like a quick trip to Athens right from 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’ve made souvlaki plenty of ways, but this recipe nails authentic Greek flavors thanks to a marinade bursting with garlic, oregano, rosemary, and a hint of paprika. It’s simple, vibrant, and perfect for any grill or griddle.

Authentic Mediterranean Flavor: The marinade’s blend of herbs and spices brings the vibrant taste of Greece to your plate.
Juicy, Tender Chicken: Marinating the chicken ensures every skewer stays succulent and full of flavor.
Versatile and Easy: Perfect for indoor or outdoor grilling, and assembled in just 25 minutes (plus marinating).
Perfect for Entertaining: Serve with fresh pita, creamy tzatziki, and a variety of sides for a memorable meal.

Ingredients & Why They Work

To make truly delicious Greek chicken souvlaki, choosing the right ingredients is key. I always recommend seeking out fresh herbs and a quality Greek extra virgin olive oil to capture those authentic Athenian vibes.

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 cloves: Provides that signature pungent aroma and savory depth essential to Greek cooking.
Dried oregano: The herb that screams Greece—earthy and slightly minty, perfect for marinades.
Dried rosemary: Adds woodsy, piney flavor that complements chicken beautifully.
Sweet paprika: Offers a subtle smoky sweetness and gorgeous color.
Kosher salt: Enhances all the flavors without overpowering.
Black pepper: Gives a little gentle heat and complexity.
Greek extra virgin olive oil: Choose a high-quality oil for richness and authenticity.
Dry white wine: Adds brightness and helps tenderize the chicken.
Lemon juice: Brings fresh acidity and balances the herbs.
Bay leaves: Infuse a subtle herbal fragrance during marinating.
Organic boneless skinless chicken breasts: Lean, tender, and perfect cut into skewers for grilling.
Greek pita bread: Soft, warm, and slightly chewy—the ideal vehicle for your souvlaki.
Tzatziki sauce: Creamy, tangy, and packed with cucumber and dill for cool balance.
Fresh vegetables and Kalamata olives: Add crunch, acidity, and that unmistakable medley of Mediterranean flavors.
Optional sides: Greek salad, roasted garlic hummus, mezze platter, or watermelon & cucumber salad for a festive spread.

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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 my Greek Chicken Souvlaki with Tzatziki Recipe is how adaptable it is to your tastes and pantry. Whether you're in the mood for something a little lighter, extra herbaceous, or even a bit smoky, there’s a way to tweak this dish that feels personal and satisfying.

Variation: For a smoky twist, I like adding a pinch of smoked paprika to the marinade instead of sweet paprika. It brings a subtle depth that pairs amazingly with the fresh Tzatziki.
Vegetarian option: Swap the chicken for firm cubes of halloumi cheese or portobello mushrooms marinated in the same mix and grilled. Delicious and just as Mediterranean!
Seasonal fresh herbs: When fresh oregano or rosemary is in season, chop them finely and add to the marinade to brighten the flavors even more.
Quick marinade: If you’re pressed for time, marinate at room temperature for 30 minutes instead of 2 hours in the fridge—you’ll still get a tasty punch.
Serving style: Instead of pita, try serving the grilled souvlaki over a bed of fluffy rice or alongside roasted vegetables for a grain-free option.

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: Whip Up That Flavor-Packed Marinade

Start by blending garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine, and fresh lemon juice in a small food processor. Pulse everything until you have a smooth, fragrant marinade. This is the base of your souvlaki’s incredible flavor, so take a moment to inhale those aromas—they’re the essence of the Mediterranean! Just remember, hold off adding the bay leaves until you mix the marinade into the chicken later.

Step 2: Marinate the Chicken to Soak Up Those Aromas

Toss the chicken pieces into a large bowl and nestle in the bay leaves. Pour the marinade over the chicken, then toss everything together until each piece is fully coated. Cover tightly with plastic wrap and let it chill in the fridge for 2 hours or overnight to deepen the flavors. If you’re short on time, 30 minutes at room temperature will still give good results. Pro tip: marinating longer really helps tenderize the chicken and infuse those herby notes.

Step 3: Get the Skewers and Sides Ready

Soak your wooden skewers in water for at least 30 minutes—this prevents them from catching fire on the grill. While they soak, prepare your Tzatziki and slice those fresh veggies: tomato, cucumber, onions, and Kalamata olives. If you’re serving Greek salad, roasted garlic hummus, or other sides, now’s the time to get those ready too. Planning ahead makes the grilling step much smoother!

Step 4: Thread the Chicken Onto Skewers

Pull your marinated chicken out of the fridge, grab those soaked skewers, and carefully thread each juicy piece onto a skewer. Don’t pack too tightly—leave a little space so the heat circulates and cooks the meat evenly. Handling the chicken gently ensures it stays tender.

Step 5: Fire Up the Grill or Griddle

Whether you’re grilling outdoors or using an indoor griddle, preheat to medium-high heat and brush the grates with a little oil to prevent sticking. When hot, place the skewers carefully on the grill. You’ll want to cook for about 5 minutes total, turning every minute or so to get a beautiful even sear. Use an instant-read thermometer to check—when the chicken hits 160°F internally, it's perfect since it will rest to 165°F after coming off the heat. During cooking, brush lightly with the remaining marinade, but discard any leftover marinade afterward to keep things safe.

Step 6: Let It Rest and Warm the Pitas

Once grilled to perfection, transfer your chicken to a serving platter and let it rest for 3 minutes—this helps keep the juices locked in. While it rests, quickly grill the pita bread for just a minute or two to warm it and add a touch of char. This little step makes the pita soft yet slightly crisp, ready to hold all those wonderful toppings.

Step 7: Assemble Your Souvlaki Pitas and Dig In!

Spread a generous dollop of creamy Tzatziki on each pita. Remove the chicken pieces from the skewers and pile them on top. Add fresh slices of tomato, cucumber, onions, and Kalamata olives for a burst of color and flavor. Serve immediately alongside your favorite sides like Greek salad or roasted garlic hummus for a meal that feels straight from the heart of Greece.

Top Tip

Getting the most out of your Greek Chicken Souvlaki with Tzatziki recipe is all about layering flavors and perfect timing. These tips will help you achieve juicy, flavorful chicken that’s grilled to perfection every time.

Marinate with Patience: I always recommend marinating the chicken for at least 2 hours in the fridge. It makes a huge difference in flavor depth and tenderness, but if you’re short on time, even 30 minutes at room temperature will do.
Soak Your Skewers: This simple trick prevents those wooden skewers from catching fire on the grill. Soak them in water for 30 to 45 minutes before threading the chicken, and you’ll avoid any burning mishaps.
Use a Thermometer: To nail the perfect cook, I rely on an instant-read thermometer. Aim for 160°F internal temperature since it will rest up to 165°F — juicy and safe without overcooking.
Grill the Pitas Last: Grilling pita bread just before serving adds a warm, slightly charred touch that complements the souvlaki beautifully. Don’t skip this step; it elevates the entire dish!

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

Brighten up your souvlaki pitas with a colorful array of fresh garnishes. Sliced ripe tomatoes, crisp cucumber ribbons, thinly sliced red onions, and salty Kalamata olives add layers of flavor and gorgeous texture. Don’t forget a generous dollop of creamy homemade Tzatziki for that cool, refreshing contrast that ties everything together.

Side Dishes

For a truly authentic Mediterranean feast, serve your souvlaki alongside fresh Greek salad with oregano and feta, a mezze platter loaded with hummus and roasted vegetables, or a refreshing watermelon and cucumber salad. These sides balance the savory, smoky flavors and add vibrant variety to your meal.

Make Ahead and Storage

Storing Leftovers

After cooking, carefully remove the chicken pieces from the skewers and place them into an airtight container. Stored in the refrigerator, your grilled souvlaki will keep well for up to 3 days without losing its delicious flavor or texture.

Freezing

You can also freeze cooked souvlaki pieces for longer storage. Lay the chicken out on a baking sheet to freeze individually before transferring into freezer-safe bags or containers. They’ll keep well for up to 2 months. When ready, thaw overnight in the fridge before reheating.

Reheating

To warm leftovers, gently reheat the chicken in a skillet over medium heat or place it in a preheated 350°F oven until heated through. Avoid the microwave if possible to maintain that lovely grilled texture and juiciness. Quick tip: warm your pita separately and assemble fresh to keep everything tasting its best.

Frequently Asked Questions:

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

Absolutely! Chicken thighs are a great alternative that stays juicy and tender. Just adjust the cooking time slightly, as thighs take a bit longer to cook through.

Is it necessary to use white wine in the marinade?

White wine adds a lovely acidity and depth to the marinade, but if you prefer not to use alcohol, you can substitute with extra lemon juice or chicken broth with a splash of vinegar.

How do I make homemade Tzatziki sauce to go with the souvlaki?

For authentic Tzatziki, combine Greek yogurt, grated cucumber (squeezed dry), garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Mix well and refrigerate for at least an hour before serving to let the flavors meld.

Can I grill the chicken indoors if I don’t have an outdoor grill?

Yes! You can use an indoor grill pan or griddle over medium-high heat. Just be sure to brush the pan with oil and turn the skewers frequently for even cooking.

Final Thoughts

This Greek Chicken Souvlaki with Tzatziki recipe captures the heart of Mediterranean cooking—simple ingredients, bold flavors, and fresh accompaniments. With just a little prep and a hot grill, you’ll transport yourself to the lively streets of Athens in no time. Whether it’s a casual weeknight dinner or a weekend gathering, these skewers bring people together, making every meal feel like a celebration. So light that grill, gather your loved ones, and enjoy every juicy, fragrant bite!