Greek Chicken Souvlaki with Tzatziki

The first time I truly understood the magic of Greek Chicken Souvlaki Recipe with Tzatziki, I was standing in my tiny Chicago kitchen, covered in olive oil and garlic paste, desperately trying to recreate the flavors of my honeymoon in Santorini. My husband still laughs about how I burned the first batch so badly we had to order pizza – but that failure sparked my obsession with perfecting this dish.

After seven years of tweaking (and one memorable incident involving a smoke detector), I’ve finally created a Greek Chicken Souvlaki Recipe with Tzatziki that captures everything I love about authentic Greek street food. The secret? It’s all about balancing bright Mediterranean flavors with simple techniques anyone can master.

Why This Greek Chicken Souvlaki Recipe Became My Obsession

Through countless trials (and errors), I’ve learned three non-negotiable truths about great souvlaki:

1. The Marinade is Your Flavor Foundation

My Greek neighbor Mrs. Papadakis taught me her family’s marinade secret: “Always use the whole lemon – zest and juice.” Now I:

• Microplane organic lemon zest directly into the marinade

• Add a splash of ouzo (her secret weapon)

• Use my mortar and pestle to bruise the oregano

• Let it marinate in my grandmother’s old ceramic bowl (she swore it made a difference)

2. Chicken Thighs Changed Everything

After years of dry chicken breast disasters, I switched to thighs and never looked back. Here’s why:

• More forgiving on the grill

• Richer flavor from the fat

• Stays juicy even if slightly overcooked

• Budget-friendly (bonus!)

3. Tzatziki Should Have Texture

The tzatziki revelation came during a cooking class in Crete where the chef taught me to:

• Hand-chop (never food process) the cucumbers

• Use sheep’s milk yogurt for tang

• Add a whisper of grated onion

• Always make it a day ahead

Our Tzatziki Sauce Recipe captures all these lessons perfectly.

My Go-To Ingredients (After Years of Testing)

For the Chicken

• 2 lbs chicken thighs (bone-in, skin-on for maximum flavor)

• Marinade:

  • 5 garlic cloves (smashed with sea salt)

  • ⅓ cup Kalamata olive oil (the good stuff)

  • 3 tbsp fresh oregano (or 1 tbsp dried)

  • 1 tbsp fresh thyme (stems removed)

  • 2 tsp smoked paprika

  • ¼ cup Metaxa brandy (or dry white wine)

  • Zest + juice of 2 lemons

  • 1 tbsp honey

  • 1 tsp crushed coriander seeds

For Serving

• Fresh pitas from my local Middle Eastern market

• Tzatziki Sauce (made with full-fat yogurt)

• Quick-pickled red onions (my personal twist)

• Heirloom tomatoes (salted 30 minutes ahead)

• Persian cucumbers (skin on for crunch)

• Oil-cured olives (the wrinkly, ugly ones)

• Crumbled feta (sheep’s milk preferred)

• Fresh dill and mint sprigs

When I’m Feeling Fancy:

• Pineapple Chicken Kabobs as a sweet side

• Hand-cut fries stuffed inside the pita (authentic Greek style)

• A drizzle of chili-infused honey (my modern twist)

My Foolproof Method (Learned the Hard Way)

1. Marinating – Where Patience Pays Off

I’ve developed a ritual:

1. Wednesday night: Make tzatziki

2. Thursday morning: Prep marinade

3. Thursday evening: Add chicken

4. Friday after work: Grill

Pro Tip: Freeze extra marinade in ice cube trays for future use!

2. Skewering Without the Swearing

After many Band-Aid moments, I now:

• Use metal skewers (game changer)

• Alternate chicken with lemon wedges

• Leave 1-inch space between pieces

• Sometimes skip skewers entirely (just grill the chunks)

3. Grilling – My Zen Moment

My perfect setup:

• Charcoal chimney started 45 minutes ahead

• Two-zone fire (hot side for searing, cool side for finishing)

• Instant-read thermometer (no more guessing)

• Baste with reserved marinade (first 2 minutes only)

Secret Move: I sprinkle a pinch of dried oregano directly on the chicken as it grills.

4. Assembly – The Fun Part

I build mine “open kitchen” style so guests can customize:

1. Warm pitas on the grill (10 seconds per side)

2. Tzatziki schmear (the glue that holds it all together)

3. Chicken pieces (removed from skewers)

4. All the fixings in little bowls

5. Extra napkins (essential)

How I Serve It (Like a Greek Taverna)

Last summer’s “Souvlaki Saturdays” taught me the perfect spread includes:

Must-Have Sides

• Horiatiki salad (my version has capers)

• Lemon-roasted potatoes (crispy edges are key)

• Grilled halloumi (because cheese)

• Our Jalapeño Peach Chicken for heat lovers

Drink Pairings

• Ice-cold Mythos beer

• Assyrtiko wine (crisp and mineraly)

• Homemade lemonade with thyme

Don’t Forget

• Extra tzatziki (there’s never enough)

• Warm pita for scooping

• Our Bang Bang Chicken Skewers for spice fans

Hard-Won Kitchen Wisdom

Time-Saver: Marinate at room temp for 1 hour if rushed (but refrigerate after)
Grill Hack: Place a cast iron press on the chicken for perfect contact
Leftover Magic: Next-day chicken makes incredible gyro bowls
Tzatziki Tip: Stir in grated cucumber just before serving for freshness

More Mediterranean Favorites

If this Greek Chicken Souvlaki Recipe with Tzatziki hits the spot, try:

• Chicken Kabobs for easy grilling

• Tofu Buddha Bowl when you want something light

• Pineapple Chicken Kabobs for sweet contrast

Your Turn to Create Memories

This recipe represents my journey from clueless newlywed to confident home cook. Every time I make it, I’m transported back to those whitewashed Greek villages and bustling Athenian markets.

I’d love to hear:

• What food transports you to a special place?

• Any Greek cooking secrets you’ve discovered?

• How did your souvlaki adventure turn out?

Share your stories below – the triumphs, the disasters, and everything in between! And if you make this, tag me – I live for your kitchen adventures.

Greek Chicken Souvlaki with Homemade Tzatziki

After years of testing (and some hilarious failures), I've perfected this authentic Greek street food recipe featuring juicy marinated chicken thighs and creamy homemade tzatziki wrapped in warm pita.

Print Recipe Pin Recipe

Prep Time:20 minutes mins

Cook Time:10 minutes mins

Marinating Time:4 hours hrs

Total Time:4 hours hrs 30 minutes mins

Cuisine: Greek, Mediterranean

Keyword: Greek chicken souvlaki, Mediterranean grilled chicken, tzatziki recipe

Servings: 5 Servings

Ingredients

For the Marinade:

• 2 lbs chicken thighs bone-in, skin-on
• 5 garlic cloves smashed with sea salt
• ⅓ cup Kalamata olive oil
• 3 tbsp fresh oregano or 1 tbsp dried
• 1 tbsp fresh thyme
• 2 tsp smoked paprika
• ¼ cup Metaxa brandy or dry white wine
• Zest + juice of 2 lemons
• 1 tbsp honey
• 1 tsp crushed coriander seeds

For Serving:

• 4-6 fresh pitas
• 1 batch Tzatziki Sauce
• Quick-pickled red onions
• Sliced heirloom tomatoes
• Persian cucumbers
• Oil-cured olives
• Crumbled feta cheese
• Fresh dill and mint

Instructions

Make the Marinade:

• In a large bowl, combine all marinade ingredients except chicken. Whisk vigorously until emulsified.

Marinate Chicken:

• Add chicken thighs to marinade, ensuring full coverage. Cover and refrigerate for at least 4 hours (overnight preferred).

Prep Grill:

• Heat charcoal or gas grill to medium-high (400°F). Create two cooking zones if possible.

Skewer Chicken:

• Thread marinated chicken onto metal skewers, leaving small spaces between pieces. Reserve marinade.

Grill:

• Cook over direct heat for 4-5 minutes per side, basting with reserved marinade only in the first 2 minutes. Move to indirect heat if flare-ups occur.

Rest & Prep:

• Let chicken rest 5 minutes. Meanwhile, warm pitas on grill and prep all toppings.

Assemble:

• Spread tzatziki on pitas, add chicken (removed from skewers), and top with desired fixings.

Notes

✔ Pro Tip: For deeper flavor, add spent lemon halves to the marinade
✔ Shortcut: Marinate at room temp for 1 hour if pressed for time
✔ Leftovers: Makes incredible next-day gyro bowls
✔ Alternative Cooking: Can be made under broiler or in grill pan

Nutritional Info (per serving):
Calories: 520 | Protein: 38g | Carbs: 22g | Fat: 32g