Chicken Souvlaki Skewers With Tzatziki

Transport your taste buds straight to the sunny shores of Greece with these succulent Chicken Souvlaki Skewers with homemade Tzatziki. This vibrant, flavourful dish is a fantastic way to enjoy the classic Mediterranean diet, bringing authentic Greek flavours right into your kitchen.

There’s something truly magical about the aroma of marinated chicken hitting a hot grill, isn’t there? For me, this recipe for Chicken Souvlaki Skewers with Tzatziki brings back wonderful memories of a family holiday to Crete, where we enjoyed these delightful skewers almost daily. The simplicity of the ingredients, combined with the powerful lemon-herb marinade, creates a dish that is both incredibly satisfying and wonderfully light. I’ve refined this recipe over the years, aiming to capture that authentic Greek flavour profile we all loved, and I can confidently say this version truly delivers. It’s become a firm favourite in our home, especially when we’re craving something fresh and zesty.

What I particularly love about making Chicken Souvlaki Skewers with Tzatziki is how versatile it is. You can serve it as a main course with pitta bread and a salad, or even as part of a larger mezze spread. The homemade tzatziki, with its cool, creamy texture and refreshing cucumber notes, is an absolute essential here; it perfectly complements the smoky, tender chicken. I remember one evening, after a particularly busy day, I stumbled upon this combination by accident, using up some leftover chicken and a lonely cucumber, and it’s been a hit ever since. My husband, who’s usually picky about new recipes, asked for seconds and even thirds!

This recipe isn’t just about the incredible taste; it’s about the joy of creating something wholesome and delicious from scratch. Making your own marinated chicken souvlaki and the accompanying yoghurt sauce is a rewarding experience, ensuring you know exactly what goes into your meal. It’s a healthy chicken recipe that fits beautifully into a balanced diet, making it a brilliant choice for a weeknight dinner or a relaxed weekend barbecue. So, let’s dive in and bring a little bit of Greek sunshine to your plate with these grilled chicken souvlaki skewers and their essential, cooling dip.

Recipe Overview

• Prep time: 25 minutes (plus 2-4 hours marinating)
• Cook time: 15-20 minutes
• Total time: 40-45 minutes (plus marinating)
• Servings: 4-6
• Difficulty: Moderate

Why You’ll Love This Chicken Souvlaki Skewers with Tzatziki

• Authentic Greek Flavours: Experience the true taste of the Mediterranean with a vibrant lemon-herb marinade and creamy homemade tzatziki.
• Healthy & Wholesome: A lean protein-packed meal that’s naturally gluten-free and fits well into a balanced diet, perfect for a healthy chicken recipe.
• Versatile Serving Options: Enjoy as a main course, in pitta wraps, with salads, or as part of a larger Greek-inspired spread.
• Engaging Cooking Experience: From marinating the chicken to grilling it to smoky perfection, each step is satisfying and rewarding.
• Customisable Heat Level: Easily adjust the spice to your preference, ensuring everyone at the table can enjoy it.

Chicken Souvlaki Skewers with Tzatziki

15 min prep  ·  30 min cook  ·  4 servings

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Ingredients You’ll Need

• 600g boneless, skinless chicken breasts or thighs, cut into 2.5cm cubes
• For the Marinade:
• 60ml olive oil
• Juice of 2 large lemons (approx. 80ml)
• 2 cloves garlic, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• For the Tzatziki:
• 1 large cucumber
• 300g full-fat Greek yoghurt
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh mint, finely chopped (or 1 teaspoon dried)
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar (or lemon juice)
• 1/2 teaspoon salt
• Black pepper to taste

Tip: Using fresh lemons for the marinade makes a significant difference in brightness and flavour. For the tzatziki, full-fat Greek yoghurt provides the creamiest texture and richest taste.

How to Make Chicken Souvlaki Skewers with Tzatziki

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined. The mixture should smell wonderfully aromatic and zesty.
2. Marinate the Chicken: Add the cubed chicken to the marinade, tossing to ensure every piece is evenly coated. Cover the bowl with cling film and refrigerate for at least 2 hours, or ideally 4 hours, to allow the flavours to deeply penetrate the chicken. You’ll notice the chicken taking on a slightly paler, more infused colour.
3. Make the Tzatziki: Grate the cucumber using the coarse side of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze out as much excess liquid as possible. This step is crucial for a thick, creamy tzatziki. In a medium bowl, combine the squeezed cucumber, Greek yoghurt, minced garlic, chopped dill, chopped mint, olive oil, white wine vinegar, salt, and black pepper. Stir well until the mixture is smooth and luscious, tasting fresh and tangy. Cover and refrigerate until ready to serve, allowing the flavours to meld beautifully.
4. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, making sure not to pack them too tightly, which allows for even cooking. The raw chicken will still be glistening with marinade, ready for the heat.
5. Preheat and Grill: Preheat your grill or barbecue to a medium-high heat (around 200°C / 400°F). Lightly oil the grill grates to prevent sticking. You should hear a gentle sizzle as the oil hits the hot surface.
6. Cook the Chicken Souvlaki: Place the chicken skewers on the hot grill. Cook for 4-5 minutes per side, turning occasionally, until the chicken is golden brown and slightly charred in spots. You’ll hear the delightful sizzle of the chicken cooking and smell the smoky, herby aroma filling the air. The chicken should feel firm to the touch and have an internal temperature of 74°C (165°F), ensuring it’s cooked through and juicy.
7. Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. Serve hot with the chilled, refreshing homemade tzatziki.

Tips From My Kitchen

• Don’t Skip the Marinating Time (and why): The 2-4 hour marinating time isn’t just for flavour; it’s also crucial for tenderising the chicken. The acidity from the lemon juice breaks down the protein fibres, making the chicken incredibly succulent and ensuring it doesn’t dry out on the grill. If you’re short on time, even 30 minutes is better than nothing, but for the best results, really let those flavours seep in.
• Squeeze Your Cucumber for Creamy Tzatziki (and why): This is perhaps the most important step for outstanding tzatziki. Cucumbers hold a lot of water, and if you don’t squeeze it out, your tzatziki will be watery and thin, rather than thick and creamy. The drier the cucumber, the better the texture, allowing the rich Greek yoghurt to shine through.
• Use Chicken Thighs for Extra Juiciness (and why): While chicken breasts work wonderfully, chicken thighs are naturally more forgiving and tend to stay juicier, especially when grilled. They have a slightly higher fat content, which prevents them from drying out as easily, guaranteeing tender, flavourful skewers every time.
• Don’t Overcrowd the Grill (and why): When you place too many skewers on the grill at once, it lowers the overall temperature of the cooking surface. This leads to steaming rather than searing, meaning your chicken won’t develop those beautiful, flavourful charred edges. Cook in batches if necessary to maintain consistent heat and achieve that perfect golden-brown crust.
• Rest the Chicken After Grilling (and why): After cooking, it’s tempting to dive straight in, but resting the chicken for 5 minutes is vital. As the chicken cooks, its muscle fibres contract, pushing juices to the centre. Resting allows these fibres to relax and the juices to redistribute throughout the meat, resulting in much more tender and moist souvlaki.
• Taste and Adjust Seasoning (and why): Always taste your marinade and especially your tzatziki before serving. Seasoning can be subjective, and personal preference plays a big role. Adjusting the salt, pepper, lemon, or herbs ensures the flavours are perfectly balanced to your liking, elevating the entire dish.

Delicious Variations to Try

• Spicy Version: For those who love a bit of a kick, add a pinch of dried chilli flakes or a dash of cayenne pepper to the chicken marinade. You could also finely chop a fresh red chilli and stir it into the tzatziki for an extra fiery tang.
• Vegetarian/Vegan Option: Swap the chicken for firm tofu or halloumi cheese, cut into cubes. Marinate the tofu/halloumi as you would the chicken. For a vegan tzatziki, use a good quality plant-based Greek-style yoghurt and ensure all other ingredients are vegan-friendly.
• Different Protein: While chicken is traditional, this marinade works beautifully with other proteins. Try it with cubed beef, lamb, or even large prawns for a different take on these delicious skewers. For another great alternative, consider Pan Seared Salmon With Lemon Butter Sauce if you’re a fan of fish.

What to Serve With Chicken Souvlaki Skewers with Tzatziki

• Warm pitta bread or flatbreads for wrapping
• A simple Greek salad with tomatoes, cucumber, red onion, Kalamata olives, and feta
• Fluffy rice or quinoa
• Roasted vegetables like courgettes, peppers, and red onions
• Lemon wedges for an extra squeeze of freshness

Frequently Asked Questions

Chicken Souvlaki Skewers with Tzatziki

Tender marinated chicken skewers grilled to perfection, served with a cool and creamy homemade tzatziki sauce.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Greek

Calories: 350

Ingredients Method Notes

Ingredients

  

• 600 g boneless skinless chicken breasts or thighs, cut into 2.5cm cubes

For the Marinade

• 60 ml olive oil
• Juice of 2 large lemons approx. 80ml
• 2 cloves garlic minced
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 teaspoon salt

For the Tzatziki

• 1 large cucumber
• 300 g full-fat Greek yoghurt
• 1 tablespoon fresh dill finely chopped (or 1 teaspoon dried)
• 1 tablespoon fresh mint finely chopped (or 1 teaspoon dried)
• 1 tablespoon olive oil
• 1 tablespoon white wine vinegar or lemon juice
• 1/2 teaspoon salt
• Black pepper to taste

Method

 

1. Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, smoked paprika, salt, and black pepper until well combined. The mixture should smell wonderfully aromatic and zesty.
2. Marinate the Chicken: Add the cubed chicken to the marinade, tossing to ensure every piece is evenly coated. Cover the bowl with cling film and refrigerate for at least 2 hours, or ideally 4 hours, to allow the flavours to deeply penetrate the chicken. You’ll notice the chicken taking on a slightly paler, more infused colour.
3. Make the Tzatziki: Grate the cucumber using the coarse side of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze out as much excess liquid as possible. This step is crucial for a thick, creamy tzatziki. In a medium bowl, combine the squeezed cucumber, Greek yoghurt, minced garlic, chopped dill, chopped mint, olive oil, white wine vinegar, salt, and black pepper. Stir well until the mixture is smooth and luscious, tasting fresh and tangy. Cover and refrigerate until ready to serve, allowing the flavours to meld beautifully.
4. Prepare the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, making sure not to pack them too tightly, which allows for even cooking. The raw chicken will still be glistening with marinade, ready for the heat.
5. Preheat and Grill: Preheat your grill or barbecue to a medium-high heat (around 200°C / 400°F). Lightly oil the grill grates to prevent sticking. You should hear a gentle sizzle as the oil hits the hot surface.
6. Cook the Chicken Souvlaki: Place the chicken skewers on the hot grill. Cook for 4-5 minutes per side, turning occasionally, until the chicken is golden brown and slightly charred in spots. You'll hear the delightful sizzle of the chicken cooking and smell the smoky, herby aroma filling the air. The chicken should feel firm to the touch and have an internal temperature of 74°C (165°F), ensuring it's cooked through and juicy.
7. Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for 5 minutes. This allows the juices to redistribute, keeping the chicken tender. Serve hot with the chilled, refreshing homemade tzatziki.

Notes

Marinate the chicken for at least 2 hours, ideally 4, for best flavor. Soak wooden skewers for 30 minutes before grilling to prevent burning.

I genuinely hope you enjoy creating and savouring these Chicken Souvlaki Skewers with Tzatziki as much as we do. It’s a dish that consistently brings smiles and a taste of the Mediterranean to our table, whether it’s for a casual weeknight dinner or a special gathering. The combination of the tangy, herby chicken and the cool, creamy dip is simply irresistible. Do let me know in the comments below if you tried this recipe and what your favourite part was!