Easy Juicy Greek Chicken Souvlaki Recipe with Homemade Tzatziki Sauce

Let me tell you, the scent of sizzling marinated chicken, herbs, and garlic wafting from the grill is enough to make anyone’s mouth water. The first time I grilled this Easy Juicy Greek Chicken Souvlaki, I was instantly hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma would make her own version of Greek souvlaki during summer family gatherings, filling the backyard with that unmistakable aroma of lemony herbs and grilled meat. It’s the kind of recipe I wish I’d discovered sooner because honestly, it brings pure, nostalgic comfort with every bite.

My family couldn’t stop sneaking the skewers off the grill, and I can’t really blame them—it’s dangerously easy to eat one after another. This Easy Juicy Greek Chicken Souvlaki with homemade tzatziki sauce is perfect for backyard barbecues, quick weeknight dinners, or even impressing guests without any fuss. You know what makes this recipe stand out? It’s juicy, tender, and packed with that bright, fresh flavor that pairs beautifully with the creamy, cooling tzatziki. I’ve tested it a handful of times (in the name of research, of course!), and it’s become a staple for family gatherings and casual meals alike. Trust me, you’re going to want to bookmark this one!

Why You’ll Love This Recipe

Honestly, this Easy Juicy Greek Chicken Souvlaki recipe is one of those dishes that just hits all the right notes. From my experience testing it over several months, here’s why it’s become a fan favorite:

• Quick & Easy: Comes together in under 30 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; chances are you already have most of these in your pantry.
• Perfect for Any Occasion: Whether it’s a casual family dinner, a weekend barbecue, or a sweet treat for your kids, it fits the bill.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike (my picky nephew even asked for seconds!).
• Unbelievably Delicious: The combination of juicy, lemony chicken and cool, garlicky tzatziki makes for next-level comfort food.

This isn’t just another chicken souvlaki recipe. The magic is in the marinade—fresh lemon juice, oregano, garlic, and olive oil blend together to create that signature Greek flavor that feels fresh but familiar. Plus, the homemade tzatziki sauce is creamy and tangy with just the right touch of dill and cucumber crunch. This recipe is the kind you close your eyes after the first bite and savor the moment. It’s comfort food that feels light, bright, and incredibly satisfying.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at any grocery store, and I’ll include a few tips to get the best results.

• For the Chicken Souvlaki Marinade:
  • 1 ½ pounds (700 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) cubes (thighs stay juicier than breasts)
  • 3 tablespoons extra virgin olive oil (I prefer California Olive Ranch for smooth flavor)
  • Juice of 1 large lemon (about 3 tablespoons, fresh is best)
  • 3 cloves garlic, minced (adds that punch of flavor)
  • 2 teaspoons dried oregano (Greek oregano if you can find it—it’s a game-changer)
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • Optional: ½ teaspoon smoked paprika for a subtle smoky twist
• For the Tzatziki Sauce:
  • 1 cup (240 g) Greek yogurt (full-fat for creaminess; Fage is a trusted brand)
  • ½ English cucumber, peeled and grated (then squeezed dry)
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill if fresh is unavailable)
  • Salt and pepper to taste
  • 1 tablespoon extra virgin olive oil (adds richness)
• For Serving:
  • Pita bread or flatbreads
  • Optional toppings: sliced red onion, chopped tomatoes, fresh parsley

If you want a gluten-free option, just swap the pita for gluten-free flatbread or serve over a crisp salad. For a dairy-free tzatziki, try coconut yogurt and skip the cucumber peel for a smoother texture. The ingredients here are flexible but always deliver that classic Greek vibe.

Equipment Needed

• A grill or grill pan (cast iron grill pans work wonders if you don’t have outdoor space)
• Mixing bowls for marinade and sauce
• A box grater for the cucumber
• Sharp knife and cutting board
• Skewers—metal or wooden (if using wooden skewers, soak them in water for 30 minutes to prevent burning)
• Measuring spoons and cups for accuracy

If you don’t have a grill or grill pan, a broiler or even a cast iron skillet will do the trick, though the smoky char flavor is best on a grill. Personally, I love using metal skewers because they’re reusable and distribute heat evenly, but bamboo ones are totally fine for a budget-friendly option. Just remember to handle the skewers carefully; I always use tongs to turn them on the grill.

Preparation Method

1. Prepare the Chicken Marinade: In a large bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, salt, pepper, and smoked paprika if using. The mixture should smell bright and herbal. (This takes about 5 minutes.)
2. Marinate the Chicken: Add the cubed chicken thighs to the bowl and toss well to coat. Cover with plastic wrap and refrigerate for at least 30 minutes, ideally 1-2 hours for maximum flavor. Don’t skip this step—it’s key for juicy, flavorful souvlaki.
3. Make the Tzatziki Sauce: While the chicken marinates, grate the cucumber and squeeze out excess moisture using a clean kitchen towel or paper towels. In a separate bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, olive oil, salt, and pepper. Stir well. (Makes about 1 cup.) Refrigerate until ready to serve.
4. Prepare the Skewers: Thread the marinated chicken onto the skewers, packing the pieces close but not squished. This helps them cook evenly and stay juicy. (Takes about 5 minutes.)
5. Preheat Grill or Grill Pan: Heat your grill or grill pan to medium-high (about 400°F / 200°C). Brush the grates with a little olive oil to prevent sticking.
6. Grill the Chicken: Place the skewers on the hot grill and cook for 4-5 minutes per side, turning once, until the chicken is cooked through and has beautiful grill marks. The internal temperature should reach 165°F (74°C). Avoid overcooking to prevent dryness.
7. Rest and Serve: Let the chicken rest for a few minutes off the heat. Serve hot with warm pita bread, a generous dollop of homemade tzatziki, and your choice of toppings like fresh tomatoes or onions.

If the chicken sticks to the grill, don’t panic! Let it sear a bit longer before trying to flip—it will release when it’s ready. Also, keep an eye on the skewers; thinner pieces cook faster, so adjust as needed. This recipe feels like second nature once you try it a couple of times.

Cooking Tips & Techniques

Cooking juicy chicken souvlaki isn’t rocket science, but a few tips from my kitchen will help you nail it every time. First, always use chicken thighs instead of breasts for maximum juiciness. Breasts can turn dry too quickly, especially on the grill.

Marinating is your best friend here—don’t rush it. Even 30 minutes helps, but a couple of hours is ideal. The lemon juice tenderizes the meat, and the olive oil locks in moisture. When threading the chicken, make sure pieces are uniform in size to cook evenly.

Another tip? Preheat your grill or pan well. You want that sizzle right away for a nice sear. Resist the urge to flip too often; one flip per side is perfect. And always use a meat thermometer if you can—it takes the guesswork out.

For the tzatziki, squeezing out excess cucumber liquid is crucial; otherwise, the sauce turns watery. Use full-fat Greek yogurt for a rich, creamy texture. If you find the garlic too sharp, let the sauce sit in the fridge for at least 30 minutes to mellow.

Last but not least, multitask by prepping the sauce while the chicken marinates. Saves time and keeps your kitchen workflow smooth (and less stressful!).

Variations & Adaptations

This Easy Juicy Greek Chicken Souvlaki recipe is super adaptable, and I’ve tried a few tasty twists over time.

• Beef or Lamb Souvlaki: Swap chicken for cubed beef sirloin or lamb shoulder for a more robust flavor. Just adjust cooking times—lamb might take a little longer.
• Vegetarian Option: Use marinated halloumi cheese or grilled portobello mushrooms threaded on skewers. Both soak up the marinade beautifully and pair perfectly with tzatziki.
• Spice it Up: Add a pinch of cayenne or crushed red pepper flakes to the marinade for a gentle kick that balances the cool tzatziki.
• Different Herbs: Swap oregano for fresh thyme or rosemary if you want to switch the flavor profile. Fresh herbs pack a punch if you have them on hand.
• Dairy-Free Tzatziki: Use coconut or almond yogurt and skip the dill if you prefer a milder sauce. Adding a little grated apple can add natural sweetness.

Once, I tried adding a splash of white wine vinegar to the marinade for a tangier finish—it was surprisingly good and gave the chicken a little extra brightness. Feel free to experiment and make it your own!

Serving & Storage Suggestions

Serve your Easy Juicy Greek Chicken Souvlaki hot off the grill with warm pita bread, a generous spoonful of tzatziki, and fresh toppings like diced tomatoes, sliced red onions, and a sprinkle of parsley. This combo is perfect for casual lunches, picnic-style dinners, or even as a party appetizer.

If you want to round out the meal, a Greek salad or lemony roasted potatoes make excellent sides. Pair with a crisp white wine or sparkling water with a slice of lemon for a refreshing touch.

Leftovers? Store grilled chicken skewers in an airtight container in the fridge for up to 3 days. Tzatziki keeps well for about 2 days. When reheating, warm the chicken gently in the oven or on a skillet to avoid drying it out. The flavors actually deepen after a day, so sometimes I find leftovers taste even better!

Nutritional Information & Benefits

This Easy Juicy Greek Chicken Souvlaki is a balanced, wholesome meal. A serving (about 2 skewers with tzatziki) contains approximately 300-350 calories, with around 30 grams of protein, 15 grams of fat (mostly healthy olive oil fats), and minimal carbs, making it great for those watching their carb intake.

Chicken thighs provide iron and B vitamins, while the olive oil contributes heart-healthy monounsaturated fats. The homemade tzatziki adds probiotics from the yogurt and antioxidants from fresh garlic and dill. Plus, lemon juice boosts vitamin C content.

This recipe is naturally gluten-free if served without pita and can be adapted for dairy-free diets. Just watch for any allergens in substitutions. It’s a flavorful way to enjoy nutrient-rich ingredients without sacrificing taste or ease.

Conclusion

So there you have it—Easy Juicy Greek Chicken Souvlaki with homemade tzatziki that’s bursting with fresh, vibrant flavors and simple to make. This recipe is perfect for anyone who loves quick meals that don’t skimp on taste or family-friendly appeal. You can customize it to your heart’s content, swapping herbs, proteins, or making it dairy-free, and still get that classic Greek soul.

I love this recipe because it reminds me of those warm summer evenings with family, the laughter, and the irresistible smell of grilled goodness. Give it a try, and let me know how you make it your own—I’m always excited to hear your twists and tips!

If you enjoyed this recipe, don’t forget to share it with your friends and drop a comment below. Happy grilling!

FAQs About Easy Juicy Greek Chicken Souvlaki

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

Yes, you can, but chicken thighs stay juicier and more tender when grilled. If using breasts, watch carefully to avoid drying out and consider marinating longer.

Do I need to soak wooden skewers before grilling?

Absolutely! Soak them in water for at least 30 minutes to prevent burning and make turning easier.

How long can I marinate the chicken?

Marinate for at least 30 minutes up to 4 hours. Longer than that, and the lemon juice might start to “cook” the chicken, affecting texture.

Can I make the tzatziki sauce ahead of time?

Yes! It tastes even better after sitting in the fridge for a few hours, letting the flavors meld together.

What’s the best way to reheat leftover souvlaki?

Warm gently in a skillet or oven rather than the microwave to keep the chicken juicy and avoid rubbery texture.

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