Chicken Souvlaki

chicken souvlaki skewers surrounded by a bowl of tzatziki, cherry tomatoes, and chopped romaine on a black platter on a dark green background
Photographer: Joel Goldberg ; Food Styling: Micah Morton

Souvlaki is a classic Greek street food consisting of tender pieces of marinated meat that have been skewered (in Greece “souvla” means skewer) and cooked on a grill. Here we’ve used chicken, but lamb, pork, and beef are common meats used too. We love it whether we’re serving it on skewers at a BBQ (no picnic tables? no problem!), or tucked into a pita with veggies for a yummy weekday lunch.

However you enjoy it, don’t skip the sauce! Tzatziki is creamy and herby with a slight tang that pairs perfectly with smoky meat. Dairy free? Swap in a tahini dressing instead.

Made this? Let us know how it went in the comments below.

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Yields: 4 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 5 mins
For Chicken
1 1/2 lb.

boneless skinless chicken breasts, cut into 1" pieces

Kosher salt

Freshly ground black pepper

3 tbsp.

extra-virgin olive oil

Juice of 1 lemon


cloves garlic, smashed

1 tbsp.

dried oregano

For Tzatziki
1/2 c.

Greek yogurt, preferable whole fat

Juice of 1/2 lemon

1/3 c.

finely chopped cucumber


clove garlic, minced

1 tbsp.

freshly chopped dill

Kosher salt

Freshly ground black pepper

Pinch red pepper flakes

For serving

Pita, warmed 

Thinly sliced tomatoes

Chopped romaine 

  1. In a large bowl, season chicken well with salt and pepper, and toss to coat. Add oil, lemon juice, garlic, and oregano, and toss to coat. Cover and let marinate at room temperature for 30 minutes, or place in the refrigerator and marinate for up to 24 hours. 
  2. Meanwhile, make tzatziki: In a medium bowl, combine yogurt, lemon juice, cucumber, garlic, and dill. Season with salt, pepper, and a pinch of red pepper flakes. Refrigerate until ready to use. 
  3. When ready to cook, if using wooden skewers, soak skewers in water for at least 30 minutes. Preheat grill or grill pan over medium-high heat. Carefully, thread chicken onto skewers. 
  4. Grill until golden and the internal temperature reaches 165°, about 6 minutes per side. 
  5. If desired, serve in warmed pita with tzatziki, tomatoes, and romaine.

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Photographer: Joel Goldberg ; Food Styling: Micah Morton
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