Chicken Souvlaki With Tzatziki Sauce and Greek Salad Recipe

Yvonne Ruperti

Don't limit your souvlaki to Greek festivals or late night diners. This fresh Mediterranean meal is easy to pull off at home.

Notes: Don't skip the cucumber salting step and use Greek yogurt for a thick and creamy tzatziki sauce. If Greek yogurt is unavailable, let regular yogurt drain in a fine mesh strainer lined with cheesecloth set over a bowl or the sink until thick and creamy, about 1 hour. Once you've marinated the chicken, discard the marinade. Whether using an outdoor grill or grill pan, brush the grates or pan lightly with vegetable oil before cooking chicken.

Recipe Facts

Active: 45 mins
Total: 2 hrs 45 mins
Serves: 4 to 6 servings

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For the Chicken:

  • 5 tablespoons fresh juice from about 3 lemons

  • 4 tablespoons red wine vinegar

  • 4 tablespoons olive oil

  • 2 tablespoons chopped fresh oregano leaves

  • 2 teaspoons kosher salt

  • 1/2 teaspoon ground black pepper

  • 2 pounds skinless boneless chicken breast, trimmed of excess fat and cut into 1-inch pieces

  • 4 medium cloves garlic, grated (about 4 teaspoons)

For the Tzatziki Sauce:

  • 1 medium cucumber, peeled, seeded, cut into 1/4-inch cubes (see notes)

  • 1/2 teaspoon salt

  • 1 medium clove garlic, grated (about 1 teaspoon)

  • 1 cup Greek yogurt (see notes)

  • 1 tablespoon chopped fresh dill

For the Salad:

  • 2 tablespoons olive oil

  • 6 small tomatoes, cut into wedges

  • 2 small red onions, sliced thin

  • 1 medium cucumber, seeded and sliced into thin half moons

  • 3/4 cup pitted kalamata olives

  • 6 ounces crumbled feta

  • 1/4 cup chopped parsley

  • 6 pitas


  1. In medium bowl, whisk lemon juice, vinegar, olive oil, oregano, salt, and black pepper. Place chicken cubes in a separate medium bowl. Mix in grated garlic and 7 tablespoons of dressing. Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, tossing occasionally. Set remaining dressing aside for salad.

  2. While chicken marinates, make the tzatziki sauce: Place cubed cucumbers in strainer set over bowl. Toss with 1/2 teaspoon salt and let sit to drain, about 30 minutes. Gently pat cucumbers dry with paper towel, place in small bowl, and mix with garlic, yogurt, and dill. Season to taste with salt. Refrigerate until ready to serve.

  3. Skewer chicken pieces on 8 to 12 skewers. Discard used marinade. Heat grill or grill pan over medium-high heat. Place chicken skewers on grill (or cook in batches on grill pan) until well browned and internal temperature registers 155° on instant read thermometer, turning evenly to cook on all sides, about 5 minutes total. (Adjust temperature of grill if necessary). Remove chicken to a serving platter and let rest 3 minutes. Meanwhile, briefly grill pitas and keep warm.

  4. Just before serving, prepare the salad: Whisk olive oil into reserved chicken marinade. Add tomatoes, onions, cucumber, olives, feta, and parsley. Season with salt and pepper.

  5. Serve skewers with salad, pita, and tzatziki sauce. Remove chicken from skewers to stuff into pitas with sauce and salad.

Special equipment

Grill or grill pan, skewers, fine mesh strainer

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Nutrition Facts (per serving)
723 Calories
26g Fat
57g Carbs
64g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 723
% Daily Value*
Total Fat 26g 33%
Saturated Fat 8g 39%
Cholesterol 156mg 52%
Sodium 1313mg 57%
Total Carbohydrate 57g 21%
Dietary Fiber 4g 15%
Total Sugars 8g
Protein 64g
Vitamin C 23mg 116%
Calcium 321mg 25%
Iron 5mg 29%
Potassium 939mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)