Chicken Souvlaki with Tzatziki Sauce
A classic Greek street-food favorite, Chicken Souvlaki brings the sunny shores of Greece to your plate with its juicy grilled skewers and cool, creamy tzatziki. This version, inspired by South Orange County’s new Greek eatery, blends authentic Mediterranean ingredients with a modern SoCal twist.
Equipment
- Grill or grill pan
- Skewers (wooden or metal)
- Mixing bowls
- Whisk or spoon
- Knife and cutting board
- Zester or grater (for lemon & garlic)
Ingredients
- For the Chicken Souvlaki:
- 1.5 lbs boneless skinless chicken thighs or breasts, cut into cubes
- 3 tbsp olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 3 garlic cloves minced
- 1 tsp dried oregano
- Salt and pepper to taste
- Optional: paprika or chili flakes for a spicy twist
- For the Tzatziki Sauce:
- 1 cup Greek yogurt full-fat or low-fat
- ½ cucumber grated and squeezed dry
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 clove garlic finely minced
- 1 tbsp chopped fresh dill or mint
- Salt to taste
Instructions
- Marinate the Chicken:
- In a bowl, whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Add the chicken and mix until coated. Cover and refrigerate for at least 1 hour (up to overnight for max flavor).
- Prepare the Tzatziki:
- Combine Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, and a pinch of salt. Stir well and refrigerate while the chicken marinates.
- Skewer and Grill:
- Thread the marinated chicken onto skewers. Grill over medium-high heat for 10–12 minutes, turning occasionally until charred and fully cooked.
- Serve:
- Serve the souvlaki hot with a generous dollop of tzatziki, warm pita bread, and a side salad or fries.
Notes
For best results, use chicken thighs for juicier texture.
Wooden skewers should be soaked in water for 30 minutes before grilling to prevent burning.
Tzatziki can be made a day in advance for stronger flavor.