Chicken Souvlaki Recipe

Prepare the marinade

In a large bowl, whisk together 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tbsp red wine vinegar, minced garlic (3 cloves), 1 tsp dried oregano, chopped fresh oregano or parsley (if using), 1 tsp kosher salt and 1 tsp freshly ground black pepper until well combined.

Marinate the chicken

Add the 1 lb bite-sized chicken pieces to the bowl and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes, ideally 2–4 hours. If short on time, 30 minutes still imparts good flavor.

Skewer the chicken

If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning. Thread the marinated chicken pieces onto skewers, leaving a little space between pieces for even cooking. Discard any excess marinade left in the bowl.

Cook the skewers

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates or pan lightly. Grill the skewers 3–4 minutes per side, turning once, until nicely charred and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Total cook time will be about 8–10 minutes depending on piece size. If broiling, place skewers on a rimmed baking sheet 6 inches from the broiler and cook 4–5 minutes per side.

Rest the chicken

Transfer cooked skewers to a plate and let rest 5 minutes to redistribute juices before serving or removing from skewers.

Prepare cucumber

Grate the seeded cucumber on the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove excess water—this prevents a watery tzatziki.

Combine ingredients

In a medium bowl, stir together 1 cup Greek yogurt, the drained grated cucumber (about 1 cup), 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, 1 tbsp chopped fresh dill (or 1 tsp dried), 1 tsp salt and 1/4 tsp black pepper until smooth and well combined.

Chill

Cover and refrigerate the tzatziki for at least 30 minutes to allow flavors to meld. Taste and adjust seasoning (more salt, lemon, or dill) before serving.

Warm pita breads briefly on the grill or in a skillet for 30–60 seconds per side until pliable and slightly charred.

Assemble: remove chicken from skewers and place portions on warmed pita. Spoon tzatziki over the chicken, top with sliced tomatoes, red onion, a squeeze of lemon, and crumbled feta if using.

Serve immediately while chicken is warm alongside extra tzatziki for dipping.