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If you’re craving a burst of Mediterranean sunshine on your plate, this Greek Chicken Souvlaki with Tzatziki Recipe is an absolute must-try. Juicy, marinated chicken cubes grilled to perfection and paired with a refreshing, cool tzatziki sauce create a harmony of flavor and texture that feels straight out of a Greek taverna. Whether you’re feeding a family or impressing friends, this dish brings a wonderful balance of herby, tangy, and garlicky notes that celebrate simple ingredients done incredibly well.
Ingredients You’ll Need
Don’t let the short list fool you—each ingredient in this recipe plays a starring role. From the bright acidity of lemon juice to the earthy warmth of oregano and cumin, these essentials come together to build unparalleled flavor and that iconic Greek character.
- 1 lb boneless, skinless chicken breasts: Cut into bite-sized cubes for quick and even grilling.
- 3 tablespoons olive oil: Rich and fruity, it tenderizes the chicken beautifully while enhancing flavor.
- Juice of 1 lemon: Adds a zesty tang that brightens the marinade and cuts through the richness.
- 3 cloves garlic, minced: Provides an aromatic punch that’s essential in this classic marinade.
- 1 tablespoon dried oregano: The herbal backbone that brings a distinct Greek flair.
- 1 teaspoon ground cumin: Adds a subtle warmth and depth to the marinade without overpowering.
- Salt and pepper, to taste: Simple seasonings that elevate the dish’s overall balance.
- Wooden skewers: Soaked beforehand to prevent burning and keep the chicken juicy.
- 1 cup Greek yogurt: Thick, creamy, and tangy—the perfect base for homemade tzatziki sauce.
- 1/2 cucumber, grated and squeezed: Adds a crisp, fresh crunch and coolness to the sauce.
- 1 tablespoon olive oil: Smooths out the tzatziki for a luscious texture and extra silkiness.
- 1 tablespoon fresh dill, chopped: Brings a fragrant, herbaceous note that pairs beautifully with cucumber and garlic.
- 1 tablespoon lemon juice: Gives the sauce an uplifting brightness to mirror the marinade.
- 2 cloves garlic, minced: A punch of robust flavor essential in classic tzatziki.
- Salt and pepper, to taste: To perfectly balance and season the sauce.
- Fresh parsley: For garnish, adding a pop of green and a hint of freshness.
How to Make Greek Chicken Souvlaki with Tzatziki Recipe
Step 1: Marinate the Chicken
Start by whisking together the olive oil, fresh lemon juice, minced garlic, dried oregano, ground cumin, salt, and pepper in a large bowl. Toss the chicken cubes in this vibrant marinade, making sure every piece is well-coated with those fragrant, zesty flavors. Cover the bowl and let the chicken soak up all those Mediterranean herbs and spices in the fridge for at least 30 minutes, or up to 4 hours if you have the time. This step is what guarantees tender, juicy, and flavorful souvlaki.
Step 2: Prepare the Grill
While the chicken marinates, preheat your grill or grill pan to medium-high heat. To keep the grilling process smooth and enjoyable, thread the marinated chicken onto wooden skewers. Soaking the skewers beforehand prevents them from burning and imparts a subtle rustic charm.
Step 3: Grill the Chicken
Place your skewers on the hot grill and watch as the chicken sizzles, cooking evenly for about 4 to 5 minutes on each side. You’re looking for a beautiful golden-brown crust encasing juicy, tender meat inside. Once done, carefully remove the chicken from the skewers and set it aside to rest for a few minutes—the magic of those juices will settle, locking in maximum flavor.
Step 4: Whip Up the Tzatziki Sauce
This tzatziki sauce is the perfect cool companion to the grilled chicken. In a bowl, combine creamy Greek yogurt, freshly grated cucumber that’s had its excess water squeezed out, olive oil, chopped dill, lemon juice, and minced garlic. Stir everything together until smooth and luscious, then season with salt and pepper to taste. Adjust the flavors until you have a sauce that’s bright, garlicky, herby, and refreshing.
Step 5: Final Touch and Serve
Your Greek Chicken Souvlaki with Tzatziki Recipe is now ready to become the star of your meal. Serve the succulent grilled chicken alongside a generous dollop of the homemade tzatziki sauce. Garnish with fresh parsley for a burst of color and just a bit of extra herbaceous freshness.
How to Serve Greek Chicken Souvlaki with Tzatziki Recipe
Garnishes
A sprinkle of fresh chopped parsley or extra dill adds a lovely, fresh green vibrancy to the plate. For a bright accent, thin lemon wedges are perfect to squeeze over the chicken just before eating, amplifying the citrus notes already infused in the marinade.
Side Dishes
This Greek Chicken Souvlaki with Tzatziki Recipe pairs beautifully with fluffy pita bread or warm, pillowy flatbreads to scoop up every last drop of sauce. Consider a bright Greek salad with tomatoes, cucumbers, olives, and feta cheese to complement the meal’s refreshing qualities. Or opt for a lightly grilled vegetable medley to add some smoky depth and vibrant color.
Creative Ways to Present
For a fun twist, try serving the chicken souvlaki as part of a mezze platter with olives, hummus, and roasted red peppers. You can also create a vibrant souvlaki bowl with grains like quinoa or couscous, layered with tzatziki, fresh greens, and chopped tomatoes for an all-in-one meal that’s as visually appealing as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the grilled chicken and tzatziki sauce separately in airtight containers in the refrigerator. The chicken stays juicy for up to 3 days, while the tzatziki remains fresh and crisp for about 2 days.
Freezing
You can freeze the marinated chicken (before grilling) for up to one month, making this recipe perfect for meal prep or busy weeknights. Avoid freezing the tzatziki sauce, as the texture changes when thawed. Instead, make a fresh batch when ready to serve.
Reheating
When reheating the chicken, use a gentle heat on the stovetop or microwave to keep it tender. Pair it with cool, freshly made tzatziki or the leftover sauce to recreate the original delightful contrast of flavors and temperatures.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are even more forgiving and tend to stay juicier when grilled. Just adjust the cooking time slightly, as thighs can take a bit longer to cook through.
Do I have to soak the skewers?
It’s highly recommended to soak wooden skewers in water for about 30 minutes before grilling. This helps prevent them from burning and keeps the chicken flavorful and safe to eat.
Can I make the tzatziki sauce ahead of time?
Yes, making tzatziki ahead is a great idea! Just keep it refrigerated in an airtight container and give it a good stir before serving. It’s best enjoyed within 2 days for maximum freshness.
What if I don’t have a grill?
No grill? No problem! You can cook the chicken skewers on a grill pan, cast-iron skillet, or even broil them in the oven. Just keep an eye on cooking times to avoid drying out the chicken.
Is this recipe gluten-free?
Yes! All ingredients are naturally gluten-free, but if serving with pita or flatbread, make sure to choose gluten-free options if needed.
Final Thoughts
Sharing this Greek Chicken Souvlaki with Tzatziki Recipe feels like inviting you into my kitchen to savor one of my favorite Mediterranean dishes. It’s simple, packed with flavor, and bursting with freshness, perfect for a casual weeknight meal or a special gathering. Trust me, once you’ve grilled these tender chicken skewers and paired them with cool, creamy tzatziki, this recipe will become one you reach for again and again. Give it a try—you won’t regret it!
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Greek Chicken Souvlaki with Tzatziki Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus marinating time
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
This Greek Chicken Souvlaki recipe features tender, marinated chicken cubes grilled to perfection and served with a refreshing homemade tzatziki sauce. Perfect for a light and flavorful Mediterranean meal, it’s easy to prepare and bursting with classic Greek flavors including garlic, lemon, oregano, and fresh dill.
Ingredients
Chicken Souvlaki
- 1 lb boneless, skinless chicken breasts, cut into bite-sized cubes
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- Wooden skewers (soaked in water for 30 minutes, if using)
Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cucumber, grated and excess water squeezed out
- 1 tablespoon olive oil
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Fresh parsley (for garnish)
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the chicken cubes and toss thoroughly to coat all pieces. Cover the bowl and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse.
- Prepare the Grill: Preheat your grill or grill pan to medium-high heat to ensure a nice sear without burning.
- Thread Chicken on Skewers and Grill: Thread the marinated chicken cubes onto the soaked wooden skewers evenly. Place the skewers on the hot grill and cook for 4 to 5 minutes per side until the chicken is fully cooked through and has a golden brown exterior. Once done, remove the chicken from the skewers and set aside.
- Make the Tzatziki Sauce: In a medium bowl, mix Greek yogurt, grated and drained cucumber, olive oil, fresh dill, lemon juice, garlic, salt, and pepper. Stir well until the sauce is smooth and all ingredients are thoroughly combined. Taste and adjust seasoning if necessary.
- Serve: Plate the grilled chicken souvlaki alongside the tzatziki sauce. Garnish with fresh parsley for a burst of color and freshness. Enjoy immediately for best flavor and texture.
Notes
- Soaking the wooden skewers in water prevents them from burning on the grill.
- Use full-fat Greek yogurt for a richer and creamier tzatziki sauce.
- Marinating the chicken overnight will deepen the flavor.
- The sauce can be made a few hours ahead and refrigerated to allow flavors to meld.
- Ensure excess water is squeezed out of the grated cucumber to avoid a watery sauce.
