Chicken Souvlaki Kabobs
Classic Greek-style chicken skewers marinated in lemon, garlic and oregano, grilled until juicy and finished with a bright homemade tzatziki. These quick kabobs are perfect for warm-weather cookouts, weeknight dinners, or serving family-style at a Mediterranean-inspired gathering.
Ingredient Spotlight
Plain Greek yogurt (for tzatziki)
Greek yogurt is a strained, thicker style of yogurt with a tangy flavor and higher protein content originating from Greece; it’s the traditional base for tzatziki. It’s found in the refrigerated dairy aisle of most supermarkets. If you can’t find it or want a closer texture, strain plain regular yogurt in a cheesecloth or coffee filter for an hour or two, or use labneh; sour cream can work in a pinch but will be richer and less tangy.
Ingredient Spotlight
English or Persian cucumber (grated and drained)
English cucumbers (long, thin, mostly seedless) and Persian cucumbers (small, thin-skinned) are milder and less watery/bitter than common slicing cucumbers and are preferred for tzatziki because they require less seeding and have thin skins. They’re common in many grocery stores but may be labeled differently than standard garden cucumbers. A good substitute is a regular slicing cucumber that has been peeled, halved and seeded, then grated and well-drained to remove excess moisture.
Ingredient Spotlight
Fresh dill (chopped)
Dill is a feathery herb used widely in Mediterranean, Eastern European, and Middle Eastern cooking; it has bright, slightly anise-like and citrusy notes that complement yogurt-based sauces. You’ll find it in the produce department, often sold in bunches or small clamshells. If unavailable, use a small amount of tarragon, fennel fronds, or a combination of parsley plus a touch of lemon zest as substitutes, but expect a change in the exact flavor profile.
Jake Woods's note
"This recipe delivers bright, authentic flavors with minimal fuss — marinate ahead for extra depth and grill just before guests arrive. It shines at backyard barbecues and pairs beautifully with warm pita or a simple salad."
About This Recipe
Chicken Souvlaki Kabobs are a straightforward, grill-friendly way to get the bright, savory flavors of the Greek table onto your plate any night of the week. This version leans on boneless thighs—their fat keeps the meat forgiving over a hot grill and produces those slightly charred, juicy edges that trap lemon, garlic, and oregano between bites. A simple 30-minute marinade is enough when you’re pressed for time, but an overnight soak deepens flavor so every skewer tastes like it’s been slow-roasted at a taverna. The cool, tangy tzatziki—made by grating and squeezing the cucumber and folding in fresh dill—cuts through the richness and adds a silky contrast that makes the whole meal feel composed.
What makes this recipe reliable is attention to a few small details: leave space between cubes for even cooking, preheat and oil the grates so the meat sears instead of sticking, and pull the kabobs at 165°F then rest them so juices redistribute. Using dried oregano in the marinade gives an earthy, slightly piney herb note that stands up to the grill, while full-fat Greek yogurt keeps the tzatziki lush without thinning it. Serve family-style with warm pita, lemon wedges and a crisp salad and you’ll have an easy, crowd-pleasing centerpiece for a summery meal.
Ingredients for Chicken Souvlaki Kabobs
- 1 1/2 lb Boneless skinless chicken thighs, trimmed and cut into 1" pieces
- 1/4 cup Extra-virgin olive oil
- 1/4 cup Fresh lemon juice
- 3 cloves Garlic, minced (about 3 medium cloves)
- 2 tsp Dried oregano
- 1 1/2 tsp Salt and black pepper
- 8 skewers Wooden skewers (soaked 20–30 minutes if using wooden)
- 1 cup Greek yogurt (plain, full-fat or 2%)
- 1/2 medium English cucumber, grated and excess moisture squeezed out
- 2 tbsp Fresh dill, finely chopped
How to Make Chicken Souvlaki Kabobs
Step 1: Cut and marinate the chicken
Trim excess fat from the chicken and cut into 1-inch cubes. In a bowl whisk together olive oil, lemon juice, minced garlic, dried oregano, and salt and pepper; add the chicken and toss to coat. Cover and refrigerate at least 30 minutes (up to overnight) to let the flavors penetrate.For this step
- 1 1/2 lbBoneless skinless chicken thighs, trimmed and cut into 1" pieces
- 1/4 cupExtra-virgin olive oil
- 1/4 cupFresh lemon juice
- 3 clovesGarlic, minced (about 3 medium cloves)
- 2 tspDried oregano
- 1 1/2 tspSalt and black pepper
Step 2: Prepare skewers and thread chicken
If using wooden skewers, soak them in water 20–30 minutes to prevent burning. Thread the marinated chicken onto skewers, leaving a little space between pieces for even heat circulation; discard any excess marinade.For this step
- 8 skewersWooden skewers (soaked 20–30 minutes if using wooden)
Step 3: Grill the kabobs
Preheat a grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. Grill skewers 10–12 minutes, turning every 3–4 minutes, until chicken is nicely charred in spots and an instant-read thermometer registers 165°F (74°C) at the thickest part.Step 4: Make the tzatziki
While the chicken rests, grate the cucumber and squeeze out excess moisture using a towel or cheesecloth. Stir together Greek yogurt, the reserved lemon juice, a small pinch of salt and pepper, the grated cucumber, and chopped dill until bright and creamy; taste and adjust seasoning.For this step
- 1 cupGreek yogurt (plain, full-fat or 2%)
- 1/2 mediumEnglish cucumber, grated and excess moisture squeezed out
- 2 tbspFresh dill, finely chopped
Step 5: Rest and serve
Let the skewers rest 4–5 minutes off the heat so juices redistribute. Serve warm with tzatziki, extra lemon wedges, and warm pita or a simple salad for a classic presentation.
- Trim excess fat from the chicken and cut into 1-inch cubes. In a bowl whisk together olive oil, lemon juice, minced garlic, dried oregano, and salt and pepper; add the chicken and toss to coat. Cover and refrigerate at least 30 minutes (up to overnight) to let the flavors penetrate.
- If using wooden skewers, soak them in water 20–30 minutes to prevent burning. Thread the marinated chicken onto skewers, leaving a little space between pieces for even heat circulation; discard any excess marinade.
- Preheat a grill to medium-high (about 400–450°F / 200–230°C) and oil the grates. Grill skewers 10–12 minutes, turning every 3–4 minutes, until chicken is nicely charred in spots and an instant-read thermometer registers 165°F (74°C) at the thickest part.
- While the chicken rests, grate the cucumber and squeeze out excess moisture using a towel or cheesecloth. Stir together Greek yogurt, the reserved lemon juice, a small pinch of salt and pepper, the grated cucumber, and chopped dill until bright and creamy; taste and adjust seasoning.
- Let the skewers rest 4–5 minutes off the heat so juices redistribute. Serve warm with tzatziki, extra lemon wedges, and warm pita or a simple salad for a classic presentation.
Chicken Souvlaki Kabobs Tips
Favor thighs over breasts
Thighs tolerate high heat without drying out and give better char and chew; if using breasts, marinate shorter and watch temperature closely to avoid overcooking.
Soak wooden skewers
Soak sticks 20–30 minutes so they don’t burn, and leave a little gap between pieces to allow hot air to circulate for even cooking.
Squeeze cucumber thoroughly
After grating, wrap cucumber in a towel or cheesecloth and press hard to remove excess water so your tzatziki stays thick and not watery.
Oil the grill grates
Brush grates with a high-smoke-point oil or use an oiled cloth held with tongs just before adding skewers to minimize sticking and promote even searing.
Rest before serving
Allow skewers to rest 4–5 minutes off the heat so internal juices redistribute, which keeps each bite tender and juicy.
Chicken Souvlaki Kabobs Variations and Substitutions
Lean chicken breast swap
Use boneless skinless breast cut into slightly larger pieces and marinate for only 20–30 minutes; cook a minute or two less per side to avoid drying out.
Vegetarian: halloumi or tofu
Firm tofu, pressed and marinated, or thick slices of halloumi threaded onto skewers grill beautifully—treat them like the chicken but shorten cook time for tofu and watch halloumi for excessive browning.
Smoky sumac variation
Add 1 teaspoon ground sumac to the marinade or sprinkle on finished skewers for a lemony, slightly tart smoke that pairs wonderfully with dill tzatziki.
Mediterranean herb change-up
Swap or supplement oregano with fresh thyme and a tablespoon of chopped mint for a fresher, herb-forward profile that brightens the yogurt sauce.
How to Store and Make Chicken Souvlaki Kabobs Ahead
Store cooked skewers and tzatziki separately in airtight containers in the refrigerator for up to 3–4 days; keeping the sauce apart prevents the chicken from becoming soggy. Reheat skewers gently in a 325°F oven on a tray covered with foil for 8–10 minutes, or finish briefly on a hot grill to refresh char; avoid microwaving if you want to preserve texture. Tzatziki keeps well for 2–3 days; give it a stir before serving and add a splash of lemon if it’s lost brightness.
What to Serve With Chicken Souvlaki Kabobs
Serve the kabobs on a large platter with warm pita, quartered lemon wedges, sliced red onion, and a simple tomato-cucumber salad dressed with olive oil and oregano. Add olives and crumbled feta for a full mezze spread; for drinks choose a crisp Greek white (Assyrtiko or Moschofilero), a dry rosé, or a light lager to complement the lemony notes and cut through the richness.
Chicken Souvlaki Kabobs FAQs
How long should I marinate the chicken?
At least 30 minutes gives noticeable flavor, but marinating 4–12 hours (up to overnight) develops depth; avoid going much longer than 24 hours to prevent the lemon juice from making the meat mushy.
Can I make the tzatziki ahead of time?
Yes—make tzatziki up to 48 hours ahead and keep it chilled; squeeze excess cucumber moisture immediately before mixing and add a little extra lemon or salt when serving if the flavor has mellowed.
How do I prevent the skewers from sticking?
Oil the grill grates and the skewered chicken lightly before cooking, make sure the grill is properly preheated, and only turn the skewers once or twice to allow a sealed crust to form.
Can I cook these indoors?
Yes—use a hot cast-iron grill pan or broiler; on the stove, sear the skewers over medium-high heat and finish in a 400°F oven for a few minutes, while broiling place them 6 inches from the heat and watch for quick browning.
How do I tell when the chicken is done?
Use an instant-read thermometer inserted into the thickest piece—the safe internal temperature is 165°F (74°C); look for opaque juices and a faint char on the exterior for the best texture.
About the author
Jake WoodsHello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.
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Nutrition Facts
Per serving: 1½ skewers
Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.
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