Greek Chicken Souvlaki Skewers with Quick Tzatziki

There’s a reason chicken souvlaki is the go-to backyard skewer in Greece and beyond: it’s fast, forgiving and rewards high-heat cooking with a charred exterior and juicy interior. This version leans on a classic lemon-garlic-oregano combo that brightens lean breast meat, while a short, focused marinate (20 minutes to two hours) lets acid and oil flavor without turning the chicken mealy. Grilling at 400–450°F sears the outside quickly so the cubes stay tender, and the tiny pops of charring add an almost-smoky contrast to the cool, creamy tzatziki.

The quick tzatziki here is deliberately simple—full-fat Greek yogurt, tightly wrung grated cucumber, a single clove of garlic and fresh dill—so it anchors the skewers without overwhelming them. Small technique choices make a big difference: squeeze the cucumber dry, use plenty of salt in the marinade, and give the skewers a brief rest after cooking. The result feels like an effortless summer meal for weeknights or a casual weekend gathering: lively, transportable, and easy to scale up when friends arrive.