Greek Chicken Souvlaki Skewers with Quick Tzatziki

How to Make Greek Chicken Souvlaki Skewers with Quick Tzatziki

1. 1

   Step 1: Make the marinade and prepare the chicken

   In a large bowl combine the olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, dried oregano, kosher salt, and black pepper and whisk until emulsified. Add the cubed chicken and toss to coat thoroughly so each piece is covered in the marinade. Cover and refrigerate for at least 20 minutes (or up to 2 hours) to let the flavors penetrate.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts, cut into 1-inch cubes
   • 3 tbspExtra-virgin olive oil
   • 3 clovesGarlic, divided (minced)
   • 1 tbspDried oregano
   • 1 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Prep skewers and preheat the grill

   If using wooden skewers, soak them in water for 20–30 minutes to prevent burning; metal skewers do not need soaking. Preheat the grill to medium-high (about 400–450°F / 200–230°C) and oil the grates lightly to prevent sticking.
3. 3

   Step 3: Make the quick tzatziki

   Grate the cucumber, then squeeze out excess moisture in a clean towel or paper towel to avoid a watery sauce. In a bowl combine the Greek yogurt, the remaining 1 tablespoon lemon juice, the last minced garlic clove, grated cucumber, chopped dill, and a pinch of salt and pepper; stir until smooth and chill while the chicken rests so the flavors meld.

   For this step

   • 1 cupPlain Greek yogurt (full-fat recommended)
   • 1 mediumCucumber, peeled, seeded and grated
   • 2 tbspFresh dill, chopped
   
4. 4

   Step 4: Skewer the chicken

   Thread the marinated chicken onto the prepared skewers, leaving a little space between pieces for even cooking and ease of handling. Arrange skewers on a plate and let them sit at room temperature for 5 minutes while the grill finishes heating.
   
5. 5

   Step 5: Grill the skewers

   Place the skewers on the hot grill and cook for 3–4 minutes per side, turning to get even char and cooking until the chicken reaches 165°F (74°C) internal temperature. If flare-ups occur, move the skewers to a cooler part of the grill briefly; total cook time should be about 10–12 minutes depending on heat and cube size.
   
6. 6

   Step 6: Rest and serve

   Let the skewers rest for 3–5 minutes off the heat to redistribute juices, then serve with the chilled tzatziki, warm pita, lemon wedges, and extra dill if desired. These skewers are great with a simple salad, grilled vegetables, or rice for a full Mediterranean meal.

1. In a large bowl combine the olive oil, 2 tablespoons lemon juice, 2 minced garlic cloves, dried oregano, kosher salt, and black pepper and whisk until emulsified. Add the cubed chicken and toss to coat thoroughly so each piece is covered in the marinade. Cover and refrigerate for at least 20 minutes (or up to 2 hours) to let the flavors penetrate.
2. If using wooden skewers, soak them in water for 20–30 minutes to prevent burning; metal skewers do not need soaking. Preheat the grill to medium-high (about 400–450°F / 200–230°C) and oil the grates lightly to prevent sticking.
3. Grate the cucumber, then squeeze out excess moisture in a clean towel or paper towel to avoid a watery sauce. In a bowl combine the Greek yogurt, the remaining 1 tablespoon lemon juice, the last minced garlic clove, grated cucumber, chopped dill, and a pinch of salt and pepper; stir until smooth and chill while the chicken rests so the flavors meld.
4. Thread the marinated chicken onto the prepared skewers, leaving a little space between pieces for even cooking and ease of handling. Arrange skewers on a plate and let them sit at room temperature for 5 minutes while the grill finishes heating.
5. Place the skewers on the hot grill and cook for 3–4 minutes per side, turning to get even char and cooking until the chicken reaches 165°F (74°C) internal temperature. If flare-ups occur, move the skewers to a cooler part of the grill briefly; total cook time should be about 10–12 minutes depending on heat and cube size.
6. Let the skewers rest for 3–5 minutes off the heat to redistribute juices, then serve with the chilled tzatziki, warm pita, lemon wedges, and extra dill if desired. These skewers are great with a simple salad, grilled vegetables, or rice for a full Mediterranean meal.