# Greek Chicken Souvlaki Skewers with Quick Tzatziki > Classic Greek chicken souvlaki skewers marinated in lemon, garlic, and oregano, then grilled over high heat until juicy and lightly charred. Served with a quick, creamy tzatziki made from Greek yogurt, grated cucumber, garlic, and fresh dill — perfect for summer grilling and casual gatherings. Canonical URL: https://www.topshelf.recipes/recipes/greek-chicken-souvlaki-skewers-with-quick-tzatziki ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 21, 2026 Last Updated: September 28, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 12 minutes - Total Time: 37 minutes - Servings: 6 - Difficulty: Easy - Category: Grilling ## Ingredients ### Make the marinade and prepare the chicken - 1 1/2 lb Boneless skinless chicken breasts, cut into 1-inch cubes - 3 tbsp Extra-virgin olive oil - 3 tbsp Fresh lemon juice - 3 cloves Garlic, divided (minced) - 1 tbsp Dried oregano - 1 1/2 tsp Kosher salt - 1/2 tsp Freshly ground black pepper ### Make the quick tzatziki - 1 cup Plain Greek yogurt (full-fat recommended) - 1 medium Cucumber, peeled, seeded and grated - 2 tbsp Fresh dill, chopped ## Instructions ### 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. ### 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. 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (1 serving): - Calories: 243 kcal - Protein: 29.5 g - Carbohydrates: 3.5 g - Fat: 11.8 g - Saturated Fat: 2.9 g - Fiber: 0.4 g - Sugar: 2.2 g - Added Sugars: 0 g - Cholesterol: 87.9 mg - Sodium: 648.2 mg - Potassium: 497.2 mg - Calcium: 58.6 mg - Iron: 0.7 mg - Vitamin D: 0.1 mcg ## Tips ### Cut Uniform Cubes Make 1-inch pieces so each cube cooks at the same rate; irregular sizes cause dry edges and underdone centers. ### Don’t Over‑Marinate Limit marination to 2 hours for breasts—longer in citrus will start to ‘cook’ the protein and alter texture. ### Squeeze Cucumber Thoroughly Wrap grated cucumber in a clean towel and twist until dry; excess water thins tzatziki and makes it watery on the plate. ### Hot Grill, Quick Sear Preheat to medium‑high and oil the grates just before grilling so you get a fast sear that locks juices without prolonged exposure to heat. ### Rest Before Serving Let skewers rest 3–5 minutes off heat so juices redistribute; serve immediately so char stays crisp and tzatziki remains cool. ## Variations and Substitutions ### Swap to Chicken Thighs Use boneless skinless thighs for richer flavor and more forgiveness with longer marinating; reduce cook time slightly as thighs are more forgiving. ### Lamb Souvlaki Replace chicken with cubed leg of lamb, increase oregano and add a pinch of ground cumin for a more rustic, gamey profile. ### Citrus‑Herb Yogurt Fold in grated lemon zest and chopped mint to the tzatziki for a brighter, more aromatic dip that pairs beautifully with lemony chicken. ### Spicy Harissa Twist Stir 1–2 teaspoons harissa into the marinade or brush on during the last minute of grilling for a smoky, spicy finish. ## Notes ### Storage and Make-Ahead Store leftover cooked skewers and tzatziki separately in airtight containers in the refrigerator for up to 3 days; tzatziki is best eaten within 48–72 hours for freshness. Reheat skewers gently under a low oven (275–300°F) or on a warm grill for a few minutes to avoid drying out; avoid microwaving yogurt-topped plates. Cooked chicken can be frozen for up to 2 months in a freezer-safe bag—thaw overnight in the fridge before reheating. ### Serving Suggestions Serve skewers with warmed pita, wedges of lemon, and a simple Greek salad of tomatoes, cucumber, red onion and olives; drizzle extra virgin olive oil and scatter fresh oregano on the platter. For beverages, a crisp Assyrtiko or Sauvignon Blanc complements the citrus and herbs, while a cold pilsner or saison is great for a casual barbecue pairing. ## Frequently Asked Questions ### How long should I marinate the chicken for best flavor? A minimum of 20 minutes gives noticeable flavor, but 1–2 hours is ideal for deeper penetration without compromising texture; avoid marinating breasts longer than 2 hours in the lemon-based mix. ### Can I use wooden skewers safely on the grill? Yes—soak wooden skewers for 20–30 minutes before threading to reduce burning, and turn them frequently over medium‑high heat; metal skewers are easier to handle and reusable. ### Why did my tzatziki turn out watery and how do I fix it? Excess moisture from the cucumber is usually the culprit—always grate then squeeze the cucumber dry; if it’s already watery, chill it in a fine sieve and spoon off liquid, or add more yogurt to restore thickness. ### Can I make this inside without a grill? Yes—use a heavy cast-iron skillet or under‑broil the skewers on a tray; you want very high direct heat to get the same sear, so preheat the pan until smoking slightly and cook in batches to avoid steaming. ### How do I know the chicken is done without a thermometer? Cut into the largest cube to check for no pink and clear juices, or ensure exterior is nicely charred and internal juice runs clear; for accuracy, a thermometer reading of 165°F (74°C) is best. ## Related Recipes and Guides - [Quinoa and Black Bean Salad](https://www.topshelf.recipes/recipes/quinoa-black-bean-salad) - [Perfect Juicy Grilled Chicken Breasts (No Drying, 15 Minute Method)](https://www.topshelf.recipes/recipes/perfect-juicy-grilled-chicken-breasts-15-minute-method) - [Tandoori Yogurt Marinated Grilled Chicken (Tandoori Style on the Grill)](https://www.topshelf.recipes/recipes/tandoori-yogurt-marinated-grilled-chicken) - [Salmon Burgers with Lemon-Dill Yogurt Sauce](https://www.topshelf.recipes/recipes/salmon-burgers-lemon-dill-yogurt-sauce) - [Grilled Lasagna Roll-Ups](https://www.topshelf.recipes/recipes/grilled-lasagna-roll-ups) - [Grilled Fish Tacos with Mango Slaw and Lime Crema](https://www.topshelf.recipes/recipes/grilled-fish-tacos-mango-slaw-lime-crema) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Shakerless Cocktails for Backyard Grilling](https://www.topshelf.recipes/articles/shakerless-cocktails-backyard-grilling) - [Lean Labor Day Grilling Menu](https://www.topshelf.recipes/articles/lean-labor-day-grilling-menu)