# Grilled Greek Chicken Souvlaki > Tender, lemon-oregano marinated chicken grilled on skewers and served with a cool, bright tzatziki. Quick to assemble and perfect for weeknight grilling or a backyard gathering where simple, bold Mediterranean flavors shine. Canonical URL: https://www.topshelf.recipes/recipes/grilled-greek-chicken-souvlaki ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 24, 2026 Last Updated: September 3, 2026 ## About This Recipe This Grilled Greek Chicken Souvlaki is built from a handful of honest ingredients that deliver the bright, savory profile you want from Mediterranean weeknight grilling: lemon that lifts, garlic that anchors, and oregano that provides the herbal backbone. Using boneless thighs gives you forgiving, juicy results under high heat, while breasts keep the skewers lean and clean if you prefer. The quick marinade is long enough for the citrus and aromatics to permeate the meat without breaking down the texture, and the charred edges you get on a hot grill are where the flavor concentrates—balanced back by a cool, herb-studded tzatziki that’s simply salted cucumber folded into thick Greek yogurt. This version works because it focuses on technique over complexity—properly drying grated cucumber, rescuing wooden skewers from the flames with a soak, and resisting the urge to overcook are the small moves that add up to tender, flavorful bites. It’s an ideal recipe for a casual backyard gathering or a tight weeknight schedule: assemble the marinade in minutes, let the fridge do the work, and finish on a hot grill for a dish that looks made-for-company but is effortless to execute. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 12 minutes - Total Time: 92 minutes - Servings: 6 - Difficulty: Easy - Category: Dinner ## Ingredients ### Make the marinade and marinate the chicken - 1 1/2 lb boneless skinless chicken thighs or breasts, cut into 1-inch pieces - 1/4 cup extra-virgin olive oil - 2 tbsp fresh lemon juice - 3 cloves garlic, minced - 1 tbsp dried oregano - 1 tsp kosher salt - 1/2 tsp freshly ground black pepper ### Prepare the tzatziki - 1 cup plain Greek yogurt (for tzatziki) - 1/2 cup cucumber, grated and squeezed dry (about 1/2 cup) - 2 tbsp fresh dill, chopped ## Instructions ### 1. Make the marinade and marinate the chicken Combine the olive oil, lemon juice, minced garlic, dried oregano, kosher salt and black pepper in a large bowl. Add the chicken pieces and toss to coat thoroughly; cover and refrigerate for at least 60 minutes (up to 4 hours) so the flavors penetrate. ### 2. Prepare the tzatziki While the chicken marinates, grate the cucumber, squeeze out excess moisture in a clean towel or sieve, and stir into the Greek yogurt with the chopped dill. Season to taste with a pinch of salt and a little lemon juice if desired, then chill until serving. ### 3. Preheat the grill and prepare skewers If using wooden skewers, soak them in water for 30 minutes to prevent burning. Preheat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C) and oil the grates to prevent sticking. ### 4. Thread the chicken onto skewers Thread the marinated chicken pieces onto skewers, leaving a little space between pieces for even heat circulation. Brush lightly with extra olive oil if desired to encourage browning. ### 5. Grill the souvlaki Grill the skewers over direct medium-high heat for 4–5 minutes per side, turning once, until nicely charred in spots and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C). Avoid overcooking to keep the chicken tender. ### 6. Rest and serve Let the skewers rest for 5 minutes off the heat, then serve with chilled tzatziki, lemon wedges, and warm pita or a simple salad. For family-style service, slide the chicken off the skewers onto platters and spoon tzatziki on the side. ## Nutrition Estimated nutrition per serving (4 oz thigh): - Calories: 491 kcal - Protein: 25.7 g - Carbohydrates: 18.8 g - Fat: 34.8 g - Saturated Fat: 7.2 g - Trans Fat: 1.4 g - Fiber: 0.4 g - Sugar: 0.1 g - Added Sugars: 0 g - Cholesterol: 101 mg - Sodium: 1351 mg - Potassium: 397 mg - Calcium: 141 mg - Iron: 1.6 mg - Vitamin D: 0 mcg ## Tips ### Pick thighs or breasts Choose thighs for juicier, more forgiving results and breasts if you want a leaner finished plate; cut to uniform 1-inch pieces so they cook evenly. ### Dry cucumber thoroughly Grate and squeeze the cucumber in a towel or fine sieve until mostly dry so the tzatziki stays thick and doesn’t water down the yogurt. ### Mind the acid time Limit the lemon-marinated chicken to about 1–4 hours—longer acid exposure can start to firm the meat’s proteins and change its texture. ### Soak wooden skewers Soak bamboo or wooden skewers for at least 30 minutes to prevent burning and reduce flare-ups on the grill. ### Use a thermometer Check doneness with an instant-read thermometer inserted into the thickest piece—165°F (74°C) for safety and peak juiciness. ## Variations and Substitutions ### Lamb Souvlaki Substitute 1.5 lb cubed boneless leg of lamb and add a teaspoon of ground cumin to the marinade for a deeper, gamier flavor that grills beautifully. ### Spicy Harissa Twist Stir 1–2 teaspoons of harissa or Aleppo pepper into the marinade for heat, and serve with the tzatziki for a smoky-spicy contrast. ### Halloumi & Veggie Skewers For a vegetarian option, thread thick slices of halloumi with cherry tomatoes and bell pepper, brush with the same lemon-oregano oil, and grill until the cheese is golden. ### Dairy-Free Tzatziki Swap Greek yogurt for a firm, unsweetened coconut or almond yogurt and stir in grated cucumber and dill; chill well so it firms up before serving. ## Notes This souvlaki is all about fresh lemon, oregano and a crisp tzatziki — a reliable crowd-pleaser on the grill. It’s fast to prep, great for casual entertaining, and adapts well if you want to add peppers or onions to the skewers. ### Storage and Make-Ahead Store leftover grilled chicken and tzatziki separately in airtight containers in the refrigerator for up to 3–4 days; keeping sauces separate preserves texture and flavor. Reheat chicken gently in a 325°F oven on a sheet pan for 8–12 minutes or in a skillet over medium-low heat with a splash of water to steam and prevent drying; avoid high-heat reheating that will toughen the meat. ### Serving Suggestions Serve the skewers with warm pita, extra lemon wedges, and a crisp Greek salad of tomatoes, cucumbers, red onion, and olives dressed simply with olive oil and oregano. For drinks, pair with a chilled Assyrtiko or a bright rosé, or keep it casual with a citrusy beer; slide the chicken off the skewers onto a platter and let guests spoon tzatziki over warm pita for family-style grazing. ## Frequently Asked Questions ### Can I marinate the chicken overnight? You can marinate up to overnight if you prefer deeper flavor, but extend with caution—because the marinade contains lemon, too long (beyond 12 hours) can slightly firm the meat’s texture. For best balance, 1–4 hours is ideal; 8–12 hours is acceptable for thighs. ### Should I use thighs or breasts? Thighs are more forgiving on the grill and stay juicier at high heat, while breasts will be leaner and cook faster—trim and pound slightly thicker breasts for even cooking if you choose them. ### How do I stop the tzatziki from becoming watery? Squeeze the grated cucumber in a towel or press it in a fine sieve to remove as much liquid as possible before folding into the yogurt, and chill the sauce to firm it up before serving. ### What if I don’t have a grill? You can broil the skewers in the oven on high with the rack close to the element, turning once, or cook them in a very hot cast-iron skillet for similar char; watch closely to prevent burning. ### How can I prevent sticking on the grill? Oil the grates well just before cooking, brush the skewers lightly with oil, and make sure the grill is properly preheated so the meat releases more easily when it has formed a sear. ## Related Recipes and Guides - [Grilled Lemon Herb Chicken Pasta with Arugula and Pine Nuts](https://www.topshelf.recipes/recipes/grilled-lemon-herb-chicken-pasta-arugula-pine-nuts) - [Classic Bacon Carbonara](https://www.topshelf.recipes/recipes/classic-bacon-carbonara) - [Al Pastor Tacos](https://www.topshelf.recipes/recipes/al-pastor-tacos) - [Jamaican Jerk Chicken Marinade for Smoking or Grilling](https://www.topshelf.recipes/recipes/jamaican-jerk-chicken-smoking) - [Air Fryer Chicken Sliders](https://www.topshelf.recipes/recipes/air-fryer-chicken-sliders-sticky-glaze) - [Smoked Chicken Burger](https://www.topshelf.recipes/recipes/smoked-chicken-burger-sweet-savory-onion-jam) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Ready‑Made Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026) - [Trending Backyard Dinner Parties for 2026: 8 Outdoor Dining Formats, Plug‑and‑Play Menus & Host Workflows](https://www.topshelf.recipes/articles/trending-backyard-dinner-parties-2026-8-formats-menus-workflows) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan)