Variation
Pork Souvlaki: Swap chicken for pork tenderloin or shoulder cubes.
Dinner · Main Course · Grilling · Greek
Chicken Souvlaki With Herbed Garlic Yogurt
Enjoy these vibrant skewers of chicken souvlaki, marinated in lemon and wild oregano, then grilled until charred and juicy for a perfect weeknight meal.
Prep
20 min
Cook
12 min
Difficulty
Easy
Serves
4
Preparation
Get these tasks done before you start cooking.
Marinating
- 1
Combine Marinade
In a large glass bowl, whisk together the olive oil, lemon juice, vinegar, minced garlic, oregano, salt, and pepper.
Tip: Do not marinate for more than 4 hours as the acid will begin to break down the meat texture too much.
- 2
Coat Chicken
Add the chicken cubes to the bowl and toss thoroughly to ensure every piece is coated. Cover and refrigerate for at least 30 minutes.
Yogurt Sauce
- 1
Prepare Cucumber
Grate the cucumber and place it in a clean kitchen towel. Squeeze firmly over the sink to remove as much water as possible.
Tip: Removing the water is the secret to a thick, creamy sauce that won't get runny.
- 2
Mix Ingredients
Stir the dry cucumber into the yogurt with garlic, dill, olive oil, and lemon zest. Set aside in the fridge to let flavors meld.
How to Make Chicken Souvlaki With Herbed Garlic Yogurt
Total time: 32 min · Yields 4 servings
- 1
Thread the Skewers
If using wooden skewers, soak them in water for 20 minutes first. Thread the marinated chicken pieces onto the skewers, packing them relatively close together to keep them juicy during cooking.
- 2
Preheat the Grill
Heat your grill or a heavy cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- 3
Grill the Chicken
Place skewers on the grill. Cook for 10 to 12 minutes, turning every 3 to 4 minutes, until the internal temperature reaches 74°C (165°F) and the edges are beautifully charred.
- 4
Rest and Serve
Remove the skewers from the heat and let them rest for 5 minutes. Serve warm with the chilled herbed garlic yogurt and toasted pita bread.
Chef's Tips
- Use chicken thighs instead of breasts for a more forgiving meat that stays succulent even over high heat.
- Always squeeze the grated cucumber in a towel to prevent your yogurt sauce from becoming watery.
- Warm your pita bread on the grill for 30 seconds per side right before serving for the best texture.
What to Serve with Chicken Souvlaki With Herbed Garlic Yogurt
The garlic butter sauce is the star — pick sides that soak it up or balance the richness.
- Warm pita bread
- Sliced red onions
- Fresh tomato wedges
- Kalamata olives
Recipe Variations
Once you've mastered the base recipe, try these popular twists.
Variation
Vegetarian Version: Use halloumi cheese and bell peppers instead of chicken.
Variation
Spicy Kick: Add 1/2 tsp of red chili flakes to the marinade.
Storage & Reheating
Store leftover chicken in an airtight container for up to 3 days. Reheat gently in a pan to maintain moisture.
Further reading
Frequently asked questions
What is the best cut of meat for chicken souvlaki?
Chicken thighs are generally preferred because they have a higher fat content, which keeps the meat juicy during the high-heat grilling process required for souvlaki.
Can I cook chicken souvlaki in the oven?
Yes, you can bake the skewers at 200°C (400°F) for about 15-20 minutes, though you won't get the same charred flavor as a grill or grill pan.
How long should I marinate the chicken souvlaki?
Aim for at least 30 minutes. You can go up to 4 hours, but longer than that and the lemon juice will start to change the texture of the meat, making it slightly mushy.
Is chicken souvlaki the same as a gyro?
No, souvlaki consists of small pieces of meat grilled on a skewer, while gyro meat is cooked on a vertical rotisserie and then sliced off.
Is this recipe gluten-free?
The chicken and yogurt sauce are naturally gluten-free. Just ensure you serve it with gluten-free bread or over a salad instead of standard pita.
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