One of my all-time favorite summer barbecue dishes is Grilled Chicken Souvlaki with Tzatziki and Pita. It has that perfect balance of tangy lemon, pungent garlic, and fragrant oregano that has me drooling as soon as the grill heats up. The chicken marinates overnight in a silky olive oil-laced bath, soaking up every hint of citrus and herb until each bite is bursting with flavor. And the best part? When those skewers hit the hot grill, you get those irresistible charred edges that add a smoky depth, making each morsel taste like sunshine on a plate. With each turn of the skewers, I can already taste that juicy, tender meat that promises to be the star of any backyard gathering or midweek dinner.
Once the chicken is sizzling and the house is filled with that laid-back Mediterranean vibe, it’s time to whip up the creamy cucumber-yogurt tzatziki. This cool, tangy sauce brings a refreshing counterpoint to the warm, charred chicken—a simple combination that feels every bit as indulgent as it is healthy. And don’t get me started on the soft, pillowy pita that you can warm right on the grill in mere minutes. Whether you’re wrapping up a souvlaki sandwich or scooping up dollops of tzatziki, this meal is a hands-on, communal feast. Trust me, once you serve these skewers alongside crisp veggies, crumbled feta, and warm pita, you’ll see why Grilled Chicken Souvlaki with Tzatziki and Pita has earned a permanent spot in my summer rotation.
KEY INGREDIENTS IN GRILLED CHICKEN SOUVLAKI WITH TZATZIKI AND PITA
Before we fire up the grill, let’s make sure our flavor lineup is on point. Each ingredient plays its own starring role, from succulent chicken marinated to perfection to the bright, cooling cucumbers in the tzatziki. Here’s a breakdown of what you’ll need and why it matters:
- Boneless, skinless chicken breasts
Lean and tender, these chicken cubes soak up the marinade beautifully. Cutting them into uniform pieces ensures even cooking and juicy results every time.
- Olive oil
A Mediterranean staple, olive oil builds the foundation of both the marinade and the tzatziki. It adds richness, helps transfer flavors, and keeps the chicken incredibly moist on the grill.
- Lemon juice
Bursting with citrusy brightness, lemon juice tenderizes the chicken and cuts through the richness of the oil. It also adds that signature refreshing zing to the tzatziki.
- Garlic cloves
Minced garlic brings a punchy, savory dimension to both the marinade and the sauce. Its sharpness mellows as it cooks, leaving behind a warm, aromatic flavor.
- Dried oregano
This classic Greek herb infuses the chicken with an earthy, slightly peppery note. It’s the aromatic heart of traditional souvlaki seasoning.
- Salt
Enhances every flavor, from the chicken to the sauce. It’s crucial for balanced seasoning, ensuring no single note overpowers the others.
- Freshly ground black pepper
Adds a subtle heat and depth to the marinade. Freshly grinding the peppercorns gives a more robust flavor than pre-ground pepper.
- Cucumber
Grated and drained, cucumber delivers crisp freshness and a cool bite in the tzatziki. Squeezing out moisture prevents a watery sauce.
- Greek yogurt
Thick and tangy, Greek yogurt is the creamy backbone of tzatziki. Its rich body contrasts beautifully with the grilled chicken.
- Extra olive oil (for tzatziki)
A drizzle of oil rounds out the sauce, giving it a silky sheen and carrying the flavors of garlic and lemon across the palate.
- Additional lemon juice (for tzatziki)
A dash more lemon ensures the tzatziki remains bright and lively, balancing the creamy yogurt.
- Minced garlic cloves (for tzatziki)
A second dose of garlic gives the sauce its distinctively pungent kick, making each dollop unforgettable.
- Salt and pepper (to taste)
Final adjustments in seasoning let you tailor the tzatziki’s flavor to your personal preference.
- Pita breads
Soft and pillowy, pita is perfect for scooping, wrapping, or tearing. Warming it on the grill gives it a hint of smokiness and slight crispness.
- Wooden or metal skewers
Essential for threading and grilling those juicy chicken cubes. Soaking wooden skewers prevents burning, while metal skewers heat up quickly for even cooking.
- Optional toppings: sliced red onions, chopped tomatoes, lettuce, feta cheese
These vibrant add-ins let you customize each bite. They provide crunch, acidity, freshness, and saltiness to round out the plate.
HOW TO MAKE GRILLED CHICKEN SOUVLAKI WITH TZATZIKI AND PITA
Let’s walk through how to bring this Greek classic to life—from marinating the chicken to grilling those skewers and assembling a vibrant, hands-on meal. Follow these steps closely for perfectly seasoned, juicy chicken and irresistibly creamy tzatziki.
1. In a large mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the cubed chicken and toss to coat thoroughly, ensuring every piece is saturated in the zesty marinade. Cover the bowl with plastic wrap or a lid and marinate in the refrigerator for at least 1 hour, preferably overnight. This rest period lets the flavors deeply penetrate the meat.
2. For the tzatziki, squeeze the grated cucumber in a clean cloth or paper towel to remove excess moisture. In a separate bowl, combine the cucumber with Greek yogurt, olive oil, lemon juice, and minced garlic. Season with salt and pepper to taste, stirring gently until smooth and creamy. Refrigerate until you’re ready to serve, allowing the flavors to meld.
3. Preheat an outdoor grill or grill pan over medium-high heat. While it’s warming, thread the marinated chicken pieces onto your prepared skewers, leaving a little space between each cube for even cooking.
4. Grill the skewers for 10–15 minutes, turning occasionally with tongs to ensure all sides get a lovely char. Cook until the chicken is fully cooked through and registers 165°F (74°C) on an instant-read thermometer.
5. While the chicken finishes, warm the pita breads on the grill for about 1–2 minutes per side, just until they’re heated through and develop light grill marks.
6. Serve the chicken souvlaki hot, nestled inside the warm pita. Spoon a generous dollop of tzatziki over the top, and add optional toppings like sliced red onions, chopped tomatoes, crisp lettuce, and crumbled feta cheese for extra flair.
SERVING SUGGESTIONS FOR GRILLED CHICKEN SOUVLAKI WITH TZATZIKI AND PITA
Once everything is grilled and ready, the real fun begins with how you present and enjoy this feast. I love creating colorful platters that let everyone build their own wraps or plates—it’s casual, interactive, and perfect for lazy weekends or festive gatherings. My friends always ask for seconds when they see the bright reds, greens, and creamy whites arranged next to the golden chicken skewers. Plus, the aroma of charred chicken wafting through the air gets everybody’s appetite going!
- Build-your-own souvlaki platters
Arrange the grilled chicken skewers alongside warm pita wedges, a bowl of tzatziki, and colorful toppings on a large serving tray. Let guests assemble their own wraps exactly how they like, for a fun, interactive meal.
- Pair with a crisp Greek salad
Serve a classic Greek salad with juicy tomatoes, cucumbers, red onions, Kalamata olives, and feta cheese dressed in olive oil and oregano. The vibrant, crunchy salad provides a refreshing counterpoint to the savory souvlaki.
- Party skewer appetizers
Slide off the chicken cubes and thread them onto smaller cocktail skewers with alternating tomato and cucumber slices. Serve on a decorative platter with mini pita rounds and tzatziki shooters for a delicious finger-food spread.
- Lettuce wrap alternative
For a lighter take, swap the pita for large butter lettuce leaves. Spoon chicken and tzatziki into each leaf and fold like a taco for a grain-free, low-carb version that’s just as satisfying.
HOW TO STORE GRILLED CHICKEN SOUVLAKI WITH TZATZIKI AND PITA
Storing your leftovers correctly will keep all those delicious flavors intact, making it easy to enjoy Greek-inspired meals throughout the week. Whether you’re prepping ahead or saving dinner scraps, following a few simple steps ensures nothing goes to waste and every bite tastes fresh.
- Refrigerate chicken and tzatziki separately
Transfer cooled chicken skewers to an airtight container and store in the refrigerator for up to 3–4 days. Spoon the tzatziki into a separate container to prevent sogginess, keeping it chilled for up to 2–3 days.
- Freeze cooked chicken for longer storage
If you want to stash extra skewers for later, remove the chicken from the skewers and place pieces in a freezer-safe bag or container. Squeeze out excess air, seal, and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Keep pita soft
Store leftover pita in a resealable bag at room temperature for up to 2 days or in the fridge for up to a week. For best results, rewarm directly on the grill or in a hot skillet to restore that fresh-off-the-grill texture.
- Reheat with care
Warm chicken skewers or pieces in a preheated oven at 350°F (175°C) for 8–10 minutes, or gently reheat on the grill for a minute per side to revive the char. Stir tzatziki before serving to redistribute any moisture.
CONCLUSION
From the zesty, garlic-lemon marinade to the creamy, cucumber-studded tzatziki and soft, warm pita, this Grilled Chicken Souvlaki with Tzatziki and Pita recipe brings a taste of the Mediterranean right to your backyard. We’ve explored each key ingredient, from the herbs that infuse every juicy chicken bite to the Greek yogurt that makes the sauce so luxuriously thick. You learned how to marinate overnight, grill to a perfect char, and assemble a versatile meal that’s equally at home on a casual weeknight or at a festive summer gathering. Don’t forget, you can print and save this article so it’s always ready when you need a flavorful, crowd-pleasing recipe. Scroll down for a handy FAQ below that answers common questions about marinating times, swap ideas, and more.
I can’t wait to hear how your souvlaki turns out! If you try this recipe, let me know in the comments below—did you marinate overnight or whip it up in just an hour? What toppings did you choose, and did you experiment with lettuce wraps? Feel free to share any questions or feedback, whether it’s about grilling temperatures, storage tips, or ingredient swaps. Your cooking stories inspire me, and I’m here to help you make this dish a go-to favorite in your kitchen. Happy grilling!
Grilled Chicken Souvlaki with Tzatziki and Pita
Description
Experience tender, lemon-garlic chicken grilled to perfection, paired with creamy cucumber-yogurt tzatziki and soft pita. Bright herbs and charred edges bring authentic Mediterranean flavor to your table.
Ingredients
Instructions
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In a large mixing bowl, combine the 1/4 cup olive oil, 3 tablespoons lemon juice, 3 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the cubed chicken and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
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For the tzatziki, squeeze the grated cucumber in a clean cloth or paper towel to remove excess moisture. In a bowl, combine the cucumber with 1 cup Greek yogurt, 2 tablespoons olive oil, 1 tablespoon lemon juice, and 2 minced garlic cloves. Season with salt and pepper. Refrigerate until ready to use.
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Preheat an outdoor grill or grill pan over medium-high heat. Thread the marinated chicken pieces onto skewers.
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Grill the skewers for 10-15 minutes, turning occasionally, until the chicken is fully cooked and has a nice char.
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Warm the pita breads on the grill for about 1-2 minutes on each side.
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Serve the chicken souvlaki with the warm pita, a generous spoonful of tzatziki, and optional toppings such as sliced red onions, chopped tomatoes, lettuce, and crumbled feta cheese.
Note
- The longer the chicken marinates, the more flavorful it becomes.
- Soaked wooden skewers in water for 30 minutes before using to prevent burning.
- For a lighter option, serve the chicken souvlaki in lettuce wraps rather than pita.
- If using metal skewers, be cautious as they will become hot while grilling.
- This dish pairs well with a side Greek salad or roasted vegetables.
