Greek chicken souvlaki with tzatziki sauce

    2 hours 30 min

    Barbecued chicken souvlaki is another word for seasoned Greek kebabs and they make a lovely summery starter when dipped into homemade tzatziki sauce.

    99 people made this

    Serves: 6 

    • 4 tablespoons olive oil
    • 2 tablespoons lemon juice
    • 2 cloves garlic, minced
    • 1 teaspoon dried oregano
    • 1/2 teaspoon salt
    • 650g skinless, boneless chicken breasts - cut into bite-sized pieces
    • Tzatziki sauce
    • 170g plain Greek yogurt
    • 1/2 cucumber - peeled, seeded, and grated
    • 1 tablespoon olive oil
    • 2 teaspoons white vinegar
    • 1 clove garlic, minced
    • 1 pinch salt
    • 6 wooden skewers, or as needed

    Prep:15min  ›  Cook:15min  ›  Extra time:2hr marinating  ›  Ready in:2hr30min 

    1. Combine 4 tablespoons olive oil, lemon juice, 2 cloves minced garlic, oregano and 1/2 teaspoon salt in a large resealable bag. Add chicken, coat with the marinade, squeeze out excess air and seal the bag. Marinate in the fridge for 2 hours.
    2. Mix yogurt, cucumber, 1 tablespoon olive oil, vinegar, 1 clove minced garlic and 1 pinch salt together in a bowl. Refrigerate tzatziki sauce for flavours to blend, 1 to 2 hours.
    3. Preheat a barbecue for medium-high heat and lightly oil the grate. Soak wooden skewers in a bowl of water for about 15 minutes.
    4. Remove chicken from marinade and thread onto the soaked skewers. Discard unused marinade.
    5. Cook the skewers on the preheated barbecue, turning frequently until nicely browned on all sides and chicken is no longer pink in the centre, about 8 minutes per side. Serve with tzatziki sauce.

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    Reviews in English (251)


    This was very, very good, but I did make some changes. I prepared the marinade exactly as written, but I marinated the chicken pieces for about 5 hours, which was perfect. The tzatziki sauce I had to alter: I substituted lemon juice for the vinegar and added a teaspoon of dried dill weed. I served this as sandwiches, with pita warmed on the grill, sliced red onion and tomatoes. Completely yummy!  -  08 May 2013  (Review from Allrecipes US | Canada)


    This recipe was amazing! We rarely please all three of our picky children with any recipe, but this one was loved by all. We marinated and grilled not only chicken, but pork, salmon, zucchini and yellow squash. Everything was absolutely yummy in every way. The addition of the tzatziki sauce was like the icing on the cake. We made a slight change of the addition of a touch of fresh mint in the tzatziki, and it was amazing. I'm a person who likes to know why you do what you do in recipes sometimes. My husband informed me that letting the tzatziki sauce chill for at least an hour after making helps the vinegar in the sauce break down the other ingredients so that they can combine. I'm glad to know this, because I will never rush a tzatziki again. The sauce was so simple and delicious, as was the marinate. Thanks so much for sharing!!!!  -  09 Jun 2013  (Review from Allrecipes US | Canada)


    I live in Minnesota so I will not be able to dig out my grill until May. I decided to cook the chicken on the George Foreman grill. It turned out wonderful. I made a few minor changes in the Tzatziki sauce. I used a good Greek yogurt but wanted it extra thick so I strained it through a coffee filter. After grating the cucumber I put it in a strainer with a hefty pinch of salt and let the water come out. I then put it on paper towels and squeezed out any remaining liquid. Instead of vinegar I used fresh lemon juice as the acid. I added 1/2 teaspoonful of dill weed and a small amount of fresh mint. I believe Tzatziki sauce would be good on a flip-flop. Thanks, Bakermom. This is a fantastic recipe.  -  04 Jan 2014  (Review from Allrecipes US | Canada)