Grilled Chicken Souvlaki with Tzatziki

Grilled Chicken Souvlaki with Tzatziki: A Flavorful Mediterranean Delight

Grilled Chicken Souvlaki with Tzatziki is a beloved dish rooted in Greek cuisine that brings together the smoky flavors of grilled chicken skewers with the cool, refreshing taste of tzatziki sauce. Souvlaki, which literally means “small skewers,” has been a staple of Greek street food for decades, often served in warm pita bread with fresh vegetables and a generous drizzle of tzatziki. This dish is not only a crowd-pleaser but also a healthy and satisfying meal that can be enjoyed at any time of the year.

The History of Souvlaki

Souvlaki traces its origins back to ancient Greece, where grilled meat on skewers was a common way to prepare and serve food. The modern version of souvlaki evolved in the 19th century and became a popular street food in the 20th century, especially in Athens. While traditionally made with pork, chicken souvlaki has become a widely enjoyed alternative due to its leaner profile and universal appeal. The addition of tzatziki—a yogurt-based sauce with cucumber and garlic—adds a creamy contrast that elevates the entire dish.

Ingredients Breakdown

The beauty of souvlaki lies in its simplicity and balance of flavors. The marinade infuses the chicken with aromatic Mediterranean flavors, while the tzatziki provides a cooling contrast. Here’s what you’ll need:

For the Chicken Souvlaki:

• 1.5 lbs boneless chicken thighs or breasts
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and black pepper to taste
• Wooden or metal skewers

For the Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 small cucumber, grated and drained
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill or 1 teaspoon dried dill
• Salt and black pepper to taste

For Serving (Optional):

• Warm pita bread
• Tomato slices
• Red onion slices
• Lettuce or spinach
• Kalamata olives
• Feta cheese crumbles

Step-by-Step Recipe

Step 1: Marinate the Chicken

1. Cut the chicken into 1-inch cubes.
2. In a bowl, mix olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper.
3. Add chicken cubes to the marinade and toss to coat evenly.
4. Cover and refrigerate for at least 2 hours, or preferably overnight for deeper flavor.

Step 2: Prepare the Skewers

1. If using wooden skewers, soak them in water for at least 30 minutes before use to prevent burning.
2. Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking.

Step 3: Grill the Chicken

1. Preheat your grill or grill pan to medium-high heat and lightly oil the grates.
2. Place the skewers on the grill and cook for 10–12 minutes, turning occasionally, until the chicken is fully cooked through and has nice grill marks.
3. Avoid overcooking to keep the chicken moist and tender.

Step 4: Make the Tzatziki

1. Grate the cucumber and squeeze out as much moisture as possible using a clean kitchen towel or paper towels.
2. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper.
3. Mix well and refrigerate for at least 30 minutes before serving to allow the flavors to meld together.

Step 5: Serve

1. Warm the pita bread briefly on the grill or in the oven.
2. Fill each pita with a few skewers of grilled chicken, tomato slices, red onion, lettuce, and a generous drizzle of tzatziki.
3. You can also serve the chicken and tzatziki over a Greek salad or rice for a more substantial meal.

Tips for Perfect Souvlaki

• Use chicken thighs instead of breasts for more moisture and flavor.
• Don’t skip the marination time—it’s key to tender, flavorful chicken.
• Pre-soak wooden skewers to prevent them from burning on the grill.
• Let tzatziki chill before serving to enhance its creaminess and tanginess.
• Grill over medium heat to avoid charring the outside while leaving the inside undercooked.

Variations and Customizations

• Veggie Souvlaki: Substitute chicken with chunks of zucchini, bell peppers, mushrooms, and onions.
• Dairy-Free Tzatziki: Use a plant-based yogurt like coconut or almond-based yogurt.
• Spicy Tzatziki: Add a pinch of cayenne pepper or finely chopped jalapeño to the sauce.
• Wrap Style: Use large flour tortillas or flatbreads for a wrap version.
• Protein Swap: Try this marinade with pork, beef, or shrimp for a different twist.

Health Considerations and Nutritional Value

Chicken souvlaki with tzatziki is a well-balanced meal packed with protein, healthy fats, and fresh vegetables. Here’s a breakdown of its nutritional benefits:

• Chicken: High in lean protein, low in fat, and rich in B vitamins, particularly B6 and B12.
• Olive Oil: A source of heart-healthy monounsaturated fats and antioxidants.
• Garlic and Lemon: Natural anti-inflammatory and immune-boosting ingredients.
• Greek Yogurt: High in protein and probiotics that support gut health.
• Cucumber: Low in calories and high in water content, making tzatziki refreshing and hydrating.

A typical serving (2 skewers + tzatziki + pita) contains approximately 400–500 calories, depending on portion sizes and added ingredients like cheese or olives.

Ingredients Recap

Chicken Souvlaki: Chicken, olive oil, lemon juice, garlic, oregano, paprika, salt, pepper, skewers.
Tzatziki: Greek yogurt, cucumber, garlic, olive oil, lemon juice, dill, salt, pepper.

Directions Recap

1. Marinate chicken for 2–24 hours.
2. Skewer the chicken and grill until cooked through.
3. Prepare tzatziki by mixing all ingredients and chilling.
4. Serve warm with pita, veggies, and extra sauce.

Frequently Asked Questions

Can I use chicken breast instead of thighs?

Yes, but thighs are more forgiving and tend to stay juicier on the grill. If using breasts, avoid overcooking and consider butterflying or pounding them for more even cooking.

Can I bake the chicken instead of grilling?

Absolutely. Preheat your oven to 400°F (200°C), place skewers on a baking sheet lined with parchment paper, and bake for 15