Chicken Souvlaki Recipe: Juicy Greek Skewers with Tzatziki
Last updated on October 13th, 2026
Chicken souvlaki lives and dies by two things: a marinade that gets flavour into the meat rather than just sitting on the surface, and chicken that doesn’t dry out on the grill. Get both right and you’ve got a genuinely brilliant, simple dinner: smoky, herby chicken wrapped in warm pita with a proper tzatziki, no fancy equipment required beyond a grill and some skewers. Homemade is best, and my authentic Greek pita bread puffs up with a proper pocket every time.
Today, I’ll show you how to put this together properly, ready for the next time you fire up the grill. With succulent chicken, aromatic herbs, and a tangy tzatziki sauce, this is a dish worth making from scratch rather than reaching for a shop-bought version. Here’s exactly how to get a proper Greek chicken souvlaki right at home.
How to Make the Chicken Souvlaki Marinade
Start by soaking your skewers in water for at least an hour so they don’t burn on the grill, or soak them the night before if you’re planning ahead. Metal skewers need no soaking. For the marinade itself, gather two sprigs of rosemary, a small handful of thyme, and three garlic cloves. Strip the rosemary leaves from the stem and bruise the thyme by rubbing it between your hands to release its aroma. Slice the garlic in half lengthwise and break it apart between your fingers to release its flavour further. Add two tablespoons of red wine vinegar (white wine vinegar works too), a pinch of salt, and cracked black pepper, then use your hands to squeeze and work the mixture together. This is what actually wakes up the aromatics, rather than just mixing them. Acid does the same tenderising work in my Lebanese lemon garlic chicken.
Preparing the Chicken Thighs
A boning knife is my first choice here, but a small paring knife does the job and is what most home kitchens have. The method is the same either way. Pull the skin off with your hands but leave the fat on, as it helps keep the meat moist through grilling. Debone the thighs, using the natural shape of the meat to guide you into evenly sized pieces. If you’re new to this, my guide on how to butcher a chicken covers the thighs step by step.
How Long to Marinate Chicken Souvlaki
Marinate the chicken for at least 30 minutes and no more than four hours, covered in the fridge. Longer within that window is better. Put the chicken pieces into the marinade and mix well. Even at 30 minutes the outside turns slightly milky, which is the vinegar starting to break down the surface of the meat, and you will see more of it the longer it sits. Once it has marinated, pour in some olive oil and mix until everything is coated. Don’t add the oil earlier: it would coat the chicken and stop the flavours of the aromatics getting through.
The Tzatziki: Getting the Balance Right
While the chicken is marinating, let’s prepare the quintessential Greek tzatziki sauce. Slice half a cucumber in half lengthways, scoop out the seeds with a spoon, then grate it on the largest holes of a box grater, leaving about 50% of the skin on for texture. Add a pinch of salt and leave the grated cucumber to drain in a sieve. After about ten minutes, squeeze out the last of the water with your hand. Skip this step and the tzatziki turns watery. In a mixing bowl, combine one clove of pureed garlic, one tablespoon of red wine vinegar, and approximately 250 grams (1 cup) of thick Greek yoghurt. I recommend full fat yoghurt. If yours is low fat or thinner than that, strain it in cheesecloth for at least a few hours first, or the tzatziki will end up watery. Add the cucumber and mix well, seasoning with cracked black pepper. Adjust the thickness with extra virgin olive oil as needed. Now your tzatziki is cooling, slightly acidic, with a delightful garlic essence. If you want a bigger batch for dipping, my Greek tzatziki dip goes into the cucumber trick in more detail.
How Long to Grill Chicken Souvlaki
Grill the souvlaki for about 16 minutes in total, over just above medium heat, around six out of ten. You want the outside to char without burning before the centre is cooked. Pack the marinated chicken tightly onto the skewers first: the meat shrinks as it cooks, and tight skewers stay moist and evenly cooked.
As you skewer, pull off most of the herbs and garlic and set them aside. Once the skewers are on the grill, lay those herbs and garlic on top of the chicken so they give up their last flavour without burning into the meat. Don’t oil the grill: the chicken is already oiled, and its fat melts and bastes the souvlaki as it cooks. I cook mine on a stovetop grill, and the method is exactly the same on an outdoor grill or in a frying pan or skillet.
Leave the skewers alone for at least two minutes, then gently try to lift one. If it is stuck, don’t rip it off: it frees itself when it is ready to turn, which can take five or six minutes on the first side. Then give each skewer a quarter turn every couple of minutes so all four sides cook. After four quarter turns, pull off as much of the herbs as you can. At around 10 minutes I probe the centre, and mine read in the early 60s °C (140s °F), so I took them on for another minute or two on each side. When the internal temperature reaches 80°C (175°F), your juicy souvlaki is ready to rest. It’s a gentler heat than my tandoor-style chicken tikka, which suits the lighter herb marinade here.
Resting and Assembling
Rest the souvlaki for at least half the cooking time, which is about eight minutes here. It relaxes the meat, so it stays tender and juicy instead of losing its juices the moment you cut into it. Don’t skip it. Toast your pita bread and start assembling your souvlaki wrap. Or use my soft enriched flatbreads if you’d rather skip the pita. Add a generous dollop of tzatziki, a few slices of tomato, and the souvlaki, gripping the meat firmly and twisting the skewer as you pull it free. Top it off with finely sliced red onion or shallots for a fresh burst of flavour. A plated Greek salad on the side turns it into a proper feast.
Frequently Asked Questions
Chicken Souvlaki Recipe: Juicy Greek Skewers with Tzatziki
Equipment
- Mixing bowl / Bowl
- Strainer / Sieve
- Box grater
- Chopping board
- Paring / Small knife
- Digital scales
- Measuring spoons
- Thermometer / Probe
- Plate / Tray
- Cover (tray, cling film)
- Skewers
- Spoon (table, dessert, tea)
- Tongs
Ingredients
- 4 x Skin on chicken thighs
- 2 large sprigs of rosemary
- 1 small handful of thyme
- 3 garlic cloves
- 2 tablespoons red wine vinegar
- Salt
- Extra virgin Olive oil
- For the Tzatziki:
- 250 g Thick greek yoghurt
- 1/2 cucumber
- 1 garlic clove
- 1 tablespoon red wine vinegar
- Salt
- Cracked black pepper
Instructions
- Soak skewers in water for at least 1 hour (if using wooden skewers)
- Prepare marinade by mixing together 2 sprigs of rosemary, a small handful of thyme, 3 garlic cloves, 2 tablespoons of red wine vinegar, a pinch of salt, and a pinch of black pepper. Crush ingredients together with your hands or a rolling pin/mortar and pestle to release flavours.
- Prepare chicken thighs by removing the skin and deboning. Cut into evenly sized pieces.
- Place chicken pieces in the marinade, cover and refrigerate for at least 30 minutes and no more than 4 hours.
- Mix the marinated chicken with olive oil, then pack it tightly onto skewers and grill over just above medium heat, turning a quarter turn about every 2 minutes, for about 16 minutes in total, until the centre reaches 80°C (175°F). Rest the skewers for about 8 minutes.
- Serve with warm pita bread and a Greek salad.
Video
Nutrition
Nutrition Facts
| Total Fat | 15.4g |
| Saturated Fat | 5.4g |
| Cholesterol | 223mg |
| Sodium | 257mg |
| Total Carbohydrate | 9.7g |
| Dietary Fiber | 0.5g |
| Sugars | 6.3g |
| Protein | 55.4g |
| Potassium | 852mg |
