There’s a specific aroma that instantly transports me: lemon, oregano, and garlic hitting a hot grill. It’s the smell of summer, of vacations, and of those amazing street-food carts you find in Greece.
For the longest time, I struggled to get that exact flavor at home. My chicken would be… fine. But it never had that vibrant, juicy, savory punch I remembered. It always felt like a bland “healthy” version of the real thing.
So, I went into research mode. The secret, it turns out, isn’t just the herbs; it’s the marinade’s base. The key is using finely grated onion (juices and all) along with the lemon and garlic. The onion acts as a natural tenderizer and infuses the chicken with a deep, savory flavor that’s just incredible. This is the recipe that finally cracked the code.
That Real Greek Flavor, Made Easy
This isn’t just another grilled chicken recipe. This is a complete, satisfying meal that truly delivers on flavor. The chicken is incredibly tender and packed with classic Greek herbs.
Then there’s the tzatziki. It’s cool, garlicky (but not overpowering), and fresh with dill and mint. It’s the perfect contrast to the warm, charred chicken.
We’re serving it all in 100% whole-wheat pitas, which adds a wonderful, nutty flavor and a great source of fiber. It’s a high-protein, vibrant meal that keeps me full and energized for hours. It’s proof that you can have a nourishing, balanced meal that also feels like a total treat.
The Simple Steps to Perfect Souvlaki
This Greek chicken souvlaki comes together in four simple stages. The recipe card below has all the details, but here’s the basic flow:
- The Marinade: This is where the magic happens. We whisk together the grated onion, garlic, lemon, herbs, and olive oil. You’ll reserve a tiny bit for basting, then toss the chicken pieces in the rest. Let it marinate for at least 30 minutes.
- The Tzatziki: While the chicken marinates, you’ll stir together the Greek yogurt, squeezed cucumber, lemon, and fresh herbs. Letting it chill in the fridge for 15 minutes helps the flavors meld.
- The Grill: Thread the chicken onto your skewers. You’ll grill them on a medium-high grill or grill pan for about 8-10 minutes, turning them every few minutes until they’re beautifully charred and cooked through.
- The Assembly: Warm your pitas, spread a generous layer of tzatziki, and pile on the chicken. Add your favorite toppings like tomato, cucumber, and red onion, and serve immediately.
My Pro-Tips & Serving Ideas
After testing this recipe many times, I’ve found a few things that make it even better. This Mediterranean chicken recipe is fantastic as is, but it’s also very flexible.
- Don’t Over-Marinate: The lemon juice and grated onion are powerful. 30 minutes is great, and a few hours is fine, but I wouldn’t go over 12 hours, as the chicken’s texture can change.
- Don’t Overcook: This is key! Use an instant-read thermometer. Pull the chicken off the heat the second it hits 165°F. After a 3-minute rest, it will be perfectly juicy.
- Make it a Meal: For a heartier meal, this pairs beautifully with The Best Mediterranean Roasted Potatoes. It’s also fantastic served alongside my one-pot Spanakorizo (Spinach and Rice).
- Make it a Bowl: Skip the pita and serve the chicken over a big 15-Minute Mediterranean Salad. Just drizzle the tzatziki right over the top.
- Storage: Leftover chicken and tzatziki are fantastic. Store them in separate airtight containers in the fridge for up to 3 days.
Street-Style Greek Chicken Souvlaki with Bright Tzatziki
Ingredients
A) Citrus-Herb Souvlaki Marinade
- 6 garlic cloves grated to a paste
- Zest of 1 lemon + 2 Tbsp fresh lemon juice
- 3 Tbsp dry white wine
- 2 Tbsp extra-virgin olive oil
- 1 Tbsp dried oregano preferably Greek
- 1 tsp dried rosemary lightly crushed
- 1 tsp sweet paprika
- 1/4 tsp Diamond Crystal kosher salt or a rounded 1/8 tsp Morton
- 1/4 tsp freshly ground black pepper
- 1 small yellow onion finely grated (with juices)
- 2 bay leaves crumpled
B) Chicken
- 2 1/2 lb boneless skinless chicken breast trimmed and cut into 1 1/4-inch pieces
- 8 metal skewers or wooden skewers soaked 30–45 minutes
C) Light, No-Added-Sugar Tzatziki
- 1 1/2 cups 360 g 0% Greek yogurt
- 1 cup finely grated seedless cucumber excess water squeezed
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp fresh lemon juice
- 1 small garlic clove grated
- 1 Tbsp chopped fresh dill and/or mint
- 1/8 tsp fine sea salt optional, black pepper to taste
D) Pita & Classic Fixings
- 8 small 100% whole-wheat pocket pitas about 60 g each; aim for ≥6 g fiber, no added sugar
- 2 medium tomatoes sliced
- 1/2 English cucumber thinly sliced
- 1/2 small red onion very thinly sliced (briefly rinsed in cold water)
- 8 Kalamata olives pitted, halved, and rinsed
- Fresh parsley or dill sprigs
Instructions
- Make the marinade: In a bowl, whisk all marinade ingredients except the bay leaves. Taste a tiny drop; it should be bright and savory.
- Marinate the chicken: Reserve 2 Tbsp marinade in a clean cup for basting. Toss chicken with the remaining marinade and the crumpled bay leaves. Cover and refrigerate 30 minutes–12 hours.
- Make tzatziki: Stir yogurt, squeezed cucumber, olive oil, lemon juice, garlic, dill/mint, and the optional pinch of salt with pepper. Chill 15 minutes.
- Preheat: Oil grill or ridged grill pan and heat to medium-high (about 450–500°F). For a grill pan, heat until a few wisps of smoke appear.
- Skewer: Remove and discard bay leaves. Thread chicken onto 8 skewers with slight gaps; discard used marinade.
- Grill: Cook 8–10 minutes total, turning every 2–3 minutes. Brush once with the reserved clean marinade during the final minutes. Cook to 165°F in the center; rest 3 minutes.
- Warm pitas: Heat 15–30 seconds per side until pliable and lightly charred.
- Assemble: Spread tzatziki in each pita, add chicken, tomato, cucumber, a few onion slivers, and 2 olive halves. Finish with herbs and serve with lemon wedges.
Notes
- Serve hot with extra lemon wedges.
- Refrigerate leftover chicken and tzatziki separately for up to 3 days; rewarm chicken briefly and re-stir tzatziki before serving.
Nutrition Facts
Per serving: 1 stuffed pita (1/8 of recipe)- Calories: 430 kcal
- Total Fat: 9.8 g
- Saturated Fat: 2.0 g
- Carbohydrates: 40.0 g
- Dietary Fiber: 7.0 g
- Total Sugars: 4.7 g
- Added Sugars: 0.0 g
- Protein: 44.3 g
- Sodium: 357 mg
- Cholesterol: 92 mg
Quick Souvlaki FAQs
Can I use chicken thighs?
Absolutely. Boneless, skinless chicken thighs would be delicious. They may need an extra minute or two on the grill, so just be sure to cook them to an internal temperature of 165°F.
What if I don’t have a grill?
A cast-iron grill pan on the stovetop is your best bet for getting that great char. You can also broil the skewers in the oven on a foil-lined baking sheet, turning them halfway through, but be sure to watch them closely so they don’t burn.
Can I make this ahead of time?
Yes! This is great for prep. You can make the tzatziki and marinate the chicken in the morning (or even the night before, for up to 12 hours). When it’s time for dinner, all you have to do is skewer, grill, and warm the pitas.
This recipe has become a true family favorite. It’s bright, satisfying, and brings so much flavor to the table. I hope you love it as much as we do.
Kristina Hanson is an independent wellness researcher and the founder of DailyZests. After a PCOS diagnosis, she focused her research on managing insulin resistance through evidence-based nutrition. Her work translates the science of DASH, Mediterranean, and Low-Carb eating into easy, family-tested recipes.
