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Grilled Chicken Souvlaki with Homemade Tzatziki

Tender marinated chicken skewers grilled to perfection, served with a bright, garlic-charged homemade tzatziki. This dish brings the sunny flavors of Greece to your table with minimal fuss, making it a fantastic weeknight dinner or weekend crowd-pleaser. Expect juicy chicken, a tangy-yogurt tzatziki, and a balance of herbaceous and citrus notes that pair beautifully with warm pita, fresh salad, or grilled veggies.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients
  

  • 1 pound boneless skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 garlic cloves minced garlic
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 skewers (wooden or metal)
  • 1 cup full-fat Greek yogurt
  • 1/2 cup grated cucumber
  • 2 tablespoons fresh dill, chopped
  • 1 garlic clove
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Instructions
 

  • In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, cumin, salt, and pepper. This will be your marinade that infuses the chicken with bright, savory notes.
  • Dice or slice the chicken thighs into evenly sized pieces, about 1 to 1.5 inches. Toss them in the marinade until all pieces are well coated. Cover and refrigerate for at least 20 minutes, up to 2 hours, to let the flavors sink in.
  • While the chicken marinates, make the tzatziki. In a bowl, combine Greek yogurt, grated cucumber (squeezed dry to remove excess moisture), chopped dill, minced garlic, lemon juice, and a pinch of salt. Stir until smooth, then cover and refrigerate for at least 15 minutes to let the flavors meld.
  • If using wooden skewers, soak them in water for 15 minutes to prevent burning on the grill. Thread marinated chicken pieces onto skewers, leaving a little space between each piece for even grilling.
  • Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Grill the skewers, turning every 2–3 minutes, until the chicken is cooked through and has a nice char, about 8–12 minutes depending on thickness.
  • Let the skewers rest for a couple of minutes after grilling to retain juiciness. Serve warm with a generous dollop of homemade tzatziki on the side or spooned over the top.
  • Accompaniments can include warm pita, sliced fresh tomatoes, a cucumber salad, or a lemony herbed rice to complete the meal.