Hey there! If you’re in the mood for a fresh, vibrant dinner that transports you straight to a sun-soaked taverna in Greece, then you’re going to love this Grilled Chicken Souvlaki with Tzatziki and Pita. Savor succulent chicken skewers grilled to perfection, paired with creamy tzatziki and warm pita bread. This beginner-friendly recipe is perfect for both lunch and dinner and takes about 20 minutes of active prep time, a restful hour of marinating, and roughly 16 minutes on the grill. You’ll find that each bite bursts with lemony brightness, fragrant garlic, and a whisper of oregano that sings of Mediterranean breezes. Not to mention, at around 720 calories per serving, it’s a satisfying, well-balanced meal that feels indulgent without tipping the scales.
I still remember my first attempt at this recipe—my backyard smelled like a tiny Greek festival, and I couldn’t stop sneaking tastes of that homemade tzatziki! That cool, tangy cucumber-dill yogurt sauce is the perfect foil to the charred chicken, and wrapping everything in a soft pita creates handheld magic. Whether you’re new to grilling or a seasoned pro, you’ll find the steps refreshingly straightforward. Plus, you can mix in chopped tomatoes or red onions for extra color and crunch. So heat up your grill, pull out your skewers, and let’s chat through every delicious detail of this Mediterranean favorite!
KEY INGREDIENTS IN GRILLED CHICKEN SOUVLAKI WITH TZATZIKI AND PITA
Before digging into the cooking process, let’s gather the essential elements that make this dish shine. From the juicy chicken cubes that soak up every drop of marinade to the silky tzatziki that cools your palate, each ingredient has a defined role in delivering those classic Greek flavors.
- Boneless, skinless chicken breasts
Lean, tender meat that soaks up the bright lemon-garlic marinade. Cubed into bite-sized pieces, it grills evenly and remains juicy beneath those tantalizing char marks.
- Olive oil
The heart of the marinade, it carries flavors into the chicken and helps prevent sticking on the grill. Choose extra-virgin for a fruity, robust taste.
- Fresh lemon juice
Adds a zingy acidity that tenderizes meat and balances the richness of olive oil and yogurt. It brightens each skewer with authentic Mediterranean flair.
- Garlic cloves
Minced for maximum aroma, garlic infuses both chicken and tzatziki. It brings that savory backbone that Greek cuisine is famous for.
- Dried oregano
A classic herb that recalls sun-baked Greek hillsides. Its earthy, slightly bitter notes complement the citrus and garlic perfectly.
- Salt
Enhances all the flavors in both the marinade and the tzatziki. It’s essential for drawing out moisture from the cucumber and seasoning the chicken.
- Black pepper
Adds a gentle heat and depth. Freshly ground is best for its bright, pungent kick.
- Wooden skewers
After soaking in water, they hold the chicken cubes securely and help distribute heat evenly, yielding those postcard-worthy char lines.
- Pita breads
Soft, pliable wraps that cradle the grilled chicken and tzatziki. Warming them lightly on the grill makes them irresistibly tender.
- Greek yogurt
Thick and creamy, it forms the base of the tzatziki sauce. Its tang provides balance to the rich olive oil and garlic.
- Cucumber
Grated and drained to remove excess water, it contributes a crisp, refreshing element to the sauce and adds textural contrast.
- Fresh dill
Bright and aromatic, freshly chopped dill elevates the tzatziki with a subtle grassy note. Use dried if fresh isn’t available, but expect a less vibrant taste.
HOW TO MAKE GRILLED CHICKEN SOUVLAKI WITH TZATZIKI AND PITA
Ready to fire up your grill and transform these simple ingredients into a mouthwatering feast? Follow these detailed steps for perfectly marinated chicken, creamy homemade tzatziki, and warm, toasty pita that all come together in harmony.
1. In a large bowl, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Whisk to create a lush marinade. Add the cubed chicken and use a spatula or your hands to toss each piece, ensuring an even coating. Cover the bowl with plastic wrap and marinate in the refrigerator for at least 1 hour, or up to overnight for maximum flavor infusion.
2. Preheat the grill to medium-high heat (around 400–450°F). Clean the grates and brush them lightly with oil to create a nonstick surface. Proper heat calibration ensures those beautiful grill marks without overcooking the chicken.
3. Thread the marinated chicken onto the soaked wooden skewers, leaving about a finger’s width of space between each piece. This spacing promotes even cooking and allows hot air to circulate, ensuring juicy bites every time.
4. Place the skewers on the preheated grill. Grill the chicken for about 10–12 minutes, turning every 2–3 minutes. Look for an internal temperature of 165°F and attractive, caramelized grill lines on all sides before removing.
5. While the chicken is grilling, prepare the tzatziki sauce. In a medium bowl, combine Greek yogurt, grated cucumber (with excess liquid squeezed out), minced garlic, chopped dill, lemon juice, salt, and pepper. Stir until smooth and taste-adjust to your liking.
6. Lay the pita breads directly on the grill grates for 1–2 minutes per side. Watch closely—just long enough to make them pliable and lightly toasted, so they fold easily around your souvlaki.
7. To serve, slide the tender chicken cubes off the skewers onto warmed pita. Top with a generous dollop of tzatziki and any optional extras like diced tomatoes or red onions. Roll up, bite in, and enjoy the symphony of Greek flavors!
SERVING SUGGESTIONS FOR GRILLED CHICKEN SOUVLAKI WITH TZATZIKI AND PITA
Once your skewers and sauce are ready, you’ll want to present them in a way that elevates every bite and stimulates conversation at your table. These serving ideas not only add visual appeal but also introduce complementary textures and flavors that make each mouthful truly memorable.
- Mediterranean Mezze Platter
Serve your souvlaki alongside bowls of olives, feta cheese, roasted red peppers, and hummus. Arrange pita triangles and chicken skewers on a large wooden board for a casual, shareable spread that invites grazing and chatter.
- Fresh Greek Salad
Pair your wraps with a crisp salad of cherry tomatoes, cucumber ribbons, red onion, kalamata olives, and crumbled feta. Drizzle with extra-virgin olive oil and a sprinkle of oregano so each forkful echoes the flavors in your chicken.
- Lemon Rice Pilaf
Complement the bright, tangy notes of the souvlaki with a side of fluffy rice cooked in chicken broth and studded with toasted pine nuts. Stir in a bit of lemon zest to tie back to the marinade’s citrus punch.
- Chilled White Wine or Rosé
A crisp Sauvignon Blanc or a light, fruity rosé cleanses the palate between bites. Serve chilled in simple stemware, encouraging guests to sip and savor as they enjoy each succulent skewer.
HOW TO STORE GRILLED CHICKEN SOUVLAKI WITH TZATZIKI AND PITA
Whether you’re meal-prepping for a busy week or saving leftovers for a quick lunch, proper storage maintains the flavors and textures that make this dish so crave-worthy. Follow these tips to keep your souvlaki tasting fresh and your tzatziki silky.
- Refrigerate Components Separately
Store grilled chicken skewers, tzatziki sauce, and warmed pita in separate airtight containers. Keeping ingredients apart prevents sogginess—especially the pita—and allows you to reheat components to perfection.
- Use Air-Tight Containers
For both chicken and sauce, opt for containers with a tight seal. This minimizes exposure to air, preventing the chicken from drying out and the tzatziki from developing a watery top layer.
- Freeze Chicken Skewers
If you want to extend the chicken’s shelf life beyond 3–4 days, slide the cooled skewers into freezer-safe bags. Label them with the date and freeze for up to 2 months. Thaw overnight in the fridge before reheating on a grill or skillet.
- Stir Tzatziki Before Serving
After refrigeration, the yogurt sauce may separate slightly. Give it a gentle stir before spooning it onto your pita. If it’s too thick, whisk in a teaspoon of lemon juice or a splash of cold water to regain that creamy consistency.
CONCLUSION
What started as simple ingredients—chicken, olive oil, lemon, garlic, and yogurt—has transformed into a vibrant Greek feast that’s as fun to assemble as it is to devour. From marinating the chicken to whisking up homemade tzatziki and toasting warm pita, every step invites you to engage with flavors, textures, and the joy of cooking. Whether you’re a seasoned home chef or brand-new to grilling, this beginner-friendly recipe proves that authentic Mediterranean cuisine can be both accessible and utterly delicious. Feel free to print this article, tuck it into your recipe binder, or save it to your favorite cooking app so you can revisit these steps again and again.
We’ve covered ingredient secrets, step-by-step instructions, serving inspirations, and storage hacks to ensure you have everything you need to succeed. You’ll also find a handy FAQ section below that addresses common questions—from how to prevent chicken dryness to variations on the classic tzatziki. If you give this recipe a try, please drop a comment or send your questions my way. Your feedback or personal twists—like adding smoky paprika or a splash of red wine vinegar to the sauce—are always welcome. Happy grilling, and here’s to many more memorable meals shared with friends and family!
Grilled Chicken Souvlaki with Tzatziki and Pita
Description
Enjoy tender chicken marinated in lemon, garlic, and oregano, charred to perfection, then wrapped in fluffy pita with fresh cucumber-dill tzatziki. A vibrant, easy-to-make meal that brings Greek flavors to your table.
Ingredients
Instructions
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In a large bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the cubed chicken and toss to coat. Cover and marinate in the refrigerator for at least 1 hour, preferably overnight.
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Preheat the grill to medium-high heat.
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Thread the marinated chicken onto the soaked skewers, leaving a little space between each piece.
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Grill the chicken skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
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While the chicken grills, prepare the tzatziki sauce. In a bowl, combine the Greek yogurt, grated cucumber, garlic, dill, lemon juice, salt, and pepper. Mix well and adjust seasoning to taste.
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Warm the pita breads on the grill for about 1-2 minutes per side, until they're pliable and toasty.
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Serve the grilled chicken skewers with warm pita and a generous dollop of tzatziki sauce.
Note
- For an enhanced flavor, let the chicken marinate overnight.
- You can add some diced tomatoes and sliced red onions to your pita for extra freshness.
- Using fresh dill in the tzatziki sauce adds a vibrant taste.
- If you prefer, metal skewers can be used instead of wooden ones.
- This recipe is perfect for entertaining and is easy to double for larger gatherings.
