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Chicken Souvlaki With Tzatziki Sauce: A Taste of the Greek Islands

The scent of oregano and lemon instantly transports me back to a small taverna on the island of Santorini. Sunlight streamed through the white-washed walls as I savored my first bite of chicken souvlaki. The tender, marinated chicken, paired with cool, creamy tzatziki, was an explosion of fresh, vibrant flavors – a true taste of Greece. I knew right then that I had to learn how to recreate this magic at home.

Recipe Overview

Prep Time: 30 minutes (includes marinating)
Cook Time: 8-10 minutes
Total Time: 38-40 minutes
Servings: 4
Yield: Variable, depending on the size of chicken breasts
Dietary Type: Gluten-Free

Ingredients

For the Chicken Souvlaki:
- 1 lb boneless, skinless chicken breast (or chicken tenders)
- ½ cup fresh lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons fresh oregano, chopped (or 1 teaspoon dried oregano, crushed)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- Salt & pepper to taste
For the Tzatziki Sauce:
- 1 lemon, juice of
- 1 seedless cucumber, grated
- Salt, for sprinkling
- 2 cups low-fat Greek yogurt (two 7-oz containers)
- 3-4 tablespoons lemon juice
- 4 garlic cloves, minced and made into a paste
- 2 tablespoons fresh dill (or 1 teaspoon dried dill, crushed)
- Salt & pepper to taste

Equipment Needed

Zip-top plastic bag
Bowl or measuring cup
Colander
Grill pan
Cutting board

Instructions

Prepare the Chicken: Place the chicken in a zip-top plastic bag. This allows the marinade to fully penetrate the meat.
Make the Marinade: In a bowl or measuring cup, combine the lemon juice, lemon zest, oregano, garlic, olive oil, salt, and pepper. Whisk well to ensure all ingredients are thoroughly combined. A good marinade is the key to flavorful souvlaki!
Marinate the Chicken: Pour the marinade over the chicken in the bag. Seal the bag, removing as much air as possible, and shake to coat the chicken evenly. Place the bag in the refrigerator and let the chicken marinate for at least 30 minutes, or up to 2 hours, turning the bag occasionally to ensure even marination. The longer it marinates, the more flavorful it becomes.
Prepare the Cucumber for the Tzatziki: While the chicken is marinating, prepare the tzatziki sauce. Place the grated cucumber in a colander. Sprinkle generously with salt. This step is crucial; the salt will draw out excess water from the cucumber, preventing the tzatziki from becoming watery. Let the cucumber drain for 30 minutes.
Make the Garlic Paste: Mince the garlic for the tzatziki very finely, then mash it with the side of your knife and a pinch of salt to create a smooth paste. This mellows the garlic’s sharpness and distributes its flavor more evenly throughout the sauce.
Combine the Tzatziki Ingredients: After the cucumber has drained, wring out any remaining excess water using your hands or a clean kitchen towel. Combine the drained cucumber with the Greek yogurt in a bowl. Add the lemon juice, garlic paste, dill, salt, and pepper.
Let the Tzatziki Sit: Stir all the tzatziki ingredients together to combine thoroughly. Let the sauce sit for about 15 minutes to allow the flavors to meld and marry. This resting period enhances the overall taste of the tzatziki.
Preheat the Grill Pan: Heat a grill pan over medium-high heat. Make sure the pan is hot before adding the chicken to achieve those beautiful grill marks.
Grill the Chicken: Remove the chicken from the marinade and place it on the hot grill pan. Discard the marinade; do not reuse it. Grill the chicken for 4-5 minutes per side, or until it is cooked through and the internal temperature reaches 165°F (74°C). Using a meat thermometer is the best way to ensure the chicken is cooked safely.
Rest the Chicken: Remove the grilled chicken from the pan and place it on a cutting board. Let it rest for 5 minutes. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
Finish and Serve: Before serving, squeeze fresh lemon juice over the grilled chicken. Serve immediately with the freshly prepared tzatziki sauce.

Expert Tips & Tricks

Marinating Time: While 30 minutes is the minimum, marinating the chicken for longer (up to 2 hours) will result in a more flavorful and tender product. Don’t marinate longer than 2 hours, as the lemon juice can start to break down the chicken fibers too much.
Tzatziki Consistency: For a thicker tzatziki, use full-fat Greek yogurt. You can also strain the yogurt through cheesecloth for a few hours to remove excess whey.
Garlic Handling: The garlic paste makes a difference! Raw, minced garlic can be overpowering.
Grilling Tips: Avoid overcrowding the grill pan. Grill the chicken in batches if necessary to ensure proper searing and even cooking.
Spice It Up: Add a pinch of red pepper flakes to the marinade for a touch of heat.

Serving & Storage Suggestions

Serve the chicken souvlaki immediately after grilling for the best flavor and texture. Present it with a generous dollop of tzatziki sauce and a side of warm pita bread, a Greek salad (Horiatiki), or lemon potatoes.

Leftover chicken souvlaki can be stored in an airtight container in the refrigerator for up to 3 days. The tzatziki sauce should also be stored separately in an airtight container and will last for up to 3 days in the refrigerator.

To reheat the chicken, you can gently warm it in a skillet over medium heat, in the oven at 350°F (175°C), or in the microwave. Be careful not to overcook it, as it can become dry. The tzatziki sauce is best served cold.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	299 kcal	N/A
Calories from Fat	107 kcal	N/A
Total Fat	11.9 g	18%
Saturated Fat	2.9 g	14%
Cholesterol	80.1 mg	26%
Sodium	222.4 mg	9%
Total Carbohydrate	17.2 g	5%
Dietary Fiber	0.9 g	3%
Sugars	11.5 g	N/A
Protein	31.7 g	63%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

Chicken Thighs: Use boneless, skinless chicken thighs instead of breasts for a richer flavor.
Vegetarian Option: Marinate firm tofu cubes in the same marinade and grill them for a vegetarian souvlaki.
Lemon Herb Marinade: Experiment with different herbs in the marinade, such as rosemary or thyme, for a unique flavor profile.
Spicy Tzatziki: Add a pinch of cayenne pepper or a finely chopped jalapeno to the tzatziki for a kick.
Dairy-Free Tzatziki: Substitute the Greek yogurt with a thick, unsweetened plant-based yogurt alternative like cashew or soy yogurt.

FAQs (Frequently Asked Questions)

Q: Can I use dried oregano instead of fresh?
A: Yes, you can. Use 1 teaspoon of dried oregano, crushed, for every 2 tablespoons of fresh oregano.

Q: How do I prevent the tzatziki sauce from becoming watery?
A: Grating the cucumber, salting it, and then squeezing out the excess water is crucial to prevent a watery tzatziki.

Q: Can I marinate the chicken overnight?
A: It’s best not to marinate the chicken for longer than 2 hours, as the lemon juice can make the chicken tough if it sits for too long.

Q: What’s the best way to tell if the chicken is cooked through?
A: The best way is to use a meat thermometer. Insert it into the thickest part of the chicken; it should read 165°F (74°C).

Q: Can I freeze the tzatziki sauce?
A: Freezing the tzatziki sauce is not recommended as it can change the texture and become watery upon thawing. It’s best enjoyed fresh.

Final Thoughts

Chicken souvlaki with tzatziki sauce is a simple yet incredibly satisfying dish that’s perfect for a weeknight meal or a summer barbecue. The bright, fresh flavors of the Mediterranean are truly irresistible. I encourage you to try this recipe and experience a taste of Greece in your own kitchen. Feel free to adjust the herbs and spices to your liking, and don’t hesitate to share your feedback! Serve this delicious dish with a crisp Greek white wine for a truly authentic experience. Kali Orexi!

Chicken Souvlaki With Tzatziki Sauce Recipe