Greek Chicken Souvlaki Plate

This Greek Chicken Souvlaki Plate is a delicious Mediterranean-style meal featuring juicy lemon-garlic chicken skewers, creamy tzatziki, crisp Greek salad, and warm pita. The chicken is marinated with olive oil, oregano, garlic, and lemon before being grilled until beautifully charred and tender. It is fresh, flavorful, and perfect for an easy family dinner.

Prep Time 25 minutes

Marinating Time 30 minutes to 4 hours

Cook Time 12–15 minutes

Total Time 1 hour 10 minutes, including minimum marinating time

Servings 4–6 servings

Ingredients

Chicken Skewers & Marinade

1½ to 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes

¼ cup Greek extra virgin olive oil

Juice and zest of 1 large fresh lemon

3 to 4 cloves garlic, finely minced

2 tablespoons dried Greek oregano

1 teaspoon dried rosemary or thyme

1 teaspoon kosher salt

½ teaspoon freshly cracked black pepper

Creamy Tzatziki Sauce

1 cup plain, full-fat Greek yogurt

½ English or Persian cucumber, grated and squeezed firmly to remove excess water

1 small garlic clove, grated or finely mashed

1 tablespoon fresh lemon juice

1 tablespoon extra virgin olive oil

1 tablespoon fresh dill or mint, finely chopped

Pinch of salt

Pinch of black pepper

Crisp Greek Side Salad

2 cups chopped romaine lettuce, mixed greens, or wild arugula

1 cup cherry tomatoes, halved, or vine tomatoes cut into wedges

½ cucumber, sliced into thin half-moons

¼ small red onion, very thinly sliced

½ cup pitted Kalamata olives

½ cup Greek feta cheese, roughly crumbled

Splash of red wine vinegar

Extra virgin olive oil, to taste

Dried oregano, to taste

Salt, to taste

Platter Assembly & Garnishes

2 Greek pita breads, lightly brushed with olive oil and warmed or grilled

¼ cup fresh parsley, roughly chopped

1 whole lemon, cut into wedges

Pinch of red pepper flakes

Instructions

Prepare the Chicken Marinade

Add the olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, rosemary or thyme, salt, and black pepper to a large bowl. Whisk until the marinade is well combined.

The combination of lemon, garlic, oregano, and olive oil creates the signature bright Mediterranean flavor of souvlaki. The lemon adds acidity while the olive oil helps coat the chicken and carry the herbs and garlic throughout every piece.

Marinate the Chicken

Add the cubed chicken to the marinade and toss thoroughly until every piece is coated.

Cover the bowl and refrigerate for at least 30 minutes. For deeper flavor, you can marinate the chicken for several hours.

Avoid leaving the chicken in a strongly acidic marinade for an excessively long period, as the lemon can affect the texture. Remove the chicken from the refrigerator shortly before cooking.

Prepare the Tzatziki

While the chicken marinates, grate the cucumber. Place it into a clean paper towel or kitchen towel and squeeze firmly to remove as much water as possible.

Add the cucumber to the Greek yogurt along with the grated garlic, lemon juice, olive oil, fresh dill or mint, salt, and black pepper.

Stir everything together until creamy and evenly combined. Cover and refrigerate until ready to serve. Chilling the tzatziki gives the garlic and herbs time to blend into the yogurt.

Prepare the Greek Salad

Add the chopped romaine or greens to a large bowl. Add the halved tomatoes, cucumber slices, thinly sliced red onion, Kalamata olives, and crumbled feta.

Drizzle with a little extra virgin olive oil and red wine vinegar. Sprinkle with oregano and season lightly with salt.

Toss gently just before serving so the vegetables remain crisp and the feta keeps some of its texture.

Prepare the Skewers

If using wooden skewers, soak them in water for at least 20 to 30 minutes before grilling. This helps reduce the chance of the exposed wood burning.

Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between pieces. Avoid packing the chicken too tightly because this can interfere with even cooking and browning.

Cook the Chicken

Preheat a grill, grill pan, or heavy skillet over medium-high heat. Lightly oil the cooking surface if necessary.

Place the chicken skewers onto the hot grill and cook for approximately 3 to 4 minutes per side, turning regularly until the chicken is golden, lightly charred, and cooked through.

The exact cooking time depends on the size of the chicken pieces and the cooking method. The thickest pieces should reach an internal temperature of 165°F (74°C).

Rest the Chicken

Transfer the cooked skewers to a clean plate and let them rest for a few minutes before serving. This gives the juices a chance to settle and keeps the chicken tender.

While the chicken rests, warm the pita bread.

Warm the Pita

Lightly brush each pita with olive oil and warm it on the grill or in a dry skillet for about 30 to 60 seconds per side.

The pita should become soft and lightly toasted around the edges without becoming overly crisp.

Assemble the Souvlaki Plate

Arrange the warm pita, Greek salad, tzatziki, and chicken skewers on a large serving platter or individual plates.

Scatter freshly chopped parsley over the chicken and salad. Add lemon wedges around the plate and finish with a small pinch of red pepper flakes for color and gentle heat.

Serve Immediately

Serve the chicken hot with plenty of tzatziki and fresh lemon. Tear pieces of warm pita and use them to scoop up the chicken, salad, and creamy sauce.

For an especially delicious bite, squeeze fresh lemon over the chicken immediately before eating.

Tips

Use Chicken Thighs for Extra Juiciness

Boneless chicken thighs contain more fat than chicken breasts, making them particularly forgiving on the grill. They stay juicy even when cooked slightly longer.

Chicken Breast Works Beautifully Too

If you prefer chicken breast, cut it into evenly sized pieces and avoid overcooking. Smaller cubes can cook quickly, so keep a close eye on them.

Do Not Skip the Lemon Zest

Lemon juice provides acidity, but the zest adds concentrated citrus aroma. Using both creates a much brighter and more fragrant marinade.

Use Plenty of Oregano

Oregano is one of the defining flavors of Greek-style souvlaki. Greek oregano is particularly aromatic, but regular dried oregano also works well.

Dry the Chicken Before Marinating

Patting the chicken dry before adding it to the marinade helps the olive oil and seasonings adhere more effectively.

Do Not Overcrowd the Grill

Give each skewer enough room for heat to circulate. Overcrowding can cause the chicken to release moisture and steam rather than develop the delicious browned edges associated with souvlaki.

Look for Light Charring

Small charred edges provide wonderful flavor. The goal is golden-brown chicken with a few darker grilled spots, rather than heavily burned pieces.

Squeeze the Tzatziki Cucumber Thoroughly

Removing excess cucumber water is essential for thick tzatziki. If the cucumber remains watery, the yogurt sauce can become thin.

Make Tzatziki Ahead

Tzatziki can be prepared before the chicken is cooked. Keeping it chilled allows the garlic, herbs, lemon, and yogurt to develop a more balanced flavor.

Season the Salad Lightly

Feta and Kalamata olives are already salty, so add salt gradually to the salad. Taste before adding more.

Rest the Chicken Before Serving

A short resting period helps retain moisture. Cutting or eating the chicken immediately after cooking can cause some of the juices to escape.

Serve With Fresh Lemon

Fresh lemon at the table is more than a garnish. Its acidity cuts through the richness of the chicken, olive oil, feta, and tzatziki and makes the entire plate taste brighter.

Variations

Chicken Thigh Souvlaki

Use boneless, skinless chicken thighs instead of breast for a richer and especially juicy version. The marinade remains exactly the same.

Spicy Greek Souvlaki

Add crushed red pepper flakes or a pinch of cayenne to the chicken marinade. Finish the cooked skewers with additional red pepper flakes for extra heat.

Herb-Loaded Souvlaki

Add finely chopped fresh parsley, dill, or mint to the marinade. Fresh herbs provide a brighter flavor and work beautifully with the lemon and oregano.

Shrimp Souvlaki Plate

Replace the chicken with peeled and deveined shrimp. Use the same general flavor profile but marinate the shrimp for a much shorter period and cook just until opaque and cooked through.

Vegetarian Souvlaki Plate

Replace the chicken with chunks of zucchini, bell pepper, red onion, mushrooms, and cherry tomatoes. Marinate the vegetables in olive oil, lemon, garlic, oregano, salt, and pepper before grilling.

Rice Souvlaki Bowl

Instead of serving the chicken primarily with pita, create a bowl using cooked rice, Greek salad, tzatziki, chicken, feta, and olives. Add lemon and fresh herbs for the final touch.

Pita Souvlaki Wrap

Remove the cooked chicken from the skewers and tuck it into warm pita with tzatziki, tomatoes, cucumber, red onion, feta, and parsley. Finish with lemon juice for an easy handheld meal.

Extra Creamy Tzatziki

For an especially rich sauce, use full-fat Greek yogurt and add an extra teaspoon of olive oil. A little additional grated cucumber can also provide more freshness.

Olive Lover’s Plate

Increase the amount of Kalamata olives and add a few green olives for a more intensely briny Mediterranean flavor.

Q&A

What is chicken souvlaki?

Chicken souvlaki is a Greek-style dish made with pieces of seasoned or marinated chicken cooked on skewers. It is commonly served with pita, tzatziki, salad, lemon, and fresh herbs.

Can I cook souvlaki without skewers?

Yes. Simply cook the marinated chicken pieces directly in a hot skillet, grill pan, or on an outdoor grill. Turn them regularly so they brown evenly.

Can I use chicken thighs instead of chicken breast?

Absolutely. Chicken thighs are excellent for souvlaki because they remain juicy and flavorful during high-heat cooking.

How long should I marinate the chicken?

A minimum of 30 minutes works well. You can marinate it for several hours for more developed flavor, but avoid excessively long marination because of the lemon juice.

Can I make the tzatziki ahead of time?

Yes. Tzatziki can be made several hours ahead and refrigerated. It is often even more flavorful after the garlic and herbs have had time to mingle with the yogurt.

Why is my tzatziki watery?

The most common reason is cucumber retaining too much liquid. Grate the cucumber and squeeze it very thoroughly before mixing it with the yogurt.

Can I use bottled lemon juice?

You can, but fresh lemon juice provides a brighter flavor. Fresh zest is especially valuable because it adds concentrated citrus aroma to the chicken marinade.

What temperature should the chicken reach?

The thickest chicken pieces should reach 165°F (74°C) internally for food safety. A quick-read thermometer is the easiest way to check.

Can I prepare this as a meal-prep recipe?

Yes. Store the cooked chicken, salad, tzatziki, and pita separately in airtight containers. Keep the salad and tzatziki chilled and reheat the chicken and pita when ready to serve.

What should I serve with chicken souvlaki?

Tzatziki, Greek salad, warm pita, feta, Kalamata olives, lemon wedges, and fresh herbs are excellent choices. Rice, roasted potatoes, hummus, or grilled vegetables can also be added.

Nutrition

Estimated Nutrition Per Serving

Calories: approximately 600–700 kcal

Protein: approximately 50–60 g

Carbohydrates: approximately 35–45 g

Fat: approximately 28–35 g

Fiber: approximately 5–7 g

Sugar: approximately 6–8 g

Sodium: approximately 900–1,200 mg

These values are approximate and can vary depending on whether chicken breast or thighs are used, the amount of pita, feta, olive oil, tzatziki, and dressing included, and the exact serving size.

Conclusion

Greek Chicken Souvlaki Plate is a fresh and flavorful Mediterranean meal that brings together juicy lemon-garlic chicken, creamy tzatziki, crisp Greek salad, warm pita, salty feta, and bright fresh herbs. The ingredients are simple, but the combination creates an incredibly satisfying plate full of contrasting textures and bold flavors. Whether you’re preparing it for a family dinner, summer gathering, or easy weekend meal, this Greek-inspired platter is sure to disappear quickly.