How do I store leftover Greek Chicken Souvlaki?

Store in an airtight container in the refrigerator for 3-4 days. Reheat gently over medium-low heat, adding a splash of broth or water to prevent drying out.

Can I freeze Greek Chicken Souvlaki?

Yes — most cooked mains freeze well for up to 3 months. Cool completely, store in freezer-safe containers, and thaw overnight in the refrigerator before reheating.

How many servings does this recipe make?

This recipe serves 4. You can scale the ingredients up or down proportionally — use the Meal Plan servings slider to adjust the grocery list automatically.

Is Greek Chicken Souvlaki a quick recipe?

Yes — this recipe is ready in 30 minutes including prep time, making it perfect for busy weeknights.

Is Greek Chicken Souvlaki high protein?

Yes — this recipe is high protein. Check the Common Substitutions section for additional dietary adaptations.

Is this an authentic Greek recipe?

This recipe follows traditional Greek techniques and ingredients. The Chef Notes section explains any adaptations for home kitchen accessibility and suggests authentic alternatives where substitutions are made.

What substitutions can I make for Greek Chicken Souvlaki?

See the Common Substitutions section above for ingredient and equipment swaps with specific trade-off notes for each alternative.

Greek Chicken Souvlaki Recipe — Quick & Easy

Name: Greek Chicken Souvlaki
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4
Cuisine: greek
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch cubes; 1/4 cup olive oil; Juice of 2 lemons; 4 cloves garlic, minced; 2 tsp dried oregano; 1 tsp smoked paprika; 1/2 tsp cumin; 1 cup Greek yogurt (full-fat); 1/2 English cucumber, grated and squeezed dry; 2 cloves garlic, finely grated; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp fresh dill, chopped; Pita bread, warmed; Sliced tomatoes; Sliced red onion; Kalamata olives; Crumbled feta cheese; Lemon wedges

Method

Marinate the chicken by whisking together olive oil, lemon juice, garlic, oregano, paprika, cumin, salt, and pepper in a bowl. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 2 hours, up to overnight. The combination of acid (lemon), fat (olive oil), and aromatics (garlic, oregano) is the classic Greek marinade formula — the same base used for lamb, pork, and seafood souvlaki.
Make the tzatziki by grating the cucumber on the large holes of a box grater. Place the grated cucumber in a clean kitchen towel and squeeze firmly over the sink until no more liquid comes out — this is critical. Combine the squeezed cucumber with yogurt, garlic, olive oil, lemon juice, dill, and salt. Stir well and refrigerate for at least 30 minutes. The flavors meld and the tzatziki thickens as it chills.
Thread the chicken onto skewers, leaving small gaps between pieces for even cooking. Each skewer should have 5-6 pieces. Don't pack them tightly — air circulation between pieces means better char on all sides.
Preheat the grill to high heat (450-500°F). Clean and oil the grates. The chicken should sizzle immediately when it hits the grill — if it doesn't, the grill isn't hot enough.
Grill the skewers for 3-4 minutes per side, turning once. The chicken should develop charred spots and grill marks while staying juicy inside. Total cooking time is 8-10 minutes. The chicken is done at 165°F internal, but the small pieces cook quickly — check early to avoid drying them out.
Warm the pita on the grill for 30 seconds per side while the chicken rests. The pita should be soft and pliable with light grill marks.
Assemble by spreading tzatziki on warm pita, adding chicken from the skewers, and topping with sliced tomatoes, red onion, feta, and olives. Squeeze lemon over everything. In Greece, souvlaki is wrapped in pita like a gyro — fold the pita around the filling and eat with your hands. The cool, creamy tzatziki against the hot, charred chicken is the contrast that makes this dish work.

Equipment

Grill or grill pan Recommended: Lodge Pre-Seasoned Cast Iron Grill Pan
Metal or wooden skewers
Tongs Also good: Wok Spatula
Instant-read thermometer Recommended: ThermoWorks ThermoPop 2
Whisk Recommended: OXO Good Grips 11-Inch Balloon Whisk

Chef Notes

The most important thing: Use chicken thighs, not breasts. Thighs stay juicy on the grill because of their higher fat content. Breast meat dries out on skewers — the small pieces overcook before they develop char.
Marinate for at least 2 hours. The lemon juice and olive oil work together — the acid tenderizes while the oil carries the oregano and garlic flavors into the meat.
Squeeze the grated cucumber completely dry for the tzatziki. Wrap it in a clean kitchen towel and wring out every drop. Watery tzatziki is the most common mistake — it should be thick and creamy.
Thread the chicken onto skewers with small gaps between pieces. Touching pieces steam instead of charring. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Warm the pita on the grill for 30 seconds per side. Cold pita is stiff and tears; warm pita is soft and wraps around the filling.

Common Substitutions

Ingredient	Substitution	Notes
Chicken thighs	Pork shoulder, cubed	Traditional Greek souvlaki is often pork — marinate the same way
Greek yogurt (for tzatziki)	Sour cream	Thicker and tangier — works well as a base
English cucumber	Regular cucumber, seeded	Seed it first or the tzatziki will be watery
Pita bread	Flatbread or lavash	Any soft flatbread works for wrapping
Fresh dill	Fresh mint	Equally traditional in Greek tzatziki — or use both

What You're Practicing

The Greek marinade formula — olive oil + lemon + garlic + dried herbs — is one of the most versatile in Mediterranean cooking. This same base works for lamb chops, grilled fish, roasted vegetables, and salad dressings. Understanding how acid, fat, and aromatics work together in a marinade gives you a template you can adapt to any protein. Visit Vinaigrettes for more on oil-acid emulsions.

Tzatziki teaches you how to build a cold sauce from yogurt — the same technique behind Indian raita, Middle Eastern labneh dips, and Persian mast-o-khiar. The key skill is controlling moisture (squeezing the cucumber) and balancing acid, fat, and aromatics. See Techniques for more on cold sauce construction.