Greek Chicken Souvlaki with Tomato-Cucumber Salad + Tzatziki

  • Prep + Cook Time
    30 Minutes
  • Servings
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** This recipe makes a double batch of Chicken Souvlaki so you have leftovers for Greek Chicken Souvlaki Bowls.


  • 8 boneless, skinless chicken breasts, cut into 1” cubes
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • Kosher salt
  • Freshly ground black pepper
  • Tzatziki (recipe below)
  • Tomato-Cucumber Salad (recipe below)

For the Tzatziki

  • 1 cup plain Greek yogurt
  • 1/2 cucumber, peeled
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh mint
  • 1/4 teaspoon dried oregano
  • Kosher Salt

For the Tomato-Cucumber Salad

  • 2 cucumber, peeled and seeds removed, finely diced
  • 4 plum tomatoes, seeds removed, finely diced
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 cup chopped fresh parsley
  • Kosher salt


    1. Whisk together lemon juice, oil, garlic, and oregano in a large bowl. Season generously with Kosher salt. Add chicken and stir to coat.  Allow to marinate for approximately 6 hours in the refrigerator.
    2. Skewer chicken and preheat the grill over medium-high heat. Grill chicken on both sides until browned and just cooked through.  Serve with tzatziki and tomato-cucumber salad

    For the Tzatziki

    1. Using the smaller side of a box grater, grate cucumber. Squeeze out excess cucumber moisture with paper towels.  In a small mixing bowl, combine Greek yogurt, cucumber, lemon juice, garlic, mint, and dried oregano.  Season with Kosher salt.

    For the Tomato-Cucumber Salad

    1. Combine all ingredients in a small mixing bowl and season with Kosher salt.

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