Greek Chicken Souvlaki with Lemon Herb Yogurt Sauce

Imperial May 14, 2026May 14, 2026

Quick Recipe Version (TL;DR)

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 1 hour 9 minutes, including 30 minutes marinating

Quick Ingredients

Chicken: 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 1/2-inch pieces
Marinade: 1/4 cup extra-virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon lemon zest, 4 grated garlic cloves, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon fine sea salt, 1/2 teaspoon sweet paprika, and 1/2 teaspoon black pepper
Lemon herb yogurt: 1 cup plain Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, 1 grated garlic clove, 2 tablespoons chopped fresh dill, 1 tablespoon chopped parsley, 1 tablespoon cold water, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper
Salad: 1 English cucumber, 2 cups cherry tomatoes, 1/2 small red onion, 2 tablespoons parsley, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper
To serve: 4 pita breads, 1 tablespoon olive oil for brushing, lemon wedges, and extra dill or parsley

Do This

1. Soak 8 wooden skewers in water for 30 minutes if using wood; skip this for metal skewers.
2. Whisk the marinade, add chicken, and marinate for 30 minutes at room temperature or up to 8 hours refrigerated.
3. Stir together the lemon herb yogurt sauce and refrigerate until serving.
4. Toss the cucumber-tomato salad and let it sit for 10 minutes.
5. Preheat a grill to 450°F and thread the chicken onto skewers.
6. Grill skewers for 12 minutes total, turning every 3 minutes, until lightly charred and 165°F inside; warm pitas for 1 minute per side.
7. Serve chicken with warm pita, salad, red onion, lemon wedges, and plenty of garlicky yogurt sauce.

Why You’ll Love This Recipe

Big flavor with simple ingredients: Lemon, garlic, oregano, dill, and olive oil do the heavy lifting.
Juicy, lightly charred chicken: A short, bright marinade keeps the chicken tender while helping it brown beautifully on the grill.
Fresh and balanced: Crisp cucumber-tomato salad and cool yogurt sauce make every bite feel bright and satisfying.
Easy for entertaining: Set out warm pita, skewers, salad, and sauce so everyone can build their own plate.

Grocery List

Produce: 3 lemons, 1 English cucumber, 2 cups cherry tomatoes, 1 small red onion, 1 head garlic, fresh dill, fresh parsley, and optional extra lemon wedges
Dairy: 1 cup plain Greek yogurt, preferably full-fat or 2%
Pantry: Extra-virgin olive oil, red wine vinegar, dried oregano, dried thyme, sweet paprika, fine sea salt, black pepper, and 8 wooden or metal skewers
Meat: 1 1/2 pounds boneless skinless chicken thighs or chicken breasts
Bakery: 4 pita breads, 6 to 7 inches each

Full Ingredients

For the Chicken Souvlaki

1 1/2 pounds boneless skinless chicken thighs or chicken breasts, trimmed and cut into 1 1/2-inch pieces
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon finely grated lemon zest
4 garlic cloves, finely grated or minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1 teaspoon fine sea salt
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper

For the Lemon Herb Yogurt Sauce

1 cup plain Greek yogurt, full-fat or 2%
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon finely grated lemon zest
1 small garlic clove, finely grated
2 tablespoons finely chopped fresh dill
1 tablespoon finely chopped fresh parsley
1 tablespoon cold water, to loosen the sauce
1/4 teaspoon fine sea salt
1/8 teaspoon freshly ground black pepper

For the Crisp Cucumber-Tomato Salad

1 English cucumber, about 12 ounces, quartered lengthwise and sliced into 1/2-inch pieces
2 cups cherry tomatoes, about 10 ounces, halved
1/2 small red onion, about 2 ounces, very thinly sliced
2 tablespoons chopped fresh parsley
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon red wine vinegar
1/2 teaspoon dried oregano
1/4 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper

For Serving

4 pita breads, 6 to 7 inches each
1 tablespoon extra-virgin olive oil, for brushing the pita
4 lemon wedges
2 tablespoons extra chopped dill or parsley, for garnish

Greek Chicken Souvlaki with Lemon Herb Yogurt Sauce – Closeup

Step-by-Step Instructions

Step 1: Soak the skewers and prep the chicken

If using wooden skewers, place 8 skewers in a shallow dish of water and soak for 30 minutes so they do not burn on the grill. If using metal skewers, you can skip soaking. Trim any large pieces of fat or tendon from the chicken, then cut the chicken into even 1 1/2-inch pieces. Even pieces are important because they help the skewers cook at the same pace.

Step 2: Make the lemon garlic marinade

In a large bowl, whisk together 1/4 cup olive oil, 3 tablespoons lemon juice, 1 tablespoon red wine vinegar, 1 teaspoon lemon zest, 4 grated garlic cloves, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon fine sea salt, 1/2 teaspoon sweet paprika, and 1/2 teaspoon black pepper. Add the chicken pieces and toss until every piece is evenly coated. The marinade should smell bright, garlicky, and herbaceous.

Step 3: Marinate the chicken

Cover the bowl and marinate the chicken for exactly 30 minutes at room temperature if cooking right away. For deeper flavor, refrigerate it for up to 8 hours. If refrigerated, let the chicken sit at room temperature for 20 minutes before grilling so it cooks evenly. Do not marinate longer than 8 hours, because the lemon juice can begin to change the texture of the chicken.

Step 4: Stir together the lemon herb yogurt sauce

In a medium bowl, stir together 1 cup Greek yogurt, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1/2 teaspoon lemon zest, 1 grated garlic clove, 2 tablespoons chopped dill, 1 tablespoon chopped parsley, 1 tablespoon cold water, 1/4 teaspoon fine sea salt, and 1/8 teaspoon black pepper. Taste and adjust with a small pinch of salt only if needed. Cover and refrigerate while you finish the rest of the recipe. The sauce will thicken slightly and the garlic-dill flavor will bloom as it sits.

Step 5: Toss the cucumber-tomato salad

In a serving bowl, combine the cucumber, cherry tomatoes, thinly sliced red onion, and parsley. Drizzle with 1 tablespoon olive oil, 1 tablespoon lemon juice, and 1 teaspoon red wine vinegar. Sprinkle with 1/2 teaspoon dried oregano, 1/4 teaspoon fine sea salt, and 1/4 teaspoon black pepper. Toss gently and let the salad stand for 10 minutes so the tomatoes release a little juice and the red onion softens slightly.

Step 6: Preheat the grill and thread the skewers

Preheat an outdoor grill to 450°F, which is medium-high heat on most grills. Clean and oil the grates. Thread the marinated chicken pieces onto the skewers, leaving a tiny bit of space between pieces so heat can circulate. Discard any leftover marinade that touched raw chicken. Brush the pita breads lightly with 1 tablespoon olive oil and set them aside near the grill.

Step 7: Grill the chicken souvlaki

Place the chicken skewers on the hot grill. Grill for 12 minutes total, turning every 3 minutes, until the chicken is lightly charred on the edges and cooked through. The thickest piece of chicken should register 165°F on an instant-read thermometer. If using chicken breasts, check at the 10-minute mark so they stay juicy; still cook to 165°F for food safety. Transfer the skewers to a platter and let them rest while you warm the pita.

Step 8: Warm the pita and serve

Place the pita breads on the grill for 1 minute per side, just until warm, pliable, and lightly marked. Serve the chicken skewers with warm pita, cucumber-tomato salad, extra red onion from the salad bowl, lemon wedges, and generous spoonfuls of lemon herb yogurt sauce. Finish with extra dill or parsley and a small drizzle of olive oil if you like a glossy, restaurant-style finish.

Pro Tips

Use thighs for the juiciest skewers: Chicken thighs stay especially tender over high heat. Chicken breasts work well too, but keep a close eye on the internal temperature.
Cut the chicken evenly: Aim for 1 1/2-inch pieces so the outside chars before the inside dries out.
Do not crowd the skewers: A little space between pieces helps the chicken grill instead of steam.
Let the yogurt sauce rest: Even 15 minutes in the refrigerator makes the garlic, lemon, and dill taste more rounded.
Oil the grill grates: Chicken marinades can stick; a clean, lightly oiled grate gives you better browning and easier flipping.

Variations

Oven-broiled souvlaki: Arrange skewers on a foil-lined sheet pan and broil 6 inches from the heat for 12 minutes total, turning halfway, until the chicken reaches 165°F.
Greek bowl style: Skip the pita and serve the skewers over cooked rice, lemon potatoes, or a bed of chopped romaine with the salad and yogurt sauce on top.
Spicy lemon herb version: Add 1/4 teaspoon crushed red pepper flakes to the marinade and a pinch of cayenne to the yogurt sauce.

Storage & Make-Ahead

Store leftover grilled chicken in an airtight container in the refrigerator for up to 4 days. Store the yogurt sauce separately for up to 4 days and the cucumber-tomato salad for up to 2 days; the salad will soften as it sits but will still taste fresh. Reheat chicken gently in a covered skillet over medium-low heat for 5 minutes, or microwave in 30-second bursts until warmed through. For make-ahead prep, mix the yogurt sauce 1 day in advance, chop the salad vegetables up to 8 hours ahead, and marinate the chicken for up to 8 hours before grilling. Warm the pita just before serving for the best texture.

Nutrition (per serving)