Name: Grilled Chicken Souvlaki Skewers with Tzatziki
Prep time: 30 min
Total time: 30 min
Yield: 1 serving
Ingredients: 120g (about 4 oz) boneless, skinless chicken breast, cut into 1-inch cubes; 1 tbsp extra-virgin olive oil; 1 tbsp freshly squeezed lemon juice (plus extra lemon wedges for serving); 1 garlic clove, minced; 1/2 tsp dried oregano; 1/4 tsp kosher salt; 1/8 tsp freshly ground black pepper; 2 bamboo or metal skewers; 1/3 cup nonfat Greek yogurt; 1/4 cup finely grated cucumber (excess moisture squeezed out); 1 tsp fresh dill, chopped (or 1/4 tsp dried dill); 1/2 small garlic clove, minced; 1 tsp lemon juice; Salt and pepper, to taste; 1/2 cup cherry tomatoes, halved; 1/2 cup cucumber, diced; 1 tsp extra-virgin olive oil; 1/2 tsp red wine vinegar; Pinch of dried oregano; Salt and pepper, to taste

Grilled Chicken Souvlaki Skewers with Tzatziki

RusticMaple7404

This Chicken Souvlaki Skewers recipe delivers classic Greek summer flavors in just 30 minutes, making it perfect for a quick, high-protein dinner. Bright lemon, earthy oregano, and garlic infuse juicy chicken breast, which grills up beautifully golden. The homemade tzatziki is creamy, fresh, and tangy, balancing the charred meat. Paired with a crisp tomato-cucumber salad, this meal is light yet satisfying, visually vibrant, and bursting with Mediterranean freshness—ideal for California evenings or any time you crave sunny, herbaceous flavors.

Ingredients

Instructions

In a small bowl, whisk together 1 tbsp olive oil, 1 tbsp lemon juice, minced garlic, oregano, salt, and pepper. Add chicken cubes, toss to coat, and marinate for 15 minutes.
Meanwhile, soak bamboo skewers in water if using. Prepare the grill (outdoor or stovetop grill pan) to medium-high heat.
For the tzatziki: In a bowl, combine Greek yogurt, grated cucumber, dill, 1/2 minced garlic clove, 1 tsp lemon juice, salt, and pepper. Stir well and refrigerate until serving.
Thread marinated chicken cubes onto skewers (2 skewers for even cooking).
Grill chicken skewers for 8–10 minutes, turning occasionally, until lightly charred and cooked through (internal temp 165°F).
While chicken grills, toss cherry tomatoes and diced cucumber with 1 tsp olive oil, red wine vinegar, a pinch of oregano, salt, and pepper to make a quick salad.
Serve skewers hot with tzatziki, lemon wedges, and the tomato-cucumber salad.