Chicken Souvlaki and Tzatziki
Prep Time
Cook Time
Total Time
In Greece you don't get chicken souvlaki without tzatziki and it really is a winning combo. The chicken souvlaki is also good on its own or in salad, while the tzatziki is amazing with everything.
Recipe Type: Entree
Yield: 4 Servings
Chicken Souvlaki
  • ½ cup olive oil
  • ⅓ cup lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Greek salad seasoning (or 2 teaspoons each dried oregano, thyme, and mint)
  • 2 pounds chicken breast (I like to slice it into tenders but they can be kept whole as well)
  • 2 cups plain yogurt
  • 1 cucumber, grated on medium side of box grater and strained of extra liquid
  • 2 teaspoons finely chopped dill
  • 1 teaspoon tzatziki seasoning or garlic powder (optional)
  • Salt and pepper
For the Chicken Souvlaki
  1. Whisk together the olive oil, lemon juice, red wine vinegar, and herbs together in a large bowl.
  2. Add the chicken and toss to coat. Cover in plastic wrap and refrigerate, at least 30 minutes or overnight.
  3. Preheat the oven to 350F.
  4. Put the chicken on a baking sheet and transfer to the oven (discard extra marinade).
  5. Bake for 20 to 30 minutes, flipping halfway, until cooked through (time will be shorter for tenders than for whole chicken breast).
  6. Remove from the oven and serve with tzatziki.
For the Tzatiki
  1. Strain yogurt through two coffee filters or cheesecloth for at least 1 hour, or until desired thickness is reached.
  2. Transfer to a bowl and mix with the cucumber, dill, garlic powder, salt and pepper.
  3. Serve immediately or transfer to a closed glass jar and store in the fridge for up to a week (if using fresh yogurt).
Gluten free
Recipe by Katherine Martinelli at