Gluten-Free Greek Chicken Souvlaki with Tzatziki and Potatoes

Why You’ll Love This Recipe

• Authentic Greek flavors—bright lemon, oregano, and garlic—using 100% gluten-free ingredients.
• Balanced plate: juicy chicken, crispy lemon potatoes, refreshing salad, and cool tzatziki.
• Flexible cooking—grill or broil the skewers; add rice or gluten-free pita if you like.
• Great for meal prep; many parts can be made ahead for a smooth dinner.

Grocery List

• Produce: 4–5 lemons, 10 garlic cloves, 2 lb Yukon Gold potatoes, 2 cucumbers (1 large, 1 small seedless), fresh dill, fresh parsley (optional), 2 cups tomatoes, 1/2 small red onion, 1 small green bell pepper, 1/2 cup Kalamata olives
• Dairy: 2 cups full-fat Greek yogurt, 4 oz feta
• Pantry: Extra-virgin olive oil, red wine vinegar, white wine vinegar, dried oregano, smoked paprika, cornstarch (certified gluten-free), kosher salt, black pepper, basmati rice (optional), gluten-free pitas (optional), wooden skewers

Full Ingredients

Greek Chicken Souvlaki (Lemon-Oregano Skewers)

• 2 lb (900 g) boneless, skinless chicken thighs, cut into 1.5-inch pieces
• 1/3 cup extra-virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tbsp red wine vinegar
• 5 garlic cloves, finely minced or grated
• 2 tsp dried oregano
• 1 tsp smoked paprika (optional but recommended)
• 1 1/2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 8–10 wooden skewers, soaked in water 30 minutes (or use metal skewers)
• Lemon wedges, for serving

Lemon-Oregano Roasted Potatoes

• 2 lb Yukon Gold potatoes, cut into 1-inch wedges or chunks
• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tbsp cornstarch (use certified gluten-free)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish, optional)

Cool Tzatziki

• 2 cups full-fat Greek yogurt
• 1 small seedless cucumber, coarsely grated (about 1 cup), sprinkled with salt and squeezed dry
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1 tsp white wine vinegar
• 2 small garlic cloves, finely grated
• 2 tbsp finely chopped fresh dill (or 1 tbsp mint)
• 1/4–1/2 tsp kosher salt, to taste
• 1/4 tsp black pepper

Crisp Greek Salad

• 1 large English cucumber, chopped (about 2 cups)
• 2 cups tomatoes (cherry tomatoes halved or Roma chopped)
• 1/2 small red onion, thinly sliced
• 1 small green bell pepper, chopped (about 1 cup)
• 1/2 cup pitted Kalamata olives
• 4 oz feta cheese, cut in cubes or a slab
• 3 tbsp extra-virgin olive oil
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Optional Sides

• Rice: 1 cup basmati or long-grain white rice, 1 1/2 cups water, 1/4 tsp kosher salt
• Gluten-free pita: 4 rounds, warmed

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk together olive oil, lemon juice, lemon zest, red wine vinegar, garlic, dried oregano, smoked paprika, salt, and pepper. Add chicken pieces and toss to coat well. Cover and refrigerate for at least 30 minutes (and up to 24 hours). If using wooden skewers, soak them in cold water for 30 minutes to prevent scorching.

Step 2: Start the roasted potatoes

Preheat the oven to 425°F (220°C). Place a rimmed sheet pan inside while it heats for extra crisping. In a large bowl, toss potato chunks with olive oil, lemon juice, garlic, dried oregano, cornstarch, salt, and pepper. Carefully spread potatoes on the hot sheet pan in a single layer. Roast 25 minutes, flip, then roast another 15–20 minutes until deep golden and crisp at the edges. Garnish with chopped parsley if you like.

Step 3: Make the tzatziki

Coarsely grate the small seedless cucumber and sprinkle with a pinch of salt. Let stand 5 minutes, then squeeze very dry with your hands or a clean kitchen towel. In a bowl, combine Greek yogurt, grated cucumber, olive oil, lemon juice, white wine vinegar, garlic, dill, salt, and pepper. Mix until creamy. Cover and refrigerate to chill and thicken while you cook the skewers.

Step 4: Toss the Greek salad

Combine chopped cucumber, tomatoes, red onion, bell pepper, and olives in a salad bowl. Whisk olive oil, red wine vinegar, dried oregano, salt, and pepper; pour over the vegetables and gently toss. Add feta on top (leave as a slab or cubes). Set aside; it’s best at cool room temperature.

Step 5: Thread and cook the souvlaki

Thread marinated chicken onto skewers, leaving a tiny gap between pieces for even cooking. Grill over medium-high heat (about 425°F/220°C), oiling the grates first, for 8–10 minutes total, turning every 2–3 minutes until charred in spots and an instant-read thermometer reads 165°F (74°C). To broil, set a rack 6 inches from the heat, arrange skewers on a foil-lined sheet (use a rack if you have one), and broil on High 8–10 minutes, turning once halfway. Rest 5 minutes and squeeze with lemon.

Step 6: Make rice or warm gluten-free pitas (optional)

For rice: Rinse 1 cup basmati until water runs clear. Combine with 1 1/2 cups water and 1/4 tsp salt in a small pot; bring to a boil, cover, reduce to low, and simmer 12 minutes. Remove from heat and let stand 10 minutes; fluff. For gluten-free pita: Warm at 350°F (175°C) for 5–7 minutes or on a dry skillet for 60–90 seconds per side.

Step 7: Plate and serve

Arrange a skewer or two on each plate with a scoop of roasted potatoes, a generous spoonful of tzatziki, and a mound of Greek salad. Add rice or warm gluten-free pita if desired. Drizzle a little olive oil, sprinkle dried oregano, and serve with extra lemon wedges.

Pro Tips

• Use a digital thermometer for juicy chicken; pull at 165°F (74°C) and rest 5 minutes.
• For extra-crispy potatoes, preheat the pan and don’t crowd; cornstarch adds a shatter-crisp crust.
• Drain the cucumber thoroughly so tzatziki stays thick and creamy.
• Thread chicken loosely on skewers; tightly packed pieces steam instead of sear.
• Choose pantry items labeled gluten-free (especially cornstarch, vinegar, and pita) to avoid cross-contact.

Variations

• Chicken breast swap: Use 2 lb boneless, skinless breasts; marinate 20–30 minutes and grill 6–8 minutes total.
• Veggie skewers: Thread zucchini, red onion, and bell peppers on separate skewers; brush with lemon-oregano oil and grill 6–8 minutes.
• Sheet-pan method: Roast marinated chicken pieces on a 450°F (230°C) sheet pan for 12–15 minutes, broiling the last 1–2 minutes for char.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead (or freeze raw chicken in marinade up to 2 months; thaw in the fridge). Cooked chicken keeps 3–4 days refrigerated; reheat gently in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium. Roasted potatoes re-crisp at 425°F (220°C) for 8–10 minutes. Tzatziki keeps 3 days chilled. Greek salad is best day-of; if prepping ahead, store dressing separately and toss before serving.

Nutrition (per serving)

Approx. 995 calories; 46 g protein; 58 g carbohydrates; 55 g fat; 7 g fiber; 1,250 mg sodium. Calculated for chicken, potatoes, salad, and tzatziki (without rice or pita). Values will vary with ingredient brands and oil absorbed.