Grilled Chicken or Pork Souvlaki With Tzatziki

Why You’ll Love This Recipe

• Classic Greek street-food flavors: bright lemon, fragrant oregano, smoky char, and cool tzatziki.
• Flexible protein: use chicken or pork (or a mix) with the same simple marinade.
• Fast cooking: once marinated, the skewers grill in under 15 minutes.
• Perfect for gatherings: easy to scale up and serve family-style with warm pita and toppings.

Grocery List

• Produce: 2–3 lemons, 1 garlic bulb, 1 English cucumber, 1 small red onion, 2 medium ripe tomatoes, fresh dill (or mint), optional fresh parsley, optional lettuce.
• Dairy: 2 cups (approx.) plain Greek yogurt, whole-milk if possible.
• Pantry: Extra-virgin olive oil, dried oregano, smoked or sweet paprika, red pepper flakes (optional), kosher salt, black pepper, pitas, wooden or metal skewers.

Full Ingredients

For the Chicken (or Pork) Souvlaki

• 1.5 lb (680 g) boneless, skinless chicken thighs or pork shoulder/butt, trimmed and cut into 1 1/4-inch (3 cm) cubes
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 3 garlic cloves, finely minced or pressed
• 2 tsp dried oregano (or 2 tbsp finely chopped fresh oregano)
• 1 tsp kosher salt (use 3/4 tsp if using regular table salt)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked or sweet paprika (optional, for extra color and flavor)
• 1/4 tsp red pepper flakes (optional, for a gentle kick)
• 8–10 skewers (metal, or wooden skewers soaked in water at least 30 minutes)

For the Tzatziki

• 1 1/2 cups (360 g) plain Greek yogurt, preferably whole-milk and thick
• 1/2 medium English cucumber (about 1 cup grated, loosely packed)
• 1 small garlic clove, very finely grated or minced
• 1 1/2 tbsp fresh lemon juice
• 1 1/2 tbsp extra-virgin olive oil
• 1 tbsp finely chopped fresh dill (or 1/2 dill, 1/2 mint)
• 1/4–1/2 tsp kosher salt, to taste
• Freshly ground black pepper, to taste

For Serving

• 4 Greek-style pita breads (6–7 inch / 15–18 cm), or more as needed
• 1 small red onion, very thinly sliced (rings or half-moons)
• 2 medium ripe tomatoes, sliced into wedges or thick slices
• Lemon wedges, for squeezing over
• 1–2 tbsp extra-virgin olive oil, for drizzling
• 1 tsp dried oregano or 1 tbsp chopped fresh oregano/parsley, for garnish
• Optional extras: shredded lettuce, crumbled feta, extra cucumber slices

Step-by-Step Instructions

Step 1: Prep and Cut the Meat

Pat the chicken thighs or pork shoulder dry with paper towels. Trimming off any large pieces of fat or gristle will give you more even browning and cleaner bites, but do leave a little fat for flavor and juiciness. Cut the meat into cubes about 1 1/4 inches (3 cm) on each side. Try to keep them similarly sized so they cook at the same rate. Place the cubes in a medium mixing bowl or a shallow dish that will allow them to sit in a single layer with the marinade.

Step 2: Mix the Lemon-Oregano Marinade

In a small bowl or measuring jug, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, black pepper, and, if using, paprika and red pepper flakes. Taste a tiny drop (it will be strong and salty; that is good for a marinade). Adjust with a little more lemon for brightness or salt for seasoning if needed. Pour this marinade over the prepared meat cubes and toss thoroughly so every piece is coated on all sides.

Step 3: Marinate the Meat

Cover the bowl tightly with plastic wrap (or transfer everything to a zip-top bag) and refrigerate for at least 30 minutes, ideally 1–2 hours. For maximum flavor you can marinate up to 24 hours; if going longer than 4 hours, reduce the lemon juice to 2 tbsp and add the remaining tablespoon just before skewering to avoid the meat becoming mushy. While the meat marinates, soak wooden skewers in water for 30 minutes to prevent burning on the grill and move on to making the tzatziki and prepping vegetables.

Step 4: Make the Tzatziki Sauce

Grate the cucumber on the large holes of a box grater. Squeeze the grated cucumber firmly in your hands or in a clean kitchen towel over the sink to remove as much excess water as you can; this step keeps the tzatziki thick and creamy rather than watery. Add the drained cucumber to a bowl with the Greek yogurt, grated garlic, lemon juice, olive oil, chopped dill (or dill and mint), salt, and a few grinds of black pepper. Stir until smooth and well combined. Taste and adjust: more lemon for tang, more salt for seasoning, or more herbs for freshness. Cover and refrigerate until serving; it will thicken slightly and the flavors will meld.

Step 5: Prep the Grill and Thread the Skewers

About 15–20 minutes before you plan to cook, preheat your grill to medium-high heat (around 400–450°F / 200–230°C). If using a charcoal grill, build a hot, even bed of coals. For a stove-top grill pan, preheat it over medium-high for several minutes until very hot. While the grill heats, remove the meat from the refrigerator. Thread the marinated cubes onto skewers, packing them closely but not so tight that they cannot cook between pieces. Leave a little space at each end of the skewer for easy handling. Discard any leftover marinade. Just before grilling, lightly oil the grill grates or grill pan using tongs and a folded paper towel lightly dipped in oil.

Step 6: Grill the Souvlaki to Juicy, Slightly Charred Perfection

Place the skewers on the hot grill in a single layer. Cook for 8–12 minutes total, turning every 2–3 minutes so all sides get good contact with the grill and develop light char marks. For chicken, cook until the centers are no longer pink and the internal temperature reaches 165°F (74°C). For pork, aim for 145°F (63°C) followed by a brief rest. If flare-ups occur, move the skewers to a slightly cooler spot. Once done, transfer the skewers to a plate or tray, tent loosely with foil, and let rest for 3–5 minutes so the juices redistribute.

Step 7: Warm the Pitas and Assemble Your Souvlaki

While the meat rests, warm the pitas on the grill for 30–60 seconds per side, just until soft, pliable, and lightly charred in spots. Slice the red onion very thinly and cut the tomatoes into wedges or thick slices. For a softer onion flavor, you can briefly rinse the slices under cold water or soak them in a small bowl with water and a splash of lemon juice, then drain. To serve, spread each warm pita with a generous spoonful of tzatziki, add a few pieces of grilled meat (you can slide them off the skewer) or serve the skewers alongside, and top with onion and tomato. Drizzle with a little olive oil, sprinkle with a pinch of dried oregano or fresh herbs, and finish with a squeeze of lemon at the table.

Pro Tips

• Cut evenly for even cooking: Keeping the meat cubes a consistent size prevents some pieces from drying out while others are undercooked.
• Do not skimp on marinating time: Even 30 minutes makes a big difference, but 1–2 hours deepens the lemon-garlic-oregano flavor.
• High heat is key: A properly preheated grill gives you that classic souvlaki char without overcooking the meat inside.
• Space the skewers: Leave a bit of room between skewers on the grill so the heat can circulate and brown the sides.
• Make tzatziki ahead: Tzatziki tastes even better after an hour or two in the fridge, so it is perfect to make earlier in the day.

Variations

• All-chicken or all-pork platters: Make two batches, one with chicken and one with pork, and label them so guests can choose their favorite protein.
• Mixed veggie skewers: Thread chunks of bell pepper, red onion, and zucchini on separate skewers, brush with some of the marinade (without touching raw meat), and grill alongside for a colorful platter.
• Oven or broiler method: Arrange skewers on a foil-lined baking sheet and broil 4–6 inches (10–15 cm) from the heat source for 8–12 minutes, turning once, until charred in spots and cooked through.

Storage & Make-Ahead

You can marinate the meat up to 24 hours in advance; keep it tightly covered in the refrigerator. If you need to prep even further ahead, cut and freeze the meat cubes plain, then thaw and marinate the day you plan to cook. Tzatziki can be made 1–2 days ahead and kept refrigerated in an airtight container; it may thicken slightly, so stir in a teaspoon or two of water or lemon juice if needed before serving. Leftover cooked souvlaki will keep in the refrigerator for 3–4 days. Store the meat, tzatziki, and vegetables separately so everything stays fresh. Reheat the meat gently in a skillet over medium heat or in a 325°F (165°C) oven until warmed through, then serve in fresh pitas or over rice or salad. Pitas are best fresh but can be frozen for up to 2 months and reheated directly from frozen on a dry skillet or in the oven.

Nutrition (per serving)

Approximate values per serving (1/4 of the meat, 1 pita, about 1/4 of the tzatziki, and basic toppings): 650 calories; 34 g protein; 30 g fat; 55 g carbohydrates; 3–4 g fiber; 8 g saturated fat; 115 mg cholesterol; 1050 mg sodium (this will vary based on salt used, brand of pita, and exact toppings). Using pork shoulder rather than chicken thighs will increase fat slightly; using nonfat yogurt and smaller pitas will reduce calories and fat.