Authentic Grilled Chicken Souvlaki with Homemade Tzatziki (Mediterranean Meal Prep)

The success of Chicken Souvlaki relies on the chemical process of acid-driven tenderization and the Maillard reaction. Using fresh lemon juice as a marinade base breaks down muscle fibers, while extra virgin olive oil acts as a heat conductor for even browning. The accompanying Tzatziki utilizes high-protein Greek yogurt and strained cucumber to create a stable emulsion that provides a cooling contrast to the charred, sulfurous notes of grilled garlic and oregano.

Recipe Details

• Prep Time: 25 Min
• Cook Time: 15 Min
• Total Time: 70 Min
• Yield: 4 Servings
• Calories: 400 kcal

Ingredients:

The Chicken & Marinade

• 1.5 lbs (700g) chicken breasts or boneless skinless thighs, cut into 1-inch chunks
• 1/3 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper

The Tzatziki Sauce

• 1 cup plain Greek yogurt (full fat is best)
• 1/2 English cucumber, grated
• 1-2 cloves garlic, minced or grated
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh dill or mint, chopped
• 1 tsp lemon juice or white vinegar
• Pinch of salt

For Serving

• 4 Greek pita breads
• 1 tomato, sliced
• 1 red onion, thinly sliced
• Wooden skewers (soaked in water for 30 mins)

Preparation Steps:

1. Emulsifying the Marinade

1. In a large bowl or Ziploc bag, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
2. Add the chicken chunks and toss to coat thoroughly.
3. Refrigerate and marinate for at least 30 minutes (up to 4 hours) to allow the acid to tenderize the meat.

2. Stabilizing the Tzatziki

1. Grate the cucumber using the coarse side of a box grater.
2. Place grated cucumber in a clean kitchen towel and squeeze tightly to remove all excess water to prevent a watery sauce.
3. In a bowl, combine squeezed cucumber, Greek yogurt, garlic, olive oil, lemon juice, dill, and salt. Mix well and refrigerate.

3. High-Heat Grilling

1. Thread marinated chicken tightly onto soaked skewers (approx. 4–6 skewers).
2. Heat a grill pan or skillet over medium-high heat and brush with oil.
3. Cook for 10–12 minutes, turning every 3 minutes, until golden brown with char marks (internal temp 165°F/74°C).

4. Assembly

1. Warm the pita bread in a pan or oven until pliable.
2. Place a skewer on the pita, slide the meat off, and top with Tzatziki, tomato slices, and red onions.

Expert Tips:

• Protein Selection: Use chicken thighs for a higher fat content and more juice; if using breasts, monitor closely to prevent overcooking.
• Garlic Potency: Raw garlic in Tzatziki strengthens over time; if prepping a day ahead, use slightly less garlic than called for.
• Oven Alternative: If a grill is unavailable, bake skewers at 400°F (200°C) for 20 minutes, flipping halfway through.