Chicken Souvlaki with Tzatziki

4 Servings

40 minutes

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Souvlaki translates from the Greek as “skewer,” but for this easy weeknight rendition, we forgo the skewers and cook individual pieces of chicken. And instead of firing up the grill, we simply turn on the broiler. A quick marinade of olive oil, garlic, lemon and oregano seasons boneless, skinless thighs while the oven heats. Souvlaki wouldn’t be complete without tzatziki, a cooling cucumber-yogurt condiment; for ours, we shred then salt an English cucumber, and add fresh dill for bright herbal notes. To eat as a wrap, squeeze fresh lemon juice over the chicken, then spread tzatziki on the pita and tuck in the meat and veggies.




Don’t bother peeling the cucumber before shredding it. The skin on English cucumbers is thin and doesn’t require removal. Also, make sure to squeeze the salted cucumber before adding it to the yogurt mixture. This removes excess water that otherwise would dilute the tzatziki.

40 minutes


  • 1

    English cucumber, halved, seeded and shredded on the large holes of box grater

  • Kosher salt and ground black pepper


Thomas F.
November 26, 2022
Good and relatively easy
Pretty easy recipe. Meat was very tender and juicy, but could have been more flavorful. I recommend using Morton kosher instead of Diamond Crystal, to up the salt content.
M K T.

Do you recommend Turkish or Mexican Oregano for this dish?

Lynn C.

Hi -

Whatever varietal of fresh oregano you can find in your market will work fine here. Most supermarkets carry either Greek or Mexican depending on the season.

The Milk Street Team

Valerie B.

Could I do this with lamb? If so, any changes? Thank you!

Lynn C.

Hi Valerie -

You certainly can! Just keep in mind that lamb will take significantly less time to cook than chicken. Probably only a couple minutes per side for medium-rare.

The Milk Street Team