If you are craving something bright, flavorful, and utterly satisfying, this Grilled Chicken Souvlaki with Tzatziki and Fresh Veggies Recipe is about to become your go-to weeknight star. Imagine juicy, herb-marinated chicken sizzling on the grill, paired with creamy, cooling tzatziki and crisp, fresh veggies that add just the right crunch and burst of color. It’s a harmonious dish that feels both indulgent and healthy, making every bite an absolute delight. Trust me, once you try this recipe, your dinner routine will thank you in the best way possible.
Ingredients You’ll Need
Simple, fresh ingredients are the magic behind this recipe. Each one plays a crucial role—from tender chicken soaking up zesty herbs to creamy Greek yogurt that gives the tzatziki its signature tang and silkiness. The combination of elements creates layers of texture, flavor, and color that make this dish unforgettable.
- 1 pound boneless skinless chicken breasts: Cut into 1-inch pieces for easy skewering and perfect grilling.
- 1 teaspoon kosher salt: Essential for seasoning and bringing out the chicken’s natural flavors.
- 1/2 teaspoon freshly ground black pepper: Adds a subtle hint of spice and depth.
- 3 tablespoons extra-virgin olive oil: Helps tenderize the chicken and adds a luscious richness.
- Juice of 1 lemon: Brightens the marinade with fresh acidity.
- 6 cloves garlic: Smashed to release robust garlicky flavor that permeates the meat.
- 1 tablespoon dried oregano: Brings classic Mediterranean herb notes that make this dish unmistakably souvlaki.
- 1/2 cup Greek yogurt (whole fat preferred): The base of the tzatziki, creamy and tangy.
- Juice of 1/2 lemon: Adds zing to the tzatziki sauce for balance.
- 1/3 cup finely chopped cucumber: Fresh and crisp, perfect for texture contrast.
- 1 clove minced garlic: A little punch in the tzatziki for that authentic touch.
- 1 tablespoon freshly chopped dill: Herbaceous and fragrant, lifting the tzatziki’s flavor.
- Pinch of red pepper flakes (optional): Just a hint of heat for those who like a little extra kick.
- 4 pieces pita (warmed): Soft, warm pockets for wrapping up all the goodness.
- 1 cup thinly sliced tomatoes: Juicy, vibrant, and colorful additions.
- 2 cups chopped romaine: Crisp greens that add freshness and crunch.
How to Make Grilled Chicken Souvlaki with Tzatziki and Fresh Veggies Recipe
Step 1: Marinate the Chicken
Start by whisking together olive oil, fresh lemon juice, smashed garlic, oregano, kosher salt, and black pepper in a large bowl. This marinade is your chicken’s flavor bath, infusing the meat with vibrant Mediterranean notes that will shine once grilled. Add your chicken pieces, tossing to coat evenly. Let it rest for at least 30 minutes to allow the flavors to sink in, or if you have time, refrigerate it up to 24 hours for a deeper, richer taste.
Step 2: Prepare the Tzatziki Sauce
While the chicken marinates, it’s time to whip up the creamy tzatziki. Combine Greek yogurt, finely chopped cucumber, the juice from half a lemon, minced garlic, freshly chopped dill, salt, pepper, and optional red pepper flakes in a bowl. Stir everything together until perfectly blended, then pop it in the fridge to chill and let the flavors marry. This sauce is the cool, herby counterpoint that makes the grilled chicken pop.
Step 3: Prepare the Skewers
If you’re using wooden skewers, soak them in water for at least 30 minutes before threading the chicken. This simple step prevents your skewers from catching fire on the grill. Once soaked, evenly space out the marinated chicken pieces on the skewers, giving each piece room to cook thoroughly and get those beautiful grill marks.
Step 4: Grill to Perfection
Fire up your grill to medium-high heat. Place the chicken skewers on the grill and cook for about 6 minutes per side, or until they achieve a beautiful golden brown color and reach an internal temperature of 165°F. The aroma of lemon, garlic, and oregano wafting through the air will have you counting down the minutes. This is where the magic happens—charred edges and juicy centers all in one bite.
Step 5: Assemble Your Souvlaki
Warm your pita breads until soft and pliable. Fill them generously with grilled chicken skewers, a dollop of chilled tzatziki, a handful of thinly sliced tomatoes, and crisp chopped romaine. Wrap it up or eat as is—you’ve just created a hand-held feast full of freshness, tang, and grill-seasoned goodness.
How to Serve Grilled Chicken Souvlaki with Tzatziki and Fresh Veggies Recipe
Garnishes
To elevate your serving experience, sprinkle some extra fresh dill or a dash of smoked paprika over the finished dish. Adding a few lemon wedges on the side offers an optional squeeze of sunshine that amplifies all the vibrant flavors. Simple garnishes make the presentation pop and invite you to take that first delicious bite.
Side Dishes
This recipe pairs wonderfully with easy sides like a light Greek salad, fluffy couscous, or even roasted potatoes tossed with garlic and herbs. Each side complements the texture and flavors of the grilled chicken souvlaki without overpowering it, keeping the meal balanced and satisfying.
Creative Ways to Present
Looking to impress? Serve the grilled chicken souvlaki platter-style with tzatziki on the side, alongside an array of fresh veggies, warm pita wedges, and lemon wedges for self-assembly. This interactive approach is perfect for gatherings and lets everyone customize their perfect bite. Alternatively, turn it into a vibrant grain bowl by layering souvlaki over quinoa or rice with tzatziki drizzled on top.
Make Ahead and Storage
Storing Leftovers
Any leftover grilled chicken souvlaki can be stored in an airtight container in the refrigerator for up to 3 days. Keep the tzatziki separate to avoid sogginess, and store fresh veggies and pita separately if possible. This helps retain the original textures and flavors for the next meal.
Freezing
If you want to freeze, skewer the chicken before cooking and freeze raw in a sealed bag for up to 1 month. When ready, thaw overnight in the fridge and cook as directed. Avoid freezing the tzatziki or fresh veggies since their texture won’t hold up well after thawing.
Reheating
Reheat leftover grilled chicken carefully to keep it juicy. The best method is gently warming in a skillet over medium heat or briefly in the microwave, covered, to avoid drying out. Then, serve with fresh chilled tzatziki and veggies for that fresh-made feel.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs have a bit more fat, which keeps them juicy and flavorful on the grill. Just adjust the cooking time slightly if needed to ensure they are cooked through.
Is it necessary to soak wooden skewers?
Yes, soaking wooden skewers in water prevents them from burning or catching fire on the grill, making your cooking safer and your meal tastier without any unwanted charred wood flavor.
Can I make the marinade in advance?
Yes, prepping the marinade ahead of time is a great way to streamline your cooking. You can also let the chicken marinate for up to 24 hours for deeper flavor infusion.
What can I substitute for Greek yogurt in the tzatziki?
If you don’t have Greek yogurt, thick plain yogurt strained through a cheesecloth works well. Alternatively, sour cream can be used but will yield a slightly different texture and taste.
How do I know when the chicken is fully cooked?
The safest way is to use a meat thermometer and look for an internal temperature of 165°F. Visually, the chicken should be opaque with clear juices, and the outside nicely charred.
Final Thoughts
I cannot recommend this Grilled Chicken Souvlaki with Tzatziki and Fresh Veggies Recipe enough if you want a delicious meal that feels special yet effortless. It’s packed with vibrant flavors, textures, and fresh ingredients that come together in perfect harmony. Whether it’s a casual dinner with the family or a fun dish to impress friends, this recipe is guaranteed to bring smiles and second helpings. Give it a try—you’ll soon wonder how you ever lived without it!
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Grilled Chicken Souvlaki with Tzatziki and Fresh Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 12 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Grilling
- Cuisine: Greek
Description
Grilled Chicken Souvlaki is a flavorful and easy-to-make Greek-inspired weeknight meal featuring tender, marinated chicken grilled to perfection and served with creamy homemade tzatziki, fresh tomatoes, and crunchy romaine in warm pita bread. This recipe combines the bright flavors of lemon, garlic, and oregano for a deliciously satisfying dish perfect for quick dinners or casual gatherings.
Ingredients
For the Chicken Marinade
- 1 pound Boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Kosher salt (adjust to taste)
- 1/2 teaspoon Freshly ground black pepper
- 3 tablespoons Extra-virgin olive oil
- 1 each Juice of 1 lemon
- 6 cloves Garlic, smashed
- 1 tablespoon Dried oregano
For the Tzatziki Sauce
- 1/2 cup Greek yogurt (whole fat preferred)
- 1/2 each Juice of 1/2 lemon
- 1/3 cup Finely chopped cucumber
- 1 clove Minced garlic
- 1 tablespoon Freshly chopped dill
- Salt and freshly ground black pepper, to taste
- 1 pinch Red pepper flakes (optional)
To Serve
- 4 pieces Pita bread, warmed
- 1 cup Thinly sliced tomatoes
- 2 cups Chopped romaine lettuce
Instructions
- Prepare the Marinade: In a large bowl, whisk together the olive oil, lemon juice, smashed garlic, oregano, kosher salt, and freshly ground black pepper to create the marinade.
- Marinate the Chicken: Add the chicken pieces to the marinade, ensuring each piece is fully coated. Cover and let marinate for at least 30 minutes, or refrigerate up to 24 hours for deeper flavor infusion.
- Make the Tzatziki Sauce: While the chicken marinates, combine Greek yogurt, chopped cucumber, juice of half a lemon, minced garlic, fresh dill, salt, pepper, and optional red pepper flakes in a bowl. Stir well and refrigerate until ready to serve.
- Prepare Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during the grilling process.
- Skewer the Chicken: Thread the marinated chicken pieces evenly onto the soaked skewers, spacing them to allow even cooking.
- Preheat and Grill: Heat your grill to medium-high heat. Place the skewers on the grill and cook for about 6 minutes on each side until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
- Assemble and Serve: Once cooked, serve the grilled chicken in warmed pita bread. Top with a generous spoonful of tzatziki sauce, sliced tomatoes, and chopped romaine lettuce for a classic and delicious presentation.
Notes
- For best results, marinate the chicken for several hours to enhance flavor and tenderness.
- Ensure the grill is preheated well to avoid sticking and to get nice grill marks.
- If you don’t have access to a grill, the chicken can be cooked under the broiler or on a grill pan on the stovetop.
- Swapping whole wheat pita can add extra fiber for a healthier option.
- The tzatziki sauce can be prepared a day ahead to develop more flavor.
- Use gloves when handling red pepper flakes if you prefer less heat, or omit them entirely for a milder tzatziki.
