Greek Chicken Skewers with Yogurt Sauce (Chicken Souvlaki) Recipe

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Emily Published: March 25, 2021 Modified: June 1, 2021
Greek Chicken Skewers with Yogurt Sauce (Chicken Souvlaki) Recipe

How To Make Greek Chicken Skewers with Yogurt Sauce (Chicken Souvlaki)

With its fresh Greek flavors, these chicken skewers will definitely be a new part of your dinner rotation. Serve on flatbread with yogurt and tahini sauce.

Preparation: 20 minutes
Cooking: 10 minutes
Marinate Time: 30 minutes
Total: 1 hour



For Chicken:

  • 1lemon zest,finely grated
  • ¼cuplemon juice,(from 2 lemons)
  • ½tsporegano,dried
  • 1clovegarlic,finely chopped
  • salt and pepper,to taste
  • 1tspmaras pepper,or substitute ½ paprika plus ⅛ cayenne pepper
  • cupolive oil
  • 1lbboneless skinless breasts,cut into ¾ inch cubes

For Yogurt Sauce:

  • 1cupplain yogurt,any variety
  • 2tbsptahini
  • 4tsplemon juice
  • salt and pepper,to taste

For Serving:

  • 4pita breads,(6 inch), leave whole; do not split
  • 12cherry tomatoes,halved
  • 1persian cucumber,thinly sliced
  • ¼smallred onion,thinly sliced
  • 1cuparugula,packed
  • 4sprigsleaves of mint


  1. In a medium bowl whisk, combine the lemon zest, lemon juice, oregano, garlic, Maras pepper (or cayenne and paprika), salt, and pepper. Gradually whisk in the olive oil.

  2. Scoop out and set aside ¼ cup of the marinade to use when serving. Add the chicken pieces to the bowl with the remaining marinade. Cover and refrigerate for 30 minutes, or for up to 2 hours.

  3. In a small bowl, whisk the tahini and yogurt together until smooth. Stir in 3 teaspoons of lemon juice, salt and pepper. Taste and add more lemon juice, salt, or pepper as needed.

  4. If cooking on an outdoor grill, soak 6 bamboo skewers in warm water (or use metal skewers).

  5. Light a charcoal grill or turn a gas grill to medium-high. Oil the grates before grilling. Thread the chicken pieces on metal or soaked bamboo skewers while the grill is heating.

  6. Grill, turning occasionally, for 3 to 4 minutes, or until seared on the outside and cooked through to an internal temperature of 165 degrees F. Transfer the cooked chicken to a platter and set aside.

  7. On the hot grill pan or on the outdoor grill, warm the pita bread for a minute or two, turning once, until slightly puffed and warm to the touch.

  8. Spread each pita with 2 tablespoons or more of the yogurt sauce, to taste. Top each with a quarter of the chicken pieces, tomatoes, cucumber, onion, arugula, and mint. Drizzle with a few spoonfuls the reserved marinade and serve.


  • Calories: 390.70kcal
  • Fat: 25.51g
  • Saturated Fat: 4.59g
  • Monounsaturated Fat: 15.40g
  • Polyunsaturated Fat: 4.30g
  • Carbohydrates: 36.50g
  • Fiber: 5.91g
  • Sugar: 5.78g
  • Protein: 9.03g
  • Cholesterol: 7.96mg
  • Sodium: 549.08mg
  • Calcium: 148.78mg
  • Potassium: 428.36mg
  • Iron: 2.80mg
  • Vitamin A: 43.81µg
  • Vitamin C: 20.17mg
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