Lemony, garlicky chicken Souvlaki on rosemary skewers with creamy zucchini tzatziki is an easy healthy dinner recipe for your family.
Full recipe + amounts can be found in the recipe card below.
- Chicken. Boneless, skinless chicken breasts or thighs can be used.
- Olive oil.
- Lemon juice + lemon zest.
- Salt and black pepper.
- Greek yogurt.
- Sour cream.
How to make chicken souvlaki
- Marinate the chicken: Cube the chicken into bite-size pieces and place in a large bowl. Whisk together the olive oil, lemon juice and zest, garlic, herbs, salt and pepper. Pour the marinade over the chicken and allow to marinade for at least 30 minutes but up to 24 hours covered in the fridge.
- Make the zucchini tzatziki: Grate zucchini then place in a fine-mesh strainer/sieve. Season with salt and massage the salt into the zucchini. Leave for 10 minutes to drain. Squeeze out any remaining moisture and place in a mixing bowl. Add the Greek yogurt, sour cream, garlic, herbs and lemon juice. Season with salt and pepper and mix well.
- Cook the chicken skewers: Soak bamboo skewers in boiling water for at least 30 minutes. Thread the chicken onto the soaked skewers. Preheat a grill for 10 minutes then cook the chicken for 3-4 minute per side until brown all over and cooked through. Remove from the heat and allow to rest for 5 minutes.
Making ahead and freezing
- Can I make souvlaki ahead? Yes, you can. The chicken can be marinated for up to 24 hours in the fridge.
- Can I freeze chicken souvlaki? The assembled skewers can be frozen for up to 3 months in a freezer bag. Thaw completely before cooking.
What to serve with Chicken Souvlaki
- Greek salad with fried feta cheese
- Easy flatbread
- Marinated eggplant
- Crispy salt and pepper smashed potatoes
Chicken Souvlaki with Zucchini Tzatziki
Lemony, garlicky chicken Souvlaki on rosemary skewers with creamy zucchini tzatziki is an easy healthy dinner recipe for your family.Print Pin Rate Add to Shopping ListGo to Shopping List
for the chicken Souvlaki
- 500 g (1lb) chicken breasts
- juice and zest of 2 lemons
- 4 garlic cloves crushed
- 2 teaspoon dried oregano
- 1 tsp dries rosemary
- 1/2 cup olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
for the zucchini tzatziki
- 2 large zucchini grated (approximately 1½ cups grated zucchini)
- 1½ cups Greek yoghurt
- ½ cup sour cream
- ½ garlic clove crushed
- 1 teaspoon dried dill/1 tablespoon fresh dill finely chopped
- juice of 1/2 lemon
- salt & pepper to taste
- Chop each chicken breast into 8 bite-sized chunks then place in a large bowl.
- Add all the marinade ingredients, mix well and allow to marinade for at least 30 minutes but up to 24 hours, covered in the fridge.
- 30 minutes before cooking, soak bamboo skewers in boiling water.
- To make the tzatziki, place the zucchini in a fine mesh strainer and sprinkle over 1 teaspoon salt. Massage the salt into the zucchini and allow to drain for 10 minutes. Squeeze out the rest of the liquid and place in a bowl. Add the remaining tzatziki ingredients and mix well. Set aside.
- When you are ready to cook the chicken, thread the chicken onto the soaked skewers. Preheat a grill until hot then cook the chicken for 3-4 minutes per side until golden brown all over and cooked through. Remove from the heat and allow to rest for 5 mins.
- Serve the cooked chicken souvlaki with the tzatziki, salad and warmed pita breads (optional).
Calories: 272kcal | Carbohydrates: 11g | Protein: 38g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 95mg | Sodium: 1372mg | Potassium: 804mg | Fiber: 2g | Sugar: 6g | Vitamin A: 394IU | Vitamin C: 20mg | Calcium: 183mg | Iron: 1mg
Great tribute to your mom. Add about 2tBSp of balsamic vinegar to the marinade and your close to traditional. Making this tonight because I forgot cucumbers:).
I can’t wit to make this recipe! I absolutely love the stories about your mom!
I hope you like the recipe Denise!
A wonderful story about your mother – I share her interest in cuisines from around the World. A friend of mine is married to a Greek woman, she makes fabulous kebabs like these for summer barbecues – I’ve never seen a recipe for them though.
I can’t claim that this is a traditional recipe but it definitely is absolutely delicious and tastes almost exactly like the souvlaki I’ve tasted from Greek restaurants in my hometown.
Alida, I really enjoyed your stories of childhood adventures and your appreciation for food that was gifted to you through your mother. Thanks for sharing a little piece of your family with all of us……..Love your blog
Thanks for your lovely comment!
Andrea Fenton Campbell
I loved your blog today and the wonderful story about your mom. She must have been a vibrant and accomplished person! As for the recipe, I adore chicken souvlaki, but have never made it. We used to have a great Greek diner nearby that served a huge souvlaki platter, but sadly, they closed about a month ago. So armed with your recipe, I shall try it myself. Thanks, too, for your always inspirational photographs — works of art, one and all.
Andrea, thanks for your lovely comment. I hope this Souvlaki lives up to that of your beloved diner. 😉
I enjoyed this post very much!
Cannot wait to try the souvlaki; I also want to try my hand at a moussaka.
Thanks again for your fabulous blog (and cookbooks)!
Thanks for your lovely comment Sune!
Beautiful pictures and brilliant idea to sub zucchini for cucumber! I will be filing this in my recipe box for low carb ideas!
Thanks Heather! 🙂
This looks fabulous!
I love Greece and Greek food so this recipe looks amazing – I might just have to try it! Really enjoyed reading this post, lovely memories of your childhood!