Greek Chicken Souvlaki Recipe

Looking for a recipe that is high in protein, packed with flavor, and easy to make? Our Greek-inspired chicken souvlaki recipe is fresh, filling, and will transport you to Greece – especially if eaten al fresco in the sun!

Souvlaki simply means “meat on skewers”, but in Greece it also describes the complete meal: marinated meat skewers, warm pita, fresh salad, and tzatziki sauce… Yummy!

We’ve created a healthy, high protein take on the street food staple by combining marinated grilled chicken with warm flatbreads, fresh salad, and a creamy homemade yoghurt tzatziki.

The Greek inspired marinade is the key to this recipe. We’ve combined lemon, garlic, oregano, cumin, cilantro and paprika to infuse flavor into our chicken souvlaki, leaving it juicy, tender, and full of zest! Marinate the chicken for at least 30 minutes, but if you have more time, you can leave it for longer to soak in more of the flavor.

Serves: 2

Prep time: 30 mins

Cook time: 20 mins

Ingredients: Souvlaki chicken

  • 2 x chicken breast, diced
  • 2 tbsp olive oil
  • 2 garlic cloves, crushed
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ½ tsp cilantro
  • ½ tsp paprika
  • ½ lemon, zested and juice

Homemade tzatziki:

  • ¼ cucumber
  • 100g 5% fat Greek yogurt
  • Handful of fresh mint, finely chopped
  • 1 tsp crushed garlic
  • Juice ¼ lemon

To serve:

  • 2 Greek flatbreads or pita breads
  • ½ lemon, cut into wedges
  • ½ tomato, sliced
  • ¼ red onion, sliced
  • 20g lettuce, shredded


  1. Mix all the dry ingredients for the chicken seasoning and then add oil, garlic, lemon juice and lemon zest.
  2. Meanwhile, make the tzatziki. Slice cucumber length-ways and scoop out the seeds before chopping finely.
  3. Mix together the yogurt, garlic, min, lemon juice and chopped cucumber.
  4. Place in serving dish and pop into the fridge to chill, ready to serve later.
  5. Heat the grill to its highest setting and line a roasting tin with foil.
  6. Remove the diced chicken from the fridge and evenly add to skewers. Position the skewers in the roasting tin and put under the hot grill for 15-20 mins.
  7. Brush the skewers with oil and any juices from the bottom of the tin regularly and turn the skewers halfway through cooking.
  8. Once cooked, remove from the oven and rest for 5 mins before serving with warm Greek flatbreads topped with lettuce, tomato, red onion, lemon wedges and tzatziki.

Top tips:

We use metal skewers, but if you’re using bamboo skewers, be sure to soak them in water prior to use to stop them drying out or burning during grilling.

If you want to enjoy our chicken souvlaki with a dairy-free version of our tzatziki dip, switch out the 5% yogurt for a plant-based yogurt such as soy or oat yogurt.

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