Fresh-Pressed Olive Oil Club

Chicken Souvlaki with Tzatziki

Chicken Souvlaki with Tzatziki

My wife, Meghan, and I often order souvlaki (both chicken and lamb) during our stays in Oz. We present it as an appetizer here, but it can easily become a main course—especially when served with a Greek salad and pita.


For the chicken and marinade:

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • Twelve 6-inch wooden skewers, soaked in water for 30 minutes

For the tzatziki

  • 1/2 cup finely grated English cucumber
  • 1 cup thick whole milk Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 tablespoon extra virgin olive oil
  • 1 garlic clove, peeled and grated
  • 1/4 teaspoon sea salt
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint (optional)


Step 1

Prepare the kabobs: Combine the olive oil, garlic, lemon juice, oregano, and salt in a large bowl. Add the chicken and stir to coat with the marinade. Cover and marinate in the refrigerator for 2 hours.

Step 2

Prepare the tzatziki: Place the cucumber on a towel and gently squeeze out a bit of the excess water. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Cover and chill until ready to use.

Step 3

Preheat an outdoor grill for medium-high heat and oil the grate. (Alternatively, use an indoor cast iron grill pan.)

Step 4

Remove the chicken from the marinade and divide among the skewers. Discard any unused marinade.

Step 5

Grill the chicken, turning frequently, until browned on all sides and the chicken is no longer pink in the center, 1 1/2 to 2 minutes per side. Serve with the tzatziki sauce.

Serves 6 as an appetizer, 4 as a main course — Recipe adapted from and