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Flavorful Greek Souvlaki Chicken Skewers Recipe Easy Homemade Pita and Tzatziki

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Juicy, zesty Greek chicken souvlaki skewers served with homemade pita bread and fresh tzatziki sauce, perfect for a quick and satisfying Mediterranean meal.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 tablespoon dried oregano
  • 1 teaspoon sea salt
  • ½ teaspoon freshly ground black pepper
  • Pinch of red pepper flakes (optional)
  • 1 cup Greek yogurt (full-fat)
  • ½ cucumber, peeled and grated
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 ¼ teaspoons active dry yeast (one packet)
  • 1 cup warm water (about 110°F / 43°C)
  • 3 cups all-purpose flour, plus extra for dusting
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • Fresh lemon wedges (to serve)
  • Sliced red onion (optional, to serve)
  • Chopped fresh parsley (to serve)

Instructions

  1. Prepare the marinade by whisking together olive oil, minced garlic, lemon juice, oregano, salt, pepper, and red pepper flakes if using in a medium bowl.
  2. Add chicken pieces to the marinade, toss to coat evenly, cover, and refrigerate for at least 30 minutes, ideally 2 hours or up to 8 hours.
  3. Make the tzatziki sauce by grating cucumber and squeezing out excess moisture. Combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a bowl. Mix well and refrigerate.
  4. Prepare the pita dough by dissolving sugar in warm water, sprinkle yeast on top, and let sit for 5-10 minutes until foamy.
  5. In a large mixing bowl, combine flour and salt. Add yeast mixture and olive oil, stirring until a shaggy dough forms.
  6. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-7 minutes.
  7. Place dough in a lightly oiled bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1-1.5 hours until doubled in size.
  8. Punch down the dough and divide into 8 equal balls. Roll each ball into a 6-7 inch circle on a floured surface.
  9. Preheat a cast-iron skillet or griddle over medium-high heat. Cook each pita for 1-2 minutes per side until puffed and golden. Wrap cooked pita in a clean towel to keep warm.
  10. Thread marinated chicken pieces onto soaked wooden or metal skewers.
  11. Preheat grill or grill pan to medium-high heat. Grill chicken skewers for 6-8 minutes per side, turning once or twice, until charred and cooked through (internal temperature 165°F / 74°C).
  12. Serve grilled chicken skewers with warm pita, a dollop of tzatziki, sliced red onions, fresh parsley, and lemon wedges.

Notes

Marinate chicken for at least 30 minutes, ideally 2-4 hours or overnight for best flavor. Use chicken thighs for juiciness. If pita doesn’t puff, try rolling thinner and ensure skillet is hot but not smoking. Soak wooden skewers before grilling. Can bake chicken skewers at 425°F for 20-25 minutes as an alternative to grilling. Store leftovers separately and reheat gently.

Nutrition

Keywords: Greek souvlaki, chicken skewers, homemade pita, tzatziki sauce, Mediterranean, grilled chicken, easy dinner, healthy recipe

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