Souvlaki Chicken with Tzatziki

Souvlaki takes its name from the Greek for “little skewer,” a beloved street-food staple across Greece. Here, lemon-oregano marinated chicken thighs meet cool dill tzatziki and warm pita for a bright, high-protein dinner.

Serves 4

Estimate for one serving

• 520 cal
• 42g protein
• 32g carbs
• 24g fat
• 3g fiber

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Ingredients

• 1.5 lbs boneless skinless chicken thighs
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice
• 4 garlic cloves
• 2 tsp dried oregano
• 1.5 tsp kosher salt
• 1 tsp black pepper
• 1.5 cups plain Greek yogurt (full-fat)
• 1/2 medium English cucumber
• 2 tbsp fresh dill
• 1 tsp red wine vinegar
• 4 pieces pita bread

Instructions

1. 1Cut chicken thighs into 1.5-inch chunks and place in a large bowl.
2. 2Mince garlic cloves and add to chicken along with olive oil, lemon juice, oregano, salt, and black pepper.
3. 3Toss thoroughly to coat; cover and marinate in refrigerator for at least 30 minutes or up to 4 hours.
4. 4While chicken marinates, grate the cucumber on the large holes of a box grater. Place in a clean kitchen towel and squeeze out as much liquid as possible.
5. 5In a medium bowl combine Greek yogurt, squeezed cucumber, minced remaining garlic clove, chopped dill, red wine vinegar, and salt. Stir until smooth. Taste and adjust seasoning. Refrigerate tzatziki until ready to serve.
6. 6Preheat outdoor grill or grill pan to medium-high heat. Thread marinated chicken pieces onto 8 metal or soaked wooden skewers, leaving small gaps between pieces.
7. 7Grill skewers 3–4 minutes per side until nicely charred and internal temperature reaches 165 °F (about 10–12 minutes total).
8. 8Warm pita bread on the grill or in a dry skillet for 30–60 seconds per side until soft and lightly toasted.
9. 9Serve 2 skewers per person with a generous spoonful of tzatziki and one warm pita. Optional classic sides: sliced red onion, tomato wedges, and extra lemon wedges.