Greek Lemon Chicken Souvlaki with Homemade Tzatziki

Ingredients

For the Chicken Souvlaki:

• 1 1/2 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp fresh lemon juice
• 4 garlic cloves, minced
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• Wooden or metal skewers

For the Tzatziki:

• 1 cup Greek yogurt, full fat
• 1/2 English cucumber, grated and squeezed dry
• 1 garlic clove, finely minced
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tbsp fresh dill, chopped
• Salt to taste

For Serving:

• Warm pita bread
• Sliced red onion
• Diced tomato
• Crumbled feta cheese

Instructions

1. Marinate the chicken: Whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken cubes and toss to coat completely. Cover and marinate in the fridge for at least 1 hour, up to overnight for best flavor.
2. Make the tzatziki: While the chicken marinates, combine Greek yogurt, grated and squeezed cucumber, minced garlic, olive oil, lemon juice, and dill in a bowl. Season with salt to taste. Refrigerate until ready to serve - it tastes even better after resting 30 minutes.
3. Skewer the chicken: If using wooden skewers, soak them in water for 20 minutes first to prevent burning. Thread the marinated chicken cubes onto skewers, leaving a little space between pieces for even cooking.
4. Grill or pan-sear: Heat a grill or grill pan over medium-high heat. Cook skewers for 10-12 minutes total, turning every 2-3 minutes, until charred on the edges and the internal temperature reaches 165°F.
5. Rest: Let the skewers rest for 3-5 minutes off the heat before serving.
6. Assemble: Serve skewers with warm pita, a generous spoonful of tzatziki, sliced red onion, diced tomato, and crumbled feta.

Pro Tips

Don't skip squeezing the water out of the grated cucumber for the tzatziki - skipping this step is the number one reason homemade tzatziki turns watery. Marinating overnight makes a real difference here since the lemon and garlic need time to actually penetrate the chicken, not just coat the surface. If you don't have a grill, a cast-iron skillet or grill pan gets you nearly identical charred edges, so don't let equipment stop you from making this one. A squeeze of extra lemon right before serving brightens everything up and ties the whole plate together.