I’m serving zesty, melt-in-your-mouth chicken and smoky vegetables with a tangy, creamy Feta Yogurt Dip that makes eating straight from the skewers or spooning it over lemon rice utterly irresistible.
I adore Chicken Souvlaki because the meat hits that perfect balance of zesty and juicy, and the char from the vegetables brings smoke without fuss. I love how the extra virgin olive oil shines, glossy on the skewers and making every bite slide.
I’m obsessed with dunking pieces into that tangy, creamy dip studded with crumbled feta cheese; salty pops against fresh yogurt are everything. But it’s not fussy.
It arrives like a full meal, meat, veg, sauce, confident and unpretentious. Pure, bright flavors that make me stop talking and just eat.
I want it every single week, no regrets.
Ingredients
- Chicken pieces: juicy protein that soaks up lemon and garlic, easy and satisfying.
- Olive oil: keeps chicken moist and adds that silky, Mediterranean feel.
- Lemon juice: bright tang that cuts richness and wakes up the whole dish.
- Lemon zest: little bursts of citrus aroma, more punch than juice alone.
- Garlic: savory backbone, sharp and a bit addictive when grilled.
- Oregano: classic herbal note, makes it taste properly Greek.
Really simple.
- Thyme: subtle earthiness, layers the herbs without stealing the show.
- Smoked paprika: optional smoky warmth, adds color and a mild kick.
- Salt and pepper: basic seasoning, makes everything taste like itself.
- Bell peppers: crunchy sweetness and bright color, they char nicely.
- Red onion: caramelizes at the edges, gives sweet-savory crunch.
- Cherry tomatoes: juicy pops of acidity, great with charred bits.
- Feta yogurt dip: creamy tang, salty feta makes it feel indulgent.
- Rice side: simple comfort, soaks up juices and lemony butter.
- Parsley or feta garnish: fresh finish or extra salty crumble, your call.
Ingredient Quantities
- 1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 inch pieces
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice (from about 1 large lemon)
- 1 teaspoon lemon zest
- 3 garlic cloves, minced or grated
- 2 teaspoons dried oregano, plus extra for serving
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika (optional)
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon freshly ground black pepper
- 1 large red bell pepper, cut into 1 inch pieces
- 1 large green or yellow bell pepper, cut into 1 inch pieces
- 1 large red onion, cut into wedges
- 8 to 12 cherry tomatoes (optional), left whole
- 8 to 10 wooden skewers, soaked in water 30 minutes, or metal skewers
- For the Feta Yogurt Dip: 1 cup full fat Greek yogurt
- For the Feta Yogurt Dip: 1/2 cup crumbled feta cheese
- For the Feta Yogurt Dip: 1 tablespoon olive oil
- For the Feta Yogurt Dip: 1 tablespoon fresh lemon juice
- For the Feta Yogurt Dip: 1 small garlic clove, minced
- For the Feta Yogurt Dip: 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
- For the Feta Yogurt Dip: salt and pepper to taste
- Optional sides: 1 1/2 cups long grain rice or basmati
- Optional sides: 2 1/4 cups low sodium chicken broth or water (for rice)
- Optional sides: 1 tablespoon butter or olive oil (for rice)
- Optional sides: 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest for rice
- Optional garnish: chopped fresh parsley or extra crumbled feta
How to Make this
1. Mix the marinade: whisk together 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika (if using), 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl.
2. Toss the chicken pieces with the marinade, cover and refrigerate at least 30 minutes, up to 4 hours for juicier, more flavorful meat. Don’t skip the lemon zest, it brightens everything.
3. While chicken marinates make the Feta Yogurt Dip: pulse or stir together 1 cup full fat Greek yogurt, 1/2 cup crumbled feta, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 small minced garlic clove and 1 tablespoon fresh dill (or 1 teaspoon dried). Season with salt and pepper to taste. Chill until serving.
4. If you want lemon rice, rinse 1 1/2 cups long grain rice until water runs clear. In a pot bring 2 1/4 cups low sodium chicken broth or water to a boil, stir in the rice, 1 tablespoon butter or olive oil, 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest, reduce to low, cover and simmer 15 to 18 minutes until tender. Fluff with a fork and keep covered.
5. Soak wooden skewers at least 30 minutes or use metal skewers. Preheat grill or grill pan to medium high. If using oven, preheat to 425F and line a baking sheet with foil.
6. Thread the marinated chicken, red and green or yellow bell pepper pieces, red onion wedges and cherry tomatoes onto skewers, alternating for even cooking. Leave a little space between pieces so heat can circulate.
7. Brush the grill or pan with a bit of oil and cook skewers 10 to 14 minutes, turning every few minutes until chicken registers 165F and has a little char. If using oven bake 12 to 15 minutes then broil 1 to 2 minutes to get color. Don’t overcook or it dries out.
8. Transfer skewers to a plate, let rest 5 minutes. Sprinkle a pinch of extra dried oregano or chopped parsley and extra crumbled feta on top if you want.
9. Serve straight off the skewers with the Feta Yogurt Dip for dunking and the lemon rice on the side. You can also slide the chicken off skewers and stuff into pita or a bowl with extra veggies.
10. Quick tips: cut chicken into uniform 1 inch pieces for even cooking, keep an eye when broiling, and taste the dip for salt since feta can be salty. If you want more smoke flavor add a little smoked paprika to the dip or the marinade.
Equipment Needed
1. Large mixing bowl (for the marinade and tossing the chicken)
2. Whisk or fork (to mix the marinade and the yogurt dip)
3. Measuring spoons and measuring cups
4. Cutting board and a sharp chef knife
5. Skewers (wooden soaked or metal)
6. Grill or grill pan or a rimmed baking sheet for the oven
7. Tongs or long spatula (for turning skewers)
8. Instant read meat thermometer (to hit 165F)
9. Small saucepan and fork (for cooking and fluffing the lemon rice)
FAQ
Chicken Souvlaki Recipe Substitutions and Variations
- Chicken thighs or breasts: swap with boneless pork shoulder or tenderloin for similar juiciness, or use firm tofu for a vegetarian option (press it first so it soaks up the marinade).
- Extra virgin olive oil: use avocado oil or light olive oil if you need a higher smoke point, or grapeseed oil for a neutral flavor.
- Fresh lemon juice: lime juice works great in a pinch, or try red wine vinegar for a slightly different tangy note.
- Crumbled feta in the dip: replace with ricotta or labneh for a milder creamy dip, or use finely crumbled goat cheese for a tangier flavor.
Pro Tips
1. Marinate longer if you can, like 2 to 4 hours, but not overnight for breasts, they’ll get mealy; thighs handle longer times better. Also take the chicken out of the fridge 15 minutes before grilling so it cooks evenly.
2. Thread things with a little space between pieces, don’t cram the skewers. Air needs to circulate or you’ll steam instead of get that nice char, and rotate often so each side gets color.
3. Salt the dip last. Feta is salty, so make the yogurt dip, taste it after mixing, then add salt if you really need it. If it’s too tangy add a tiny pinch of sugar or a drizzle more olive oil.
4. If using wooden skewers, soak them at least 30 minutes and pat dry before threading; for extra smokey flavor toss a pinch of smoked paprika on the veggies or brush a little on the chicken just before grilling, not in the marinade or it can burn.
5. Let skewers rest 4 to 6 minutes after cooking, slide chicken off and check one piece for doneness before serving. If you want juicier results, pull at 160F then rest to 165F carryover, rather than cooking to 165F on the rack.
Chicken Souvlaki Recipe
I'm serving zesty, melt-in-your-mouth chicken and smoky vegetables with a tangy, creamy Feta Yogurt Dip that makes eating straight from the skewers or spooning it over lemon rice utterly irresistible.
4
servings
513
kcal
Equipment: 1. Large mixing bowl (for the marinade and tossing the chicken)
2. Whisk or fork (to mix the marinade and the yogurt dip)
3. Measuring spoons and measuring cups
4. Cutting board and a sharp chef knife
5. Skewers (wooden soaked or metal)
6. Grill or grill pan or a rimmed baking sheet for the oven
7. Tongs or long spatula (for turning skewers)
8. Instant read meat thermometer (to hit 165F)
9. Small saucepan and fork (for cooking and fluffing the lemon rice)
Ingredients
-
1 1/2 pounds boneless skinless chicken thighs or breasts, cut into 1 inch pieces
-
3 tablespoons extra virgin olive oil
-
3 tablespoons fresh lemon juice (from about 1 large lemon)
-
1 teaspoon lemon zest
-
3 garlic cloves, minced or grated
-
2 teaspoons dried oregano, plus extra for serving
-
1 teaspoon dried thyme
-
1 teaspoon smoked paprika (optional)
-
1 teaspoon kosher salt, or to taste
-
1/2 teaspoon freshly ground black pepper
-
1 large red bell pepper, cut into 1 inch pieces
-
1 large green or yellow bell pepper, cut into 1 inch pieces
-
1 large red onion, cut into wedges
-
8 to 12 cherry tomatoes (optional), left whole
-
8 to 10 wooden skewers, soaked in water 30 minutes, or metal skewers
-
For the Feta Yogurt Dip: 1 cup full fat Greek yogurt
-
For the Feta Yogurt Dip: 1/2 cup crumbled feta cheese
-
For the Feta Yogurt Dip: 1 tablespoon olive oil
-
For the Feta Yogurt Dip: 1 tablespoon fresh lemon juice
-
For the Feta Yogurt Dip: 1 small garlic clove, minced
-
For the Feta Yogurt Dip: 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
-
For the Feta Yogurt Dip: salt and pepper to taste
-
Optional sides: 1 1/2 cups long grain rice or basmati
-
Optional sides: 2 1/4 cups low sodium chicken broth or water (for rice)
-
Optional sides: 1 tablespoon butter or olive oil (for rice)
-
Optional sides: 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest for rice
-
Optional garnish: chopped fresh parsley or extra crumbled feta
Directions
- Mix the marinade: whisk together 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 3 minced garlic cloves, 2 teaspoons dried oregano, 1 teaspoon dried thyme, 1 teaspoon smoked paprika (if using), 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a bowl.
- Toss the chicken pieces with the marinade, cover and refrigerate at least 30 minutes, up to 4 hours for juicier, more flavorful meat. Don’t skip the lemon zest, it brightens everything.
- While chicken marinates make the Feta Yogurt Dip: pulse or stir together 1 cup full fat Greek yogurt, 1/2 cup crumbled feta, 1 tablespoon olive oil, 1 tablespoon lemon juice, 1 small minced garlic clove and 1 tablespoon fresh dill (or 1 teaspoon dried). Season with salt and pepper to taste. Chill until serving.
- If you want lemon rice, rinse 1 1/2 cups long grain rice until water runs clear. In a pot bring 2 1/4 cups low sodium chicken broth or water to a boil, stir in the rice, 1 tablespoon butter or olive oil, 1 tablespoon fresh lemon juice and 1 teaspoon lemon zest, reduce to low, cover and simmer 15 to 18 minutes until tender. Fluff with a fork and keep covered.
- Soak wooden skewers at least 30 minutes or use metal skewers. Preheat grill or grill pan to medium high. If using oven, preheat to 425F and line a baking sheet with foil.
- Thread the marinated chicken, red and green or yellow bell pepper pieces, red onion wedges and cherry tomatoes onto skewers, alternating for even cooking. Leave a little space between pieces so heat can circulate.
- Brush the grill or pan with a bit of oil and cook skewers 10 to 14 minutes, turning every few minutes until chicken registers 165F and has a little char. If using oven bake 12 to 15 minutes then broil 1 to 2 minutes to get color. Don’t overcook or it dries out.
- Transfer skewers to a plate, let rest 5 minutes. Sprinkle a pinch of extra dried oregano or chopped parsley and extra crumbled feta on top if you want.
- Serve straight off the skewers with the Feta Yogurt Dip for dunking and the lemon rice on the side. You can also slide the chicken off skewers and stuff into pita or a bowl with extra veggies.
- Quick tips: cut chicken into uniform 1 inch pieces for even cooking, keep an eye when broiling, and taste the dip for salt since feta can be salty. If you want more smoke flavor add a little smoked paprika to the dip or the marinade.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 398g
- Total number of serves: 4
- Calories: 513kcal
- Fat: 26.3g
- Saturated Fat: 8.4g
- Trans Fat: 0.05g
- Polyunsaturated: 1.5g
- Monounsaturated: 11.3g
- Cholesterol: 179mg
- Sodium: 1010mg
- Potassium: 1008mg
- Carbohydrates: 10.9g
- Fiber: 2.3g
- Sugar: 5.4g
- Protein: 60.8g
- Vitamin A: 2348IU
- Vitamin C: 80.5mg
- Calcium: 201mg
- Iron: 2.5mg