Grilled Chicken Souvlaki with Tzatziki and Lemon-Oregano Rice (30-Minute)
Tender, charred pieces of marinated poultry threaded on skewers deliver a crisp-edged, juicy bite that pairs perfectly with the cool, creamy cucumber-yogurt sauce and fluffy citrus rice. The contrast of smoky grill marks, bright lemon, and herbal oregano creates an inviting balance of textures and flavors that works well for weeknight dinners or casual backyard gatherings.
If you want to skip the grill, broil or pan-sear the skewers on high heat for the same caramelized exterior. Swap plain yogurt for Greek yogurt for a thicker tzatziki, or use chicken thighs instead of breast if you prefer richer flavor and more forgiving cooking. For a gluten-free meal, serve with a simple salad or roasted vegetables instead of pita.
Serve these skewers family-style for weeknight meals, tuck them into warm flatbreads with sliced tomato and red onion for easy lunches, or plate for a relaxed dinner with lemon wedges and a side of roasted potatoes. Leftovers keep well—store chicken and tzatziki separately and reheat gently to maintain texture.
How to Make It
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1
Make the marinade by whisking together 2 tbsp olive oil, juice and zest of 1 lemon, 2 minced garlic cloves, 1.5 tsp salt, 0.5 tsp black pepper, and 2 tsp dried oregano in a bowl.
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2
Cut the chicken into 2–3 cm cubes and toss with the marinade. Refrigerate while you prepare the rice and tzatziki (at least 10 minutes; up to 2 hours).
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3
Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tbsp olive oil and 1 tbsp butter over medium heat, add the rice and stir to coat for 1 minute.
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4
Add 2.5 cups chicken broth, 1 tsp dried oregano, and 0.75 tsp salt to the rice. Bring to a simmer, cover, and reduce heat to low. Cook until liquid is absorbed and rice is tender, about 15 minutes. Fluff with a fork and stir in juice of the remaining lemon.
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5
While rice cooks, make the tzatziki: grate the cucumber into a fine bowl, squeeze out excess moisture using a clean cloth or paper towel, then combine with 1 cup plain yogurt, 1 minced garlic clove, 2 tbsp chopped fresh dill, a pinch of salt, and a drizzle of olive oil. Chill until ready to serve.
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6
Thread marinated chicken onto soaked wooden skewers, leaving a little space between pieces for even cooking.
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7
Preheat a grill or heavy skillet to medium-high. Grill the skewers 3–4 minutes per side, turning once, until nicely charred and an instant-read thermometer reads 74°C (165°F) at the thickest part.
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8
Remove skewers and let rest 2 minutes. Serve the chicken skewers over lemon-oregano rice with a generous spoonful of tzatziki, lemon wedges, and optional warm flatbreads or a simple salad.
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