clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Ultimate Chicken Souvlaki with Tzatziki and Israeli Salad

  • Author: Chris Cockren
  • Total Time: 3 minute
  • Yield: 4 servings 1x


  • 2 pounds boneless chicken breast, cut into 1” cubes
  • 1/2 cup fresh lemon juice
  • 1/2 cup olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • Kosher salt
  • Freshly ground black pepper

for the Tzatziki

  • 1 cup plain Greek yogurt
  • 1/2 cucumber, peeled
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped fresh mint
  • 1/4 teaspoon dried oregano
  • Kosher salt

for the Israeli Salad

  • 1 cucumber, peeled and seeds removed, finely diced
  • 2 plum tomatoes, peeled and seeds removed, finely diced
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 tablespoon chopped parsley
  • Kosher salt
  • Freshly ground black pepper


  1. Combine lemon juice, olive oil, garlic, and oregano in a ziploc bag.  Season generously with Kosher salt and freshly ground black pepper.  Add chicken and shake gently to distribute marinade over chicken.  Allow to marinate at least 6 hours, but preferably overnight for maximum flavor.
  2. Remove chicken from fridge and skewer.  Heat grill over medium-high/high heat and lightly oil grates.  Grill chicken on both sides until browned and just cooked through.  Serve with tzatziki and Israeli Salad.

for the tzatziki

  1. Using the smaller side of a box grater, grate cucumber. Soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, 3 tablespoons of the grated cucumber, two tablespoons lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings (add more lemon juice, etc.) as desired.

for the Israeli Salad

  1. Combine all ingredients in a small mixing bowl and season with Kosher salt and freshly ground black pepper.


Feel free to serve this on a bed of rice along with some pita, or atop some lettuce for a great salad!

  • Prep Time: 25 (plus marinating time)
  • Cook Time: 10-15 minutes