Share this Story

Chicken souvlaki with tzatziki recipe

Katherine Martinelli is an internationally published food and travel writer and photographer who contributes regularly to publications on three continents. She recently released her first cookbook, Puff Pastry at Brunch: 10 Sweet and Sa...

Restaurant quality at home

Make your dining room feel like an authentic Greek taverna with this healthy recipe for marinated chicken souvlaki and cucumber-rich tzatziki yogurt sauce.
Restaurant quality at home

Humble chicken breast gets loads of flavor from a quick marinade of olive oil, lemon juice, red wine vinegar and spices and is baked for a fuss free preparation. Served with a thick, cucumber-studded yogurt sauce, this is a healthy, satisfying meal the whole family will be able to get behind. Best of all, it's quick enough for a weeknight supper and elegant enough for stress-free entertaining. And did I mention that it's gluten free?

Chicken souvlaki recipe

Serves 4


  • 1/2 cup olive oil
  • 1/3 cup lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons Greek salad seasoning (or 2 teaspoons each dried oregano, thyme and mint)
  • 2 pounds chicken breast (I like to slice it into tenders but they can be kept whole as well)


  1. Whisk together the olive oil, lemon juice, red wine vinegar and herbs in a large bowl.
  2. Add the chicken and toss to coat. Cover in plastic wrap and refrigerate, at least 30 minutes or overnight.
  3. Preheat the oven to 350 degrees F.
  4. Put the chicken on a baking sheet and transfer to the oven (discard extra marinade).
  5. Bake for 20 to 30 minutes, flipping halfway, until cooked through (time will be shorter for tenders than for whole chicken breast).
  6. Remove from the oven and serve with tzatziki.

Tzatziki recipe

Yields 2 cups


  • 2 cups plain yogurt
  • 1 cucumber, grated on medium side of box grater and strained of extra liquid
  • 2 teaspoons finely chopped dill
  • 1 teaspoon tzatziki seasoning or garlic powder (optional)
  • Salt and pepper


  1. Strain the yogurt through two coffee filters or cheesecloth for at least one hour or until desired thickness is reached.
  2. Transfer to a bowl and mix with the cucumber, dill, garlic powder, salt and pepper.
  3. Serve immediately or transfer to a closed glass jar and store in the refrigerator for up to one week.

More Greek recipes

Heart-healthy Greek recipes and Greek diet tips
Spicy Greek stuffed olives
Greek meze recipes

New in Food & Recipes

And you'll see personalized content just for you whenever you click the My Feed .

SheKnows is making some changes!

b h e a r d !

Welcome to the new SheKnows Community,

where you can share your stories, ideas

and CONNECT with millions of women.

Get Started