Greek Chicken Skewers with Yogurt Sauce Chicken Souvlaki
Greek Chicken Skewers with Yogurt Sauce Chicken Souvlaki

Greek chicken skewers (aka souvlaki!) served with warm flatbread and flavorful yoghurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stove.

Enjoy a virtual visit to the Mediterranean with these Greek-inspired open-faced grilled chicken sandwiches. They are perfect for a summer dinner!

Souvlaki – small pieces of meat or vegetables grilled on a skewer – are popular throughout Greece and are often served with warm flatbread. Top this with a flavorful yogurt sauce and loads of fresh veggies and you have a stunning dinner.

This is fast food at its finest: simple, delicious and healthy! Eat them by folding the flatbread in half around the chicken and chewing down.

I added maras or marash pepper to the chicken marinade to introduce you to a new flavor. This is a deep red Turkey pepper with a medium, balanced heat that lasts. It’s a favorite of mine.

I’m fortunate to live in a neighborhood with several Middle Eastern markets where spices like maras pepper are easy to find. You can also sometimes find it in specialty stores or online sellers.

If you happen to come across Maras pepper, give it a try! But if you can’t find it, simply substitute a few good pinches of cayenne pepper for paprika to add a touch of spiciness to the marinade.

I have provided instructions for both indoor cooking and outdoor grilling. The day I made these was cold and rainy so I made everything on the stovetop in a griddle pan that I keep for such occasions. Turn up the heat and you’ll still get great grill marks!

Grilled or fried, this dish always brings back memories of blue skies, sea and carefree Greek vacations. This will be on the menu all summer long.

Greek chicken skewers with yoghurt sauce (Chicken Souvlaki)

preparation time
20 minutes

cooking time
10 mins

total time
30 minutes

4 servings

Keep an eye out for maras, or marash, peppers in Middle Eastern grocery and specialty markets. If you can’t find it, substitute a few good pinches of cayenne pepper for some paprika for some spiciness.

Tahini is a condiment made from ground sesame seeds and can be found at most grocery stores near the nut butter or with other Middle Eastern ingredients.

Leftover yogurt sauce can be used as a dip for raw vegetables, diluted with oil in a salad dressing, or spread on burgers and sandwiches.


For the chicken:

  • Finely grated zest of 1 lemon

  • 1/4 Cup lemon juice (from 2 lemons)

  • 1/2 teaspoon dried oregano

  • 1 clove garlicfinely chopped

  • Kosher Salt and freshly ground black peppertaste

  • 1 teaspoon maras pepper (or substitute 1/2 teaspoon paprika plus 1/8 teaspoon cayenne pepper)

  • 1/3 Cup olive oil

  • 1 lb boneless, skinless chicken breastcut into 3/4 inch cubes

For the yoghurt sauce:

  • 1 Cup Natural yoghurtany variety

  • 2 tablespoon tahini

  • 3 to 4 teaspoon lemon juice (from half a lemon)

  • Kosher Salt and freshly ground black peppertaste


  • 4 (6 inch) flatbread (leave whole; do not divide)

  • 12 cherry tomatoeshalved

  • 1 Persian cucumberthinly sliced

  • 1/4 small Red onionthinly sliced

  • 1 Cup packed up arugula

  • Leaves from 3 to 4 branches mint


  1. Make the chicken marinade:

    In a medium bowl, combine lemon zest, lemon juice, oregano, garlic, maras pepper (or cayenne and paprika), salt and pepper. Gradually stir in the olive oil.

  2. Marinate Chicken:

    Scoop out 1/4 cup of the marinade and set aside to use when serving. Add the chicken pieces to the bowl with the remaining marinade. Cover and refrigerate for 30 minutes or up to 2 hours. (Longer is better if you have the time!)

  3. Prepare yoghurt sauce:

    In a small bowl, stir together the tahini and yogurt until smooth. Stir in 3 tbsp lemon juice, salt and pepper. Taste and add more lemon juice, salt or pepper as needed.

  4. When grilling on an outdoor grill:

    If grilling on an outdoor grill, soak 6 bamboo skewers in warm water (or use metal skewers).

  5. Cook chicken:

    Cooking chicken on the grill: Light a charcoal grill or turn a gas grill on medium high. Oil the grates before grilling. While the grill is heating up, thread the chicken pieces onto metal or soaked bamboo skewers.

    Grill, turning occasionally, for 3 to 4 minutes or until seared on the outside and cooked through to an internal temperature of 165°F. Place the cooked chicken on a platter and set aside.

    To cook chicken on the stove: Place a cast iron grill pan over medium-high heat and heat until hot. Upon contact, a splash of water should sizzle immediately. Turn on a fan or open a window; the chicken will be smoky.

    Add a teaspoon of oil to the grill pan and toss to coat. Working in batches if necessary, place the chicken pieces on the hot grill pan and cook, turning frequently with tongs, for 4 to 6 minutes or until seared on the outside and cooked through to an internal temperature of 165F. Place the cooked chicken on a platter and set aside.

  6. Warm flatbread:

    On the hot griddle or outdoor grill, heat the flatbread for a minute or two, turning once, until slightly puffed and warm to the touch.

  7. Assemble the souvlaki sandwiches:

    Spread each pita with 2 tablespoons or more of the yogurt sauce, if you like. Scatter a quarter each of the chicken pieces, tomatoes, cucumber, onion, arugula, and mint on top. Drizzle with a few spoonfuls of the reserved marinade and serve.

nutritional information (per serving)
747 calories
28g Fat
80g carbohydrates
49g protein
Previous articleShrimp Fried Rice
Next articleClassic Wedge Salad with Blue Cheese Dressing
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!