Chicken Souvlaki with Grilled French Bread and Tzatziki

One of my favorite Mediterranean Diet recipes is eating souvlaki from a street vendor in Greece.  They start with well marinated chicken on a stick cooked slowly over a wood fired grill.  As the chicken cooks, they sprinkle salt and squeeze lemon juice on the tasty morsels.  Usually, it is served with a slice of bread that has been drizzled with olive oil and grilled.   Our recipe for chicken souvlaki takes the traditional recipe, but adds Greece’s famous yogurt Tzatziki Sauce to create the perfect summer dish alongside a Greek salad or a fried potato, tomato and arugula salad and a bottle of red or white wine. Serve this at a summer barbecue and your guests will become your biggest fans. Did we mention that it is remarkably quick and easy? Souvlaki is a no fuss option that quickly comes together with just a few ingredients. As a plus, there is very little kitchen cleanup!

Here is a video I took of a vendor in Chania, Crete making pork souvlaki.  This was at then end of a mile long market and I was ready for lunch!


Souvlaki for Mediterranean Diet

Chicken Souvlaki with Grilled French Bread and Tzatziki

4.50 from 6 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 255 kcal


  • 1 lemon juice
  • 1/4 cup extra virgin olive oil
  • 3 cloves garlic, minced or pressed
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1 pound chicken breast, cut into 1” squares


  • Mix first 5 ingredients in a Ziploc bag large enough to fit chicken.
  • Add chicken to marinade in bag, shake well, and let it marinate in fridge for at least 1 hour (2-3 hours is even better). Shake bag once in middle of marinating.
  • When ready to grill, remove chicken from marinade, skewer, and grill on medium heat until cooked through.


Calories: 255kcalCarbohydrates: 2gProtein: 24gFat: 16gSaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 423mgPotassium: 443mgFiber: 1gSugar: 1gVitamin A: 43IUVitamin C: 5mgCalcium: 18mgIron: 1mg
Have you tried this recipe? Tell us about it!Click here to rate this recipe in the comments section below.
About the Author: Bill Bradley, R.D.
Bill’s passion is to live and teach the principles of good food, generosity, and how to open our hearts while we take care of ourselves and others. More →


  1. Marion Pryor August 16, 2022 at 5:03 pm - Reply

    How much lemon?

    • Winter LeBlanc September 30, 2022 at 2:16 pm - Reply

      Hi Marion, add the juice of 1 lemon. Sorry for the confusion.

  2. Laura S. January 15, 2022 at 8:08 pm - Reply

    This was my first time preparing souvlaki and oh my word it was delicious!! Thank you for an amazing and easy recipe! Will definitely make again!

    • Bill Bradley, R.D. January 24, 2022 at 9:06 am - Reply

      Try it with Tzatziki and a Greek salad. Even better!

  3. Heather August 17, 2019 at 11:21 am - Reply

    Hi Bill, I am LOVING your website and recipes! I just made your skillet potatoes with poached eggs for my weekend, lazy, slow breakfast. Delicious. I’ve tried the avocado toast with greek yogurt and honey, the Full Medames (Syrian dish) for my dinner last night, having the smoked salmon open faced sandwiches for my lunch today and tonight I’m making this souvlaki (love the video you took) and the fried potatoes, tomato and arugula salad you suggested to go with. I can’t wait to try more! Thank you so much.

    • Bill Bradley, R.D. August 20, 2019 at 6:37 pm - Reply

      Hi Heather,
      So glad you liked all the recipes! Thanks for the comment.

      • Cate September 1, 2019 at 3:52 pm

        Brings me back to my youth, when I enjoyed many a souvlaki from a street vendor in Greece. Do you by any chance have the recipe for the salt/herb mix that is sprinkled over the top after the lemon? I have had tried to recreate it over the years, but it would be great to see if you have a source! Thanks so much for sharing all your wonderful recipes.

      • Bill Bradley, R.D. September 4, 2019 at 10:47 am

        Hi Cate,
        When I have had it in Greece, they just sprinkled on salt, but I will ask my co-author (Koula Barydakis) and see if she knows.

      • Bill Bradley, R.D. September 5, 2019 at 3:29 pm

        Hi Cate,
        Koula said she uses a mix of salt, pepper and oregano.

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