Authentic Greek Chicken Gyro Souvlaki Recipe

I just made a Chicken Kebab Wrap that’s absurdly juicy, ridiculously lemony and loaded with proper Greek flavors you won’t stop thinking about.

I’m obsessed with the mess and punch of a real Souvlaki Greek chicken souvlaki. I love the way charred edges and bright lemon juice hit, and that garlicky smell makes me weak.

It’s a Greek Chicken Sandwich that never pretends to be delicate. I eat it with pita, tomatoes, onion, and fistfuls of shredded lettuce.

But mostly I want the juicy chicken thighs and that sharp fresh lemon juice pulling everything into salty, tangy chaos. Quick, messy, full of protein and zero fuss always.

No rules, just flavor. Every single time.

I’ll ditch plans for this, and I don’t apologize.

Ingredients

• Chicken: the juicy protein you’ll want in every bite.
• Olive oil: keeps meat moist and adds that fruity note.
• Fresh lemon: bright, tangy zing that cuts richness.
• Garlic: punchy aroma that makes it feel homemade.
• Dried oregano: earthy, herbal backbone — classic Greek vibe.
• Thyme: subtle savory lift, optional but nice.
• Kosher salt: brings out all the flavors, plain truth.
• Black pepper: gentle heat, nothing fancy but needed.
• Red wine vinegar: adds extra sharp brightness, if you want.
• Wooden skewers: make it fun and grill-ready, basic tool.
• Pita breads: soft wrap for stacking everything together.
• Greek yogurt: creamy tzatziki base, tangy and cool.
• Cucumber: crunchy, refreshing bite in every forkful.
• Tzatziki garlic: little kick that keeps it real.
• Dill: herbaceous, slightly sweet, feels Mediterranean.
• Tzatziki olive oil: silkier texture, tiny richness boost.
• Tzatziki lemon: wakes up the yogurt, crisp citrus note.
• Tzatziki salt: balances the coolness, don’t skip it.
• Tzatziki pepper: soft warmth, just enough.
• Tomatoes: juicy sweetness, great contrast to grilled meat.
• Red onion: sharp crunch, packs a savory pop.
• Lettuce: fresh green crunch, keeps it light.
• Feta: salty, creamy crumble—totally optional but addictive.
• Lemon wedges: squeeze on top for extra brightness.

Ingredient Quantities

• 1.5 lb (700 g) boneless skinless chicken thighs or breasts, cut into 1 inch pieces
• 1/4 cup extra virgin olive oil
• 3 tbsp fresh lemon juice (about 1 large lemon)
• 3 garlic cloves, minced
• 2 tsp dried oregano, preferably Greek oregano
• 1 tsp dried thyme or 1 tsp fresh chopped thyme (optional)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp red wine vinegar (optional, for extra brightness)
• 8-10 wooden skewers, soaked in water 20-30 min
• 4 large pita breads or flatbreads, warmed
• 1 cup Greek yogurt (for tzatziki)
• 1 small cucumber, grated, squeezed dry (for tzatziki)
• 1 garlic clove, minced (for tzatziki)
• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill, for tzatziki)
• 1 tbsp olive oil (for tzatziki)
• 1 tbsp lemon juice (for tzatziki)
• 1/2 tsp salt (for tzatziki)
• 1/4 tsp black pepper (for tzatziki)
• 2 medium tomatoes, sliced
• 1 small red onion, thinly sliced
• 1 cup shredded lettuce or mixed greens
• 1/2 cup crumbled feta (optional)
• Fresh lemon wedges for serving

How to Make this

1. In a bowl combine olive oil, lemon juice, minced garlic, oregano, thyme if using, salt, pepper and red wine vinegar if you like a little extra brightness; toss the chicken pieces in this marinade, cover and refrigerate at least 30 minutes, ideally 2 hours or up to overnight for best flavor.

2. While the chicken marinates, make the tzatziki: grate the cucumber, squeeze out as much liquid as you can with your hands or a towel, then mix it into the Greek yogurt with the minced garlic, dill, olive oil, lemon juice, salt and pepper; chill until ready to serve so the flavors meld.

3. Soak wooden skewers 20 to 30 minutes if you havent already, this helps prevent burning when grilling; preheat your grill or a heavy skillet to medium high heat and brush lightly with oil.

4. Thread the marinated chicken onto the soaked skewers, packing pieces snug but not squashed so they cook evenly; discard any excess marinade that touched raw chicken or boil briefly if you want to baste later.

5. Grill or pan sear the skewers 3 to 4 minutes per side until nicely charred and the internal temperature reaches 165 F (74 C); smaller pieces may cook faster so watch them, dont overcook or they get dry.

6. Remove skewers and let chicken rest a few minutes, then slide the pieces off the skewers or serve on them if you prefer; squeeze a little lemon over while resting for extra zip.

7. Warm the pitas or flatbreads briefly on the grill or in a dry pan until soft and pliable, wrap in a clean towel to keep warm while assembling.

8. To assemble gyros, spread a couple tablespoons of tzatziki on each pita, add shredded lettuce, sliced tomatoes, red onion, a few pieces of chicken, and sprinkle with crumbled feta if using.

9. Fold or roll the pita around the fillings, serve with lemon wedges on the side and extra tzatziki for dipping; eat while hot and a little messy, thats the best part.

Equipment Needed

1. Large mixing bowl for the marinade and another small bowl for the tzatziki
2. Measuring cups and spoons (for oil, lemon juice, yogurt, spices)
3. Box grater and a clean towel or cheesecloth to squeeze out cucumber liquid
4. Cutting board and a sharp chef knife for the chicken, tomatoes and onion
5. Wooden skewers (soaked) or metal skewers and a pair of tongs for turning
6. Grill or heavy skillet (cast iron works great) and a spatula or grill fork
7. Instant-read meat thermometer to check 165 F (74 C) so you dont overcook
8. Small whisk or fork to mix sauces and a spoon for spreading tzatziki
9. Clean kitchen towel or foil to keep warmed pitas soft while you assemble

FAQ

Authentic Greek Chicken Gyro Souvlaki Recipe Substitutions and Variations

• 1.5 lb chicken thighs or breasts — Substitute: lamb shoulder or leg, cut into 1 inch pieces; or large shrimp, peeled and deveined; or extra-firm tofu, pressed and cubed (marinate a bit longer).
• 1/4 cup extra virgin olive oil — Substitute: avocado oil for higher smoke point; or light olive oil or canola oil if you want a milder flavor.
• 1 cup Greek yogurt (for tzatziki) — Substitute: labneh for tangier, thicker sauce; or plain full-fat sour cream; or unsweetened coconut or soy yogurt for a dairy free option.
• 4 large pita breads or flatbreads — Substitute: warmed naan or soft tortillas; or serve in crisp romaine or butter lettuce leaves for a low carb wrap.

Pro Tips

1) Marinate longer when you can. Thirty minutes helps, but overnight (up to 24 hours) gives way more flavor and juicier chicken. If using breast, aim for at least 2 hours so it absorbs the lemon and oregano without drying out.

2) Dry the grated cucumber thoroughly for the tzatziki. Salt it, let it sit 5 to 10 minutes, then squeeze with a towel or press in a sieve. Too much water thins the yogurt and makes the sauce runny and bland.

3) Prevent skewers from spinning by using two parallel wooden skewers or one metal skewer per kebab. Also pack the pieces snug but not crushed so they cook evenly and flip cleanly.

4) Control heat, not time. Cook over medium high so you get a nice char without burning. Use an instant-read thermometer and pull at 165 F (74 C), then let the chicken rest a few minutes before serving for the best juiciness.

Authentic Greek Chicken Gyro Souvlaki Recipe

Recipe by James Level

0.0 from 0 votes

I just made a Chicken Kebab Wrap that's absurdly juicy, ridiculously lemony and loaded with proper Greek flavors you won't stop thinking about.

Pin

Servings

4

servings

Calories

748

kcal

Equipment: 1. Large mixing bowl for the marinade and another small bowl for the tzatziki
2. Measuring cups and spoons (for oil, lemon juice, yogurt, spices)
3. Box grater and a clean towel or cheesecloth to squeeze out cucumber liquid
4. Cutting board and a sharp chef knife for the chicken, tomatoes and onion
5. Wooden skewers (soaked) or metal skewers and a pair of tongs for turning
6. Grill or heavy skillet (cast iron works great) and a spatula or grill fork
7. Instant-read meat thermometer to check 165 F (74 C) so you dont overcook
8. Small whisk or fork to mix sauces and a spoon for spreading tzatziki
9. Clean kitchen towel or foil to keep warmed pitas soft while you assemble

Ingredients

• 1.5 lb (700 g) boneless skinless chicken thighs or breasts, cut into 1 inch pieces

• 1/4 cup extra virgin olive oil

• 3 tbsp fresh lemon juice (about 1 large lemon)

• 3 garlic cloves, minced

• 2 tsp dried oregano, preferably Greek oregano

• 1 tsp dried thyme or 1 tsp fresh chopped thyme (optional)

• 1 tsp kosher salt

• 1/2 tsp freshly ground black pepper

• 1 tsp red wine vinegar (optional, for extra brightness)

• 8-10 wooden skewers, soaked in water 20-30 min

• 4 large pita breads or flatbreads, warmed

• 1 cup Greek yogurt (for tzatziki)

• 1 small cucumber, grated, squeezed dry (for tzatziki)

• 1 garlic clove, minced (for tzatziki)

• 1 tbsp fresh dill, finely chopped (or 1 tsp dried dill, for tzatziki)

• 1 tbsp olive oil (for tzatziki)

• 1 tbsp lemon juice (for tzatziki)

• 1/2 tsp salt (for tzatziki)

• 1/4 tsp black pepper (for tzatziki)

• 2 medium tomatoes, sliced

• 1 small red onion, thinly sliced

• 1 cup shredded lettuce or mixed greens

• 1/2 cup crumbled feta (optional)

• Fresh lemon wedges for serving

Directions

• In a bowl combine olive oil, lemon juice, minced garlic, oregano, thyme if using, salt, pepper and red wine vinegar if you like a little extra brightness; toss the chicken pieces in this marinade, cover and refrigerate at least 30 minutes, ideally 2 hours or up to overnight for best flavor.
• While the chicken marinates, make the tzatziki: grate the cucumber, squeeze out as much liquid as you can with your hands or a towel, then mix it into the Greek yogurt with the minced garlic, dill, olive oil, lemon juice, salt and pepper; chill until ready to serve so the flavors meld.
• Soak wooden skewers 20 to 30 minutes if you havent already, this helps prevent burning when grilling; preheat your grill or a heavy skillet to medium high heat and brush lightly with oil.
• Thread the marinated chicken onto the soaked skewers, packing pieces snug but not squashed so they cook evenly; discard any excess marinade that touched raw chicken or boil briefly if you want to baste later.
• Grill or pan sear the skewers 3 to 4 minutes per side until nicely charred and the internal temperature reaches 165 F (74 C); smaller pieces may cook faster so watch them, dont overcook or they get dry.
• Remove skewers and let chicken rest a few minutes, then slide the pieces off the skewers or serve on them if you prefer; squeeze a little lemon over while resting for extra zip.
• Warm the pitas or flatbreads briefly on the grill or in a dry pan until soft and pliable, wrap in a clean towel to keep warm while assembling.
• To assemble gyros, spread a couple tablespoons of tzatziki on each pita, add shredded lettuce, sliced tomatoes, red onion, a few pieces of chicken, and sprinkle with crumbled feta if using.
• Fold or roll the pita around the fillings, serve with lemon wedges on the side and extra tzatziki for dipping; eat while hot and a little messy, thats the best part.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 445g
• Total number of serves: 4
• Calories: 748kcal
• Fat: 38g
• Saturated Fat: 11g
• Trans Fat: 0.2g
• Polyunsaturated: 2.5g
• Monounsaturated: 22.5g
• Cholesterol: 183mg
• Sodium: 1120mg
• Potassium: 827mg
• Carbohydrates: 38g
• Fiber: 3g
• Sugar: 12g
• Protein: 72g
• Vitamin A: 1500IU
• Vitamin C: 20mg
• Calcium: 257mg
• Iron: 3mg