You know that feeling when you bite into something and instantly wish you were somewhere warmer, with blue skies, sea air, and maybe a bit of soft Greek music wafting through the air? Yeah, this chicken souvlaki does that. No flight required. Just some skewers, a proper marinade, and tzatziki so good you’ll be dipping everything into it for the next three days.
I first made this for a backyard BBQ that turned into one of those lazy summer nights with friends just hanging around the kitchen, dipping flatbreads straight into the pan. Everyone swore I’d bought it from a restaurant. I didn’t. It’s just marinated chicken and good timing — which is my favourite kind of cooking.
Why You’ll Love It
- So much flavour, so little effort – Lemon, garlic, oregano… it just works.
- BBQ-ready but stove-friendly – Grill it outdoors or pan-fry it inside. Both bangin’.
- That tzatziki though – Creamy, cool, garlicky magic.
- Meal prep dream – Marinate ahead, cook fast.
- Fun to build your own wraps – Great for picky eaters and eat-with-your-hands lovers.
- Feels like a Greek holiday on a plate – No passport or sandals needed.
Ingredients
For the Chicken Marinade:
- 750g chicken thigh fillets or breast, cut into 1” chunks
- 2 tbsp olive oil
- ¼ cup lemon juice
- 3 garlic cloves, minced
- 2 tbsp dried oregano
- ½–¾ tsp salt
- Black pepper
To Cook + Serve:
- 1 tbsp olive oil
- Flatbreads or pita
- Lettuce
- Tomato slices
For the Tzatziki:
- 2 Lebanese cucumbers
- 1¼ cups plain Greek yoghurt
- 2 tsp white wine vinegar
- 1 tbsp lemon juice
- ½ garlic clove, minced
- 1 tbsp extra virgin olive oil
- ½ tsp salt
- Black pepper
How to Make It
Marinate like you mean it:
Throw all the marinade ingredients and the chicken into a bowl (or zip-top bag if you’re organised). Mix it up well and pop it in the fridge for at least 3 hours — overnight if you can. The longer it sits, the better it sings.
Make the world’s best tzatziki:
Slice the cucumbers in half lengthwise, scrape out the seeds with a spoon, and grate them. Squeeze out all the water using a tea towel or paper towel — don’t skip this or it’ll turn watery. Mix with yoghurt, vinegar, lemon, garlic, olive oil, salt, and a bit of black pepper. Let it chill in the fridge for at least 20 minutes while you prep everything else.
Skewer it up:
Once the chicken’s marinated, thread it onto skewers. If you’re using wooden ones, soak them first so they don’t go up in flames (learned that the hard way).
Grill or sear until golden:
Heat a BBQ or a big skillet with 1 tbsp of oil on high heat. Cook the skewers about 3 minutes per side — they should be charred in spots and cooked through. Don’t overdo it. No one likes dry chicken pretending to be Greek.
Prep your wraps:
While the chicken’s cooking, warm up your flatbreads (I usually just chuck them over a dry pan or straight onto a gas burner for that puffed edge), slice the tomatoes, and tear up some crisp lettuce.
Build it and bite in:
Lay down your flatbread, add some lettuce and tomato, then pile on the chicken. Spoon over a ridiculously generous amount of tzatziki. Wrap it, fold it, or leave it open — no wrong way here.
Common Mistakes and How to Dodge Them
Why’s my chicken bland?
You didn’t marinate long enough or didn’t season it enough. Don’t be shy — that lemon and garlic need time to work their magic.
My tzatziki’s watery — what gives?
You probably skipped squeezing the cucumber dry. It’s a step that seems skippable but trust me, it’s not.
Can I use chicken breast?
Absolutely, but don’t overcook it. Thighs are juicier and a bit more forgiving, especially over high heat.
My flatbreads keep tearing…
Warm them up before filling — cold flatbread = sad, split wrap.
Storage and Reheating
- Chicken: Keeps for 3 days in the fridge. Reheat gently in a pan or microwave.
- Tzatziki: Good for 2–3 days, gets stronger with time (in a good way).
- Freezer: You can freeze the marinated chicken before cooking, not after. Tzatziki doesn’t freeze well — eat it fresh.
- Leftovers tip: Chop leftover chicken and stuff it in a wrap with hummus the next day. Unreal.
Frequently Asked Questions
Can I make this vegetarian?
Yep! Try marinating halloumi or tofu instead — same flavours, different vibe.
What’s the best yoghurt for tzatziki?
Full-fat Greek yoghurt. Don’t use the runny stuff — it won’t hold up.
Can I bake the chicken instead?
Sure — 200°C (400°F) for about 20 minutes, then finish under the grill for a bit of char.
What goes with this for a proper Greek feast?
Greek salad, lemon rice pilaf, and maybe some roasted eggplant. Or just extra pita and wine.
Nutrition Facts (Per Serving):
- Calories: 367
- Fat: 16.4g
- Carbs: 2.5g
- Protein: 49.7g
- Sodium: 441mg
- Sugar: 1.2g
Try More Jamie Oliver Recipes:
Jamie Oliver Chicken Souvlaki Recipe
Description
Juicy, lemony grilled chicken skewers wrapped in warm flatbread with creamy garlic tzatziki — Greek street food done right at home.
Ingredients
To Serve:
Tzatziki:
Instructions
- Marinate chicken in lemon, garlic, olive oil, and oregano for 3+ hours.
- Make tzatziki by draining cucumber, then mixing with yoghurt, lemon, and seasonings. Chill.
- Thread chicken onto skewers.
- Grill or pan-cook on high heat for 3 mins per side.
- Serve in warm flatbreads with lettuce, tomato, and lots of tzatziki.
Notes
- Soak wooden skewers for 20 mins if using.
- Marinate chicken the night before for max flavour.
- Squeeze all the water from the cucumber for proper tzatziki texture.
- Grill flatbreads briefly before serving to avoid tearing.