Europe
Low-Carb Greek Chicken Souvlaki
Chef-tested recipe
Lemon-oregano chicken skewers with homemade tzatziki and crisp Greek salad
Souvlaki is one of Greece’s most recognizable grilled foods: small pieces of meat cooked quickly on skewers and served simply or tucked into pita. Chicken is especially well suited to the familiar combination of olive oil, lemon, garlic, oregano, salt, and pepper. This low-carb plate keeps the skewers, char, tzatziki, olives, feta, and fresh vegetables, but leaves out pita and potatoes. The result still tastes distinctly Greek because the adaptation changes the starch, not the core seasoning or grilling technique.
Recipe at a glance
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
- Charcoal grillpaid link
- Metal skewerspaid link
- Stainless-steel mixing bowlpaid link
- Box graterpaid link
- Clean kitchen clothpaid link
- Chef’s knifepaid link
- Cutting boardpaid link
- Whiskpaid link
- Instant-read thermometerpaid link
- Serving platterpaid link
Ingredients
For the chicken souvlaki
- Boneless skinless chicken thighs, cut into 35 mm pieces: 1.2 kg
- Extra-virgin olive oilpaid link: 80 ml
- Fresh lemon juice: 70 ml
- Red wine vinegar: 30 ml
- Garlic, finely grated: 25 g
- Dried Greek oreganopaid link: 8 g
- Fine sea saltpaid link: 18 g
- Ground black pepper: 4 g
For the tzatziki
- Full-fat Greek yoghurt: 400 g
- Cucumber, coarsely grated: 250 g
- Garlic, finely grated: 10 g
- Fresh dill, finely chopped: 20 g
- Extra-virgin olive oilpaid link: 20 ml
- Fresh lemon juice: 20 ml
- Fine sea saltpaid link: 4 g
For the salad
- Cucumber, cut into chunks: 300 g
- Ripe tomatoes, cut into wedges: 300 g
- Green bell pepper, thinly sliced: 180 g
- Red onion, thinly sliced: 100 g
- Kalamata olives: 100 g
- Feta cheese: 150 g
- Extra-virgin olive oilpaid link: 30 ml
- Red wine vinegar: 15 ml
- Dried Greek oreganopaid link: 2 g
Preparation Overview
Marinate evenly sized chicken pieces for 2 hours, which is long enough for seasoning without letting the lemon damage the surface. Salt and drain the grated cucumber before mixing the tzatziki so the sauce stays thick. Assemble the salad close to serving time. Thread the chicken loosely enough for hot air to circulate and grill over medium-high heat.
Method
Mix the marinade. Whisk the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper in a non-reactive bowl.
Marinate the chicken. Add the chicken pieces and coat thoroughly. Cover and refrigerate for 2 hours.
Drain the cucumber. Toss the grated cucumber with a pinch of the measured salt. Rest for 10 minutes, then squeeze it firmly in a clean cloth to remove excess water.
Make the tzatziki. Stir the drained cucumber, Greek yoghurt, garlic, dill, olive oil, lemon juice, and remaining salt. Refrigerate until serving.
Prepare the salad. Combine the cucumber, tomato, green pepper, red onion, and olives. Top with the feta, olive oil, vinegar, and oregano just before serving.
Heat the grill. Prepare a medium-high charcoal or gas grill and clean the grate.
Thread the skewers. Remove the chicken from the marinade and discard the marinade. Thread the pieces onto metal skewers without compressing them.
Grill the souvlaki. Cook for 10 to 15 minutes, turning every 3 minutes, until lightly charred and the thickest pieces reach 74°C.
Rest briefly. Transfer the skewers to a clean tray and rest for 5 minutes.
Serve. Plate the souvlaki with tzatziki and salad, without pita or potatoes.
Beginner Technique Notes
Cut the chicken into similar pieces so every skewer finishes together.
Do not marinate overnight. Extended contact with lemon can make the surface of the chicken soft and chalky.
Squeeze the cucumber thoroughly for thick tzatziki.
Metal skewers transfer heat into the centre and do not need soaking. Soak bamboo skewers for 30 minutes if used.
Chicken thigh remains juicier than breast and should still reach 74°C.
Tips and Variations
Chicken breast may be used, but begin checking at 8 minutes to avoid dryness.
Pork is a traditional souvlaki choice; replace the chicken with pork neck or shoulder cubes and cook to a safe internal temperature.
Use Greek oregano if available for a stronger, earthier aroma.
For dairy-free serving, omit the feta and tzatziki and make a cucumber-herb dressing with olive oil and lemon, noting that this is an adaptation.
Do not add sweet bottled Greek dressing; the fresh lemon, vinegar, herbs, and olive oil are sufficient.
Serving Ideas
- Serve the skewers directly on a platter or slide the chicken off over chopped romaine. Arrange tzatziki in a separate bowl and keep the feta in a single slab or large pieces for a rustic Greek presentation. Grilled courgettes or aubergines can make the meal more substantial without pita.
Storage
Refrigerate cooked chicken in a covered container for up to 3 days. Store tzatziki and salad separately. Reheat the chicken gently to 74°C on a grill pan or in a 180°C oven. Tzatziki is best within 2 days and should not be frozen.
Nutritional Value
Allergen Notes
Contains dairy through Greek yoghurt and feta. Check feta and yoghurt labels for processing cross-contact. The recipe contains no intentionally added gluten, egg, soy, fish, shellfish, peanuts, or tree nuts. Use clean skewers and utensils for cooked chicken.
Frequently Asked Questions
What makes souvlaki different from gyro?
Souvlaki is meat cooked in small pieces on skewers. Gyro is meat cooked on a vertical rotating spit and shaved into slices.
Can I cook the skewers indoors?
Yes. Use a very hot cast-iron grill pan and work in batches so the chicken chars rather than steams.
Why use chicken thighs?
They remain juicy over direct grill heat and tolerate repeated turning better than lean breast meat.
Is tzatziki low carb?
Unsweetened full-fat Greek yoghurt, cucumber, garlic, dill, lemon, and olive oil are low in carbohydrate when portioned sensibly.
Can I marinate the chicken overnight?
Two to four hours is preferable. Too much time in lemon juice can damage the surface texture.
