Greek Chicken Souvlaki with Creamy Feta Dip

Description

This Greek Chicken Souvlaki with Creamy Feta Dip is a fresh, flavor-packed Mediterranean meal featuring juicy pieces of chicken marinated with lemon, garlic, olive oil, oregano, and herbs, then grilled until beautifully golden with lightly charred edges. The chicken is served with a cool and creamy feta dip made from Greek yogurt, feta cheese, lemon, dill, and garlic. Add warm pita bread, cucumber, tomatoes, Kalamata olives, red onion, and fresh herbs for a colorful meal that works perfectly for family dinners, summer cookouts, meal prep, or entertaining. The bright lemony marinade keeps the chicken flavorful and tender, while the salty feta dip makes every bite irresistible.

Ingredients For the Greek Chicken Souvlaki

• 2 lbs boneless, skinless chicken breasts or thighs
• ¼ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tbsp fresh lemon zest
• 4 garlic cloves, finely minced
• 2 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp paprika
• ½ tsp onion powder
• 1 tsp salt
• ½ tsp freshly ground black pepper
• 2 tbsp fresh parsley, finely chopped

For the Creamy Feta Dip

• 1 cup plain Greek yogurt
• 6 oz feta cheese, crumbled
• 2 tbsp extra-virgin olive oil
• 1½ tbsp fresh lemon juice
• 1 small garlic clove, minced
• 2 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• ¼ tsp freshly ground black pepper
• Pinch of salt, if needed

For Serving

• 4–6 warm pita breads
• 1½ cups cherry tomatoes, halved
• 1 large cucumber, sliced
• ½ small red onion, thinly sliced
• ½ cup Kalamata olives
• ½ cup crumbled feta
• Fresh parsley or dill
• Lemon wedges

Step-by-Step Instructions

1. Cut the chicken into approximately 1½-inch cubes, keeping the pieces similar in size so they cook evenly.
2. In a large bowl, combine olive oil, lemon juice, lemon zest, minced garlic, oregano, thyme, paprika, onion powder, salt, black pepper, and parsley.
3. Whisk the marinade until thoroughly combined.
4. Add the chicken pieces and toss until every piece is evenly coated.
5. Cover and refrigerate for approximately 30 minutes to 2 hours. Avoid marinating chicken breasts in the acidic lemon mixture for excessively long periods, as the texture can become less desirable.
6. While the chicken marinates, prepare the creamy feta dip.
7. Add Greek yogurt, crumbled feta, olive oil, lemon juice, garlic, dill, parsley, and black pepper to a food processor.
8. Blend until creamy. Leave a little texture if you prefer a more rustic feta dip.
9. Taste before adding salt because feta is naturally salty.
10. Transfer the dip to a serving bowl and refrigerate until needed.
11. If using wooden skewers, soak them in water for approximately 30 minutes before grilling.
12. Thread the marinated chicken pieces onto skewers, leaving a tiny amount of space between pieces to encourage even cooking.
13. Preheat an outdoor grill or grill pan to medium-high heat.
14. Lightly oil the grill grates or pan.
15. Arrange the chicken skewers on the hot grill.
16. Cook for approximately 10–14 minutes, turning every few minutes so the chicken develops golden, lightly charred edges on multiple sides.
17. Cooking time will vary depending on the size of the chicken pieces and grill temperature.
18. Check the thickest chicken pieces with an instant-read thermometer. Chicken is safely cooked when it reaches 165°F (74°C) internally.
19. Transfer the cooked skewers to a clean serving plate.
20. Allow them to rest for approximately 5 minutes before serving. This helps the juices redistribute through the chicken.
21. While the chicken rests, warm the pita breads briefly on the grill or in a skillet.
22. Arrange cucumber, cherry tomatoes, red onion, Kalamata olives, feta, and fresh herbs around the chicken.
23. Spoon the creamy feta dip into a small serving bowl.
24. Drizzle the dip with a little extra-virgin olive oil and garnish with crumbled feta and fresh dill.
25. Finish the chicken with a squeeze of fresh lemon juice.
26. Serve the warm chicken souvlaki with feta dip, pita bread, vegetables, olives, and lemon wedges.

Tips

• Chicken thighs are especially juicy and forgiving on the grill, while chicken breasts provide a leaner option.
• Cut the chicken into evenly sized pieces so everything cooks at approximately the same rate.
• Don’t overcrowd each skewer. A little space allows the edges to brown rather than steam.
• Fresh lemon juice and zest give the marinade its signature bright Greek-inspired flavor.
• Don’t overcook the chicken. Use an instant-read thermometer for the juiciest results.
• Make the feta dip at least 20–30 minutes ahead if possible so the garlic, lemon, and herbs have time to develop.
• If you don’t have a grill, cook the skewers on a grill pan, under the broiler, or in a hot skillet.
• Add a drizzle of olive oil and fresh dill to the feta dip immediately before serving for an attractive finish.

Notes

The chicken can be cut and the marinade prepared ahead, but avoid leaving chicken breasts in the lemon-heavy marinade overnight. The feta dip can be prepared up to a day ahead and refrigerated in an airtight container. Store leftover cooked chicken promptly in the refrigerator for up to 3–4 days. Reheat gently to avoid drying it out. The chicken is also delicious cold in salads, wraps, and Mediterranean meal-prep bowls.

Q&A

Can I bake the chicken souvlaki?
Yes. Arrange the skewers on a lined baking sheet and bake at 425°F (220°C) until the chicken reaches 165°F internally. Broil briefly at the end for additional browning.
Can I make the feta dip without a food processor?
Yes. Mash the feta thoroughly with a fork, then whisk it with Greek yogurt and the remaining ingredients. The texture will be slightly chunkier.
What vegetables go well with chicken souvlaki?
Tomatoes, cucumber, red onion, bell peppers, lettuce, roasted zucchini, and eggplant are excellent choices.
Can I make this for meal prep?
Absolutely. Store the chicken, vegetables, pita, and feta dip separately and assemble when ready to eat.
What else can I serve with it?
Greek salad, lemon potatoes, rice, couscous, roasted vegetables, hummus, or Mediterranean orzo salad all pair beautifully with souvlaki.

Servings

Serves approximately 6

Nutrition (Approx. Per Serving, Chicken & Feta Dip)

• Calories: 410
• Protein: 43g
• Carbohydrates: 7g
• Fat: 23g
• Saturated Fat: 7g
• Fiber: 1g
• Sugar: 3g
• Sodium: 690mg
• Cholesterol: 125mg
• Potassium: 610mg
  Nutritional values are estimates and may vary depending on chicken cut, feta, Greek yogurt, olive oil, serving size, and ingredient brands.