If you’ve ever wanted to recreate authentic Greek souvlaki at home, this recipe delivers everything you love about your favorite Greek restaurant. The chicken and pork are marinated in olive oil, fresh lemon juice, garlic, oregano, and herbs before being grilled until beautifully charred and incredibly juicy.
The real star, though, is the homemade tzatziki. It’s extra garlicky, thick, creamy, and loaded with cucumber, fresh dill, lemon, and Greek yogurt. Once you try homemade tzatziki, you’ll never go back to store-bought.
Serve everything with warm pita bread, fluffy rice, fresh tomatoes, cucumbers, red onions, and feta cheese for an unforgettable Mediterranean dinner.
Whether you’re feeding your family or entertaining friends, this grilled Greek souvlaki recipe is guaranteed to become a summer favorite.
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Why You’ll Love This Recipe
- Incredible authentic Greek flavors
- Super juicy chicken and pork
- Easy overnight marinade
- Extra garlicky homemade tzatziki
- Great for meal prep
- Naturally high in protein
- Perfect for backyard grilling
- Restaurant-quality at home
- Easily customizable
- Ready in about 30 minutes of cooking
Ingredients
For the Chicken & Pork
- 2 pounds boneless chicken thighs, cut into large chunks
- 2 pounds pork tenderloin, cut into large chunks
- ⅓ cup extra virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 8 garlic cloves, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 teaspoon parsley
- ½ teaspoon rosemary
- ½ teaspoon ground cumin (optional but delicious)
Homemade Garlicky Tzatziki
- 2 cups whole milk Greek yogurt
- 1 English cucumber
- 7-8 garlic cloves, finely grated
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- 2 tablespoons extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Serving
- Warm pita bread
- Greek rice
- Tomatoes
- Cucumbers
- Red onion
- Kalamata olives
- Crumbled feta
- Fresh parsley
- Lemon wedges
How to Make Greek Chicken and Pork Souvlaki
Step 1: Make the Marinade
In a large bowl whisk together:
- Olive oil
- Lemon juice
- Lemon zest
- Garlic
- Red wine vinegar
- Oregano
- Salt
- Pepper
- Paprika
- Onion powder
- Thyme
- Parsley
- Rosemary
Step 2: Marinate the Meat
Place the chicken and pork into separate bowls or bags.
Pour half the marinade over each.
Cover and refrigerate at least 4 hours.
Overnight is even better.
Step 3: Make the Tzatziki
Grate the cucumber.
Sprinkle with salt and let sit for 15 minutes.
Squeeze out every bit of moisture using paper towels or a clean kitchen towel.
Mix together:
- Greek yogurt
- Cucumber
- Garlic
- Lemon juice
- Dill
- Mint
- Olive oil
- Salt
- Pepper
Cover and refrigerate for at least one hour so the flavors develop.
Step 4: Assemble the Skewers
Thread chicken onto half the skewers.
Thread pork onto the remaining skewers.
Leave small spaces between pieces for even cooking.
Step 5: Grill
Heat grill to medium-high (about 425°F).
Oil the grates.
Cook:
Chicken:
- 12-15 minutes
Pork:
- 10-14 minutes
Turn every few minutes until nicely charred.
Chicken should reach 165°F.
Pork should reach 145°F.
Let rest 5 minutes.
Tips for Perfect Souvlaki
- Chicken thighs stay much juicier than breasts.
- Pork tenderloin is the best cut for tender souvlaki.
- Don’t skip the overnight marinade if possible.
- Soak wooden skewers for 30 minutes.
- Don’t overcrowd the grill.
- Let the meat rest before serving.
- Always squeeze fresh lemon over the finished skewers.
Make It Your Own
Try adding:
- Bell peppers
- Red onion chunks
- Zucchini
- Cherry tomatoes
- Halloumi cheese
- Grilled eggplant
- Homemade fries
- Pickled onions
What to Serve with Greek Souvlaki
Greek Chicken and Pork Souvlaki | Homemade Tzatziki
Tender, juicy grilled Greek chicken and pork souvlaki marinated in a bright lemon garlic herb marinade, then grilled until perfectly charred and served with the creamiest homemade garlicky tzatziki. This authentic Mediterranean dinner is easy enough for weeknights and impressive enough for entertaining.
- Prep Time: 30 MINUTES
- Marinate Time: 4 HOURS
- Cook Time: 15 MINUTES
- Total Time: 4 hours 45 minutes
- Yield: 6–8 SERVINGS 1x
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: Greek
Ingredients
For the Chicken & Pork
- 2 pounds boneless skinless chicken thighs, cut into 2-inch cubes
- 2 pounds pork tenderloin, cut into 2-inch cubes
- ⅓ cup extra virgin olive oil
- Juice of 2 lemons
- Zest of 1 lemon
- 8 cloves garlic, minced
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 1 teaspoon thyme
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon rosemary
- ½ teaspoon ground cumin (optional)
Garlicky Homemade Tzatziki
- 2 cups full-fat Greek yogurt
- 1 English cucumber, grated and squeezed dry
- 7–8 garlic cloves, finely minced or grated
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh mint, chopped
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For Serving
- Warm pita bread
- Lemon wedges
- Fresh oregano
- Sliced tomatoes
- Cucumbers
- Red onion
- Crumbled feta
- Kalamata olives
Instructions
Whisk together the olive oil, lemon juice, lemon zest, garlic, vinegar, oregano, thyme, paprika, onion powder, rosemary, cumin, salt, and pepper.
2. Marinate the MeatPlace the chicken in one bowl and the pork in another. Divide the marinade between both bowls and toss well to coat. Cover and refrigerate for at least 4 hours or overnight.
3. Make the TzatzikiGrate the cucumber and squeeze out as much liquid as possible. Combine with the Greek yogurt, garlic, dill, parsley, mint, lemon juice, olive oil, salt, and pepper. Refrigerate until ready to serve.
4. Thread the SkewersThread the chicken onto separate skewers from the pork, packing the pieces closely together.
5. GrillPreheat the grill to medium-high heat (425°F). Oil the grates.
Grill the chicken for 12–15 minutes, turning every few minutes until nicely charred and cooked to 165°F.
Grill the pork for 10–14 minutes until lightly charred and cooked to 145°F.
Allow the skewers to rest for 5 minutes.
6. ServeArrange on a large platter with lemon wedges and fresh oregano. Spoon plenty of homemade garlicky tzatziki over the skewers or serve alongside with warm pita and your favorite Greek sides.
Notes
- Marinating overnight produces the most flavorful and tender souvlaki.
- Chicken thighs stay much juicier than chicken breasts.
- Pork tenderloin is the ideal cut because it stays tender on the grill.
- Be sure to squeeze all of the moisture from the cucumber so the tzatziki stays thick and creamy.
- Fresh lemon juice is essential—avoid bottled juice.
- Soak wooden skewers for at least 30 minutes before grilling.
- This recipe is excellent for meal prep and leftovers.
Storage
Store leftovers in an airtight container for up to 4 days.
Keep the tzatziki stored separately.
The meat reheats beautifully for meal prep lunches.
Freezing
Freeze the uncooked marinated meat for up to 3 months.
Thaw overnight before grilling.
The tzatziki is best made fresh.
Frequently Asked Questions
Can I use chicken breasts?
Yes, but chicken thighs stay much juicier on the grill.
Can I cook these in the oven?
Absolutely. Bake at 425°F for 20-25 minutes or until fully cooked.
Can I use an indoor grill pan?
Yes. A cast iron grill pan works wonderfully.
Why is my tzatziki watery?
Be sure to squeeze all the moisture from the cucumber before mixing.
Can I make everything ahead?
Yes. Marinate the meat overnight and prepare the tzatziki one day in advance.
Final Thoughts
This grilled Greek chicken and pork souvlaki is everything you want in a summer dinner—juicy, smoky, fresh, and packed with bold Mediterranean flavor. Paired with a rich, ultra-garlicky homemade tzatziki, warm pita, crisp vegetables, and a squeeze of fresh lemon, every bite tastes like a meal from your favorite Greek taverna. It’s easy enough for weeknights, impressive enough for entertaining, and guaranteed to become a recipe you’ll make all grilling season long.
