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.