Chicken Souvlaki and Tatziki Sauce

The Most Killer of Kabobs


This Souvlaki recipe is simple to make and always leaves everyone satisfied. And if they aren't satisfied... well, F those guys.



3-4 chicken breasts cubed into 1” pieces

1-2 red onions quartered into single pieces

1 tsp dried oregano

1 tsp onion powder

1 tsp salt kosher salt

2 tbsp olive oil

6 cloves garlic minced

1-2 zucchini sliced ½” thick

Juice of 1 lemon for marinade, and 2 more for squeezing over chicken as it cooks

Kabob skewers


16 ounce greek yogurt

2 cucumbers peeled, deseeded, and diced

1-2 tbsp olive oil 

1 lemon juiced

Salt and pepper to taste

½ - 1 tbsp dried dill (depending on how dill-e-rific you want it).



Step 1) Add cubed chicken, oregano, onion powder, olive oil and garlic to zip top bag and let marinate for 30 minutes. This is a good time to soak wood skewers if you aren’t using metal ones. 

Step 2) Place all Tatziki ingredients in blender and blend well, if it’s too thick add a little more olive oil, or water. Salt and pepper to taste, then place in fridge until the souvlaki is ready to serve.

Step 3) Chop onion in quarters, and separate each piece, slice zucchini and set aside. Begin skewering, my personal formula for the best souvlaki is this delicious sequence: 1 chicken, 1 onion, 1 zucchini, 1 onion and repeat for maximized awesomeness. 

Step 4) Grill over medium high heat, turning often so you get a nice char on the onion. Squeeze lemon juice over them as often as you like, if you like lemon and citrus, you literally can’t put too much on so let that freaky lemon flag fly. I usually use about 1-2 lemons.