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Grilled Chicken Souvlaki

Grilled Chicken Souvlaki with Tzatziki and Charred Pita

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Recipe Details


Greek grilled souvlakia, or skewers, are traditionally threaded with lamb and served alongside fresh vegetables and warm pita bread. Our easy, skewer-free version swaps in chicken, whose oregano, honey, and garlic marinade yields an extra-flavorful char on the grill. Keep the fire going for fresh ears of corn and seasonal zucchini, which you’ll toss with the sweet juice of a flame-kissed lemon before scooping up with toasty pita. Opa, indeed.


  • For The Grill

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 600
  • Protein 57g
  • Total Carb 65g
  • Total Fat 13g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • garlic
    2 cloves
  • shallot
  • oregano
    1/8 ounce
  • lemons
  • zucchini
    1/2 pound
  • ear corn
    ear corn
  • English cucumber
    English cucumber
  • honey
    1 packet
  • boneless skinless chicken breasts
    boneless skinless chicken breasts
  • nonfat Greek yogurt
    1 container
    nonfat Greek yogurt
  • pita breads
    pita breads

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • grill or grill pan
  • aluminum foil
  • large resealable plastic bag (optional)

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat grill to medium heat. Mince garlic. Peel shallot, mince up to 1 tablespoon, and place in a large bowl—save any remainder for another use. Rinse remaining produce. Roughly chop oregano leaves, discarding stems. Halve lemons. Halve zucchini lengthwise. Shuck corn, discarding husk and silk. Using the large holes of a box grater, grate cucumber; alternatively, finely chop.

  2. Marinate Chicken

    Marinate Chicken

    In a separate large bowl or resealable plastic bag, combine honey, oregano, half of garlic, juice of ½ lemon, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Pat chicken dry with paper towel, add to marinade, and turn to coat. Set aside to marinate at room temperature for 10-15 minutes.

  3. Make Tzatziki

    Make Tzatziki

    While chicken marinates, line a medium bowl with paper towels or a clean kitchen towel. Add grated cucumber to prepared bowl, wrap in towels, and squeeze out and discard any excess moisture (this will keep your sauce from getting watery). Return drained cucumber to medium bowl and stir in yogurt, juice of ½ lemon, remaining garlic, ¼ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve.

  4. Grill Chicken and Corn

    Grill Chicken and Corn

    If using a grill pan, place it over medium heat now. Remove chicken from marinade, allowing excess to drip off, and place on grill. Cook until lightly charred, cooked through, and no longer pink, 4 minutes per side. Meanwhile, grill corn, rotating occasionally, until bright yellow and charred in spots, 8-10 minutes total. Transfer chicken to a plate and cover loosely with foil to keep warm. Transfer corn to cutting board or plate to cool.

  5. Grill Zucchini, Lemon, and Pita

    Grill Zucchini, Lemon, and Pita

    Drizzle zucchini all over with olive oil, then add to grill in a single layer. Cook until charred and tender, 3-5 minutes per side. Grill remaining lemon cut-side down until slightly charred, 3 minutes. Grill pita until toasted and warmed through, 1 minute per side.

  6. Finish Vegetables and Plate

    Finish Vegetables and Plate

    When cool enough to handle, slice corn kernels off cob and add to large bowl with shallot. Cut zucchini crosswise into 1-inch half-moons and add to bowl with corn. Add juice of charred lemon, ¼ teaspoon salt, and pepper, and toss to combine. Tear pita into pieces and serve with vegetables, grilled chicken, and tzatziki for dipping. Dig in!

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