Chicken Souvlaki Skewers with Cucumber Salad – Refreshing, Low Carb & Made for Spring Grilling

Chicken souvlaki skewers with cucumber salad are one of the most satisfying things you can put on a grill in spring. The chicken marinates in a classic Greek blend of lemon juice, olive oil, garlic, and oregano until every piece is juicy and fragrant, the skewers develop a beautiful char in minutes over high heat, and the cool, crisp cucumber salad alongside makes the whole plate feel fresh, light, and completely in season.

What makes this recipe especially appealing is how easy it is to pull together. The marinade takes about 5 minutes to mix, and once the chicken has rested in it, the skewers grill in about 12 to 15 minutes. Paired with a quick cucumber salad and a simple tzatziki, this is a genuinely impressive low carb dinner that feels like a proper spring celebration without much effort.

Why You’ll Love This Recipe

• The lemon, garlic, and oregano marinade is bright, bold, and classically Greek
• The chicken grills up juicy with golden char marks in about 12 to 15 minutes
• The cucumber salad is cool, refreshing, and ready in minutes
• It’s naturally low carb when served without pita
• Everything is light, fresh, and perfect for spring and summer grilling seas

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Chicken Souvlaki Skewers with Cucumber Salad

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• Prep time: 16 minutes
• Cook time: 44 minutes
• Total time: 1 hour

• Serves: 4

Ingredients

For the souvlaki marinade:

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
• 3 tablespoons fresh lemon juice
• 3 tablespoons extra virgin olive oil
• 3 cloves garlic, finely grated or minced
• 1 1/2 teaspoons dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For the cucumber salad:

• 2 medium cucumbers, thinly sliced or diced
• 1/2 small red onion, thinly sliced
• 1/2 cup cherry tomatoes, halved
• 2 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar or rice vinegar
• 1 tablespoon fresh dill or parsley, chopped
• Salt and black pepper, to taste

For the quick tzatziki:

• 1 cup whole milk Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 2 cloves garlic, finely grated
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh dill, chopped
• Salt, to taste

For serving:

• Lemon wedges
• Fresh oregano or parsley
• Wooden or metal skewers

Instructions

• 1)

  Make sure to carefully follow each step of the instructions for the best results :

  • Marinate the chicken.
    In a large bowl, whisk together the lemon juice, olive oil, garlic, oregano, thyme, paprika, salt, and black pepper. Add the chicken pieces and toss well to coat. Cover and refrigerate for at least 30 minutes and ideally up to 4 hours. Most souvlaki recipes emphasize that the longer the chicken marinates, the more the lemon and oregano penetrate the meat for a deeply flavorful result.
  • Make the tzatziki.
    While the chicken marinates, grate the cucumber for the tzatziki and squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Combine with the yogurt, garlic, lemon juice, olive oil, and dill. Season with salt, stir well, and refrigerate until serving. Squeezing the water from the grated cucumber is essential in all traditional tzatziki recipes to keep the sauce thick and creamy.
  • Make the cucumber salad.
    Combine the sliced cucumbers, red onion, and cherry tomatoes in a bowl. Drizzle with olive oil and vinegar, season with salt and pepper, and toss with fresh dill or parsley. Set aside while the chicken finishes marinating so the flavors have time to come together.
  • Skewer the chicken.
    If using wooden skewers, soak them in water for at least 20 minutes before threading the chicken to prevent burning on the grill. Thread the marinated chicken pieces onto the skewers, leaving a small gap between each piece for even cooking.
  • Grill the skewers.
    Preheat the grill or grill pan to medium-high heat and brush lightly with oil. Cook the skewers for about 3 to 4 minutes per side, turning once or twice, until the chicken is cooked through to 165°F and golden with slight char marks. Most versions cook souvlaki skewers for a total of about 12 to 15 minutes over medium-high heat.
  • Rest and serve.
    Let the skewers rest for 2 to 3 minutes before serving. Plate them alongside the cucumber salad and tzatziki, and finish with lemon wedges and fresh herbs.

Tips for the Best Chicken Souvlaki Skewers

• Chicken thighs give the juiciest result and are more forgiving on the grill than breasts
• Don’t skip the marinating time; even 30 minutes makes a significant difference in flavor
• Soak wooden skewers in water for at least 20 minutes to prevent them from burning
• Let the grill get properly hot before adding the skewers for the best char marks
• Don’t move the skewers too soon; let them develop grill marks before flipping
• Squeeze the cucumber dry for the tzatziki or the sauce will turn watery
• Always rest the skewers briefly after grilling so the juices redistribute

Variations

• Indoor version. Cook the skewers on a grill pan or under a broiler at high heat if you don’t have an outdoor grill
• Lamb version. Swap the chicken for cubed leg of lamb for a more traditional souvlaki
• Zucchini skewer version. Thread pieces of zucchini or bell pepper between the chicken pieces for a more colorful spring skewer
• Salad bowl version. Serve the chicken over a crisp Greek salad with olives and feta for a full low carb bowl
• Spicy version. Add a pinch of cayenne or chili flakes to the marinade for extra warmth

Can I Make These Without a Grill?

Yes. Several versions of this recipe work beautifully in a grill pan on the stovetop or under a broiler set to high. A grill pan gives charred marks that closely mimic outdoor grilling, while the broiler cooks the skewers quickly and evenly. Both methods produce excellent results when the chicken is well marinated and the heat is high.

What to Serve with Chicken Souvlaki Skewers

This low carb plate comes together naturally with these sides:

• Cucumber salad and tzatziki as already included
• Roasted asparagus or green beans
• Greek salad with feta and olives
• Cauliflower rice
• Warm pita bread for a less strict option
• Lemon wedges and fresh herbs

Storage & Reheating

Store leftover cooked skewers and cucumber salad separately in airtight containers in the refrigerator for up to 3 days. The tzatziki keeps well for up to 4 days.

Reheat the chicken gently in a skillet over medium heat or in a 350°F oven until just warmed through. Avoid high heat, which can dry out the chicken. The cucumber salad and tzatziki are best served cold straight from the fridge.

Nutrition (Per Serving – approx., without pita)

Values are approximate and may vary depending on the exact ingredients used.

FAQ

How long should I marinate the chicken?

At least 30 minutes gives good flavor, but 2 to 4 hours or overnight gives the best, most deeply seasoned result.

Can I use chicken breasts instead of thighs?

Yes. Breasts work well but are easier to overcook. Pound them slightly or cut them into even pieces and watch the grill time carefully.

Is tzatziki low carb?

Yes. Made with Greek yogurt, cucumber, garlic, and herbs, tzatziki is naturally low in carbohydrates.

Can I prepare the marinade ahead of time?

Yes. The marinade can be mixed and stored in the fridge for up to 2 days before adding the chicken.

Can I freeze marinated chicken?

Yes. Place the raw chicken directly in the marinade in a freezer bag and freeze for up to 2 months. Thaw overnight in the fridge and grill as usual.