Make It Count Kitchen

A fresh, flavorful Greek-inspired meal that’s perfect for summer nights

If you’re looking for a meal that’s bursting with Mediterranean flavor, this Greek Souvlaki Chicken Thighs recipe has everything you want in a summer dinner recipe—bright, herb-marinated grilled chicken, cool and creamy tzatziki, a crisp romaine and dill salad, and warm, soft pita to pull it all together.

It’s a simple, satisfying spread that works beautifully for meal prep, grilling season, or when you want a nourishing dish that feels like a getaway to the Greek islands. Best of all, it checks the boxes for easy nutritious recipes that don’t sacrifice flavor for convenience.

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Ingredients

For the Souvlaki Chicken Thighs

• 1.5 lbs boneless, skinless chicken thighs
• ⅓ cup olive oil
• 2 tablespoons lemon juice
• 3 garlic cloves, minced
• 2 teaspoons dried oregano
• 1 teaspoon dried parsley
• ½ teaspoon ground black pepper
• Salt, to taste
• 2 tablespoons tzatziki sauce (from recipe below, or store-bought)

For the Tzatziki Sauce

• 2 cups full-fat Greek yogurt
• 1 cup English cucumber, finely chopped (peeled and seeded if preferred)
• ⅓ cup lemon juice
• 3 tablespoons fresh dill, chopped
• 2 garlic cloves, minced
• Salt and pepper to taste

For the Mouusalata Salad

• 2 hearts of romaine, thinly sliced
• A handful of fresh dill, chopped
• 2–3 green onions, thinly sliced

Dressing:

• ½ cup avocado oil
• Juice of 1 large lemon
• Salt and pepper to taste

To Serve

• Warm pita bread or flatbread

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Instructions

1. Marinate the Chicken

In a bowl or resealable bag, combine olive oil, lemon juice, minced garlic, oregano, parsley, salt, pepper, and 2 tablespoons of tzatziki. Add the chicken thighs, turning to coat well. Cover and marinate in the fridge for at least 1 hour, or up to 24 hours for maximum flavor.

2. Make the Tzatziki Sauce

In a medium bowl, stir together Greek yogurt, cucumber, lemon juice, dill, garlic, and a pinch of salt and pepper. Mix until well combined. Let it chill in the fridge while you prepare the rest—this lets the flavors develop.

3. Prepare the Mouusalata Salad

In a large bowl, toss together the sliced romaine, dill, and green onions. In a small bowl or jar, whisk the avocado oil, lemon juice, salt, and pepper. Drizzle over the salad just before serving and toss to coat.

4. Grill the Chicken

Preheat your grill or grill pan to medium-high heat. Grill chicken thighs for 5–7 minutes per side, or until fully cooked and charred at the edges. Let rest for a few minutes, then slice or serve whole.

5. Serve

Plate the grilled souvlaki chicken alongside a scoop of Mouusalata, a generous spoonful of tzatziki, and warm pita bread. Let guests build their own pita wraps, or enjoy everything plated separately mezze-style.

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Why You’ll Love It

This recipe brings balance to the table—protein-packed chicken, probiotic-rich tzatziki, and a crisp, lemony salad that brightens up every bite. It’s a complete meal that’s easy to prep ahead, ideal for entertaining, and built for warm evenings outdoors.

It’s everything you want in easy weeknight recipes: minimal cleanup, fresh ingredients, and bold flavor in every bite.

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Quick Tips

• Make it ahead: Marinate the chicken and prep the tzatziki the night before for easy assembly.
• Grill in batches: This recipe scales easily if you’re feeding a crowd.
• Leftover friendly: Extra chicken is great in salads, bowls, or wraps the next day.

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This Greek Souvlaki Chicken Thighs meal is a summer staple worth adding to your repeat list. It’s light, vibrant, and feels like a feast—without the fuss.