Souvlaki Dinner Recipe

Name: Souvlaki Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Medium Cucumber; 1 teaspoon Kosher Salt; 1 cup Greek Style Plain Yogurt 0% Fat; 2 Tablespoons Fresh Dill, Chopped; 1 clove Garlic, Minced; 2 Tablespoons Lemon Juice; 1/4 teaspoons White Pepper (or To Taste); ⅓ cups Fresh Lemon Juice; 1/2 cups Olive Oil; 2 cloves Garlic, Minced; 1- 1/2 Tablespoon Fresh Oregano, Minced; 1- 1/2 teaspoon Kosher Salt; Freshly Ground Pepper; 1 teaspoon Umami Paste (optional But Fantastic); 2 pounds Boneless Skinless Chicken Thighs Cut In Half Or Thirds Depending On Their Size; 4 cups Mixture Of Red Peppers, Green Peppers, White Onions, Cherry Tomatoes Or Whatever Vegetable You Prefer, Cut Into Large Chunks; 3/4 cups Rice; ⅓ cups Fresh Lemon Juice; 1-⅓ cup Chicken Stock; 1 teaspoon Butter; Toasted Pine Nuts, For Garnish; Parsley, Chopped For Garnish

Try this homemade Souvlaki Dinner recipe the whole family will love. Made with Cucumber, Kosher Salt, Greek Style Plain Yogurt and Fresh Dill. Easy step…

This Souvlaki Dinner relies on simple, everyday ingredients such as whole medium cucumber, kosher salt, fresh dill, chopped and garlic, minced. It comes together quickly and makes 4 servings, at about 1008 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Meat & Poultry

Servings: persons

1 whole Medium Cucumber
1 teaspoon Kosher Salt
1 cup Greek Style Plain Yogurt 0% Fat
2 Tablespoons Fresh Dill, Chopped
1 clove Garlic, Minced
2 Tablespoons Lemon Juice
1/4 teaspoons White Pepper (or To Taste)
⅓ cups Fresh Lemon Juice
1/2 cups Olive Oil
2 cloves Garlic, Minced
1- 1/2 Tablespoon Fresh Oregano, Minced
1- 1/2 teaspoon Kosher Salt
Freshly Ground Pepper
1 teaspoon Umami Paste (optional But Fantastic)
2 pounds Boneless Skinless Chicken Thighs Cut In Half Or Thirds Depending On Their Size
4 cups Mixture Of Red Peppers, Green Peppers, White Onions, Cherry Tomatoes Or Whatever Vegetable You Prefer, Cut Into Large Chunks
3/4 cups Rice
⅓ cups Fresh Lemon Juice
1-⅓ cup Chicken Stock
1 teaspoon Butter
Toasted Pine Nuts, For Garnish
Parsley, Chopped For Garnish

1
For the tzatziki:
2
Cut the cucumber in half lengthwise.
3
With a spoon, dragging it down the center of the cucumber remove the seeds.
4
Grate the cucumber and place into a bowl with the salt.
5
Let it sit for 20 minutes while you get the rest of the ingredients ready.
6
This will help to extract the water from the cucumber.
7
In a medium sized bowl, mix yogurt with dill, garlic, lemon juice and white pepper.
8
Drain the cucumber in a sieve and with the back of a spoon gently squeeze the cucumber to get as much moisture out of it as you can.
9
Mix the cucumber into the yogurt mixture.
10
Cover with plastic wrap and refigerate for 2 hours so that the flavour can meld.
11
For the Souvlaki:
12
Put the lemon juice into a medium-sized bowl.
13
Whisk olive oil into the lemon juice slowly.
14
Then stir in the garlic, oregano, salt, pepper and umami.
15
Place chicken in a Ziplock bag and pour marinade over it.
16
Seal the bag and refrigerate for 2-3 hours.
17
Slide meat onto skewers with desired veggies and grill on a medium heat BBQ grill until the chicken is cooked all the way through.
18
Since the chicken is cut into smaller pieces, it will probably take less than 5 minutes per side but just keep an eye on it and make sure it doesnt burn.
19
You can omit the veggies and just do meat kabobs but we like our veggies in this house.
20
The more the merrier!
21
!
22
For the rice:
23
Cook rice according to package directions with the lemon juice, stock and butter (use these for the liquids that the package mentions).
24
When done, remove from heat and fluff with a fork.
25
Serve rice with the pine nuts and parsley.
26
Top that with a skewer of souvlaki and a drizzle of tzatziki.
27
Serve with a simple Greek salad and pita bread for dipping the tzatziki in.

1008

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 whole Medium Cucumber, 1 teaspoon Kosher Salt, 1 cup Greek Style Plain Yogurt 0% Fat, 2 Tablespoons Fresh Dill, Chopped, and more.

Yes, Souvlaki Dinner falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
1008 kcal
Category
Meat & Poultry

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