Gluten Free Chicken Souvlaki with Tzatziki
Juicy, charred chicken thighs on a skewer with a cool, creamy tzatziki on the side — this is the kind of meal that feels like a proper restaurant night without ever leaving your kitchen. The marinade does all the heavy lifting, combining fresh lemon juice, garlic, oregano, cumin, and smoked paprika into something deeply savory and bright at the same time. Chicken thighs are the right call here; they stay tender and pick up those gorgeous grill marks without drying out. The homemade tzatziki — Greek yogurt, grated cucumber, fresh dill, and a squeeze of lemon — comes together in minutes and is miles better than anything from a jar. Because every component is built from scratch with naturally gluten-free ingredients, there's no need to second-guess labels or worry about hidden wheat sneaking into your dinner. This recipe serves four, making it a solid weeknight option or an easy crowd-pleaser when you want something that looks impressive but isn't stressful to pull off. Round it out with gluten-free pita, sliced tomatoes, and red onion, and you've got a full spread that everyone at the table will be reaching for.
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Learn more →Ingredients
4 servings
For the chicken
- 2 lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 3 tbsp olive oil
- 3 tbsp fresh lemon juice (about 1 large lemon)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
For the tzatziki
- 1 cup plain full-fat greek yogurt
- 1 medium english cucumber, grated
- 2 cloves garlic, minced
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tbsp fresh dill, finely chopped
- ¼ tsp salt
For serving
- gluten free pita or flatbread, for serving (optional)
- sliced tomatoes, for serving (optional)
- sliced red onion, for serving (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a large bowl, whisk together the 3 tbsp olive oil, 3 tbsp lemon juice, minced garlic (for the chicken), dried oregano, ground cumin, smoked paprika, 1/2 tsp salt, and black pepper until combined. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 1 hour.
- 2
While the chicken marinates, make the tzatziki. Grate the cucumber on the large holes of a box grater, then transfer to a fine-mesh strainer or a piece of cheesecloth. Squeeze firmly to remove as much liquid as possible — the cucumber should feel nearly dry.
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