Chicken Souvlaki

Name: Chicken Souvlaki Sous Vide with Tzatziki
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 2 h 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 ½ lbs chicken breast, cut into 1" cubes; 3 tbsp olive oil; 5 cloves of garlic, minced, separated; 3 tbsp lemon juice, separated; 1 small onion, sliced; 1 tbsp dried oregano; 1 tsp paprika; 1/2 tsp cumin; 4 pitas, warmed; 1 cucumber, peeled and minced; 3/4 cup Greek yogurt; 1 tbsp chopped fresh dill

Chicken Souvlaki is a Greek-style dish of cubed, marinated chicken cooked sous vide for even, tender results and paired with fresh tzatziki and warm pita. The sous vide method guarantees perfectly cooked, juicy meat without drying out.

🌍Greek 🏷️Chicken 🏷️Souvlaki 🏷️Sous vide 🏷️Tzatziki 🏷️Pita

Total

2h 25m

Servings

4

Difficulty

Hard

Est. Cost

$23–$38

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ½ lbs chicken breast, cut into 1" cubes
3 tbsp olive oil
5 cloves of garlic, minced, separated
3 tbsp lemon juice, separated
1 small onion, sliced
1 tbsp dried oregano
1 tsp paprika
1/2 tsp cumin
4 pitas, warmed
1 cucumber, peeled and minced
3/4 cup Greek yogurt
1 tbsp chopped fresh dill

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Instructions

1
Season 1 1/2 lbs chicken with salt and pepper. Vacuum seal chicken with 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp lemon juice, 1 sliced onion, 1 tbsp oregano, 1 tsp paprika, and 1/2 tsp cumin, ensuring chicken is evenly coated in marinade. Place bag in a Suvie pan, cover with water, and load into bottom zone of Suvie. Enter cook settings and cook now or schedule.
2
While the chicken cooks, make the tzatziki. Combine 1 chopped cucumber, 1 tbsp lemon juice, 3/4 cup yogurt, 2 cloves minced garlic, and 1 tbsp dill in a small bowl; season to taste with salt and pepper. Store in the refrigerator until ready to use.
3
After the cook, remove the chicken bag from Suvie pan. Discard juices from bag and pat chicken and onions dry. Transfer chicken to a clean, dry Suvie pan and drizzle with 1 tbsp vegetable oil. Broil chicken until browned, about 10-12 minutes (for Suvie 3.0, we recommend elevating the chicken on the roasting rack).
4
Divide chicken, pita bread, and tzatziki between plates and serve.

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Tips & Notes

Pro tips

Cut chicken into uniform 1-inch cubes so they cook evenly sous vide; uneven sizes result in some pieces overcooked and others undercooked.
Reserve some marinade before adding raw chicken, then use it to brush the finished souvlaki for extra lemon-oregano flavor.
Toast pita bread directly over a gas flame or in a dry skillet for 30 seconds per side to warm it and add subtle char without drying.
Pat the cucumber dry before mincing for tzatziki to avoid a watery sauce; strain excess moisture through cheesecloth if needed.

Substitutions

Chicken breast → chicken thighs (adds richness; cook 5–10 minutes longer for same doneness)
Lemon juice → white wine vinegar (use 2 tbsp; slightly sharper but authentic Greek flavor)
Dried oregano → fresh oregano (triple the amount; add in final hour of marinade to prevent bitterness)
Cucumber → Greek yogurt mixed with fresh dill (if allergic; creates herb-focused tzatziki instead)

Storage & make-ahead

Store cooked chicken in an airtight container for up to 3 days; reheat gently in a 300°F oven or on the stovetop with a splash of lemon juice. Tzatziki keeps refrigerated for up to 4 days.

Equipment

sous vide immersion circulator · vacuum seal bags or ziplock bags

Common Questions

Can I make chicken souvlaki without a sous vide machine?

Yes. Skip sous vide and grill the marinated chicken cubes on skewers over medium-high heat for 8–10 minutes, turning every 2–3 minutes until cooked through (165°F internal temp).

How long should I marinate the chicken?

Marinate for at least 4 hours, or up to 24 hours in the refrigerator. Longer marinating deepens the lemon and oregano flavor.

What temperature and time for sous vide cooking?

Cook at 165°F for 45 minutes to 1 hour. This ensures the chicken reaches food-safe temperature while staying moist.

Can I substitute Greek yogurt in the tzatziki?

Yes. Use full-fat Greek yogurt as the base instead of plain yogurt for a thicker, tangier sauce.

How do I store leftover souvlaki?

Refrigerate cooked chicken in an airtight container for up to 3 days. Reheat gently in a low oven or on the stovetop with a splash of lemon juice to prevent drying.