Jamie Oliver Chicken Souvlaki Recipe

This Jamie Oliver Chicken Souvlaki Recipe is everything I love in a weeknight dinner—flavor-packed, healthy, and super satisfying. You’ve got juicy, marinated chicken skewers grilled to perfection, smoky sweet peppers, creamy homemade tzatziki, and warm, soft flatbreads. It’s one of those meals that feels both comforting and fresh, with Greek-inspired flavors that totally hit the spot. (inspired by Jamie Oliver)

Ingredients Needed

For the Kebabs:

• 800g chicken breast, cut into 2cm chunks
• 1 tablespoon dried mint
• 1 tablespoon dried oregano
• Juice of 1 lemon
• 100ml good-quality olive oil
• 2 cloves garlic, peeled and finely grated
• 1 tablespoon red wine vinegar

For the Tzatziki:

• ½ large cucumber
• 200ml fat-free natural yogurt
• 1 small clove garlic, peeled
• 1 heaped teaspoon dried mint
• 1½ teaspoons red wine vinegar

For Serving:

• 3 sweet pointed peppers
• 8 flatbreads
• 4 sprigs of fresh mint, leaves picked
• 1 small bunch fresh dill, chopped
• Red wine vinegar
• Greek extra virgin olive oil
• 1 lemon, cut into wedges

How To Make Jamie Oliver Chicken Souvlaki

Prep the Skewers:

If you’re using wooden skewers, soak them in water for at least 20 minutes to keep them from burning on the grill. I trimmed mine to fit my griddle pan perfectly.

Marinate the Chicken:

In a large bowl, mix your chicken with all the kebab ingredients. Use your hands to make sure every piece is coated well. Cover and chill for at least 30 minutes—longer if you’ve got the time. The marinade is zesty and herby, and really makes the chicken sing.

Char the Peppers:

While the chicken’s marinating, blacken the peppers over a gas flame or in a hot, dry griddle pan. Let them get properly charred. Then, steam them in a covered bowl to loosen the skins. This step adds a lovely smoky depth.

Make the Tzatziki:

Grate the cucumber, salt it generously, and squeeze out all the liquid—this keeps your tzatziki thick and creamy. Mix with yogurt, crushed garlic, mint, and vinegar. It’s tangy and fresh, and totally addictive.

Grill the Chicken:

Heat your griddle pan until it’s seriously hot. Thread the chicken onto skewers with little gaps between pieces. Grill them for 6–8 minutes, turning often until charred and fully cooked (internal temp should hit 75°C/165°F).

Make the Pepper Mix:

Peel and deseed your steamed peppers, then tear them into strips. Mix with chopped mint, dill, vinegar, olive oil, salt, and pepper. It’s herby and vibrant, and brings the whole dish to life.

Serve It Up:

Warm the flatbreads just before serving. Pile on some tzatziki, a juicy chicken skewer, a handful of pepper mix, a drizzle of olive oil, and a good squeeze of lemon. Every bite is a flavor explosion.

Why I Love This Recipe

I made this for a casual Friday night dinner, and we ended up eating it standing around the kitchen island, licking tzatziki off our fingers. It’s a meal that feels effortless but delivers big flavor. I especially love how the smoky peppers and creamy yogurt play off each other. You can easily scale it up for a BBQ or keep it simple for a weeknight treat.

Recipe Tips

• Marinate longer for deeper flavor—overnight is ideal if you can plan ahead.
• Fresh herbs beat dried in the final pepper mix—don’t skip the mint and dill.
• Check for char on your chicken—it adds real Greek-style grill flavor.
• Use pita if you’re out of flatbreads—just warm them until soft.
• Make extra tzatziki—it’s amazing as a dip or salad dressing.

How To Store This Jamie Oliver Chicken Souvlaki Recipe

At Room Temperature:

Only keep out for up to 2 hours, especially if you’re using yogurt-based tzatziki.

In the Fridge:

Store leftovers in airtight containers. Chicken, tzatziki, and peppers will last 3 days.

In the Freezer:

Freeze the cooked chicken skewers and pepper mix for up to 2 months. Tzatziki doesn’t freeze well, so make it fresh.

Reheating:

• Oven: 180°C (350°F), cover with foil, heat 10–15 minutes.
• Microwave: 1–2 minutes covered, just until hot.
• Stovetop: Medium heat with a splash of oil, turning until warmed through.

Nutrition Facts (per serving)

• Calories: 940
• Carbs: 55.4g
• Protein: 50.4g
• Fat: 58.5g
• Sugar: 12g
• Fibre: 3.7g
• Sodium: 1.85g

Let’s Answer a Few Questions!

Can I make this ahead of time?
Totally! Marinate the chicken and prep the tzatziki the night before. Just grill and assemble when you’re ready to eat.

Is this recipe gluten-free?
Just swap the flatbreads for gluten-free ones or serve everything in a bowl over rice.

What if I don’t have a grill or griddle pan?
Use your oven or air fryer! Both work beautifully—just flip halfway through.

Can I use chicken thighs instead of breast?
Yes! Thighs stay juicier and add even more flavor.

What’s the best yogurt for tzatziki?
A thick, fat-free Greek-style yogurt works best. It holds up to the cucumber without getting watery.

Try More Recipes:

• Jamie Oliver Chicken Satay
•  Jamie Oliver Kung Pao Chicken
• Jamie Oliver Beer Can Chicken