Chicken Souvlaki with Grilled Pita

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  • Level: Easy
  • Total: 58 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 18 min
  • Yield: 4 servings
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Souvlaki Marinade:

2 tablespoons freshly chopped dill leaves

1 tablespoon chopped garlic

2 teaspoons Italian seasoning

1 tablespoon lemon juice

3 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 1/2 pounds split chicken breast, bone and skin removed, sliced into 1-inch pieces

Tzatziki Sauce:

1 small cucumber, diced

2 tablespoons freshly chopped dill leaves

1 (8-ounce) container plain yogurt

2 teaspoons lemon juice

2 teaspoons hot sauce

Salt and freshly ground black pepper

Grilled Pita Bread:

1 (1-pound bag) refrigerator pizza dough, at room temperature



5 large romaine leaves, chopped

1 tomato, chopped

1 medium onion, thinly sliced


  1. Chicken:
  2. In large bowl whisk together all the souvlaki ingredients, except the chicken. Reserve 1 1/2 tablespoons for Round 2 Recipe Greek Flat Bread. Add the chicken and toss to coat. Cover and let marinate for at least 30 minutes or up to overnight in the refrigerator.
  3. Heat a large skillet over medium-high heat. Remove the chicken from the marinade and add to the pan. Cook until the chicken is cooked through, about 10 to 12 minutes.
  4. In a medium bowl combine all the tzatziki sauce ingredients and set aside.
  5. Divide the dough into 4 equal portions. On a floured work surface, roll out each portion into 6 to 7 inches in diameter and about 1/8-inch thick.
  6. Preheat a grill pan or grill over medium heat.
  7. Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
  8. To Assemble:
  9. Put a grilled pita onto a plate, top with some cooked chicken, lettuce, tomato, onion and some tzatziki sauce. Repeat with remaining ingredients and arrange on a serving platter.

Cook’s Note

Reserve the leftover tzatziki sauce, chicken, tomatoes and onion for Greek Flat Bread.

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