Chicken Souvlaki Pitas with Tzatziki

Method

1. 1

   Toss the chicken with the olive oil, lemon zest, half the lemon juice, two garlic cloves, oregano, paprika, salt and pepper. Marinate for at least 15 minutes (or overnight in the fridge).

   15 min
2. 2

   For the tzatziki, stir the yogurt with the squeezed cucumber, the last garlic clove, dill, the remaining lemon juice and a pinch of salt. Chill until needed.

3. 3

   Thread the chicken onto skewers and cook on a hot griddle pan or under a high grill, turning, until charred at the edges and cooked through.

   10 min
4. 4

   Warm the pittas in the pan or toaster for 30 seconds a side so they puff and soften.

   2 min
5. 5

   Spread each pitta with tzatziki, add lettuce, tomato, onion and the chicken, then finish with feta. For meal prep, pack chicken, salad and tzatziki separately and assemble just before eating.

Watch how it's made

Hand-picked videos of this dish or its classic version. Their quantities differ, so follow ours for the macros above.

• 

  Greek Chicken Souvlaki & 20 Minute Pita

  Brian Lagerstrom · YouTube

• 

  Chicken Souvlaki (skewers) Recipe - How to make traditional Greek Chicken Souvlaki with Pita bread

  MyGreekDish · YouTube

Substitutions

• Vegetarian: use halloumi or extra-firm tofu cubes in the same marinade.
• Lower-carb: skip the pitta and serve as a bowl over salad and cauliflower rice.
• No griddle? Bake the skewers on a lined tray at 220°C (425°F) for 15–18 minutes, or air-fry at 200°C (400°F) for 12.