Chicken Souvlaki with Pita and Tzatziki Recipe
When is the last time you had a really good chicken souvlaki, dripping with tzatziki and oozing with lemony garlic flavours? Me…at a hole-in-the-wall restaurant (or Casse-Croûte, as they say) in Montreal, the home (away from Greece) of the late-night souvlaki!
Ingredients
- 1 cup Greek yogurt (dairy or dairy free),
- optional
- 2½ tbsp freshly squeezed lemon juice
- 2 tbsp red wine vinegar
- 2 tbsp olive oil
- 1 tbsp minced fresh oregano leaves or 1 tsp
- dried oregano
- 1 tsp paprika
- ½ tsp ground cumin
- ½ tsp ground coriander
- 4 cloves garlic, minced
- 1 tsp kosher salt or ½ teaspoon sea salt
- Plenty of freshly ground pepper
- 1,000 g or 2 lb skinless boneless chicken breast
- or thighs, cut into 1-inch cubes
- To Put it all Together
- 4-6 Greek style pitas
- ½ or 1 medium-sized cucumber, cut into round
- ¼-inch slices
- 3 smaller or 2 large tomatoes, cut into thick
- slices
- 1 small red onion, cut into slices
- 2 cups shredded iceberg lettuce
- 1 recipe Tzatziki, Delicious Dish
- Special Equipment
- Grill, grill pan, skewers (I like metal). If you use
- wooden skewers, soak them in warm water
- for an hour before grilling
Instructions
- 1
Make the marinade: In a medium bowl, mix together the yogurt (if using), lemon juice, vinegar, olive oil, oregano, paprika, cumin, coriander, garlic, salt and pepper. Place chicken cubes in a separate medium bowl.
- 2
Toss chicken to coat evenly, cover, and refrigerate to marinate for about 2 hours, or 1 hour at room temperature. If you would like to marinate it longer, add the lemon juice and vinegar just 1-2 hours before cooking the chicken.
- 3
To cook: If you are cooking the chicken in the oven, heat the oven to 450˚F and place the grill pan or cookie sheet in the oven on the rack second from the top. If you are using an outdoor grill, heat the grill to medium heat.
- 4
Remove marinated chicken from bowl and thread chicken onto skewers. Discard the leftover marinade.
- 5
For the Oven: Change the temperature to broil. Place skewers on the hot grill pan or cookie sheet, and broil for 4-5 minutes, flip and repeat. Transfer skewers to a plate and set aside.
- 6
For the Grill: Place skewers on the grill and cook for 4-5 minutes, turning once. The chicken should be golden brown everywhere. Transfer skewers to a plate and set aside.
- 7
To assemble the chicken souvlaki pitas, lay a piece of pita bread out on a flat surface and top it with a few pieces of chicken, some sliced cucumber, tomato, red onion, lettuce and tzatziki sauce. Serve immediately. Serves 4-6.
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Chicken Souvlaki with Pita and Tzatziki?
This Chicken Souvlaki with Pita and Tzatziki recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 28 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this chicken souvlaki with pita and tzatziki ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.