Chicken Souvlaki with Grilled Pita
This recipe prepares classic Chicken Souvlaki skewers served with homemade tzatziki sauce and grilled pita bread. Marinated chicken is cooked in a skillet, pita dough is grilled, and fresh vegetables are added before assembling into wraps.
Equipment
- 1 Large Bowl For marinating chicken
- 1 Medium Bowl For tzatziki sauce
- 1 Whisk For marinade and sauce
- 1 Large Skillet For cooking chicken
- 1 Grill Pan or Grill For pita bread
Ingredients
Main
- 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
- 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
- 1 1-pound bag refrigerator pizza dough, at room temperature
- Flour
- 5 large romaine leaves chopped
- 1 tomato chopped
- 1 medium onion thinly sliced
Instructions
- Chicken:
- 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.
- 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.
- In a medium bowl combine all the tzatziki sauce ingredients and set aside.
- 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.
- Preheat a grill pan or grill over medium heat.
- Grill the dough for 2 to 3 minutes per side. The pitas should be cooked through but still pliable and not too crispy.
- To Assemble:
- 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.
Notes
Marinating the chicken for at least 30 minutes is crucial for flavor, but overnight yields the best results. When cooking the chicken in the skillet, avoid overcrowding; cook in batches if needed to ensure even browning and cooking. For the tzatziki, use a plain, full-fat yogurt for a creamier texture. Adjust the amount of hot sauce and lemon juice in the tzatziki to suit your preference. Don't overcook the pita on the grill; you want them pliable for wrapping, not crispy.