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Chicken Souvlaki Pitas

This simple Greek souvlaki is the perfect dish for outdoor grilling and entertaining. Souvlaki are marinated and grilled skewers of meat often served in pita. They can also be paired with rice pilaff and a salad.
Serves: 4
Prep Time: 15 min
Cook Time: 25 min



1 lb boneless, skinless chicken thighs
1 tbsp olive oil
1 tbsp red wine vinegar
2 cloves garlic, minced
½ tsp black pepper, freshly ground
¼ tsp salt
1 tsp oregano, dry
1 cup English cucumber, diced
1 cup Romaine lettuce, shredded
1 cup cherry tomatoes, halved
4 whole wheat pita

Tzatziki Sauce

½ cup plain yogurt, 2–4% MF
½ cup sour cream, 14 % MF
1 cup English cucumber, grated
2 cloves garlic, minced
2 tsp lemon juice, fresh
1 tsp lemon zest
¼ tsp dill, dry
1 tsp dill, fresh, chopped

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.


  1. Add yogurt and sour cream to a fine mesh sieve and place over bowl and leave to drain in the refrigerator for four or more hours.

  2. Grate the cucumber and add to another sieve and leave to drain for an hour or so. Press down to remove more water from the cucumber. If the grated strands of cucumber are long use a sharp knife to mince smaller.

  3. Mix drained yogurt and cucumbers with garlic, fresh lemon juice, lemon zest and dill. Combine and refrigerate for flavours to develop. Taste and adjust seasoning – you can add more lemon juice or zest if you wish. Refrigerate until ready to use.

  4. Cut chicken thighs into 1 inch (2.5 cm) cubes. Add to a plastic bag along with olive oil, red wine vinegar, garlic, pepper, salt and oregano. Seal bag and use your hands to work marinade through chicken. Place in refrigerator to marinate 1 hour or preferably overnight.

  5. Thread chicken pieces onto four skewers. If you don’t have metal skewers, soak bamboo skewers in water 20 minutes so they don’t burn on the grill.

  6. Heat grill to medium-high heat. Grill skewers for 20 minutes or until chicken reaches internal temperature of 165°F (74°C). Turn so the chicken browns evenly and doesn’t burn.

  7. Shred romaine and add with cucumber to salad bowl. Meanwhile, cut cherry tomatoes in half. Refrigerate until ready to serve.

  8. Warm pitas on the grill or in the oven five minutes before serving.

  9. To serve, spread inside of pocket pita with Tzatziki sauce, followed by salad and warm grilled chicken pieces. Serve remaining Tzatziki on the side.

Helpful Tip

Tzatziki is traditionally made with a higher fat Greek-style yogurt which is quite thick as the liquid whey has been drained off. If you don’t have Greek yogurt you can drain the plain yogurt either in a fine mesh sieve, a colander lined with cheesecloth or a clean, lint-free dish towel. Set in a fridge over a bowl to drain for at least four hours or overnight.

Nutrition Info

Per 335 g serving Amount
Protein29 g
Fat15 g
Saturated Fat5 g
Carbohydrate28 g
Fibre5 g
Sugar5 g
Cholesterol110 mg
Sodium430 mg
Per 335 g serving % Daily Value
Vitamin A35
Vitamin C25
Vitamin B628
Vitamin B1245