Greek Chicken Souvlaki

chickensouvFor many years I worked in Detroit, and my office was only two short blocks from Greek Town. So I ate lots of Greek food. I surely miss it too, and am always eager to make a batch of pastitsio or hummus. This is one of my favorites.

The sauce called tzatziki is traditional, and if you get this right, the rest falls nicely into place. A great meal for the summer time, since this all works well on the grill.


For the Meat:

  • One chicken breast, diced into bite-sized pieces
  • 1/3 c olive oil
  • 2 cloves garlic
  • 1 tbsp fresh oregano
  • 1/4 c fresh lemon juice
  • salt and pepper to taste

For the Sauce:

  • 2/3 c of Greek yogurt
  • a six-inch piece of cucumber, peeled and seeded and grated
  • 2 tsp grated garlic
  • 1 tsp white vinegar
  • 1 tbsp olive oil
  • pinch of salt and pepper

For the Sandwich:

  • pita breads (4-6)
  • sliced tomatoes or cherry halved
  • romaine lettuce or baby lettuces (2 cups)
  • 1/2 red onion thinly sliced
  • olive oil
  • 1 tsp chopped  fresh oregano


  1. Wrap the pita in foil and set aside to heat either on the side of the grill or in the oven.
  2. Place the chicken in a plastic bag and add the rest of the marinade ingredients, massage until all is coated. Refrigerate for an hour.
  3. Gather your lettuce and tomatoes and onions in a bowl. Scatter the oregano over and drizzle just enough olive oil, while stirring to coat. Set aside.
  4. Add all your sauce ingredients together and mix well. Cover with plastic and refrigerate until ready to eat.
  5. Skewer the chicken and then place on a hot grill and cook until done. You may baste with additional marinade as they cook.
  6. Take a pita bread and place some of the tomato mixture down the center and then 3-4 pieces of chicken. Spoon on some sauce.
  7. Eat!


NOTES: You could use flour tortillas if you can’t get pitas. Pitas are just thicker and actually can be cut in half and opened. You could place the sandwich innards inside if you wish, depending on hour sturdy the walls are. Some pitas are thicker than others. This dish is traditionally made with lamb but pork or chicken is often substituted. If using pork, a good pork tenderloin works well.

SOURCE: Sherry Peyton


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