Souvlaki with Chicken

Souvlaki with Chicken

Original recipe for Greek chicken skewers served in pitas with Greek yogurt sauce.


  • Approximately 400 g chicken breast fillet
  • 4 lettuce leaves
  • 1 tomato
  • Piece of onion
  • Chives
  • Parsley
  • Salt, pepper


  • 2 cloves garlic
  • 1 tablespoon lemon juice + a pinch of zest
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon honey
  • 2 bay leaves
  • 2 tablespoons parsley
  • Optionally: fresh thyme


  • 4 pitas
  • 1 tablespoon dried oregano
  • 1 tablespoon extra virgin olive oil

Souvlaki Sauce:

  • 250 g Greek yogurt
  • 2 teaspoons mustard
  • 1 teaspoon honey
  • 2 tablespoons lemon juice + a pinch of grated zest


Prepare the chicken in marinade: cut the fillets into pieces (about 2 cm), season with sea salt (about 1 teaspoon), then mix with the remaining marinade ingredients: peeled and grated garlic cloves, lemon juice and zest, olive oil, honey, bay leaves, chopped parsley, and thyme if using. Marinate for 30-60 minutes, then thread tightly onto skewers.

Meanwhile, prepare the sauce: mix Greek yogurt with salt, mustard, honey, lemon juice, and grated zest.

Wash and prepare the vegetables: slice the tomato into half slices, finely chop the onion, chop the chives and parsley.

Grill the skewers on a grill pan or in a grill oven (about 10 minutes total).

Meanwhile, heat the pitas in the oven: place pitas on a baking sheet, season with salt and pepper, brush with olive oil, and sprinkle with dried oregano. Place in a preheated oven at about 180 degrees Celsius for about 2-3 minutes.

Prepare 4 pieces of aluminum foil, place a piece of parchment paper or sandwich paper on each. Place the pitas on top, then on one half of each pita, spread about a tablespoon of sauce, then add a lettuce leaf, 4 tomato slices, and some onion. Season with salt and pepper.

Take a pita in hand, place a skewer on top, and squeezing the pita, slide the skewer out. Alternatively, you can simply slide the meat off the skewer onto the open pita, then fold it in half. You can drizzle with the remaining sauce. Sprinkle with chives and parsley.

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