Greek Chicken Souvlaki with Yogurt Sauce and Fresh Pita Recipe
Greek Chicken Skewers, also known as Chicken Souvlaki, feature marinated, grilled chicken pieces served with warm pita bread and a tangy yogurt-tahini sauce. This healthy and flavorful dish is perfect for a quick weeknight meal and can be cooked either on an outdoor grill or a stovetop grill pan for a smoky finish.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Ingredients
For the chicken:
- Finely grated zest of 1 lemon
- 1/4 cup lemon juice (from 2 lemons)
- 1/2 teaspoon dried oregano
- 1 clove garlic, finely chopped
- Kosher salt and freshly ground black pepper, to taste
- 1 teaspoon Maras pepper (or substitute 1/2 teaspoon paprika plus 1/8 teaspoon cayenne pepper)
- 1/3 cup olive oil
- 1 pound boneless, skinless chicken breasts, cut into 3/4-inch cubes
For the yogurt sauce:
- 1 cup plain yogurt, any variety
- 2 tablespoons tahini
- 3 to 4 teaspoons lemon juice (from half a lemon)
- Kosher salt and freshly ground black pepper, to taste
To serve:
- 4 (6-inch) pita breads (leave whole; do not split)
- 12 cherry tomatoes, halved
- 1 Persian cucumber, thinly sliced
- 1/4 small red onion, thinly sliced
- 1 cup packed arugula
- Leaves from 3 to 4 sprigs mint
Instructions
- Make the chicken marinade: In a medium bowl, whisk together lemon zest, lemon juice, dried oregano, finely chopped garlic, Maras pepper (or paprika and cayenne pepper substitute), kosher salt, and freshly ground black pepper. Gradually whisk in the olive oil until the marinade is well combined.
- Marinate the chicken: Reserve 1/4 cup of the marinade in a separate bowl for serving later. Add the cubed chicken breasts to the remaining marinade, cover the bowl, and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld.
- Prepare the yogurt sauce: In a small bowl, whisk the tahini and plain yogurt together until smooth. Stir in 3 teaspoons of lemon juice, then season with kosher salt and freshly ground black pepper to taste. Adjust lemon juice, salt, or pepper as desired.
- Prepare skewers (if grilling outdoors): Soak bamboo skewers in warm water for at least 20 minutes to prevent burning, or use metal skewers. Thread the marinated chicken pieces onto the skewers.
- Grill the chicken: For outdoor grilling, preheat a charcoal or gas grill to medium-high heat and oil the grates. Grill the chicken skewers, turning occasionally, for 3 to 4 minutes until nicely seared and cooked through to an internal temperature of 165°F. For stovetop cooking, heat a cast iron grill pan over medium-high heat until hot (water should sizzle instantly). Add a teaspoon of oil and cook the chicken pieces in batches, turning often, for 4 to 6 minutes until cooked through and seared.
- Warm the pita bread: On the grill or grill pan, warm the pita breads for 1 to 2 minutes, flipping once, until they puff slightly and are warm to the touch.
- Assemble the souvlaki sandwiches: Spread each warmed pita with about 2 tablespoons of the yogurt sauce. Top with a quarter of the grilled chicken, cherry tomato halves, cucumber slices, red onion slices, arugula, and fresh mint leaves. Drizzle a few spoonfuls of the reserved marinade over top for an extra burst of flavor. Serve immediately.
Notes
- If Maras pepper is unavailable, substitute with 1/2 teaspoon paprika plus 1/8 teaspoon cayenne pepper for a similar smoky heat.
- Tahini is widely available near nut butters or Middle Eastern ingredients in grocery stores; it adds a creamy nutty flavor to the yogurt sauce.
- Leftover yogurt sauce can be repurposed as a dip for raw vegetables, thinned with olive oil to make a salad dressing, or used as a spread for sandwiches and burgers.
- For best flavor, marinate chicken up to 2 hours, but a minimum of 30 minutes will also work well.
- Use a vent fan or open a window when stovetop grilling to reduce smoke indoors.