Chicken Souvlaki Pita with Tzatziki and Fresh Vegetables

Juicy, marinated chicken souvlaki wrapped in warm pita and topped with homemade tzatziki and crisp vegetables—a classic Greek street-food-style meal that’s flavorful, balanced, and perfect for easy weeknight dinners.

Why You’ll Love This Recipe

• Mediterranean-inspired: Bright herb and citrus flavors in every bite.
• Balanced and fresh: Protein-packed chicken paired with creamy tzatziki and crunchy veggies.
• Hands-on meal: Fun to assemble and customizable for individual preferences.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken souvlaki

• Boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
• Olive oil
• Lemon juice
• Garlic, minced
• Dried oregano
• Salt & pepper
• Wooden or metal skewers

For the tzatziki

• Greek yogurt
• Cucumber, grated and drained
• Garlic, minced
• Lemon juice
• Fresh dill or mint, finely chopped
• Olive oil
• Salt & pepper

To assemble

• Pita breads (traditional or pocket-style)
• Fresh vegetables: sliced tomato, cucumber, red onion, shredded lettuce or mixed greens
• Optional: crumbled feta cheese, hot sauce, olives

directions

1. Marinate the chicken
   • In a bowl, whisk olive oil, lemon juice, garlic, oregano, salt, and pepper.
   • Add chicken pieces, toss to coat, and marinate at room temperature for 15 minutes—or refrigerate up to 2 hours.
2. Prepare tzatziki sauce
   • Place grated cucumber in a paper towel or cheesecloth, squeeze out excess liquid.
   • In a bowl, mix Greek yogurt, drained cucumber, garlic, lemon juice, dill, olive oil, salt, and pepper.
   • Cover and refrigerate to let flavors meld.
3. Cook the souvlaki
   • Preheat grill or grill pan over medium-high heat.
   • If using wooden skewers, soak in water for 30 minutes to avoid burning.
   • Thread chicken pieces onto skewers.
   • Grill for 3–4 minutes per side, turning until juices run clear and internal temperature reaches 165 °F (74 °C).
   • Remove and let rest for 5 minutes.
4. Assemble pita wraps
   • Warm pitas briefly on grill or in toaster.
   • Spread a generous layer of tzatziki down the center of each pita.
   • Add chicken skewers (remove chicken from sticks if preferred), then top with tomato, cucumber, onion, and greens.
   • Sprinkle with crumbled feta and olives, if using.
5. Serve
   • Fold or roll pitas and serve immediately, with extra tzatziki or hot sauce on the side.

Servings and timing

Makes 4 servings (4 pita wraps).
Prep time: 20 minutes (plus up to 2 hours to marinate)
Cook time: 15 minutes
Total time: ~35 minutes (or up to 2½ hours including marinade)

Variations

• Chicken thigh option: Swap breasts for thighs for juicier texture.
• Spicy twist: Add crushed red pepper or chili flakes to marinade and tzatziki.
• Herb variation: Use fresh oregano or parsley instead of dill.
• Vegetarian version: Replace chicken with grilled halloumi or portobello mushrooms.
• Grain bowl style: Skip the pita—assemble over warm rice or quinoa for a souvlaki bowl.

storage/reheating

• Refrigerator: Store chicken and tzatziki separately in airtight containers for up to 3 days; assemble just before eating.
• Reheating: Warm chicken in a 350 °F oven for 8–10 minutes or microwave until hot.
• Freezing: Freeze cooked chicken (without veggies or tzatziki) for up to 3 months; thaw overnight in the fridge, then reheat and assemble.

FAQs

Can I marinate chicken overnight?

Yes—marinating for up to 8 hours in the fridge enhances flavor without affecting texture.

Do I need to skewer the chicken?

No—you can grill bite-sized pieces directly on the pan or use a grill basket.

How do I keep tzatziki from being watery?

Squeeze excess moisture from grated cucumber before mixing and use thick Greek yogurt.

Can I use store-bought tzatziki?

Yes—just choose a high-quality version and adjust garlic or lemon to taste.

Which pita is best?

Warm, pliable pita bread works well; pocket-style holds ingredients neatly.

Is this gluten-free?

Use gluten-free pita or serve the chicken over greens instead for a grain-free option.

What side dishes pair well?

Serve with Greek salad, lemon potatoes, roasted vegetables, or grilled halloumi.

Can I make it dairy-free?

Replace yogurt with a coconut-based strainable yogurt and omit feta.

Can I use ground chicken?

Yes—evenly season it and shape small patties or meatballs to grill, then serve in pita.

How do I ensure chicken is juicy?

Don’t overcook. Remove from heat when internal temperature reaches 165 °F and let rest briefly.

Conclusion

This Chicken Souvlaki Pita with Tzatziki and Fresh Vegetables recipe delivers Mediterranean flair in a handheld wrap—combining tender marinated chicken, tangy homemade tzatziki, and crunchy fresh veggies. Perfect for weeknight dinners, casual gatherings, or leisurely lunches.

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