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Chicken Souvlaki Pitas with Greek Dressing

Chicken Souvlaki Pitas with Greek Dressing prepared dish

Tender lemon-oregano chicken skewers are grilled until lightly charred, then tucked into warm pitas with crisp vegetables and a tangy greek yogurt dressing. This weeknight-friendly dinner delivers classic souvlaki flavor with clear, reliable stovetop or grill-pan instructions.

This recipe is greek style, dinner, scaled for 4 servings, with 25 min prep and 15 min cook.

Prep: 25 min · Cook: 15 min · Total: 40 min · Serves: 4

Quick cooking notes

  • Core ingredients include black pepper, red onion, fresh parsley, lemon juice.
  • Follow all 13 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 0.75 tsp black pepper (freshly ground, divided)
  • 0.5 cup red onion (thinly sliced)
  • 2 tbsp fresh parsley (chopped)
  • 3 tbsp lemon juice (freshly squeezed, divided)
  • 2 cups romaine lettuce (shredded)
  • 3 tbsp extra-virgin olive oil (divided)
  • 2 tsp dried oregano (divided)
  • 4 pieces whole wheat pita breads
  • 1.5 lb boneless skinless chicken breasts (cut into 1-inch pieces)
  • 1 tbsp red wine vinegar
  • 1 cup cucumber (diced)
  • 0.5 cup feta cheese (crumbled)
  • 1.25 tsp kosher salt (divided)
  • 3 cloves garlic (minced, divided)
  • 1 tsp honey
  • 0.75 cup plain greek yogurt (whole-milk)
  • 1 cup cherry tomatoes (halved)

Instructions

  1. If using wooden skewers, place 8 skewers in a shallow dish of water and soak them at room temperature for at least 20 minutes so they do not scorch on the grill pan.
  2. Pat 1.5 lb boneless skinless chicken breasts dry with paper towels on a plastic cutting board, then cut them into 1-inch pieces and keep the raw chicken separate from the vegetables and pita breads.
  3. In a medium bowl, whisk 2 tbsp extra-virgin olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, 1.5 tsp dried oregano, 1 tsp kosher salt, and 0.5 tsp black pepper until the marinade looks evenly combined, about 30 seconds.
  4. Add the chicken pieces to the medium bowl and turn them with tongs until every piece is coated; let the chicken marinate at room temperature for 15 minutes while you prepare the dressing, then wash your hands, knife, cutting board, and any surfaces that touched raw chicken with hot soapy water.
  5. In a small bowl, whisk 0.75 cup plain Greek yogurt, 1 tbsp red wine vinegar, 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil, 1 minced garlic clove, 0.5 tsp dried oregano, 0.25 tsp kosher salt, 0.25 tsp black pepper, and 1 tsp honey until the dressing is smooth and pourable, about 1 minute.
  6. Thread the marinated chicken onto the soaked skewers, dividing the pieces evenly and leaving a little space between pieces so heat can circulate; discard any marinade left in the bowl because it touched raw chicken.
  7. Heat a 12-inch cast-iron grill pan or heavy skillet over medium-high heat for 3 minutes, until a drop of water sizzles immediately on contact.
  8. Arrange the chicken skewers in the hot grill pan in a single layer without crowding and cook for 4 minutes, until the underside has deep golden grill marks and releases easily from the pan.
  9. Turn the skewers with clean tongs and cook for 4 to 5 minutes more, until the chicken is browned on the second side and an instant-read thermometer inserted into the thickest piece reads 165°F (74°C).
  10. Transfer the cooked chicken skewers to a clean plate, loosely tent with foil, and let them rest for 3 minutes so the juices settle and the chicken remains tender.
  11. While the chicken rests, warm the 4 whole wheat pita breads in a dry 12-inch skillet over medium heat for 30 to 45 seconds per side, until flexible and lightly toasted in spots.
  12. In a large bowl, toss 1 cup diced cucumber, 1 cup halved cherry tomatoes, 0.5 cup thinly sliced red onion, 2 cups shredded romaine lettuce, 0.5 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley with 2 tbsp of the Greek dressing until the vegetables look lightly coated.
  13. Remove the chicken from the skewers with clean tongs, divide it among the warm pitas, top with the dressed vegetables, and spoon the remaining Greek dressing over the filling before serving immediately.

Nutrition (per serving)

  • Calories: 571
  • Protein: 51 g
  • Fat: 23 g
  • Carbohydrates: 42 g
  • Fiber: 7 g
  • Sugar: 8 g
  • Sodium: 1120 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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