Greek Chicken Souvlaki Recipe with Tzatziki ~ TO BE TASTY

Greek Chicken Souvlaki Pita Wraps

Juicy grilled chicken, warm pita, and vibrant toppings—Mediterranean flavors in every bite!

🧄 Souvlaki Marinade Ingredients

10 garlic cloves, peeled
2 tbsp dried oregano
1 tsp dried rosemary
1 tsp sweet paprika
1 tsp kosher salt
1 tsp black pepper
¼ cup Greek extra virgin olive oil
¼ cup dry white wine
Juice of 1 lemon
2 bay leaves

🍗 For the Chicken

2 ½ lbs. boneless, skinless chicken breast, cut into 1½-inch pieces

🌯 Pita Fixings

Greek pita bread (warm, soft, and fluffy!)
Tzatziki sauce (homemade or store-bought)
Sliced tomato
Sliced cucumber
Sliced red onion
Kalamata olives

🍽️ Optional Sides

Classic Greek salad
Roasted garlic hummus
Mediterranean mezze platter
Watermelon & cucumber salad

🔪 Instructions

1️⃣ Marinate the Chicken:
In a food processor, blend garlic, oregano, rosemary, paprika, salt, pepper, olive oil, wine, and lemon juice into a marinade.
Pour over chicken, add bay leaves, and mix until well coated. Cover and refrigerate for at least 2 hours or overnight for deeper flavor.

2️⃣ Prep for Grilling:
Soak wooden skewers in water for 30–45 minutes to prevent burning. While they soak, prep your tzatziki and chop the veggies.

3️⃣ Grill the Souvlaki:
Heat your grill (or griddle pan) over medium-high. Thread chicken pieces onto skewers.
Grill for about 5 minutes, turning occasionally, until charred and cooked through (165°F internal temp).
Brush lightly with leftover marinade while grilling, then discard any remaining marinade.

4️⃣ Assemble Your Pita Wraps:
Briefly grill pita bread for extra flavor.
Spread a generous layer of tzatziki, add grilled chicken pieces, and pile on tomatoes, cucumbers, onions, and olives.

💡 Tips & Notes

Want a tangy twist? Add a splash of red wine vinegar to the marinade.
Swap chicken for pork or lamb for a traditional twist.
Going low-carb? Skip the pita and serve over a salad or in lettuce cups.

🔁 Storage & Reheating

Fridge: Store cooked chicken separately in an airtight container for up to 4 days.
Reheat: Gently warm on a skillet or microwave.
Make-ahead tip: Marinade and freeze raw chicken in a zip-top bag for a future quick dinner!