Chicken Souvlaki Pita with Salad and Tzatziki

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Chicken Souvlaki Pita with Salad and Tzatziki AI-generated image
40 minTotal time
MediumDifficulty
510kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken breast Boneless chicken thigh pieces
  • Plain flour Whole-wheat flour
  • Greek yogurt Thick plain strained yogurt
  • Parsley Chopped fresh mint

Nutrition per serving

Estimated values for 1 serving, 510 kcal

Protein39 g
Carbohydrates57 g
Fat14 g

Fiber 4 g · Sugar 6 g · Sodium 720 mg

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A single-serving Greek-inspired pita filled with lemon-oregano chicken souvlaki, crisp salad, and cool tzatziki. The homemade pita is soft and lightly charred, making a fresh, satisfying meal.

Main Dish Greek

Steps

  1. Mix the chicken with olive oil, lemon juice, oregano, garlic, salt, and pepper. Set aside while preparing the pita.
  2. Combine flour, yeast, and salt. Add water and olive oil; mix into a soft dough and knead for about 5 minutes until smooth. Cover and let rise for 20 minutes.
  3. Stir together yogurt, cucumber, lemon juice, and salt. Combine the tomato, cucumber, onion, and parsley separately.
  4. Divide and roll the dough into a round about 15 cm wide. Cook in a dry skillet over medium heat, turning once, until puffed in places and lightly browned, about 2–3 minutes per side. Keep covered in a clean towel.
  5. Thread the chicken onto a small skewer or cook the pieces directly in the skillet, turning until browned and fully cooked through, about 8–10 minutes.
  6. Open or fold the pita, then fill with chicken, salad, and tzatziki. Serve promptly.

Tips for Chicken Souvlaki Pita with Salad and Tzatziki

  • A well-squeezed cucumber keeps the tzatziki thick rather than watery.
  • The pita should feel pliable and show scattered golden-brown spots; avoid cooking it until crisp.
  • A heavy skillet gives the pita and chicken more even browning.

Drink pairing

A crisp, dry rosé
Its bright acidity and light berry notes complement the lemony chicken, fresh salad, and creamy tzatziki.

0% option: Sparkling water with lemon

Storage

Refrigerate cooked chicken and salad components separately within 2 hours and use within 3–4 days. Keep the pita and tzatziki separate; reheat chicken until steaming hot before serving.

Frequently asked questions

Can I make the pita dough ahead?
Yes. Cover and refrigerate the dough overnight, then let it sit until pliable before shaping and cooking.

How can I tell when the chicken is done?
Cut into the largest piece: it should be opaque all the way through with clear juices and no pink center.

Can I serve the components separately?
Yes. Arrange the chicken, warm pita, salad, and tzatziki separately so each person can fill their own pita.
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