Lemon-Oregano Chicken Souvlaki with Homemade Pita

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Lemon-Oregano Chicken Souvlaki with Homemade Pita AI-generated image
50 minTotal time
MediumDifficulty
690kcal / serving

Ingredients

For 1 serving

Ingredient substitutions

  • Chicken thigh Boneless, skinless chicken breast, cut into similar-sized pieces
  • Plain Greek yogurt Thick plain strained yogurt
  • Fresh dill Fresh mint, finely chopped
  • All-purpose flour Bread flour

Nutrition per serving

Estimated values for 1 serving, 690 kcal

Protein42 g
Carbohydrates77 g
Fat23 g

Fiber 5 g · Sugar 8 g · Sodium 1100 mg

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Juicy chicken gets its bright, savory flavor from lemon, garlic, olive oil, and oregano, then is grilled or pan-seared until golden. Wrap it in soft homemade pita with crisp vegetables and creamy tzatziki for a fresh, satisfying meal.

Main Dish Greek

Steps

  1. In a bowl, combine the chicken, olive oil, lemon juice, garlic, oregano, salt, and pepper. Cover and marinate in the refrigerator for 20 minutes while preparing the pita.
  2. Mix the flour, yeast, sugar, and salt in a bowl. Add the warm water and olive oil, then stir until a shaggy dough forms. Knead on a lightly floured surface for about 5 minutes, until smooth and elastic.
  3. Cover the dough and let it rest for 15 minutes. Meanwhile, mix the yogurt, grated cucumber, lemon juice, and dill to make tzatziki; keep chilled.
  4. Divide the dough into one ball and roll it into a thin round, about 18 cm across. Heat a dry skillet over medium heat and cook the pita for about 1–2 minutes per side, until puffed in places and speckled with golden spots. Cover with a clean towel to keep soft.
  5. Thread the chicken onto a skewer, or leave the pieces loose for pan-searing. Grill or sear in a lightly oiled skillet for 8–10 minutes, turning occasionally, until browned and cooked through.
  6. Fill the warm pita with lettuce, chicken, tomato, onion, and tzatziki. Serve promptly.

Tips for Lemon-Oregano Chicken Souvlaki with Homemade Pita

  • A very hot, dry skillet helps the pita form golden freckles without drying out.
  • Use a wide skillet or grill pan so the chicken browns rather than steams.
  • Prepare the tzatziki a few hours ahead for a more rounded dill and garlic flavor.

Drink pairing

A crisp, dry Greek white wine such as Assyrtiko
Its bright citrus and clean acidity complement the lemony chicken and cut through the creamy tzatziki.

0% option: Sparkling water with lemon and a few cucumber slices

Storage

Refrigerate cooked chicken and tzatziki separately within 2 hours and use within 3–4 days. Keep pita wrapped at room temperature for a day or freeze it; reheat chicken until steaming hot.

Frequently asked questions

How can I tell when the chicken is done?
The pieces should be opaque throughout, with no pink center, and their juices should run clear when cut.

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

Why didn’t my pita puff up?
The skillet may not have been hot enough, or the dough may have been rolled too thick or unevenly. Even, thin rounds cook and puff more reliably.
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