Greek Chicken Souvlaki Pita Wraps with Tzatziki

Quick Recipe Version (TL;DR)

• Yield: 4 servings (4 generously stuffed pitas)
• Prep Time: 25 minutes (plus 30 minutes marinating)
• Cook Time: 12 minutes
• Total Time: 1 hour

Quick Ingredients

• 1.5 lb boneless skinless chicken thighs, cut in 1-inch pieces
• 3 tbsp extra-virgin olive oil, 3 tbsp lemon juice, 2 tsp lemon zest
• 1 tbsp red wine vinegar, 4 garlic cloves minced
• 1.5 tsp dried oregano, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp paprika
• 1 cup full-fat Greek yogurt, 3/4 cup grated cucumber (squeezed dry), 1 tbsp lemon juice
• 1 tbsp olive oil, 1 small garlic clove, 2 tbsp chopped fresh dill, 1/4 tsp salt
• 4 Greek-style pitas, 1 small cucumber (thinly sliced), 2 medium tomatoes (diced)
• 1/2 small red onion (thinly sliced), 1 tsp dried oregano, lemon wedges
• Optional: 1/2 cup crumbled feta, fresh parsley or dill for garnish

Do This

• 1. Marinate chicken with oil, lemon juice/zest, vinegar, garlic, oregano, salt, pepper, paprika; chill 30 minutes.
• 2. Make tzatziki: mix yogurt, grated squeezed cucumber, lemon juice, oil, garlic, dill, salt; chill.
• 3. Thread chicken onto soaked skewers. Preheat grill or grill pan to medium-high (450°F surface).
• 4. Grill 10–12 minutes, turning every 2–3 minutes, to 165°F internal; rest 3 minutes.
• 5. Warm pitas 30–60 seconds per side on grill or 2 minutes in a 350°F oven wrapped in foil.
• 6. Fill pitas with chicken, tzatziki, cucumber, tomato, red onion; sprinkle dried oregano.
• 7. Finish with lemon juice and optional feta/herbs; serve immediately.

---

Why You’ll Love This Recipe

• Bright, garlicky lemon chicken with smoky grill marks—classic Greek souvlaki flavor.
• Cool, creamy homemade tzatziki balances the char and citrus perfectly.
• Fast weeknight-friendly: marinate while you prep the sauce and veggies.
• Customizable wraps with simple, fresh toppings and a sprinkle of oregano.

Grocery List

• Produce: Lemons, garlic, English cucumber, tomatoes, red onion, fresh dill, optional parsley, lemon wedges.
• Dairy: Full-fat Greek yogurt, optional feta cheese.
• Pantry: Extra-virgin olive oil, red wine vinegar, kosher salt, black pepper, dried oregano, sweet paprika, pitas.

Full Ingredients

For the Chicken Souvlaki

• 1.5 lb boneless, skinless chicken thighs (or breasts), cut into 1-inch pieces
• 3 tbsp extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 2 tsp finely grated lemon zest
• 1 tbsp red wine vinegar
• 4 garlic cloves, finely minced or grated
• 1.5 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp sweet paprika
• Optional: 1/4 tsp crushed red pepper flakes
• Metal skewers or 8 wooden skewers (soak wooden skewers in water for 20 minutes)

For the Tzatziki

• 1 cup full-fat Greek yogurt
• 3/4 cup finely grated English cucumber, excess liquid squeezed out
• 1 tbsp fresh lemon juice
• 1 tbsp extra-virgin olive oil
• 1 small garlic clove, finely minced
• 2 tbsp finely chopped fresh dill (or 1 tbsp dill + 1 tbsp mint)
• 1/4 tsp kosher salt
• 1/8 tsp black pepper

For Assembly

• 4 Greek-style pitas (6–7 inches), warmed
• 1 small cucumber, thinly sliced into half-moons
• 2 medium tomatoes, seeded and diced (about 1.5 cups)
• 1/2 small red onion, very thinly sliced
• 1 tsp dried oregano, for sprinkling
• Lemon wedges, for serving
• Optional: 1/2 cup crumbled feta, fresh parsley or dill leaves

Step-by-Step Instructions

Step 1: Marinate the chicken

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, red wine vinegar, garlic, dried oregano, salt, black pepper, and paprika. Add the chicken pieces and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 24 hours for deeper flavor.

Step 2: Make the tzatziki

Grate the cucumber on the large holes of a box grater, then squeeze it firmly in a clean towel to remove as much liquid as possible. In a medium bowl, combine the yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Mix until creamy. Taste and adjust salt or lemon as needed. Refrigerate until serving so the flavors meld.

Step 3: Skewer and preheat

If using wooden skewers, soak them in water for 20 minutes to prevent burning. Thread the marinated chicken onto skewers, packing pieces snugly but without crowding. Preheat an outdoor grill or grill pan to medium-high heat (about 450°F surface temperature). Oil the grates lightly to prevent sticking.

Step 4: Grill the chicken

Grill the skewers for 10–12 minutes total, turning every 2–3 minutes, until nicely charred at the edges and the internal temperature reaches 165°F. Transfer to a plate and rest for 3 minutes. Slide the chicken off the skewers.

Step 5: Warm the pitas and prep toppings

Warm pitas directly on the grill for 30–60 seconds per side until soft and lightly blistered. Alternatively, wrap them in foil and heat in a 350°F oven for 2–3 minutes. Arrange sliced cucumber, diced tomatoes, and red onion on a platter for easy assembly.

Step 6: Build the wraps

Spread 2–3 tablespoons of tzatziki down the center of each warm pita. Pile on a generous portion of chicken, then add cucumber, tomato, and red onion. Drizzle with a little more tzatziki if you like.

Step 7: Finish with oregano and lemon

Sprinkle each wrap with a pinch of dried oregano and a squeeze of fresh lemon juice. Add crumbled feta and fresh herbs if using. Fold and serve immediately while warm.

Pro Tips

• Thighs stay juicier than breasts on the grill; if using breasts, don’t overcook—pull right at 165°F.
• Squeeze the grated cucumber very dry for thick, luxurious tzatziki that won’t water down your wrap.
• Reserve 1 tablespoon of the marinade before adding the chicken to brush on during grilling (discard any marinade that touched raw chicken).
• For stovetop: use a preheated cast-iron grill pan on medium-high; cook in batches for best sear.
• Wrap finished pitas in foil to keep them warm and steamy for serving a crowd.

Variations

• Pork souvlaki: substitute 1.5 lb pork shoulder or tenderloin, cut in 1-inch pieces; grill 11–13 minutes to 145°F, rest 5 minutes.
• Vegetarian: grill thick slabs of halloumi or marinated portobello mushrooms; assemble as directed.
• Classic street-style: add a small handful of hot, crispy fries to each wrap before folding.

Storage & Make-Ahead

Marinate chicken up to 24 hours ahead. Tzatziki keeps 2–3 days refrigerated in an airtight container. Grilled chicken stores up to 4 days refrigerated; rewarm gently in a skillet over medium heat with a splash of water or lemon. Pitas freeze well for up to 2 months—thaw and reheat before serving. Keep components separate until assembling to maintain the best texture.

Nutrition (per serving)

Approximate per stuffed pita: 620 calories; 22 g fat; 50 g carbohydrates; 46 g protein; 4 g fiber; 980 mg sodium. Values will vary based on pita size, toppings, and feta usage.