Dinner

Greek Souvlaki Pitas Recipe

Name: Greek Souvlaki Pitas Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 1 h 22 min
Cuisine: Greek
Ingredients: 2 teaspoons salt; 2 teaspoons black pepper; 1 bay leaf; 2 tablespoons garlic, minced; 1 lemon, sliced; 2 teaspoons oregano; 1/2 cup olive oil; 2 boneless, skinless chicken breasts, cubed into 1/2 inch pieces; 6 small wood skewers, soaked in water; 12 kalamata olives; 1/2 cup cucumber, sliced; 1/2 cup red onion, sliced into rounds; 18 cherry tomatoes; 4 pita breads; Tzatziki sauce or Greek dressing, for serving

ByEthan Lark October 27, 2025October 27, 2025

Jump to Recipe

Introduction

Greek Souvlaki Pitas are a delicious and authentic way to enjoy tender marinated chicken grilled to perfection, served with fresh vegetables and tangy tzatziki sauce wrapped in warm pita bread. This flavorful dish is perfect for a quick weeknight dinner or casual gatherings with friends and family.

A grilled chicken skewer with a charred, golden-brown texture sits on top of a soft, slightly puffed light beige pita bread. Below the chicken, there are fresh chopped cucumber pieces in green, thick slices of red onion, shiny black olives, and two bright red grape tomatoes. A smooth white sauce is drizzled over the chicken and some vegetables. The dish is served on a white plate with a black pattern, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons salt
2 teaspoons black pepper
1 bay leaf
2 tablespoons garlic, minced
1 lemon, sliced
2 teaspoons oregano
1/2 cup olive oil
2 boneless, skinless chicken breasts, cubed
6 small wood skewers, soaked in water
12 kalamata olives
1/2 cup cucumber, sliced
1/2 cup red onion, sliced into rounds
18 cherry tomatoes
4 pita breads
Tzatziki sauce or Greek dressing

Instructions

Step 1: In a bowl, combine salt, black pepper, bay leaf, minced garlic, oregano, sliced lemon, and olive oil. Stir well to create the marinade. Add the cubed chicken breasts and toss until the pieces are fully coated. Cover the bowl and refrigerate for 1 hour to let the flavors infuse. Meanwhile, soak the wooden skewers in water to prevent burning during cooking.
Step 2: Thread the marinated chicken cubes onto the soaked wooden skewers. Heat an iron skillet over medium heat and add a little olive oil. Place the skewers in the skillet and cook for 10 to 12 minutes, turning occasionally, until the chicken is cooked through, lightly blackened, and crispy on the outside.
Step 3: To assemble, warm the pita breads slightly. Fill each pita with cooked chicken skewers, sliced cucumber, kalamata olives, cherry tomatoes, and a few rings of red onion. Drizzle tzatziki sauce or Greek dressing over the top for a refreshing finish. Serve immediately and enjoy!

Tips & Variations

For a smoky flavor, cook the skewers on a grill instead of a skillet.
Use pork or lamb cubes instead of chicken for a different taste.
Substitute pita with flatbread or wraps if preferred.
Add fresh herbs like parsley or mint to the pita for extra freshness.

Storage

Store leftover cooked chicken skewers in an airtight container in the refrigerator for up to 3 days. Keep pita breads separately wrapped to maintain softness. To reheat, warm the chicken gently in a skillet or microwave until heated through, and warm the pita before assembling again.

How to Serve

A white plate with black lines holds a pita flatbread folded slightly in the back. On the flatbread, there is a wooden skewer with grilled chicken pieces that are golden brown with charred edges, placed at the back. In front of the chicken, there are chunks of thick green cucumber, slices of purple onion, small dark olives, and two red grape tomatoes. White creamy sauce is drizzled over the vegetables and chicken, creating a smooth contrast with the bright and roasted colors. The surface under the plate is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken overnight?

Yes, marinating the chicken overnight will deepen the flavors, but avoid exceeding 24 hours as the acidity from the lemon can start to break down the meat texture.