Chicken Souvlaki with Pita Bread

This is a recipe that will give you 4 servings (you can just use half the amount of the ingredients if you want to cook just for 2)

For the chicken souvlaki:

For each adult, count on having about 4 to 5 ounces of cooked chicken, 10 ounces of uncooked boneless chicken breasts will yield approximately 6 1/2 ounces cooked, while 10 ounces of uncooked boneless chicken thighs will yield about 5 ounces cooked. 

  • Boneless chicken breast or boneless chicken thighs (approximately 1.5 lb breast or  2 lbs thigh)
  • Salt 
  • Pepper
  • Oregano
  • 1 tomato
  • 1 onion
  • ¼ bunch of parsley
  • 6 tablespoons Greek tzatziki sauce (If you have attended our first ever class you know how to make it 🙂 If not we can send you the recipe)

For the pita bread you will need:

  • 1 cup + 3.5 tbsp Greek strained yogurt (full fat preferable)
  • 1 ¾ cups + 2 tbsp self raising flour (if you do not have self raising one you can use plain flour and add baking powder. For 1 cup of plain flour you will need 1.5 tsp of baking powder)
  • A generous pinch of salt
  • 1 teaspoon oregano
  • 2 tbsp olive oil

For the pita bread:

  • In a bowl add the yogurt, the flour, salt, oregano, and mix until there is a dough. Ideally wrap with saran wrap and let it rest for 20-30 minutes. However, if you do not have the time then you can continue as normal with the recipe. 
  • Divide the dough into 4-6 pieces and roll them out into a 4 inch pita, using a rolling pin. 
  • Place a frying pan over medium heat and add 1 teaspoon olive oil. Put one of the pita breads in it and cook for 2 minutes on both sides, until it is cooked through and golden. 
  • Follow the same process until you finish with all the dough. 

To assemble:

  • Cut the tomato and the onion into thin slices
  • Finely chop the parsley
  • Take one pita bread and spread with 1 tbsp tzatziki sauce. Add 1 souvlaki, tomato slices, onion and parsley. 
  • Wrap and serve.

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