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Chicken Souvlaki

In the oven or on the grill, chicken souvlaki tastes delicious when loaded up in a pita with all of your favorite toppings!

Accomodated Diets: Gluten Free


1.5 lbs. uncooked boneless skinless chicken breasts, cut into bite-sized pieces

5 cloves garlic, minced

2 tbsp. olive oil

1 tsp. dried oregano

1 tsp. Kosher salt

½ tsp. freshly-cracked black pepper

Juice of 1 large fresh lemon

For serving:

Pita bread

Fresh baby arugula (or chopped Romaine)

Thinly-sliced red onions

Sliced cherry tomatoes

Crumbled feta cheese

Fresh parsley, chopped

Tzatziki sauce


  1. Combine chicken pieces, garlic, olive oil, oregano, salt, black pepper and lemon juice in a large bag or mixing bowl, and toss until the chicken is evenly coated. Seal/cover and refrigerate for 30 minutes or up to 1 day.
  2. Remove chicken from bag/bowl, and discard the leftover marinade. Thread chicken onto skewers.
  3. To cook chicken on the grill: Preheat grill to medium-high. Place skewers on the grill and cook for 6-8 minutes, turning once, until the chicken is cooked through. Transfer skewers to a separate plate, and set aside.
  4. To cook chicken in the oven: Preheat broiler, and place the rack about 5-6 inches from the top of the oven. Place skewers on a large baking sheet, and broil for 6-8 minutes, turning once, until the chicken is cooked through. Transfer skewers to a separate plate, and set aside. 
  5.  To assemble the chicken souvlaki pitas, lay a piece of pita bread out on a flat surface, tip it with chicken, your desired toppings and tzatziki sauce. Serve immediately.

*I recommend using traditional olive oil for this recipe, not extra virgin olive oil, since it has a higher smoke point

**If using wooden skewers, be sure to soak them completely in water for at least 30 minutes before cooking so that they do not burn. 

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