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Chicken Souvlaki Pitas

These chicken souvlaki pitas are a favorite at our house, especially in summer. With just a few ingredients and a grill, we can enjoy a gourmet-style Greek dinner that's a snap to put together. Of course, a simple Greek salad on the side is a nice addition. — Becky A. Drees, Pittsfield, Massachusetts
  • Total Time
    Prep: 20 min. + marinating Grill: 10 min.
  • Makes
    6 servings

Ingredients

  • 4 medium lemons, divided
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 12 pita pocket halves
  • 1 carton (8 ounces) refrigerated tzatziki sauce
  • Optional toppings: Chopped tomatoes, sliced cucumber and sliced red onion

Directions

  • Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour.
  • Drain chicken, discarding marinade. Thinly slice remaining lemon. On 6 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, turning occasionally. Remove chicken from kabobs; discard lemon slices. Serve chicken in pita pockets with tzatziki sauce and desired toppings.
Nutrition Facts
2 filled pita halves: 369 calories, 8g fat (2g saturated fat), 90mg cholesterol, 462mg sodium, 34g carbohydrate (2g sugars, 1g fiber), 37g protein. Diabetic Exchanges: 5 lean meat, 2 starch, 1 fat.

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