Souvlaki wraps are a beloved Greek street food: tender, marinated meat (usually pork or chicken) grilled on skewers, then wrapped in warm pita with tomatoes, onions, and a creamy, garlicky tzatziki sauce. This recipe delivers juicy, flavorful chicken souvlaki with a homemade marinade and a simple tzatziki that comes together quickly. It’s a perfect weeknight dinner that feels like a special treat, and it’s easily customizable to your taste.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
- 3 tablespoons (45 ml) olive oil
- 2 tablespoons (30 ml) fresh lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large pita breads or flatbreads
- 1 cup (240 g) plain Greek yogurt
- 1/2 English cucumber, grated and squeezed dry
- 1 tablespoon (15 ml) fresh lemon juice
- 1 clove garlic, minced
- 1 tablespoon (15 ml) olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium tomato, sliced
- 1/2 red onion, thinly sliced
- Fresh parsley or dill, for garnish (optional)
Instructions
- Marinate the chicken: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, cumin, salt, and pepper. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 2 hours, or up to 24 hours for more flavor.
- Make the tzatziki: In a small bowl, combine Greek yogurt, grated cucumber (squeezed well to remove excess water), lemon juice, minced garlic, olive oil, salt, and pepper. Stir until smooth. Cover and refrigerate until ready to use.
- Preheat the grill or skillet: If using wooden skewers, soak them in water for 30 minutes before threading. Preheat an outdoor grill to medium-high heat (about 400°F / 200°C) or a large skillet over medium-high heat.
- Thread the chicken: Thread the marinated chicken cubes onto skewers, leaving a small gap between pieces for even cooking.
- Cook the chicken: Grill or pan-sear the skewers for 8–12 minutes, turning occasionally, until the chicken is cooked through and has nice char marks. The internal temperature should reach 165°F (74°C) as per USDA FSIS safe minimum for poultry. Remove from heat and let rest for 5 minutes.
- Warm the pita: While the chicken rests, warm the pita breads on the grill or in a dry skillet for about 30 seconds per side, until soft and pliable.
- Assemble the wraps: Slide the chicken off the skewers. Place a portion of chicken in the center of each pita, top with tzatziki, tomato slices, red onion, and fresh herbs if using. Fold the sides over and roll tightly.
- Serve immediately: Cut in half if desired and serve warm.
Tips
- Don’t skip the marinating time: Even 30 minutes helps, but 2 hours or more makes the chicken significantly more flavorful and tender.
- Use thighs for extra juiciness: Chicken thighs are more forgiving and stay moist even if slightly overcooked. If using breasts, be careful not to overcook.
- Grate and squeeze the cucumber: The key to thick tzatziki is removing as much water from the cucumber as possible. Use a clean kitchen towel or paper towels to squeeze it dry.
- Warm the pita properly: Cold pita cracks when rolled. Warm it briefly on a hot surface to make it pliable.
Serving Suggestions
Serve these souvlaki wraps with a side of Greek salad, lemon potatoes, or a simple bowl of olives and feta. For a lighter meal, skip the pita and serve the chicken and tzatziki over a bed of greens. A squeeze of fresh lemon over the top before serving brightens all the flavors.
Variations
- Pork souvlaki: Substitute pork tenderloin or shoulder, cut into cubes. Cook to 145°F (63°C) with a 3-minute rest.
- Lamb souvlaki: Use lamb leg or shoulder for a richer flavor. Cook to 145°F (63°C) with a 3-minute rest.
- Vegetarian: Replace chicken with halloumi cheese or firm tofu, and skip the marinating step (or use a quick 15-minute marinade). Cook until golden.
- Add heat: Add a pinch of cayenne pepper or a drizzle of hot sauce to the tzatziki.
- Make it a bowl: Serve the chicken and toppings over rice or quinoa instead of wrapping in pita.
Storage and Reheating
Store leftover cooked chicken and tzatziki separately in airtight containers in the refrigerator for up to 3 days. The assembled wraps do not store well, as the pita becomes soggy. To reheat, warm the chicken in a skillet over medium heat or in the microwave until heated through to 165°F (74°C). Warm the pita separately. Tzatziki is best served cold.
Frequently Asked Questions
Can I use store-bought tzatziki? Yes, but homemade is fresher and more flavorful. If using store-bought, look for one that is thick and not too watery.
Can I make this ahead of time? Yes, you can marinate the chicken up to 24 hours in advance and make the tzatziki a day ahead. Cook and assemble just before serving.
What if I don’t have skewers? You can skip the skewers altogether and cook the chicken pieces directly in a skillet or on a grill pan. Just stir occasionally for even cooking.
Can I freeze the marinated chicken? Yes, freeze the chicken in the marinade in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before cooking.
Why is my tzatziki runny? The cucumber wasn’t squeezed dry enough. Next time, grate it, salt it lightly, let it sit for 10 minutes, then squeeze out as much liquid as possible.
Can I use chicken tenders instead of cubes? Yes, you can cut tenders into smaller pieces or cook them whole and slice after resting. Adjust cooking time as needed.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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