Naxos ya souvlaki Miami-style is a Greek-inspired chicken pita filled with lemon-oregano grilled chicken, crisp vegetables, and cool tzatziki. The name points to Naxos and Miami, but this recipe is a practical home version rather than a claim to reproduce one restaurant’s exact dish; Greek souvlaki has many regional and household variations.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, trimmed and cut into 1-inch (2.5 cm) pieces
- 3 tbsp (45 ml) extra-virgin olive oil
- 2 tbsp (30 ml) fresh lemon juice
- 2 garlic cloves (about 6 g), finely grated or minced
- 2 tsp (4 g) dried oregano
- ¾ tsp (4 g) fine salt
- ¼ tsp (0.5 g) freshly ground black pepper
- 4 pocketless Greek pita breads, about 7 inches (18 cm) each; soft pocket pita works if Greek-style pita is unavailable
- 1 medium tomato (about 150 g), diced
- ½ medium red onion (about 75 g), thinly sliced
- 1 small cucumber (about 200 g), diced
- 1 cup (240 g) tzatziki, store-bought or homemade
- ½ cup (75 g) crumbled feta
- 1 tbsp (15 ml) red-wine vinegar
- 2 tbsp (8 g) chopped fresh parsley
- Optional: 1 cup (150 g) thinly sliced romaine lettuce and ¼ cup (35 g) Kalamata olives, pitted and halved
Instructions
- Marinate the chicken. In a medium bowl, stir together the olive oil, lemon juice, garlic, oregano, salt, and pepper. Add the chicken and toss until coated. Cover and refrigerate for 30 minutes. Do not leave raw chicken at room temperature while it marinates.
- Prepare the toppings. While the chicken marinates, combine the tomato, cucumber, red onion, vinegar, and parsley in a bowl. Add the optional olives if using. Keep the mixture chilled; drain off excess liquid before assembling so the pitas do not become soggy. Set out the tzatziki and feta.
- Heat the grill or pan. Preheat an outdoor grill to medium-high, about 400°F (204°C), or heat a large grill pan over medium-high heat. If using wooden skewers, soak them in water for at least 20 minutes before threading on the chicken. Metal skewers need no soaking.
- Cook the chicken. Thread the chicken pieces onto skewers, leaving a little space between pieces for even cooking. Grill for about 10–14 minutes, turning every few minutes, until browned and cooked through. Check the thickest pieces with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If using a skillet or grill pan, cook in batches with space between pieces; the timing is similar, but use the thermometer rather than time alone to confirm doneness.
- Warm the pita. During the last minute or two of cooking, warm the pitas on the grill, turning once, until pliable and lightly marked. Alternatively, wrap them in foil and warm in a 300°F (149°C) oven for about 5 minutes.
- Assemble and serve. Let the chicken rest for 3 minutes, then slide it off the skewers or leave it on for a platter-style serving. Spread each pita with about ¼ cup (60 g) tzatziki, add chicken, and top with the tomato-cucumber mixture, feta, and optional lettuce. Fold or roll the pita and serve promptly.
Tips
- Cut evenly. Pieces close to the same size cook at roughly the same pace. Very small pieces can dry out before larger ones are safe.
- Keep the marinade food-safe. Discard marinade that touched raw chicken; do not use it as a sauce unless you bring it to a full boil. Easier still, reserve a little fresh dressing before adding the chicken.
- Choose a substitute thoughtfully. Boneless chicken breast can replace thighs, but it is leaner and may dry out sooner. Start checking it early and remove it as soon as it reaches 165°F (74°C).
- Make tzatziki ahead. Traditional tzatziki uses strained Greek yogurt and cucumber. If strained yogurt is hard to find, drain plain whole-milk yogurt through a fine sieve lined with cheesecloth in the refrigerator; the result will be thicker than undrained yogurt. Sour cream can work in a pinch, though it tastes richer and less tangy.
Serving Suggestions
Serve the pitas with lemon wedges and extra tzatziki, or offer the chicken and toppings as a build-your-own platter. Greek fries, roasted potatoes, a simple green salad, or grilled vegetables make useful sides. For a lighter meal, put the chicken, vegetables, and feta over lettuce or rice and serve pita on the side. Keep cold toppings chilled until serving and set out only what will be eaten soon.
Variations
For pork souvlaki, use 1½ lb (680 g) boneless pork shoulder cut into 1-inch (2.5 cm) cubes and cook until whole pieces reach 145°F (63°C), then rest for 3 minutes; do not use that temperature for ground pork. Lamb leg can be cut and prepared the same way, also reaching 145°F (63°C) with a 3-minute rest. For a vegetarian option, grill 1 lb (450 g) thick slices of halloumi or firm tofu with the same seasoning; halloumi is salty and chewy, while tofu is milder and benefits from pressing first. Add a pinch of smoked paprika for a warmer, less traditional flavor, or leave out feta for a dairy-free pita and use dairy-free tzatziki.
Storage and Reheating
For safety, refrigerate cooked chicken and toppings within 2 hours of serving, or within 1 hour if the room or outdoor temperature is above 90°F (32°C). Store chicken separately from vegetables, pita, and tzatziki in covered containers; cooked chicken keeps 3–4 days in the refrigerator at 40°F (4°C) or below. Reheat chicken in a covered skillet with a spoonful of water, or in the microwave, until it reaches 165°F (74°C). Warm pita separately. Discard assembled pitas that have been left out beyond the safe time limit, and avoid reheating tzatziki.
Frequently Asked Questions
Can I marinate the chicken overnight?
For this lemon-based marinade, 30 minutes gives the chicken flavor without leaving it in acid for too long. You can refrigerate it for up to about 4 hours, but overnight marinating may make the surface soft. Keep it covered and refrigerated the entire time.
Can I cook souvlaki without a grill?
Yes. Use a hot grill pan or heavy skillet, working in batches so the chicken browns rather than steams. Turn the pieces regularly and confirm 165°F (74°C) in the thickest piece with a food thermometer.
What is the difference between souvlaki and a gyro?
Souvlaki usually means grilled pieces of meat served on skewers or in a pita. Gyro is typically meat cooked on a vertical rotisserie and shaved into portions. At home, this recipe uses skewered chicken for a straightforward souvlaki-style pita.
Can I make the components ahead?
Yes. Chop the vegetables and make or portion the tzatziki up to a day ahead, storing them separately in the refrigerator. Chicken can be marinated for up to about 4 hours before grilling. Cook it close to serving for the juiciest texture.
How do I keep the pita from getting soggy?
Drain watery vegetables before filling, use a moderate layer of tzatziki, and assemble just before eating. You can also serve the toppings in bowls and let everyone fill their pita at the table.
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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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