Souvlaki Express Larnaca-Style Chicken Pita

Souvlaki Express in Larnaca evokes the quick, satisfying Cypriot souvlaki served in warm pita with grilled meat, salad and sauces. This home version uses lemon-and-oregano-marinated chicken, charred vegetables and a cool yogurt sauce; recipes and toppings vary across Cyprus, so adjust the assembly to suit your taste.

Ingredients

1½ lb boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces (680 g)
3 tablespoons olive oil (45 ml)
2 tablespoons fresh lemon juice (30 ml)
2 garlic cloves, finely grated or minced (about 2 teaspoons / 6 g)
2 teaspoons dried oregano (2 g)
1 teaspoon fine salt (6 g)
½ teaspoon black pepper (1 g)
1 medium red onion, cut into wedges (about 7 oz / 200 g)
4 medium pita breads, about 6 inches (15 cm) wide
1 cup plain Greek yogurt (245 g)
1 tablespoon chopped fresh mint or dill (3 g)
1 small cucumber, grated and squeezed dry (about ¾ cup / 100 g)
2 medium tomatoes, sliced (about 10 oz / 280 g)
1 small cucumber, sliced (about 7 oz / 200 g)
2 cups shredded lettuce (about 70 g)
1 tablespoon red-wine vinegar (15 ml), optional, for the onion

Instructions

In a bowl, combine the chicken, olive oil, lemon juice, garlic, oregano, salt and pepper. Cover and marinate in the refrigerator for 30 minutes. Keep raw chicken refrigerated while it marinates; do not reuse its marinade as a sauce.
While the chicken marinates, make a quick yogurt sauce: stir together the Greek yogurt, grated cucumber and mint or dill. Season with a pinch of salt if desired, cover and refrigerate. If using the optional vinegar, toss it with the onion wedges and set aside for 10 minutes, then drain.
Thread the chicken pieces onto metal skewers, leaving a little space between pieces so heat can circulate. If using wooden skewers, soak them in water for at least 30 minutes before threading. Discard any leftover marinade.
Heat a gas or charcoal grill to medium-high, about 400°F (205°C), and oil the grates lightly. Alternatively, heat a grill pan over medium-high and brush it with a little oil. Grill the onion wedges alongside the chicken, turning until softened and charred at the edges, about 8–10 minutes.
Grill the chicken, turning every few minutes, until browned and cooked through, usually 10–14 minutes depending on piece size and grill heat. Check the thickest pieces with a food thermometer: chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). Rest the cooked chicken for 3 minutes before serving.
Warm the pitas briefly on the grill or in a dry skillet, about 20–30 seconds per side, until flexible and lightly toasted. Keep them wrapped in a clean towel so they do not dry out.
Slide the chicken from the skewers. Fill each pita with lettuce, tomato, sliced cucumber, grilled onion and chicken. Add yogurt sauce and serve straight away, with extra sauce on the side.

Tips

Chicken thighs stay juicy on a hot grill, but boneless chicken breast works too. Cut breast pieces evenly and check them early with a thermometer to avoid drying them out.
For a traditional Cypriot touch, add a few slices of halloumi or serve the souvlaki in a larger Cypriot pita with finely chopped salad. Halloumi is salty and firm; grill it separately until browned.
Do not crowd the chicken on skewers or the grill. Crowding traps steam and prevents browning; cook in batches if needed, and use separate plates and utensils for raw and cooked chicken.
For a dairy-free sauce, use an unsweetened plant-based yogurt. The flavor will be less tangy and the texture may be thinner, so add cucumber gradually and season to taste.

Serving Suggestions

Serve the pita wraps with lemon wedges, extra yogurt sauce and a simple chopped salad of tomato, cucumber, parsley and red onion. Oven fries or lemon-roasted potatoes make a more substantial meal, while olives and a little crumbled feta add salty contrast. For a platter-style meal, arrange the chicken, warm pita, vegetables and sauce separately so everyone can build a wrap.

Variations

For pork souvlaki, replace the chicken with 1½ lb (680 g) boneless pork shoulder cut into similar cubes. Grill until the thickest pieces reach 145°F (63°C), the USDA FSIS safe minimum for whole cuts of pork, then rest for at least 3 minutes. Lamb leg also works well with the same marinade; cook whole pieces to 145°F (63°C) and rest for 3 minutes. For a vegetarian version, grill thick halloumi slices and chunks of bell pepper and zucchini, taking care not to overcook the cheese. Pita size and fillings vary, so use flatbread or serve the grilled ingredients over rice if preferred.

Storage and Reheating

Refrigerate cooked chicken, sauce and cut vegetables in separate covered containers within 2 hours of cooking; keep the refrigerator at 40°F (4°C) or colder. Cooked chicken keeps for 3–4 days. For best quality, eat assembled pitas immediately, since the vegetables and sauce make bread soggy. Reheat chicken in a covered skillet with a spoonful of water, or in the microwave, until it reaches 165°F (74°C). Reheat only the portion you plan to eat, and do not leave leftovers at room temperature for more than 2 hours (or 1 hour when the temperature is above 90°F / 32°C). The yogurt sauce is best within 2–3 days and should not be heated.

Frequently Asked Questions

Can I cook the chicken without a grill?
Yes. Use a hot grill pan or broil the skewers on a foil-lined, rimmed baking sheet, turning once. Broiler strength varies, so rely on the thermometer rather than color alone and confirm 165°F (74°C) in the thickest pieces.

Can I marinate the chicken overnight?
You can, but 30 minutes is enough for noticeable flavor. Because the marinade contains lemon juice, avoid leaving the chicken in it much longer than 12 hours; prolonged acid exposure can make the surface soft. Keep it covered and refrigerated throughout.

What can I use instead of skewers?
Grill the chicken pieces directly in a grill basket or cook them in a lightly oiled skillet in a single layer. Turn regularly for even browning and check several pieces for the safe temperature.

Is this the same as a Larnaca restaurant’s recipe?
No single recipe represents every souvlaki shop or household in Larnaca. This is a practical home-style version inspired by the familiar Cypriot combination of grilled meat, pita, fresh vegetables and sauce; toppings and marinades differ from place to place.

Can I prepare parts of the meal ahead?
Make the yogurt sauce and chop the vegetables up to a day ahead, storing them separately in the refrigerator. Marinate the chicken for 30 minutes before cooking, and warm the pitas just before serving so they remain soft.

More recipes to cook

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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