Chicken Souvlaki Pitas with Tahini Sauce

Chicken Souvlaki Pitas with Tahini SauceRecipe
Photo: Levi Brown; Styling: Thom Driver
If you can't find tahini, substitute an equal amount of peanut butter to make the sauce for these Middle East–inspired sandwiches. You can prepare the sauce and chicken ahead of time and stuff the pitas when you're ready to eat.


4 servings (serving size: 2 stuffed pita halves)
Total time: 25 Minutes

Recipe from

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Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 390
Fat 8 g
Satfat 1.3 g
Monofat 4 g
Polyfat 2.1 g
Protein 37.3 g
Carbohydrate 41.9 g
Fiber 2.9 g
Cholesterol 66 mg
Iron 4.3 mg
Sodium 398 mg
Calcium 103 mg


6 tablespoons plain fat-free Greek yogurt
2 tablespoons shredded cucumber
1 1/2 tablespoons tahini (roasted sesame seed paste)
5 teaspoons fresh lemon juice, divided
5 garlic cloves, minced
1 tablespoon extra-virgin olive oil
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
Cooking spray
4 (6-inch) pitas, cut in half
1 cup shredded iceberg lettuce
1/2 cup thinly sliced red onion
16 (1/4-inch-thick) slices cucumber
16 (1/4-inch-thick) slices plum tomato


1. Combine yogurt, shredded cucumber, tahini, 1 tablespoon lemon juice, and garlic in a small bowl; set aside.

2. Combine remaining 2 teaspoons lemon juice, olive oil, and next 4 ingredients (through chicken) in a small bowl. Heat a grill pan over medium-high heat. Thread chicken pieces evenly onto 4 (8-inch) skewers. Coat grill pan with cooking spray. Add chicken to pan; cook 10 minutes or until done, turning every 2 minutes. Remove chicken from skewers.

3. Divide chicken evenly among pita halves. Fill each pita half with 2 tablespoons lettuce, 1 tablespoon onion, 2 cucumber slices, 2 tomato slices, and 1 tablespoon sauce.


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