ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken Souvlaki Pitas with Tahini Sauce

Photo: Levi Brown; Styling: Thom Driver
Hands-on time 25 mins
Total time 25 mins
Yield 4 servings (serving size: 2 stuffed pita halves)
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.


  • 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

Nutrition 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

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit