Chicken Souvlaki

16 Reviews
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Randy Mayor; Melanie J. Clarke
Yield
4 servings (serving size: 2 stuffed pita halves)
By David Bonom
December 2007
RECIPE BY Cooking Light

In Greece, souvlaki typically refers to skewers of grilled lamb. In America, chicken is more common, and it's often served in pita bread. Precooked chicken makes these sandwiches a snap to prepare. Serve with tabbouleh.

Ingredients

  • 1/2 cup (2 ounces) crumbled feta cheese
  • 1/2 cup plain Greek-style yogurt
  • 1 tablespoon chopped fresh dill
  • 1 tablespoon extravirgin olive oil, divided
  • 1 1/4 teaspoons bottled minced garlic, divided
  • 1/2 teaspoon dried oregano
  • 2 cups sliced roasted skinless, boneless chicken breast
  • 4 (6-inch) pitas, cut in half
  • 1 cup shredded iceberg lettuce
  • 1/2 cup chopped peeled cucumber
  • 1/2 cup chopped plum tomato
  • 1/4 cup thinly sliced red onion

Nutritional Information

  • Calories 414
  • Caloriesfromfat 30%
  • Fat 13.7g
  • Satfat 6.4g
  • Monofat 4.7g
  • Polyfat 1.4g
  • Protein 32.3g
  • Carbohydrate 38g
  • Fiber 2g
  • Cholesterol 81mg
  • Iron 2.8mg
  • Sodium 595mg
  • Calcium 187mg

How to Make It

Step 1

Combine feta cheese, yogurt, dill, 1 teaspoon oil, and 1/4 teaspoon garlic in a small bowl, stirring well.

Step 2

Heat remaining 2 teaspoons olive oil in a large skillet over medium-high heat. Add remaining 1 teaspoon garlic and oregano to pan, and sauté for 20 seconds. Add chicken, and cook for 2 minutes or until thoroughly heated. Place 1/4 cup chicken mixture in each pita half, and top with 2 tablespoons yogurt mixture, 2 tablespoons shredded lettuce, 1 tablespoon cucumber, and 1 tablespoon tomato. Divide onion evenly among pitas.

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Ratings & Reviews

newbie1986's Review

chilipebs
October 12, 2013
N/A

SOSEI72's Review

OregonAmy
February 26, 2013
I followed the recipe, except I used rotisserie chicken and sprinkled some cayenne pepper before I rolled the ingredients up in flax seed flat bread, it was super delicious. My kids said it was a do-over!

Booie13's Review

nikki88
October 17, 2012
N/A

mrscrazyed's Review

JulieDouglas
September 21, 2011
Sorry, I was very disappointed in this recipe. It was relatively bland and the amount of vegetables in the dish overpowered the chicken.

JaniceVM's Review

maliafrench
March 04, 2011
Very tasty. Sauce was the bomb. I didn't bother threading chicken. Pitas didn't open - so we kind of rolled the sandwich in the bread. Served with baked sweet potato fries and family was happy.

incremona's Review

JIMMIC
August 05, 2010
This is the second time I have made this dish. The recipe is quick enough for everyday but tasty enough for a casual get together. I made the Tzatziki sauce from another Cooking Light recipe entitled Chicken Souvlaki with Tzatziki Sauce. I did not use the lettuce or onion. I served this with fresh melon. Delicious!

carolfitz's Review

Vanessasimo23
July 17, 2010
(this was a December-issue superfast recipe but in July I was able to make some substitutions) Prepped yogurt & veggies to recipe, using fresh garlic. Started with raw cubed chicken, marinated with the garlic, fresh oregano & a little lemon juice. Then skewered & grilled chicken and warmed pitas on the bbq. Fresh, light, flavorful. Good summer meal, fast & easy.

JIMMIC's Review

JaniceVM
April 07, 2010
I'm giving this recipe four stars, however it's not a special occasion dish. I used a brined sear-roasted boneless chicken breast that I adopted from another CL recipe found here. http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1891913 The pita's I bought would not split easily so I served it open face on top of the pita. This dish would be just as tasty served cold. We used all the chicken for 2 servings and that was our total meal other than fruit for dessert.

JulieDouglas's Review

mrscrazyed
March 30, 2010
N/A

acastellani's Review

newbie1986
September 01, 2009
I added about a tablespoon or so of lemon juice to the sauce - I think it made it much better. Otherwise, delicious recipe. Would definitely make it again.