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Chicken Souvlaki (for Chicken Gyros)

April 22, 2009
chicken gyro

chicken gyro

I’ve been looking for a chicken souvlaki recipe and most of them seem to just be grilled chicken and that’s about it.  Maybe some olive oil and lemon juice, but not much beyond that.  That doesn’t excite me because I want big flavor.  I found a recipe from that looked like it would fit the bill…chicken chunks are marinated in spiced yogurt for 3 hours before being grilled (or in my case, sauteed), then I layered into a pita with tzatziki, tomatoes and lettuce.  The marinade really worked and the chicken was amazing…really tender and really flavorful.  Not boring at all.  I  recommend making this recipe soon…it’s really fast and simple and if you marinade the chicken the night before and pre-make the tzatziki, you can have a great meal in a few minutes.  Serves 4.


2 chicken breasts, cut into chunks (or more if you want a lot of chicken)

1/3 c Greek yogurt

2 T olive oil

1/2 lemon, juiced

2 T water (if your marinade is thick)

4 bay leaves, crumbled

3 cloves garlic, minced or passed through a press

1/2 medium onion, grated

1 heaping teaspoon Dijon mustard

1-2 crumbled dried red chilies, or 1/2 t red pepper flakes

1 t smoked paprika (hot or sweet)

1 1/2 t dried oregano

For the gyros:

Diced tomatoes


Warm pita or flat bread



In a bowl, combine the yogurt through the oregano.  Add the chicken chunks, stir to coat and cover.  Refrigerate for at least 3 hours or overnight.

When chicken has marinated, remove the chunks  from the marinade (a lot of the marinade will still be adhered to the chicken) and cook one of two ways: either thread the chicken pieces on skewers and grill, or coat a pan (I used cast iron) with cooking oil and heat over medium high heat.  When hot, add the chicken pieces.  Cook, turning once, until chicken is just cooked through (about 4-6 minutes total, depending on the size of the chicken).

Spoon tzatziki on warm pita, add one quarter of the chicken and cover with lettuce and tomatoes.  Repeat with remaining pitas until ingredients are used.

One Comment leave one →
  1. Haley permalink
    April 22, 2009 11:15 am

    This looks delish! We are making mini-lamb burgers in pita tonight. I will tell you how they turn out!

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