Pin this There's something about the sizzle of chicken hitting a hot grill that transports me straight to a sun-baked taverna in Athens, even if I'm just cooking on my apartment balcony. My first real souvlaki was a happy accident—I wandered into a tiny shop near Syntagma Square with no plan, and the owner wordlessly handed me a wrapped pita still warm from the grill, tzatziki dripping down my wrist. That single bite became the reason I now thread chicken onto skewers whenever I want to feel like I'm on holiday.
I made this for my sister's surprise birthday dinner last summer, and the moment everyone bit into their wraps simultaneously—feta tumbling out, that cool tzatziki meeting warm pita—the whole room went quiet in the best way possible. She still texts me photos of my grocery list, asking when I'm making them again.
Ingredients
- Chicken breast: Buy it boneless and skinless to save time, then cut it yourself into even cubes so everything grills at the same pace.
- Olive oil: Use good quality here—it's not hidden in a sauce, it's doing real work in the marinade.
- Fresh lemon juice: Bottled won't do; squeeze it fresh so the acid actually tenderizes the chicken properly.
- Garlic cloves: Minced small means it distributes evenly and won't burn on the grill.
- Dried oregano: This is the flavor that screams Greece, so don't skip it or substitute with Italian herbs.
- Cumin and smoked paprika: These add warmth and depth that keeps the chicken from tasting one-dimensional.
- Greek yogurt: The thicker stuff from the specialty aisle makes tzatziki creamy without being heavy.
- Cucumber: Grate it and squeeze it dry—wet tzatziki is a sad tzatziki.
- Fresh dill: Fresh only; dried dill tastes like hay and you'll regret it.
- Pita breads: Buy them the day you're cooking if possible, or warm them wrapped in foil so they stay soft.
- Red onion: The sharp bite cuts through the richness and keeps each bite interesting.
- Feta cheese: Crumble it yourself if you can—pre-crumbled tastes dusty.
Instructions
- Make the magic marinade:
- Whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a bowl—it should smell immediately like a Mediterranean dream. Add your chicken cubes and toss until every piece glistens with the mixture, then cover and let it sit in the fridge for at least an hour while the flavors sink in.
- Prepare the tzatziki:
- While the chicken marinates, combine Greek yogurt with your drained grated cucumber, one minced garlic clove, olive oil, fresh dill, lemon juice, salt, and pepper. Taste it and adjust the lemon if it needs brightness, then stash it in the fridge where it'll only get better.
- Thread and grill:
- Push your marinated chicken cubes onto skewers, alternating pieces so they cook evenly. Heat your grill to medium-high until it's properly hot, then lay the skewers on and resist the urge to move them constantly—let them develop a golden crust for about 5–6 minutes before turning, then another 5–6 minutes until they're cooked through.
- Warm the pita:
- Once the chicken is almost done, lay your pita breads directly on the grill grates for just 30 seconds per side to warm them through and give them those charred flavor marks.
- Build your wrap:
- Lay a warm pita flat, spread a generous dollop of tzatziki down the center, then layer on lettuce, tomato slices, red onion, a handful of hot chicken, and crumbled feta. Roll it tightly so nothing falls out when you bite in.
Pin this There's a moment, right after you hand someone their finished wrap, where they take that first bite and their eyes close for just a second. That's when you know you've made something worth the effort—not fancy, just honest food that tastes exactly like it's supposed to.
Customizing Your Souvlaki
The beauty of this recipe is that it adapts without complaint. Swap the chicken for pork tenderloin or lamb if you want something richer, or even use thick slices of portobello mushrooms if you're cooking for vegetarians. Some people add sliced cucumber right into the wrap for extra crunch, others drizzle in a little extra-virgin olive oil at the end. I've even seen people top their wraps with a squeeze of lemon right before eating, which brightens everything up without making it soggy.
Timing and Prep
The whole point of souvlaki is that it comes together quickly once you've done the marinating upfront, so plan ahead—marinate your chicken in the morning and you'll be eating dinner by evening. The tzatziki actually improves if you make it a few hours early, so the flavors have time to get friendly. Everything else happens in real time while the grill's hot and your energy is high.
Pairing and Serving
Serve these wraps immediately while the chicken is still warm and the pita is soft, alongside a crisp Greek white wine like Assyrtiko if you're feeling fancy. A simple green salad on the side won't hurt, or just pair them with a cold drink and let the wraps be the main event. These are happiest eaten outdoors, with friends, without much ceremony.
- If you're making these for a crowd, you can grill all your chicken at once and let people assemble their own wraps—it feels more casual and everyone gets exactly what they want.
- Leftover grilled chicken works beautifully in salads the next day, though the wraps themselves are best eaten fresh.
- Keep your tzatziki in the fridge and it'll last three days, which means you could theoretically make these again mid-week without much fuss.
Pin this These wraps are the kind of meal that tastes like more effort than it actually requires, which means you'll make them again and again. Welcome to your new favorite weeknight dinner that somehow feels like a small escape every time.