Save The smell of lemon and oregano hit me before I even opened the fridge, and I knew the chicken had been marinating just long enough. I was hosting a few friends on a warm Saturday, and the plan was simple: fire up the grill, keep things casual, and let everyone build their own wraps. There's something about Greek food that makes everything feel lighter, even when you're standing over hot coals in the middle of July. I'd eaten souvlaki from street carts in Athens years ago, but making it at home turned out to be easier and honestly more satisfying than I expected.
I remember the first time I served this, my friend Alex piled his pita so high with chicken and feta that it split down the side. We laughed about it, but he still went back for seconds, sauce dripping everywhere. That night, we ate on the back deck with cold drinks and warm bread, and I realized this dish didn't need to be fancy to feel special. It just needed good company and a hot grill. Since then, it's become my go to whenever I want something that feels both impressive and effortless.
Ingredients
- Boneless, skinless chicken breast: I cut mine into even 2 cm cubes so they cook at the same rate, and I've learned that slightly larger pieces stay juicier on the grill.
- Olive oil: This helps the marinade cling to the chicken and adds richness without making things greasy.
- Fresh lemon juice: Brightens everything and tenderizes the meat just enough, but don't marinate longer than 4 hours or it starts to get mushy.
- Garlic cloves: I mince mine finely so it distributes evenly, and fresh garlic makes a noticeable difference over powdered.
- Dried oregano: The backbone of Greek flavor, earthy and slightly floral, and I always keep a jar in my spice drawer just for this.
- Ground cumin and smoked paprika: These add warmth and a hint of smokiness that makes the chicken taste like it came from a charcoal grill even if you're using a pan.
- Greek yogurt: Thick and tangy, it's the base of the tzatziki and gives it that signature creamy texture.
- Cucumber: I grate it and squeeze out the liquid with a kitchen towel, otherwise the tzatziki gets watery and loses its punch.
- Fresh dill: Adds a bright, herbal note that makes the sauce feel alive, and I've tried it without dill once—it just wasn't the same.
- Pita breads: I warm mine on the grill for 30 seconds per side so they're soft and pliable, perfect for wrapping without tearing.
- Red onion, tomato, iceberg lettuce: These add crunch and freshness, and I slice the onion thin so it doesn't overpower the other flavors.
- Feta cheese: Optional, but I always add it because the salty, crumbly texture is the perfect finishing touch.
Instructions
- Marinate the Chicken:
- In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper until it smells bright and garlicky. Toss the chicken cubes in the marinade, cover, and let it sit in the fridge for at least an hour, though I sometimes push it to two if I have the time.
- Make the Tzatziki:
- Grate the cucumber and squeeze out as much liquid as you can, then mix it with Greek yogurt, minced garlic, olive oil, chopped dill, lemon juice, salt, and pepper. I taste it as I go and adjust the lemon or salt until it's tangy and balanced, then chill it so the flavors meld.
- Skewer and Grill the Chicken:
- Thread the marinated chicken onto skewers, leaving a little space between each piece so they cook evenly. Preheat your grill or grill pan to medium high, then cook the skewers for 10 to 12 minutes, turning them every few minutes until they're golden and charred in spots.
- Warm the Pita:
- While the chicken rests, toss the pita breads on the grill for about 30 seconds per side. They should be warm and slightly puffed, soft enough to fold without cracking.
- Assemble the Wraps:
- Spread a generous spoonful of tzatziki down the center of each pita, then layer on the lettuce, tomato, red onion, grilled chicken, and a sprinkle of feta if you're using it. Fold the sides in and roll it up tightly, and if it's overstuffed, just embrace the mess.
Save There was a quiet moment after everyone had finished eating, plates pushed aside and conversation winding down, when my neighbor leaned back and said this tasted like vacation. I hadn't planned for that kind of compliment, but it stuck with me. Food has a way of transporting you, and this recipe does it without trying too hard. It's just chicken, yogurt, and some vegetables, but together they feel like a small escape.
What to Serve Alongside
I usually throw together a quick Greek salad with tomatoes, cucumber, olives, and a splash of red wine vinegar, and it balances the richness of the wraps without adding much effort. Roasted lemon potatoes or a handful of crispy fries work too, especially if you want something heartier. A cold Assyrtiko or sparkling water with lemon keeps things light and refreshing, and honestly, that's all you need to make it feel like a proper meal.
How to Store and Reheat
If you have leftovers, I store the chicken, tzatziki, and vegetables separately in airtight containers in the fridge, and they'll keep for up to three days. The chicken reheats well in a hot pan or microwave, though it loses some of its char, and the tzatziki should be stirred before serving since it can separate a bit. I don't recommend assembling the wraps ahead of time because the pita gets soggy, but all the components reheat or refresh easily when you're ready to eat again.
Swaps and Variations
I've swapped the chicken for pork tenderloin or lamb, and both work beautifully with the same marinade, though lamb gives it a richer, more traditional flavor. If you're vegetarian, grilled halloumi or roasted chickpeas seasoned with the same spices make a satisfying filling. You can also add sliced cucumber, kalamata olives, or a drizzle of extra virgin olive oil to the wraps for more texture and flavor.
- Try adding a pinch of red pepper flakes to the marinade if you like a little heat.
- Use whole wheat or gluten free pita if that fits your diet better.
- Double the tzatziki recipe because it's good on everything and never lasts as long as you think it will.
Save This recipe has become one of those reliable weeknight wins that also works for company, and I think that's why I keep coming back to it. It's simple enough to not stress over, but flavorful enough that it always feels like a treat.
Recipe FAQ
- → How long should I marinate the chicken for best flavor?
Marinate the chicken for at least 1 hour to allow the herbs and spices to fully infuse the meat, enhancing tenderness and taste.
- → Can I prepare souvlaki without a grill?
Yes, you can cook the chicken skewers on a grill pan or under a broiler, turning occasionally until cooked through and browned.
- → What substitutes can I use for chicken?
Pork or lamb cubes can be marinated and grilled in the same way for a delicious alternative to chicken.
- → How is the tzatziki sauce made creamy?
The creaminess comes from Greek yogurt combined with grated cucumber, garlic, olive oil, lemon juice, and fresh dill for brightness.
- → What vegetables are typically included in the wraps?
Sliced tomato, shredded iceberg lettuce, and thinly sliced red onion add fresh crunch and balance to the savory chicken and sauce.