The chicken is marinated in Greek-inspired flavors then grilled. It turned out SO flavorful and tender and delicious. Ryan even said it was one of his favorite chicken dishes I've ever made! And I've made A LOT OF CHICKEN.
The chicken souvlaki is served in wheat pita pockets and topped with homemade tzatziki sauce -- one of my favorite condiments ever. I first showed you my tzatziki sauce atop lamb burgers -- I LOOOVE this refreshing, creamy cucumber sauce. Then, we add feta cheese, raw red onions, sliced tomatoes and cucumbers, and a squeeze of lemon -- mm!
These chicken pita pockets make for a perfect quick-and-easy light summer meal. Make the marinade and tzatziki the night before, then when it's dinner time just throw the chicken on the grill while you assemble the fixin's.
Here's how to make some for yourself:
Place 3 or 4 raw chicken breasts in a ziploc bag and pour in the marinade. Put in the fridge overnight.
Then, make your tzatziki. Combine grated cucumber (squeezed dry in paper towels -- see my photo step-by-step instructions here), chopped fresh mint leaves, garlic, and dill. This is very simple version of tzatziki sauce - I just love the natural cucumber flavor and prefer not to add in much else. You could also include some vinegar or lemon juice for some extra acidity if you'd like though.
Combine and refrigerate overnight along with the marinating chicken.
When you're ready to grill, heat a grill pan or outdoor grill over medium-high heat. Let get hot, then add chicken. Brush on extra marinade.
Cook for 5-6 minutes per side, or until cooked through. Place on a plate and tent with foil for at least 8-10 minutes before slicing.
Prepare your desired toppings and slice pita pockets open. Once you've let the chicken rest a bit, slice into pieces.
Place everything on the table and prepare your pita pockets!
Chicken Souvlaki Pita Pockets
For 3-4 servings
-3-4 raw chicken breasts
-1/4 cup extra virgin olive oil
-Juice of 1/2 lemon
-1/2 tsp dried dill (or 2 tsp fresh)
-1/2 tsp garlic powder
-1/2 tsp oregano
-1/2 tsp red pepper *(optional - adds a kick)
-1/4 tsp salt
-1/2 tsp pepper
-1/2 large cucumber, peeled, grated, and squeezed dry in paper towels
-3/4 cup plain greek yogurt
-1 tbsp chopped fresh mint leaves
-1 clove minced garlic
-1/8 tsp dried dill
-*Optional: squeeze lemon juice or red wine vinegar to taste
-4 whole wheat pita pocket halves
-Sliced red onion
-Lemon for squeezing on top
-The night before, prepare your marinade: combine the marinade ingredients (olive oil, lemon, dill, garlic powder, oregano, red pepper, salt and pepper). Place chicken in a ziploc bag or shallow bowl and pour marinade over top. Refrigerate overnight.
-The night before, also prepare your tzatziki: mix grated cucumber with greek yogurt, mint leaves, garlic, and dill. Refrigerate overnight.
-When ready to cook, heat grill pan or outdoor grill over medium high heat. Let get hot. Add chicken and brush additional marinade on top of breasts. Cook for 5-6 minutes/side, or until browned on the outside and cooked through. Don't overcook!
-Add the chicken to a plate and tent with foil for at least 8-10 minutes before slicing. Then, slice into pieces.
-Serve chicken along with pita pockets and desired toppings.