Greek Chicken Souvlaki Pita
- 1.5 lbs Boneless skinless chicken breasts
- ¼ cup Olive oil
- 3 tbsp Fresh Lemon Juice
- 2 cloves Garlic, minced
- 1 tbsp Dried oregano
- ¼ tsp Kosher salt
- ¼ tsp Ground black pepper
- 1 small Red onion, sliced
- 2 Plum tomatoes, sliced
- Tzatziki sauce
- Pita bread
- Lemon slices, for serving
Cut chicken into bite size cubes and transfer to gallon size zip top food storage bag.
Mix together the oil, lemon juice, garlic, oregano, salt and pepper to make the marinade. Pour over the chicken, turn to coat, squeeze the air out of the bag and seal. Refrigerate the chicken to marinate for 45 minutes to an hour. Don’t marinate for longer than an hour or the chicken will turn mushy.
Remove chicken from marinade and thread onto metal skewers. Leave some space between the pieces, don’t pack them too closely together. If using wood skewers, soak them in water for 30 minutes before using.
Preheat grill to medium-high and lightly oil grates.
Add skewers to the hot grill and cook for 8-10 minutes, turning occasionally, until the chicken is golden brown on all sides. Baste at least once with reserved marinade, being sure to discard any leftover marinade.
Chicken is done cooking when food thermometer reads 163°F. Allow chicken to rest 5 minutes before serving.
Heat pita on grill to warm up and soften, if desired.
Serve souvlaki pita with grilled chicken, tomatoes, onion slices, tzatziki and a squeeze of fresh lemon juice on top.
Recipe adapted from SilkRoadRecipes.com