Chicken Souvlaki

Photo by Antonis Achilleos
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 606 calories
    • Calories 43 calories from fat
    • Fat 30 g
    • Sat Fat 8 g
    • Cholesterol 105 mg
    • Sodium 846 mg
    • Protein 41 mg
    • Carbohydrate 43 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 298 mg


  1. Check 4 pieces flat bread or pitas
  2. Check 2 tomatoes, cut into wedges
  3. Check 1/2 small red onion, thinly sliced
  4. Check 3/4cup crumbled Feta
  5. Check 1/4cup kalamata olives, pitted
  6. Check 1 1/2teaspoons dried oregano
  7. Check 1 1/2teaspoons dried thyme
  8. Check 1/4teaspoon freshly ground black pepper
  9. Check 2 1/2teaspoons red wine vinegar
  10. Check 1tablespoon fresh lemon juice
  11. Check 5tablespoons extra-virgin olive oil
  12. Check 4 boneless, skinless chicken breasts, cut into pieces
  13. Check 1/2cup plain yogurt
  14. Check 1 small cucumber, diced
  15. Check 1 1/2tablespoons minced fresh dill


  1. Heat oven to 200° F. Wrap the bread in foil and place in oven.
  2. In a medium bowl, combine the tomatoes, onion, Feta, and olives.
  3. In a large bowl, combine the oregano, thyme, pepper, 1 ½ teaspoons of the vinegar, and the lemon juice. Slowly add 4 tablespoons of the oil, whisking constantly until incorporated.
  4. Pour 2 ½ tablespoons of the vinaigrette over the tomato mixture, toss, and set aside. Add the chicken to the remaining vinaigrette, toss, and set aside.
  5. Heat the remaining oil in a large skillet over medium-high heat. Transfer the chicken (without the liquid) to the skillet and heat, turning occasionally, until cooked through, about 5 minutes.
  6. Meanwhile, in a small bowl, combine the yogurt, cucumber, dill, and the remaining vinegar. Spread the bread with the yogurt sauce and top with chicken and tomato salad. Fold in half, if desired.