*This recipe needs to be made the day before you are going to cook and serve it


For the Souvlaki Marinade:

  • 10 garlic cloves, peeled
  • 2 tbsp dried oregano
  • 1 tsp dried rosemary
  • 1 tsp sweet paprika
  • 1 tsp each Kosher salt and black pepper
  • 1/4 C extra virgin olive oil
  • 1/4 C dry white wine
  • Juice of 1 lemon
  • 2 bay leaves
  • Tzatziki sauce
  • Pita Bread
  • Sliced tomato, cucumber, onions and pitted Kalamata olives – for toppings

For the Chicken:

  • 2-1/2 lb boneless, skinless chicken breasts
  • Remove any visible fat
  • Cut into 1-1/2″ pieces

For the Tzatziki Sauce:

  • 3/4 of an english cucumber, partially peeled (striped) and sliced
  • 1 tsp salt – divided
  • 4 to 5 garlic cloves – peeled, finely grated or minced (you can use less if you prefer)
  • 1 tsp white vinegar
  • 1 Tbsp extra virgin olive oil
  • 2 C greek yogurt (I use fat free greek yogurt, but you can use 2% or whole milk greek yogurt, if you like)
  • 1/4 tsp pepper (use white pepper, if you have it)


Make the Tzatziki Sauce – it needs to chill overnight

  1. Prep the cucumber: In a food processor, grate the cucumbers
  2. Toss with 1/2 tsp salt
  3. Transfer to a fine mesh strainer over a deep bowl to drain
  4. Spoon the grated cucumber into a cheese cloth or a double thickness napkin and squeeze dry – set aside briefly
  5. In one large mixing bowl, place the garlic with remaining 1/2 tsp salt, white vinegar, and extra virgin olive oil
  6. Mix to combine
  7. Combine and chill
  8. Add the grated cucumber to the large bowl with the garlic mixture
  9. Stir in the yogurt and pepper
  10. Combine thoroughly
  11. Cover tightly and refrigerate overnight
  12. When ready to serve, stir the tzatziki sauce to refresh and transfer to serving bowl, drizzle with more extra virgin olive oil, if you like

Prepare the Marinade – the chicken needs to marinate overnight

  1. In the bowl of a small food processor, add garlic, oregano, rosemary, paprika, salt, pepper, olive oil, white wine and lemon juice (do NOT add the dried bay leaves yet)
  2. Pulse until well combined
  3. Place chicken in a large Ziploc bag and add bay leaves
  4. Top with marinade
  5. Toss to combine, making sure chicken is well-coated with marinade
  6. Refrigerate overnight

Cook the Chicken and Pita Bread:

  1. Soak 10 to 12 wooden skewers in water for 30 to 45 minutes or so (I use non-stick metal skewers)
  2. Thread marinated chicken pieces through the prepared skewers
  3. Prepare outdoor grill (or griddle) by brushing grates with a little oil and heat over medium-high heat
  4. Place chicken skewers on grill (or cook in batches on griddle) until well browned and internal temperature registers 155° on instant read thermometer – be sure to turn skewers evenly to cook on all sides, about 5 minutes total (Adjust temperature of grill if necessary)
  5. While grilling, brush lightly with the marinade (then discard any left marinade)
  6. Transfer chicken to serving platter and let rest for 3 minutes
  7. Meanwhile, briefly grill pitas and keep warm


  1. Spread Tzatziki sauce on pita
  2. Add chicken pieces (take them off skewers first, of course)
  3. Top with sliced tomato, cucumber, onions and pitted Kalamata olives