Chicken Souvlaki Pitas

play icon
Add recipe icon
Print icon


PREP: 40 minutes

COOK: 20 minutes

Egg-Free, Nut-Free


3 tbsp
olive oil
lemon, zest and juice
garlic cloves, minced
1 tsp
dried oregano
1 tsp
fresh thyme leaves
1 tsp
chopped fresh dill
1 tsp
chopped fresh parsley
boneless skinless chicken breasts, cut into 1 inch cubes
Salt and pepper to taste
To Serve
whole wheat pitas
1 cup
1/2 cup
quartered cherry tomatoes
1/4 cup
tzatziki sauce


In a small bowl, whisk together the olive oil, lemon zest, lemon juice, garlic, oregano, thyme, dll, parsley, salt, and pepper.

Arrange the chicken in a container and pour over the marinade. Cover the container, and let it sit in the refrigerator for at least 30 minutes, or overnight if possible.

Preheat the oven to 425ºF. Line a baking sheet with parchment paper.

Once marinated, skewer the meat. Arrange the skewers on the baking sheet. Bake until the chicken is golden and reaches an internal temperature of 165ºF, about 15 to 20 minutes. Transfer the chicken to the pitas.

Serve immediately on pita topped with the arugula, tomatoes, and tzatziki.

Nutritional Info
Per serving
Calories (kcal)361
Total Fat (g)14
Saturated fat (g)3
Trans fat (g)0
Cholesterol (mg)42
Sodium (mg)553
Total Carbohydrate (g)38
Dietary Fiber (g)1
Total Sugars (g)2
Added Sugars (g)0
Protein (g)21
Vitamin D (mg)0
Calcium (mg)104
Iron (mg)2
Potassium (mg)321