Thursday, September 17, 2009

Chicken Souvlaki Gyro Style

This is a dish that Jimi requests quite frequently. He especially loves the sauce and always asks me to save the leftovers so he can dip pretzels in it.

I have found thick Greek bread at my local markets, which really adds to the flavor and authenticity of the dish, but if you can't find them, regular pitas will do.

I make mine vegetarian by using cut up pieces of vegetarian chicken patties. With this yummy sauce, anything will taste good!

The recipe calls for grilling the chicken, but it can be pan fried too.

I've just started buying the thick Greek plain yogurt that stores seem to be carrying now, and I think it would make a good and healthy replacement for the yogurt/sour cream combo in the recipe.

I got this recipe from


Chicken Souvlaki Gyro Style

Serves 4

Souvlaki Marinade:
3/4 cup balsamic vinaigrette
3 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon black pepper

4 skinless, boneless chicken breast halves

Tzatziki Sauce (cucumber sauce):
1/2 cup seeded, shredded cucumber
1 teaspoon kosher salt
1 cup plain yogurt
1/4 cup sour cream
1 tablespoon lemon juice
1/2 tablespoon rice vinegar
1 teaspoon olive oil
1 clove garlic, minced (if you're a garlic lover, feel free to use more)
1 tablespoon fresh chopped dill, or 2 teaspoons dried
1/2 teaspoon Greek seasoning (found in the spice section of grocery store)
Kosher salt and pepper to taste

4 large pita bread rounds (or Greek bread)
1 heart of romaine lettuce, cut into 1/4 inch slices
1 red onion, thinly sliced
1 tomato, halved and sliced
1/2 kalamata olives
1/2 pepperoncini
1 cup crumbled feta cheese


1. In a small bowl, mix the balsamic vinaigrette, 3 tablespoons lemon juice, oregano and 1/2 teaspoon pepper. Place chicken in a large resealable plastic bag. Pour marinade over chicken, seal and refrigerate for at least 1 hour.

2. Preheat grill for high heat.

3. Toss the shredded cucumber with 1 tablespoon kosher salt and allow to sit for at least 5 minutes. In a medium bowl, mix the yogurt, sour cream, 1 tablespoon lemon juice, rice vinegar and olive oil. Season with garlic, dill and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with kosher salt and pepper. Refrigerate until ready to use.

4. Remove chicken from marinade and place on preheated grill (or oiled pan). Discard excess marinade. Cook chicken until juices run clear, about 8 minutes on each side. Remove chicken from heat and allow to sit about 10 minutes before slicing into thin strips.

5. Place pita rounds on the grill (or pan) and cook for about 2 minutes until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomatoes, olives and pepperoncini on a serving platter. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

1 comment: