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Chicken souvlaki pita

Chicken Souvlaki Pita

08/20/2025|by Jason Klein

Few dishes capture bold flavors and fresh simplicity like Chicken Souvlaki Pita. Created by Chef Johan Magnusson of Big Swede BBQ, this recipe highlights tender chicken marinated in garlic, herbs, and lemon, grilled to perfection, and wrapped in warm pita with crisp vegetables, tangy tzatziki, and a sprinkle of feta. The smoky char and bright Mediterranean flavors make it a standout for weeknight meals or backyard gatherings.

Cooking skewered chicken over direct heat delivers that signature char, but this recipe adapts beautifully to the TrueFlame Griddle. Its flat, even surface makes it easy to cook marinated chicken pieces with precision, ensuring every bite stays juicy and flavorful. The griddle also lets you warm pitas and sear vegetables alongside the chicken, keeping prep simple and efficient.

Pairing seasoned chicken with crisp cucumber, ripe tomatoes, and cool tzatziki, this pita offers a handheld meal that's both satisfying and refreshing. It's an excellent option for outdoor entertaining, as guests can build their pitas and customize toppings. Whether you're grilling skewers for a family dinner or prepping a spread for friends, this dish brings the taste of the Mediterranean straight to your backyard.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and order his award-winning rubs and cookbook at BigSwedeBBQ.com.

Makes 12 Pitas

Chicken Souvlaki Pita Ingredients

  • 2 1/2 Lbs Skinless Chicken Thighs
  • 12 Pita Breads
  • 3 cups Lettuce, chopped
  • 1 cup Tzatziki Sauce
  • 3 Tomatoes, chopped
  • 2 Cucumber, sliced
  • 2 Red onions, sliced
  • 2 cups Feta Cheese, crumbled

Souvlaki Marinade

  • 10 Garlic Cloves, peeled
  • 3 Tbsp Dried Oregano
  • 2 tsp Dried Rosemary
  • 2 tsp Sweet Paprika
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 cup Greek Olive Oil
  • 1/4 cup Dry White
  • 1 Lemon, juiced

Chicken Souvlaki Pita Directions

  1. Add all the marinade ingredients to a blender. Pulse until well combined. Trim the excess fat from the chicken thighs and cut them into 1 1/2-inch pieces. Place the chicken thigh pieces in a large bowl and add the marinade. Toss to combine. Cover tightly and refrigerate for 2 hours, or preferably overnight.
  2. Preheat your TrueFlame grill by igniting all main burners. Then close the hood and allow the grill to heat for 10 to 15 minutes; the hood thermometer should reach approximately 450°F.
  3. Thread the marinated chicken pieces onto metal or wood skewers. Place the skewers on the grill and grill until nicely browned and reaching an internal temperature of 165°, about 12-15 minutes. Be sure to rotate the skewers frequently to ensure the chicken cooks evenly on all sides. While grilling, brush lightly with the marinade.
  4. Prepare the pitas by slicing a pocket in the bread. Add some lettuce to the pocket—spoon in tomatoes, cucumbers, and red onions. Remove the chicken from the skewers and add it to the pita. Top with a drizzle of tzatziki and some crumbled feta cheese.

Created by our Brand Ambassador, Chef Johan Magnusson of BigSwedeBBQ.com