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Chicken Souvlaki

Chicken souvlaki
Nathan Congleton/TODAY

Chef notes

If you have homemade cucumber yogurt dip or store-bought tzatziki on hand, you have this meal ready in the time it takes to grill the chicken. In Greece, souvlaki is usually served on skewers alongside french fries, but this is satisfying all on its own, so skip the potatoes and go with a salad instead. The chunks of chicken should marinate in the ladolemono, a deeply flavorful garlic lemon oil, for at least 2 hours. Combine them in a resealable plastic bag in the morning so that by dinnertime the chicken is ready to grill.

Find the ladolemono recipe here and the cucumber-yogurt dip recipe here.


  • 1 pound boneless, skinless chicken breasts, cut into 1/2 inch cubes
  • 1/2 cup ladolemono (recipe link above)
  • 4 (1/4 inch-thick) sweet onion rings
  • 2 teaspoons canola oil
  • 1/2 cup cucumber-yogurt dip (recipe link above) or store-bought tzatziki
  • 4 rounds whole wheat pita, warmed
  • 2 beefsteak tomatoes, cut into 12 (1/4 inch-thick) slices
  • 1 good-quality roasted red pepper in oil, drained and cut into 1/4-inch thick strips
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup packed arugula
  • 1/2 lemon



Combine the chicken with 1/4 cup of the ladolemono in a resealable plastic bag, shake to coat and refrigerate for at least 2 hours.


Toss the onion rings in the canola oil. Preheat a gas grill or grill pan over medium high heat. Grill the chicken, taking care to keep the pieces from falling through the grate, turning once, until cooked through and the pieces are firm to the touch. At the same time, grill the onion rings until charred and softened. Transfer to a plate. Drizzle the remaining ladolemono over the chicken.


To assemble the souvlaki, spread 2 tablespoons of the cucumber-yogurt dip down the middle of each pita. Arrange the chicken pieces over it, followed by onions, tomatoes and peppers, dividing them equally. Season with salt and pepper. Top each with some arugula and squeeze lemon juice on top. Serve warm.