These chicken souvlaki pitas are a favorite at our house, especially in summer. A quick trip to the market for a few ingredients results in gourmet-style Greek sandwiches we often enjoy outdoors by the grill. Of course, a simple Greek salad on the side is a nice addition.


  • 5 medium lemons, divided
  • 4 tablespoons olive oil
  • 4 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
  • 6 whole pita breads
  • 1 carton (8 ounces) refrigerated tzatziki sauce
  • Optional toppings: Chopped tomatoes, chopped cucumber, sliced red onion and fresh dill sprigs
  1. Cut 3 lemons crosswise in half; squeeze juice from lemons. Transfer juice to a large bowl or shallow dish. Whisk in oil, garlic, oregano, salt and pepper. Add chicken; turn to coat. Refrigerate 1 hour.
  2. Drain chicken, discarding marinade. Thinly slice remaining lemons. On 12 metal or soaked wooden skewers, alternately thread chicken and lemon slices. Grill kabobs, covered, over medium heat (or broil 4 in. from heat) until chicken is no longer pink, about 10 minutes, turning occasionally. Serve with pita bread, tzatziki sauce and toppings as desired.

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