BBQ Chicken Souvlaki

    1 hour 50 minutes

    An easy and delicious way to recreate your favourite Greek dish on the barbecue at home. This Mediterranean-flavoured recipe can be served as a smorgasboard, allowing guests to make their own.

    513 people made this

    Serves: 4 

    • Souvlaki Marinade
    • 3/4 cup (190ml) balsamic vinaigrette salad dressing
    • 3 tablespoons (60ml) lemon juice
    • 1 tablespoon dried oregano
    • 1/2 teaspoon freshly ground black pepper
    • 4 skinless, boneless chicken breast halves
    • Tzatziki Sauce
    • 1/2 cup seeded, grated cucumber
    • 1 teaspoon sea salt
    • 1 cup plain yoghurt
    • 1/4 cup sour cream
    • 1 tablespoon lemon juice
    • 1/2 tablespoon rice vinegar
    • 1 teaspoon olive oil
    • 1 clove garlic, minced
    • 1 tablespoon chopped fresh dill
    • 1/2 teaspoon Greek seasoning
    • 1 pinch sea salt to taste
    • 1 pinch freshly ground black pepper to taste
    • 4 large pita bread pockets
    • 1 heart of cos lettuce, cut into 1/2cm slices
    • 1 white onion, thinly sliced
    • 1 tomato, halved and sliced
    • 1/2 cup kalamata olives
    • 1/2 cup pepperoncini
    • 1 cup crumbled feta cheese

    Preparation:30min  ›  Cook:20min  ›  Extra time:1hour marinating  ›  Ready in:1hour50min 

    1. In a small bowl, mix the balsamic vinaigrette, juice from 1/2 lemon, oregano and 1/2 teaspoon black pepper. Place chicken in a large resealable plastic bag. Pour marinade over the chicken, seal and refrigerate for at least 1 hour.
    2. Preheat a barbecue for high heat.
    3. Toss the grated cucumber with 1 teaspoon sea salt and allow to sit at least 5 minutes. In a medium bowl, mix the yoghurt, sour cream, 1 tablespoon lemon juice, rice vinegar and olive oil. Season with garlic, fresh dill and Greek seasoning. Squeeze the cucumber to remove any excess water; stir into sauce. Season to taste with sea salt and pepper. Refrigerate until ready to use.
    4. Remove chicken from marinade and place on prepared barbecue. Discard remaining 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 bread on the barbecue and cook for about 2 minutes until warm, turning frequently to avoid burning. Arrange warmed pita, sliced chicken, lettuce, onion, tomato, olives and pepperoncini on a serving plate. Serve tzatziki sauce and feta cheese in separate bowls on the side. Stuff pita pockets with chicken and toppings to serve.

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    Reviews in English (391)


    We loved this recipe! It's a Friday night tradition for my husband and I to go to our favorite Greek joint and have gyros, but freezing temps this evening so I decided to make these at home. Delicious! The sauce was excellent, I would recommend adding more lemon, greek seasoning, and dill. I doubled the garlic as well. I used 2/3 cup balsamic and 1/3 cup olive oil in place of the vinegrette. No grilling tonight, so I baked the chicken with some marinade for 45 minutes at 350 degrees. Perfect! Thanks for sharing.  -  02 Feb 2007  (Review from Allrecipes USA and Canada)


    Excellent. I made this in the winter so we didn't use the grill. I broied the chicken 8 min on each side. I used light sour cream and nonfat yogurt and the Tzatziki turned out fantastic and healthy. My husband loved it, I loved it. Definitely buy thick, quality pita. My store was limited and the pita fell apart a bit, but it didn't take away from the taste.  -  21 Feb 2007  (Review from Allrecipes USA and Canada)


    This had fantastic flavor and really hit spot. Reminded me of my husband and I's favorite college Pita haunt. As to the people confused by the recipe's chicken marinade make sure you are using a balsamic vinegrette as specified instead of straight balsamic vinegar, 2 TOTALLY different things. Vinegrette is a salad dressing made with equal parts or slightly more Olive Oil to balsamic in addition to garlic, herbs, etc.. The recipe is just fine as written! Thank you for the walk down memory lane!  -  01 Sep 2008  (Review from Allrecipes USA and Canada)