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Chicken Souvlaki

Souvlaki is usually served with tzatziki, a yogurt sauce with cucumbers. This version has more cucumber than yogurt, for a dish with crunch and freshness but few calories.

  • Prep:
  • Total Time:
  • Servings: 4
Chicken Souvlaki

Photography: Johnny Miller

Source: Martha Stewart Living, September 2011


  • 1 1/2 teaspoons finely grated lemon zest, plus 3 tablespoons fresh lemon juice
  • 2 garlic cloves, finely grated
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 pound boneless, skinless chicken breast halves, cut into 2-inch cubes
  • 1/2 English cucumber, chopped
  • 1/2 cup fat-free Greek yogurt
  • 3 plum tomatoes, quartered
  • 1/2 small red onion, cut 3/4 inch thick, and separated into slices
  • 4 whole-wheat pitas
  • Garnish: oregano leaves


  1. Whisk together lemon zest, 1 tablespoon plus 1 1/2 teaspoons lemon juice, half the garlic, the oregano, 1 tablespoon plus 1 teaspoon oil, and 1/2 teaspoon salt. Add chicken, and toss to coat. Refrigerate, covered, for 45 minutes.

  2. Meanwhile, stir together remaining lemon juice and garlic, the cucumber, yogurt, and 1/4 teaspoon salt. Refrigerate, covered, until ready to serve.

  3. Heat grill to medium-high. Thread chicken, tomatoes, and onion onto 4 metal skewers. Brush with remaining 2 teaspoons oil, and season with pepper.

  4. Grill skewers, turning, until browned on all sides and cooked through, about 8 minutes. Grill pitas until charred, about 2 minutes per side.

  5. Serve skewers with charred pitas and cucumber-yogurt sauce. Garnish with oregano leaves.

Cook's Note

Make ahead: Cucumber-yogurt sauce can be refrigerated overnight.


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