Flavorful Fillings
Photography by Rich Smith
Layered with fresh ingredients, bold spices, and crave-worthy combinations, this dish lets it’s fillings take center stage.
Nick Kyriakidis
Acropolis Grill’s Chicken Souvlaki
Ingredients
For the marinade:
- 10 garlic cloves peeled and minced
- 2 Tbsp. dried oregano
- 1 tsp. sweet paprika
- 1 tsp. Kosher salt
- 1 tsp. black pepper
- ¼ cup Greek extra virgin olive oil
- 3 Tbsp. dry white wine or red wine vinegar
- Juice of 1 lemon
For the chicken souvlaki:
- 2½ lbs. boneless trimmed chicken breast
- cut into 1½-inch pieces can sub pork, beef, or chicken thighs
- ½ yellow onion sliced
- 6 7-inch round pitas
- Olive oil to taste
- Salt and black pepper to taste
- Tzatziki sauce to taste
- Sliced tomato to taste
- Slivered red onions to taste
- Cucumber to taste
- Onions to taste
Instructions
- Combine marinade ingredients.
- Mix in cubed chicken and onion and refrigerate for a few hours or overnight.
- Skewer the chicken for chargrill or use a flat-top griddle on high setting.
- Once meat is cooked, grill your pita breads (brushed with olive oil, salt, and pepper).
- Portion the meat on pitas, add plenty of tzatziki, tomatoes, slivered red onions, cucumber, onions, and any other favorite toppings. Enjoy!