Chicken Souvlaki Pita Recipe

Prep Time: 30

Cook Time: 20

Marinating Time: 3

Total Time: 3 50

Servings: Servings

Camping For Foodies Dinner Camping Recipes: This campfire grilled Greek pita sandwich is my favorite way to serve Mediterranean cuisine my entire family enjoys on trips.

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Ingredients

Souvlaki Marinade For Chicken

1/2 cup balsamic vinaigrette prepared salad dressing
1/2 lemon juiced
1 tablespoon dried oregano
1/2 teaspoon ground black pepper
3 boneless skinless chicken breasts

Homemade Tzatziki Sauce (see * Note)

1/2 small cucumber seeded, peeled, shredded (use box grater)
1/2 teaspoon salt
1/2 cup plain Greek yogurt
1/8 cup sour cream
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon dried oregano
1/2 teaspoon rice vinegar
1 small clove garlic minced (Camp Cooking Tip: If the garlic clove is large, only use half of it. This is a raw preparation and the garlic will be strong.)
1 1/2 teaspoon fresh dill weed chopped
1/4 teaspoon Greek seasoning
Dash black pepper to taste

Toppings And Assembly

4 pita wraps we like the pocket style
4 leaves romaine lettuce sliced into ribbons
1/2 red onion diced
2 Roma fresh tomatoes diced
1/2 cup Kalamata olives
1 cup crumbled feta cheese

Instructions

Trim fat off each piece of chicken and cut into bite-sized pieces. (see ** Note)
Combine the marinade and the chicken in a large zip top bag, work out excess air, seal it then toss the bag to coat the chicken (or use a non-reactive large bowl). Then place it in a refrigerator or cooler at least a few hours or overnight (overnight is best).
Make the Tzatziki Sauce by putting the cucumber and salt in a bowl. Let it stand for at least 20 minutes (this will draw out the water.) Squeeze out the excess water so the cucumber is as dry as possible.
Now, mix all of the Tzatziki Sauce ingredients (including the drained cucumber), cover and refrigerate in airtight container until ready to use.
Place chicken skewers on preheated grill over medium heat of a campfire, propane grill or charcoal grill (see *** Note). (If using wooden skewers, soak them in water about 30 minutes prior to grilling so they don't catch on fire during the grilling process.) The chicken should be grilled until the juices run clear or the meat reaches an internal temperature of 165 F degrees. The cook time depends on your altitude and thickness of chicken but it usually takes about 10-20 minutes to finish cooking on skewers.
Warm pita bread by placing it on the grill, about 30 seconds per side to heat pita and provide a little crunch to the fluffy pita bread.
Remove the chicken from the grill (slice it into bite sized pieces if it was cooked in whole pieces.)
Assemble the pitas with your favorite toppings and yogurt sauce, then serve immediately.

Notes

*NOTE: Flavors marry here so make this ahead of time. Camp Cooking Tip: You can make the Tzatziki Sauce a day ahead and just keep it refrigerated until you are ready to serve. If you want to do this in even less time you can just pick up a nice creamy tzatziki sauce from your local grocery store.

**NOTE: Camp Cooking Tip: If you don't want to deal with skewers you can leave the chicken pieces whole, grill them, then, just cube them after they are fully cooked, about 20-30 minutes. Also, when fire restrictions are in place I use my cast iron grill pan over a propane camp stove to grill meat.

*** Note: If you don’t have a thermometer on your grill, use the “hand test”: hold the palm of your hand about 5 inches above the heat source, pull it away before it hurts, 5-6 seconds = medium heat.

Nutrition Information