chicken souvlaki with home made pitta

this week has been a busy one. it's my baby's birthday this coming monday (may 1st) and we're celebrating all weekend. we started last night actually, we went to see beauty and the beast (which she didn't really like, lol) and today we're having her very first "friends from school" birthday party, it will be a very small gathering, 6 girls in total...i think, they'll be making pizza, rice krispie squares, smores jars and hopefully enjoying themselves! wish me luck guys!

but about this recipe, i've been meaning to put it up for a couple of days now, but hadn't got around to it until now. i ended up making souvlaki this week mostly because Joanne from  olive and mango inspired me to when she posted her version of a pork souvlaki, i'm a sucker for this dish, it requires very little ingredients but has so much flavour. I went one further and made some home made pitta bread, i borrowed the recipe from Lucy at super golden bakes, they're honestly better than the ones you can get in the stores, i always say that, but i say it only when it's true. scroll down to check out my borrowed/inspired recipes! have a wonderful saturday....oh p.s, these would be amazing on the bbq, and i know for a fact that the lamb version is equally good!

chicken souvlaki with home made pitta 

chicken souvlaki


360 grams chicken thighs cut up in 1 inch chunks (deboned and skin removed)

2 tablespoons olive oil

2 tablespoons dried oregano

pinch of salt

juice of half a lemon

4 cloves of garlic grated or use a garlic crusher

freshly ground black pepper 


to serve -

vine ripened tomatoes sliced

sliced red onions



mix all the ingredients for the chicken souvlaki in a bowl or a sealable food bag, leave in the fridge to marinate for 30 minutes to an hour (if you are using pork or lamb, for best results, marinate for at least 6 hours, but over night would be best). if you are using wooden skewers and you are cooking the souvlaki on the bbq or over open flames, soak wooden skewers in water for at least 30 minutes before you are ready to cook.

thread the chicken onto the skewers, being careful not to over pack the skewers and brush with olive oil

heat a non-stick pan over medium to high heat. place 2 to 3 skewers in the pan at a time and allow to cook untouched for 4 to 5 minutes before turning and cooking for another 4 to 5 minutes on the other side. 

if you are doing this on a charcoal bbq grill be sure that the flames have died down and all you have are hot charcoals, place the skewers on top of the grill and allow to cook untouched for 4 to 5 minutes before turning and cooking for a further 4 to 5 minutes. (please do not walk away from the grill at this point in time)

home made pitta 


300 grams tipo 00 flour

100 grams greek yoghurt

150 mls water

3 tablespoons olive oil

2 tablespoons sugar

1 teaspoon dry active yeast

1 teaspoon salt


  • combine the flour, sugar and yeast in a medium bowl and mix well. 
  • in a separate bowl or measuring jug, combine the yoghurt, olive oil, water and salt and mix well. 
  • slowly add the liquid to the flour bowl whilst mixing on low with the dough hook attachment on a hand mixer or slowly mix with a wooden spoon until the dough forms a ball. cover and allow to rise for an hour.
  • after an hour, tip the dough out onto a lightly floured surface, divide into 6 equal pieces (or how ever many ou may like, however, the more you divide the dough the small your pittas will be)
  • form each piece into balls, flatten with the heel of your hand and then lightly roll with a rolling pin until roughly 6 to 7 inches in diameter.
  • heat a medium or large non stick pan over medium heat and brush with olive oil, place the dough in the pan and allow it to cook/fry for a few minutes until brow spots appear before turning and cooking the other side until that side browns too (your pitta may puff up, you want that to happen, don't worry, it will de-puff once you remove it from the heat. set aside and cover with a damp tea towel or dap cheese cloth while you cook the others.


tzatziki sauce

ingredients -

250 grams greek yoghurt (i use fage full fat)

3 cloves of garlic grated or pushed through a garlic press

the juice of 1/2 a lemon

1/2 large cucumber deseeded and grated 

4 to 5 mint leaves finely chopped

a small bunch of chives finely chopped

salt and fresh ground black pepper to taste

method -

mix all the ingredients together in a bowl, add salt and freshly ground pepper to your liking