There’s something special about a meal where everyone builds their own plate. This Chicken Souvlaki recipe is exactly that – juicy marinated chicken, crisp salad, golden fries, soft pita bread, and all the tasty sauces you can handle. It’s a relaxed, share-style dinner that feels fun and a little indulgent, while still being packed with fresh flavours.
Time-Saving Notes
- Marinate the chicken ahead of time for deeper flavour.
- Chop salad ingredients earlier in the day to make dinner assembly quick and easy.
Budget Notes
- Use in-season veggies to keep costs down.
- Swap salad greens for roasted veg like capsicum, kumara, or zucchini.
- A premade salad or coleslaw mix also works well as a shortcut.
Protein Changes
- Swap chicken for prawns, beef, or lamb.
- Vegetarian? Try large field mushrooms or grilled haloumi – both are delicious alternatives.
Notes
- If you don’t have Moroccan seasoning, mix together:
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
Serving Tip:
Put all the fillings, sauces, and pita breads in the middle of the table and let everyone build their own souvlaki – it’s messy, fun, and guaranteed to get everyone involved!
30 Minute Chicken Souvlaki
Bring the flavours of Greece to your dinner table in just 30 minutes. Tender, marinated chicken served with warm pita and cool tzatziki—it’s a fresh, healthy, and easy meal that the whole family will love
Ingredients
Chicken Marinade
- 2 tbsp Moroccan Seasoning
- 3 cloves garlic crushed
- 1 lemon
- 3 tbsp olive oil
- ½ tsp salt
To assemble
- 4 large pita bread or wraps
- 4 boneless chicken thighs
- ¼ iceberg lettuce shredded
- 2 tomatoes diced
- ½ red onion sliced
- 200 grams hummus
- 500 grams oven fries
- 100g feta
Optional
- Garlic yoghurt sauce I use a spinach, garlic yoghurt sauce but it is optional
- Hot sauce or sweet chilli sauce
Instructions
-
In a bowl whisk together Moroccan seasoning, garlic, oil, salt, juice of one lemon and a teaspoon of lemon zest. Add chicken thigh and toss to coat. Leave chicken to marinate for 20 minutes or longer (if time allows) or continue with instructions if you are in a hurry.
-
Preheat oven to 200C Fan Bake. Arrange fries on a baking tray and bake in the oven for 15 min (alternatively you can air fry the fries).
-
While the fries are cooking, heat a fry pan over a high heat add a splash of oil, add the chicken, reserving the extra marinade.
-
Sear for a minute or two on each side, then add leftover marinade to the pan and place the frypan in the oven, if your pan isn’t ovenproof, place on a lined baking tray. Cook for 10 minutes or until chicken is cooked through.
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Wrap the pita bread/wraps in foil and place in the oven to warm for the last few minutes of the chicken cooking. Remove chicken from oven and slice into strips.
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To assemble the souvlaki, lay a square of tin foil or baking paper on your bench. Place a warmed pita bread on the foil and spread the pita with hummus.
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Place shredded lettuce down the center and top with some sliced chicken, tomato and red onion. Next add a handful of fries, crumble over some feta, add sauces if using, and fold the sides of the souvlaki in, almost into a cone shape, use the foil to wrap around the bottom and secure everything in place
Recipe Notes
TIME SAVING NOTES
Marinate the chicken in advance.
Chop lettuce, tomato and red onion in advance.
BUDGET NOTES
Use in-season veggies to fill, if salad greens are pricey use roasted veggies such as capsicum, kumara and zucchini. Or
use a premade salad or coleslaw mix.
PROTEIN CHANGES
You can use prawns, beef or lamb in this recipe. To make vegetarian - large field mushrooms or haloumi would be
delicious.
NOTES
Instead of 2 tablespoons of Moroccan seasoning you can use:
2 teaspoons paprika
1 teaspoon ground cumin
2 teaspoons ground coriander
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