Chicken Souvlaki

Ready to eat, Chicken Souvlaki.
Prep Time: 
35 minutes prep time + 2 hours marinate time
Number of Servings: 
4 (1 wrap each)
Recipe Source: 
From The Islands of Greece by Rebecca Seal ($39.95, Hardie Grant Books, 2015)


  • Chicken and Marinade
  • 10 oz skinless chicken breasts, cut into large chunks
  • 1 tsp sweet paprika
  • 1 tsp dried Greek oregano
  • 2 garlic cloves, crushed
  • 1 Tbsp lemon juice
  • 1 tsp red wine vinegar
  • Salt and freshly ground black pepper
  • 1 Tbsp olive oil
  • Souvlaki
  • A little olive oil
  • 12 zucchini, shaved or sliced into thin strips
  • 4 warm flatbreads
  • 12 red onion, finely sliced
  • Tzatziki


  1. Place chicken in a bowl with all other marinade ingredients. Cover and leave in fridge for at least 2 hours, or preferably overnight.
  2. Preheat oven broiler to maximum or heat an outdoor grill. Thread marinated meat onto metal skewers. Broil in the oven or on the grill for 3 to 5 minutes per side, or until cooked through.
  3. Heat a griddle or frying pan over high heat with a little oil. Cook zucchini until it just begins to brown, just a minute or two.
  4. Stack each flatbread with chicken, zucchini, a little onion, and tzatziki. Roll up and serve immediately.


For a gluten-free version, use gluten-free flatbreads or gluten-free soft tortilla wraps.

Nutrition Info: 
Without tzatziki: 334 Calories, 26 g Protein, 42 g Carbohydrates, 2 g Fiber, 6 g Total fat (1 g sat, 3 g mono, 1 g poly), 485 mg Sodium

Top Your Souvlaki with This

Slather on a traditional Greek sauce.