Few things satisfy like tender, flame-kissed chicken wrapped in warm pita bread—and this Chicken Souvlaki Pita delivers just that. Crafted by grill master and Summerset Brand Ambassador Johan Magnusson of Big Swede BBQ, this recipe brings the bold, herbaceous flavors of the Mediterranean straight to your backyard. Juicy chicken thighs are marinated in a fragrant blend of garlic, oregano, rosemary, paprika, and citrus, then grilled over open flame to perfection. The result is succulent, smoky meat with a savory depth that only a live fire can bring.

Once off the grill, the chicken is nestled into soft pita pockets alongside crisp lettuce, ripe tomato, sliced cucumber, and red onion. Finished with a cool drizzle of tzatziki and a sprinkle of crumbled feta, this handheld meal layers texture and flavor in every bite. It’s casual yet refined—ideal for both laid-back evenings and effortless entertaining.

This dish is all about balance: rich yet fresh, hearty yet light, simple yet satisfying. Fire up your Summerset grill, and let the aroma of marinated chicken and warm pita set the tone for a relaxed, flavorful gathering under the open sky.

For more food inspiration, follow our Brand Ambassador, Johan Magnusson of Big Swede BBQ, on social media and explore his award-winning rubs and cookbook at BigSwedeBBQ.com.

Makes 12 Pitas

Chicken Souvlaki Pita Ingredients

  • 2 1/2 Lbs Skinless Chicken Thighs
  • 12 Pita Breads
  • 3 cups Lettuce, chopped
  • 1 cup Tzatziki Sauce
  • 3 Tomatoes, chopped
  • 2 Cucumbers, sliced
  • 2 Red Onions, sliced
  • 2 cups Feta Cheese, crumbled

Souvlaki Marinade

  • 10 Garlic Cloves, peeled
  • 3 Tbsp Dried Oregano
  • 2 tsp Dried Rosemary
  • 2 tsp Sweet Paprika
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1/4 cup Greek Olive Oil
  • 1/4 cup Dry White
  • 1 Lemon, juiced

Chicken Souvlaki Pita Directions

  1. Add all the ingredients for the marinade to a blender. Pulse until well combined. Trim the excessive fat from the chicken thighs and cut them into 1 1/2-inch pieces. Place the chicken thigh pieces in a large bowl and add the marinade. Toss to combine. Cover tightly and refrigerate for 2 hours or preferably overnight.
  2. Preheat your Summerset grill by igniting all main burners. Then close the hood and allow the grill to heat for 10 to 15 minutes; the hood thermometer should reach approximately 450°F.
  3. Thread the marinated chicken pieces onto metal or wood skewers. Place chicken skewers on the grill and grill until nicely browned, and they have reached an internal temperature of 165°F, about 12-15 minutes. Be sure to rotate the skewers frequently to ensure the chicken cooks evenly on all sides. While grilling, brush lightly with the marinade.
  4. Prepare the pitas by slicing a pocket in the bread. Add some lettuce to the pocket—spoon in tomatoes, cucumbers, and red onions. Remove the chicken from the skewers and add it to the pita. Top with a drizzle of tzatziki and some crumbled feta cheese.

Created by our Brand Ambassador, Chef Johan Magnusson of BigSwedeBBQ.com