There is something so satisfying about a meal that hits every texture, from charred chicken to crunchy greenhouse peppers. We are loading these souvlaki pitas high with a fresh greenhouse salad and juicy skewers that make every weeknight feel like a backyard party.
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This Loaded Chicken Souvlaki Pitas with Greenhouse Salad recipe was created in partnership with The Ontario Produce Marketing Association and Ontario Greenhouse Vegetable Growers. The thoughts, tips, and results shared in this recipe are 100% our own!
Why We Love This Recipe
- Juicy Thighs: Using chicken thighs ensures the meat stays tender and moist, even over high grill heat.
- Greenhouse Fresh: Using Ontario greenhouse tomatoes and peppers means you get peak-summer flavour all year round.
- Complete Meal: You have your protein, fats, and a mountain of veggies all tucked into one soft pita.
Ingredients
Chicken Souvlaki Skewers
- Chicken thighs
- Extra virgin olive oil
- Lemon juice
- Garlic cloves
- Dried oregano
- Kosher salt
- Black pepper
- Peppers
- Red onion
Greenhouse Tomato, Cucumber & Pepper Salad
- Yellow pepper
- Tomatoes
- Cucumber
- Red onion
- Extra virgin olive oil
- Red wine vinegar
- Lemon juice
- Dried oregano
- Kosher salt
- Black pepper
- Fresh dill
- Fresh parsley
For Serving
- Pitas or flatbreads
- Whipped Feta Tzatziki or store-bought tzatziki
- Lemon wedges and extra fresh herbs
- Extra crumbled feta if you are using store-bought tzatziki
See the recipe card below for quantities.
Equipment Needed:
- 8 - 8" skewers. If you are using wooden ones, soak them in water for 30 minutes before using.
Instructions
Marinate the Chicken
Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl. Pour the marinade over the chicken, toss to coat, and refrigerate for 30 minutes up to 4 hours.
Build the Skewers
➡️Note: If you are using wooden skewers, be sure to soak them in water for at least 30 minutes so they don't catch fire on the grill.
Getting your station ready is the best way to make this process a breeze. Before you start threading, organize your marinated chicken and sliced vegetables into separate piles on your workspace. This ensures you have enough of everything to finish all 8 skewers evenly without having to stop and chop mid-way!
The Perfect Threading Order: To get that beautiful, professional look and ensure every bite of chicken is nestled next to a flavourful veggie, we thread our skewers in this specific order: Red Pepper, chicken, green pepper, chicken, red onion, chicken, red onion, chicken, green pepper, chicken, and finish with a red pepper.
➡️Pro Tip: As you build, resist the urge to pack the pieces too tightly together. Leaving just a little bit of breathing room between the chicken and the greenhouse peppers allows the heat to circulate, ensuring everything chars beautifully and cooks through at the same time. And remember, if the order gets a little mixed up or you are short a piece of green pepper and have to use a red one, it is completely okay! These skewers are meant to be rustic and fun, so don’t worry about them looking identical. The char and the flavour are what matter most.
Toss the Salad
In a large bowl, combine the yellow pepper, tomatoes, cucumber, and red onion. Whisk the oil, vinegar, lemon juice, and seasonings in a separate small bowl, then pour over the veg. Fold in the fresh herbs right before serving.
Grill the Chicken Souvlaki Skewers
Preheat your grill to medium-high. Cook skewers for 12 to 14 minutes, turning occasionally. The chicken is done when it reaches an internal temperature of 165°F (74°C). Let the meat rest for 5 minutes.
Assemble the Souvlaki Pitas
Warm the pitas on the grill for about 20 seconds per side. Slather with creamy whipped feta tzatziki, then slide the chicken and grilled veggies off the skewers and onto the bread. Top with the fresh greenhouse salad and an extra squeeze of lemon.
Tips, Substitutions & Serving Suggestions
- The Veggie Swap: If you don’t have red onion, shallots work beautifully in the salad for a milder bite.
- Cheese Lovers: If you aren’t making the whipped feta version, try adding big cubes of sheep’s milk feta directly into the salad.
- No Grill? You can easily make these in the oven! Roast the skewers at 400°F (200°C) for about 18 to 20 minutes, flipping halfway through.
- Serving Style: For a crowd, serve this “family style” by putting the skewers on a big platter and letting everyone build their own pitas at the table.
- Storage: Keep the salad and chicken in separate containers in the fridge for up to 3 days. Just wait to dress the salad until you’re ready to eat!
Love These Chicken Souvlaki Pitas? Try These recipes Next:
- Greek Village Salad (Horiatiki Salata)
- Greek Fried Cheese – Saganaki with Kefalotyri Cheese
- Greek-Style Lemon Potato Wedges with Whipped Feta
- Slow Roasted Greek Lamb Shoulder with Roasting Pan Potatoes
📖 Recipe
Loaded Chicken Souvlaki Pitas with Greenhouse Salad
Equipment
- 8 8" Skewers. If you are using wooden ones, soak them in water for 30 minutes before using.
Ingredients
Chicken Souvlaki Skewers
- 1 ½ lb boneless skinless chicken thighs cut into 4 pieces each (680 g)
- 3 tablespoon extra virgin olive oil
- 2 tablespoon fresh lemon juice
- 3 garlic cloves finely grated
- 2 teaspoon dried oregano
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 red pepper cut into 1 ½-inch pieces
- 1 green pepper cut into 1 ½-inch pieces
- 1 small red onion cut into 1 ½-inch pieces
Ontario Greenhouse Tomato, Cucumber & Pepper Salad
- 1 yellow pepper cut into bite-sized pieces
- 2 tomatoes cut into bite-sized pieces
- 1 cucumber quartered lengthwise and sliced into bite-sized pieces
- 2 to 3 tablespoon red onion very thinly sliced
- 2 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
For Serving
- 8 thick pitas or flatbreads
- 1 ½ cups Whipped Feta Tzatziki recipe OR cups store-bought tzatziki
- Lemon wedges and extra fresh herbs
- Extra crumbled feta if you are using regular store-bought tzatziki
Instructions
Marinate the Chicken
- Whisk olive oil, lemon juice, garlic, oregano, salt, and pepper in a small bowl. Pour the marinade over the chicken, toss to coat, and refrigerate for 30 minutes up to 4 hours.
Build the Skewers
- Getting your station ready is the best way to make this process a breeze. Before you start threading, organize your marinated chicken and sliced vegetables into separate piles on your workspace. This ensures you have enough of everything to finish all 8 skewers evenly without having to stop and chop mid-way!
- The Perfect Threading Order: To get that beautiful, professional look and ensure every bite of chicken is nestled next to a flavourful veggie, we thread our skewers in this specific order: Red Pepper, chicken, green pepper, chicken, red onion, chicken, red onion, chicken, green pepper, chicken, and finish with a red pepper.
Toss the Salad
- In a large bowl, combine the yellow pepper, tomatoes, cucumber, and red onion. Whisk the oil, vinegar, lemon juice, and seasonings in a separate small bowl, then pour over the veg. Fold in the fresh herbs right before serving.
Grill the Chicken Souvlaki
- Preheat your grill to medium-high. Cook skewers for 12 to 14 minutes, turning occasionally. The chicken is done when it reaches an internal temperature of 165°F (74°C). Let the meat rest for 5 minutes.
Assemble the Souvlaki Pitas
- Warm the pitas on the grill for about 20 seconds per side. Slather with creamy whipped feta tzatziki, then slide the chicken and grilled veggies off the skewers and onto the bread. Top with the fresh greenhouse salad and an extra squeeze of lemon.
💬Tried this recipe?
- We'd really appreciate a rating and quick review! It helps more home cooks find the recipe, and we love hearing what you think.
Video
Notes
Tips, Substitutions & Serving Suggestions
- The Veggie Swap: If you don't have red onion, shallots work beautifully in the salad for a milder bite.
- Cheese Lovers: If you aren't making the whipped feta version, try adding big cubes of sheep's milk feta directly into the salad.
- No Grill? You can easily make these in the oven! Roast the skewers at 400°F (200°C) for about 18 to 20 minutes, flipping halfway through.
- Serving Style: For a crowd, serve this "family style" by putting the skewers on a big platter and letting everyone build their own pitas at the table.
- Storage: Keep the salad and chicken in separate containers in the fridge for up to 3 days. Just wait to dress the salad until you're ready to eat!
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