Recipes | Loaded Chicken Souvlaki Pitas with Greenhouse Salad
Loaded Chicken Souvlaki Pitas with Greenhouse Salad
There is something so satisfying about a meal that hits every texture, from charred chicken to crunchy greenhouse peppers. We are loading these pitas high with a fresh Ontario greenhouse salad, tzatziki, and juicy skewers, making every weeknight feel like a backyard party.
This recipe comes to us from our wonderful partners at Zimmy’s Nook!
Ingredients
Servings
Chicken Souvlaki Skewers
- 1 1/2 Lb. Boneless, Skinless Chicken Thighs, Cut Into 4 Pieces Each
- 3 Tbsp. Extra Virgin Olive Oil
- 2 Tbsp. Fresh Lemon Juice
- 3 Garlic Cloves, Finely Grated
- 2 Tsp. Dried Oregano
- 1 Tsp. Kosher Salt
- 1/2 Tsp. Black Pepper
- 1 Ontario Greenhouse Red Pepper, Cut Into 1 1/2 Inch Pieces
- 1 Ontario Greenhouse Green Pepper, Cut Into 1 1/2 Inch Pieces
- 1 Small Red Onion, Cut Into 1 1/2 Inch Pieces
Ontario Greenhouse Tomato, Cucumber & Pepper Salad
- 1 Ontario Greenhouse Yellow Pepper, Cut Into Bite Sized Pieces
- 2 Medium Ontario Greenhouse Tomatoes, Cut Into Bite-Sized Pieces
- 1 Ontario Greenhouse Cucumber, Quartered Lengthwise and Sliced Into Bite-Sized Pieces
- 2-3 Tbsp. Red Onion, Very Thinly Sliced
- 2 Tbsp. Extra Virgin Olive Oil
- 1 Tbsp. Red Wine Vinegar
- 1 Tbsp. Fresh Lemon Juice
- 1/2 Tsp. Dried Oregano
- 1/2 Tsp. Kosher Salt
- 1/4 Tsp. Black Pepper
- 1 Tbsp. Chopped Fresh Dill
- 1 Tbsp. Chopped Fresh Parsley
For Serving
- 8 Thick Pitas or Flatbreads
- 1 Batch Whipped Feta Tzatziki (Recipe In Our Library!)
- To Taste Lemon Wedges & Fresh Herbs
- To Taste Extra Crumbled Feta to Garnish
Instructions
Step 1
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.Step 2
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!Step 3
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.Step 4
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 • Red Pepper •Step 5
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.Step 6
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.Step 7
Grill 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.Step 8
Assemble Warm the pitas on the grill for about 20 seconds per side. Slather with 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.
