With a little chopping, this home made meal comes together in under 30 minutes, making it perfect for any night, or double the quantities and invite company over – you’ll spend less time in the kitchen and more time socializing. Opa!
Easy Greek Pitas with Home Made Tzatziki Sauce – Serves 4
Pine View Farms All Natural Meats marinated chicken souvlaki (4 sticks per pack)
1 – 2 tbsp Olive Oil
Amado’s Pitas (6 pack)
2 lbs Floating Gardens Cocktail tomatoes
2 lbs Floating Gardens Mini cucumbers
Coteau Hills Creamery Balkan Style Feta Cheese
Black or kalamata olives (optional)
For the sauce:
1/2 a large cucumber or two minis (skin on)
1 – 2 cloves of garlic, minced or pressed
500 ml of Plain yogurt
2 tbsp olive oil
2 tbsp of fresh or dried dill
1 lemon (2 tbsp of juice & 2 tsp zest)
Tzatziki is better if it has a little while to hang out and let all the flavours meld, so make this the day before – there’s nothing wrong with having it hang around for a few days as a dip for other things too!
Measure yogurt into the bowl. Zest & juice the lemon. Slice cucumbers lengthwise and scoop out the seeds (you don’t have to, but if you leave them in, the sauce will be thinner as there will be more water from the cucumber in it). Grate cucumber into the bowl. Finely mince or press the garlic into the bowl, add the lemon juice and olive oil and stir together. Add lemon zest, dill, salt and pepper, stir or whisk until smooth. Cover, refrigerate, and enjoy your beautiful creation the next day with chicken souvlaki.
Souvlaki, Pitas & Toppings
At our house, we always present everything in component parts (one bowl each for cucumber, tomato, onion, etc.) and let everyone build their perfect pita, but the veggies, olives and cheese are also delicious when mixed together as a salad. Chop cucumbers and tomatoes into bite-sized pieces, and dice onion. Cut desired amount from cheese and dice into cubes or crumble into a bowl using your fingers.
Defrost souvlaki overnight in the fridge or in microwave. Heat oil in frying pan, or pre-heat grill to medium-high heat. Drop souvlaki into pan or on grill, turning every few minutes to ensure even cooking. Souvlaki is ready to serve when juices run clear and chicken is no longer pink.
Slice pitas in half (for easy filling) or along the seam of one side to fill them like a gyro. Leave the skewers in the souvlaki for serving, because food on a stick is the most fun! Grasp the pita in one hand and slide the flavourful souvlaki off the stick. Top with veggies and tzatziki, and enjoy!
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