Simply irresistible, juicy and delicious! Try some salad or tzatziki on the side. You will love this souvlaki!!!

Serves: 4 Preparation: 15′ Cooks in: 20′ ready in: 35′

4 large Cypriot pitta breads or 8 small
800gr skinless chicken breasts
1 red onion, finely sliced
1 garlic clove, crushed
50ml white wine
50ml lemon juice
1 tbsp rosemary, finely chopped
20ml extra-virgin olive oil
8 bamboo skewers
sea salt and freshly ground black pepper

For stuffing
1 tomato, finely chopped
1 small onion, finely chopped
½ bunch parsley, finely chopped
200gr halloumi cheese, finely sliced
Greek yogurt


Step 1
Soak 8 bamboo skewers in water for at least 15 minutes. Cut chicken breasts into cubes of a similar size, put pieces into a bowl with the onion, garlic, wine, lemon, rosemary and olive oil, season with salt and pepper and massage the flavors into chicken. Leave in the refrigerator for 2-3 hours or overnight.

Step 2
Place a griddle pan on a medium heat. Thread the chicken pieces onto skewers, not too tightly packed, to allow for even cooking. Place on the hot griddle pan and cook, turning regularly. Alternatively, cook in the oven grill for 10 minutes or so until golden and crisp.

Step 3
Roast the pittas and tear in half, stuffing them with 2 chicken skewers, tomato, onion, pasrley, halloumi and a little Greek yogurt. Serve immediately.

Photo Anastasia Adamaki – Food styling Antonia Kati

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