Hello! It’s time to pack your lemons, dried oregano and garlic, because we’re off to a culinary trip to beautiful Greece. Today we’re making Greek Chicken Souvlaki Pita Wraps with Herb Roasted Potatoes. Yum, yum, yum! Isn’t that the yummiest sentence you’ve ever read? Oh and there’s tzatziki sauce too!
Okay before we move on towards the recipe, let’s discuss our love for lemon, garlic and herbs. What is it about these three simple ingredients that when combined they turn any dish into a flavor fest? If you’re a regular reader here you must know two things about me. First of all, I love my desserts, and have a chocolate addiction (ahem). Proof lies in this Lindt Italian Hot Chocolate (THE most popular post on my blog – viewed over thousands of times in just a few days) and this Oreo Brownie Chocolate Trifle (p.s. don’t miss the $650 giveaway with this trifle). Too much chocolate is not enough for me, like ever. I think I might need to be sent to chocolate rehab. That would be the worst ever moment of my life.
Secondly, I loooove garlic. I mean seriously, I would literally die if I was a vampire and couldn’t have garlic bread. You can read more about this weird thing where I feel sorry for vampires and their allergies to garlic here in this post for this Crispy Lemon Chicken & Creamy Garlic Pasta, which also happens to be one of the most popular posts on my blog. I know, I know vampires aren’t real but still. Please don’t leave, keep reading, because I’m not crazy. Seriously. Maybe. Probably.
If I am crazy, then it’s for this dish. This dish is perfect for people who don’t have time to cook but want crazy delicious flavors in their meals. Enter the marinade. I love marinades. You just marinade stuff in delicious ingredients and then forget about it until it’s time to cook. Isn’t that the best thing ever? And guess what? All three elements of this dish just require mixing stuff together and letting them sit in the fridge for a little while. And the cooking is easy peasy. Let’s have a look at how the chicken, roasted potatoes and tzatziki sauce are made.
1.) The Chicken Souvlaki is just marinated in a mix of lemon juice, garlic, dried oregano and olive oil. And obviously the seasoning king & queen aka salt & pepper.
2.) The potatoes are quickly chopped into wedges or cubes (no need to peel them), and then doused with lemon juice, garlic, dried oregano and olive oil. Oh and a little sprinkle of semolina on the potatoes goes a long way in making the potatoes super crispy on the outside. See how we’re using the same simple ingredients again? These roasted potatoes are mind blowing, btw.
3.) For the the tzatziki all we need is cucumbers, yogurt, lemon juice, and salt & pepper. Plus, I know traditionally tzatiki is made with yogurt that’s been drained and cucumbers that have had their water squeezed out so that its’ super thick. But to be honest, I don’t do that because it takes a little bit of effort and time. The flavor is the same, except that the tzatziki might not be as thick as traditional tzatziki. I’m all about flavor and ease in this recipe.
I do hope you make this super delicious recipe and enjoy it. It’s sort of like a flavor vacation to Greece. So while, we can’t physically go to Greece for whatever reason (jobs, kids, school, money etc) we can enjoy the flavors in the comfort of our homes, right? Right.
Now go on, roast those potatoes, grill that juicy chicken, and wrap it all up in a a soft pita bread. Don’t forget to add a crunchy salad and top with tzatziki sauce.
Happy flavor vacay! 😉
Greek Chicken Souvlaki Pita Wraps with Herb Roasted Potatoes
- For the Chicken Marinade:
- 500 grams chicken boneless, skinless breast pieces
- Juice of 1 lemon medium size
- 2-3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon extra virgin olive oil
- For the Herb Roasted Potatoes:
- 3-4 large potatoes
- 3 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon semolina
- Juice of 1-2 lemons
- 1/4 cup extra virgin olive oil
- 1/2 cup water
- For the Tzatziki Sauce:
- 1 cup full fat yogurt
- 1 cucumber peeled and grated
- Salt to taste
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
- For the Wraps:
- 4-5 pita bread
- Salad chopped capsicum, onions, tomatoes
For the Chicken:
Chop the chicken breasts into 1-inch pieces.
Marinate the chicken with all the marinade ingredients and store in fridge for 1 hour.
Grill the chicken on each side for 1-2 minutes or until the chicken is done.
For the Herb Roasted Potatoes:
Preheat the oven to 200C/400F
Cut the potatoes into wedges or cubes. No need to peel them.
In a roasting pan add all the ingredients for the herb roasted potatoes and mix well.
Bake uncovered for 40-50 mins, turning the potatoes in between so that they cook evenly and form a nice crust. You can add more water (about 1/4 cup) if you feel the liquid is drying up before the potatoes are cooked through.
For the Tzatziki Sauce:
Mix all the ingredients for the tzatziki sauce and refrigerate until it's time to serve.
Assembling the Wraps:
Fill each pita bread with desired amount of chicken, salad and tzatziki sauce. Serve with herb roasted potatoes.
Note: Recipe for Herb Roasted Potatoes adapted from My Greek Dish.
Want more garlicky, lemony dishes? Here are two that you might like: