Chicken Souvlaki Pitas with Tzatziki &  Roasted Potatoes
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Chicken Souvlaki Pitas

with Tzatziki & Roasted Potatoes

40 MIN
+$5.95/serving 4 Servings
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  • with Chicken Breasts
    includes 4 No Added Hormones, Antibiotic-Free, Boneless, Skinless Chicken Breasts View recipe
  • with Flank Steaks
    includes four 8-oz No Added Hormones, Pasture-Raised Flank Steaks
  • with Flank Steaks

    From the Test Kitchen

    To make this easy take on the classic Greek pita sandwich, we’re filling hearty pitas with za’atar-dusted chicken, tangy carrot slaw, and a cooling layer of tzatziki for bursts of bright flavor in every bite. A simple side of roasted potato wedges perfectly rounds out the meal.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    ingredients
    Chicken Souvlaki Pitas with Tzatziki &  Roasted Potatoes
    Title
    • 4 Flank Steaks
    • 4 Pocketless Pitas
    • 1 Tbsp Za'atar Seasoning (Sumac, Aleppo Pepper, Sesame Seeds, Salt, Thyme & Whole Oregano)
    • 2 Scallions
    • 1 Lemon
    • ½ cup Tzatziki (Cucumber-Yogurt Sauce)
    • ¾ lb Carrots
    • 1¼ lbs Potatoes
    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Prepare the remaining ingredients & make the slaw
    2 Prepare the remaining ingredients & make the slaw

    Meanwhile, peel the carrots and grate on the large side of a box grater. Thinly slice the scallions. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the grated carrots and sliced scallions. Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the za'atar. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    Warm the pitas
    4 Warm the pitas

    Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

    Finish the pitas & serve your dish
    5 Finish the pitas & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Fill the warmed pitas with the tzatziki, sliced steaks, and slaw. Serve the finished pitas with the roasted potatoes on the side. Enjoy!

    Tips from Home Chefs

    Prepare & roast the potatoes
    1 Prepare & roast the potatoes

    Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer. Roast 27 to 29 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    2 Prepare the remaining ingredients & make the slaw

    Meanwhile, peel the carrots and grate on the large side of a box grater. Thinly slice the scallions. Halve the lemon crosswise; squeeze the juice into a medium bowl, straining out the seeds. To the bowl of lemon juice, add the grated carrots and sliced scallions. Drizzle with olive oil and season with salt and pepper. Stir to combine. Taste, then season with salt and pepper if desired.

    Prepare the remaining ingredients & make the slaw
    Cook the steaks
    3 Cook the steaks

    Pat the steaks dry with paper towels; season on both sides with salt, pepper, and the za'atar. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned steaks. Cook 2 to 4 minutes per side for medium- rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board; let rest at least 5 minutes.

    *The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.

    Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness. 

    4 Warm the pitas

    Meanwhile, if you prefer to use a microwave, wrap the pitas in a damp paper towel; microwave on high 1 minute, or until heated through and pliable. If you prefer to use the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.

    Warm the pitas
    Finish the pitas & serve your dish
    5 Finish the pitas & serve your dish

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Fill the warmed pitas with the tzatziki, sliced steaks, and slaw. Serve the finished pitas with the roasted potatoes on the side. Enjoy!

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