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Chicken Souvlaki
with Tahini-Yogurt Sauce & Roasted Potatoes
40 MIN
4 Servings
From the Test Kitchen
You’ll make souvlaki—Greek-style pita sandwiches—by cooking chicken with herby za’atar, then piling it inside warm pitas along with a cooling tahini-yogurt sauce. Grated carrots tossed with lemon juice add refreshing texture and a splash of bright color.
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NutritionPER SERVING
-
Calories660 Cals (est.)
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fresh
ingredients
Title
-
4 Boneless, Skinless Chicken Breasts
- 4 Pocketless Pitas
- ½ cup Plain Greek Yogurt
- 6 oz Carrots
- 1¼ lbs Red Potatoes
- 2 Scallions
- 2 Tbsps Tahini
-
1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
- 1 Pink Lemon
time-saving
tips & techniques
step-by-step
instructions
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise 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, skin side down. Roast 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients & make the sauce:
While the potatoes roast, peel the carrots and grate on the large side of a box grater. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter and deseed the lemon. In a bowl, combine the yogurt, tahini, and the juice of 2 lemon wedges. Season with salt and pepper to taste.
3
Cook the chicken:
While the potatoes continue to roast, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Warm the pitas:
While the chicken cooks, stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
5
Dress the carrots:
While the pitas warm, in a medium bowl, combine the grated carrots, sliced white bottoms of the scallions, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; stir to combine. Season with salt and pepper to taste.
6
Assemble the sandwiches & serve your dish:
Thinly slice the cooked chicken crosswise. Assemble the sandwiches using the warmed pitas, sauce, sliced chicken, and dressed carrots. Garnish with the sliced green tops of the scallions. Serve the sandwiches with the roasted potatoes on the side. Enjoy!
1
Prepare & roast the potatoes:
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes lengthwise 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, skin side down. Roast 29 to 31 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
2
Prepare the remaining ingredients & make the sauce:
While the potatoes roast, peel the carrots and grate on the large side of a box grater. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter and deseed the lemon. In a bowl, combine the yogurt, tahini, and the juice of 2 lemon wedges. Season with salt and pepper to taste.
3
Cook the chicken:
While the potatoes continue to roast, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the za’atar seasoning. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned chicken and cook 6 to 7 minutes per side, or until browned and cooked through. Transfer to a cutting board.
4
Warm the pitas:
While the chicken cooks, stack the pitas on a large piece of aluminum foil; tightly wrap to seal. Place directly onto the oven rack and warm 5 to 6 minutes, or until heated through and pliable. Transfer to a work surface and carefully unwrap.
5
Dress the carrots:
While the pitas warm, in a medium bowl, combine the grated carrots, sliced white bottoms of the scallions, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper; stir to combine. Season with salt and pepper to taste.
6
Assemble the sandwiches & serve your dish:
Thinly slice the cooked chicken crosswise. Assemble the sandwiches using the warmed pitas, sauce, sliced chicken, and dressed carrots. Garnish with the sliced green tops of the scallions. Serve the sandwiches with the roasted potatoes on the side. Enjoy!
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