Recipe courtesy of Cooking Channel

Mini Chicken Souvlaki Bites

  • Yield: 15 to 17 mini portions
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1/4 cup extra-virgin olive oil

1 1/2 tablespoons vegetable oil

Fresh lemon juice (from 1 medium lemon)

2 minced garlic cloves

8 ounces boneless, skinless chicken breast


1 cup premium strained Greek yogurt

1/3 cup finely shredded English cucumber, drained

3 tablespoons chopped fresh dill

1 teaspoon extra-virgin olive oil

1/2 teaspoon white vinegar

2 minced garlic cloves

Salt and granulated black pepper

Balsamic Reduction:

2 parts balsamic vinegar

1 part sugar

Greek Salsa:

1 cup diced Roma tomatoes

1/2 cup diced red onions

1/4 cup creamy Italian dressing

2 tablespoons chopped fresh dill

Salt and ground white pepper

Salt and ground white pepper 


17 "Gyro" or "Greek" pitas, not pocket pitas, cut into 5-inch rounds


  1. For the chicken: Combine the olive oil, vegetable oil, lemon juice, garlic, oregano, salt and pepper. Add the chicken and allow to marinate. Note: The more marinade and the longer it marinates the better, that's what makes the chicken tender and flavorful!
  2. Grill the chicken at about 400 degrees F for 10 minutes each side or until 160 degrees F internal temperature. (Cooking time varies with grill type.) Dice when cool. 
  3. For the tzatziki: Combine all the ingredients. 
  4. For the balsamic reduction: Combine the vinegar and sugar in a saucepan over medium heat and reduced to half the volume. 
  5. For the Greek salsa: Combine all the ingredients. 
  6. To assemble each mini chicken souvlaki from the ground up: Layer 1/2-ounce grilled chicken, 1/2 tablespoon tzatziki, 1 drop balsamic reduction and 1 teaspoon Greek salsa on 1 round of pita.

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