Greek Chicken Skewers (a.k.a.

served with warm flatbread and tangy yogurt sauce.

A simple and healthy weeknight meal.

Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)

Sally Vargas

Cook on a grill or indoors on the stovetop.

Enjoy a virtual visit to the Mediterranean with these Greek-inspired open faced sandwiches with grilled chicken.

They’re perfect for a summer supper!

Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)

Sally Vargas

What Is Souvlaki?

This is fast food at its finest: simple, delicious and healthy!

Eat them by folding the flatbread in half around the chicken and chowing down.

Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)

Sally Vargas

Ive added Maras, or Marash, pepper to the chicken marinade to introduce you to a new flavor.

This is a deep red pepper from Turkey with a medium, balanced heat that lingers.

It’s a favorite of mine.

Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)

Sally Vargas

you might also sometimes find it at specialty markets or atonline sellers.

If you happen to come across Maras pepper, give it a try!

Ive given instructions for both inside cooking and outdoor grilling.

Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)

Sally Vargas

Turn the heat up high and you’ll still get great grill marks!

This is going to be on the menu all summer long.

Gradually whisk in the olive oil.

Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)

Sally Vargas

Scoop out and set aside 1/4 cup of the marinade to use when serving.

Add the chicken pieces to the bowl with the remaining marinade.

Cover and refrigerate for 30 minutes, or for up to 2 hours.

(Longer is better if you have time!)

In a small bowl, whisk the tahini and yogurt together until smooth.

Stir in 3 teaspoons of lemon juice, salt and pepper.

Taste and add more lemon juice, salt, or pepper as needed.

To cook the chicken on a grill:Light a charcoal grill or turn a gas grill to medium-high.

Oil the grates before grilling.

Thread the chicken pieces on metal or soaked bamboo skewers while the grill is heating.

Transfer the cooked chicken to a platter and set aside.

A flick of water should sizzle instantly on contact.

Turn on a vent fan or open a window; the chicken will be smoky.

Add a teaspoon of oil to the grill pan and swirl to coat.

Transfer the cooked chicken to a platter and set aside.

Spread each pita with 2 tablespoons or more of the yogurt sauce, to taste.

Drizzle with a few spoonfuls the reserved marinade and serve.