Castella Imports

Chicken Souvlaki


2 cups yogurt
1 Cucumber (halved lengthwise, peeled seeded and grated)
1 ¼ Tsp. Salt
1 Clove of Garlic
Castella Ground Black Pepper
¼ Tsp. Castella Dill Weed
2 Tbsp. Aegean Extra Virgin Olive Oil
1 ½ Tsp. of Castella Lemon Juice
1 Tbsp. Castella Oregano
1 ⅓ boneless, skinless chicken breast (about 4), cut into 1-inch cubes
4 Pocketless Pitas
6 Tbsp. Butter (at room temperature)
1 Small Onion (cut into thin wedges)
⅓ cup Castella Black Olives, such as Kalamata, halved and pitted.


Tzatziki Sauce:

  1. Put the yogurt in a strainer lined with cheese cloth, a coffee filter, or a paper towel and set it over a bowl. Let drain in the refrigerator for 15 minutes.  In a medium glass or stainless steel bowl, combine the cucumber with the 1 teaspoon of the salt;  let sit for about 15 minutes.  Squeeze the cucumber to remove the liquid. Put the cucumber back in the bowl and stir in the drained yogurt, the garlic, ⅛ teaspoon of pepper and the dill. Set aside.


  1. Light the grill or heat the broiler.  In a small glass or stainless-steel bowl, combine the oil, lemon juice, oregano, the remaining ¼ teaspoon of salt and ¼ teaspoon of pepper. Toss the chicken cubes in the oil mixture and thread them onto the skewers.  Grill the chicken over high heat or broil, turning once until done, about 5 minutes in all.  Transfer the chicken to a plate.
  2. Spread both sides of the pitas with butter and grill or broil,  turning once, until golden, about 4 minutes in all.  Cut into quarters.
  3. To serve, put the pitas on plates and top with the onion, tomatoes, and chicken skewers with any accumulated juices. 
  4. Serve the tzatziki and olives.