• Combine chicken with 1/4 cup ladolemono in a resealable plastic bag, shake to coat and refrigerate at least 2 hours. Toss onion rings in oil.

  • Heat a gas grill or grill pan over medium-high. Grill chicken, taking care to keep pieces from falling through grate, turning once, until cooked through and firm to the touch, 4 minutes. Meanwhile, grill onion rings until charred and softened, 4 minutes per side. Transfer to a plate. Drizzle remaining ladolemono over chicken.

  • To assemble souvlaki, spread 2 tbsp dip down middle of each pita. Top with chicken pieces, followed by onion, tomato and red pepper. Season with salt and pepper. Top with arugula and finish with a squeeze of lemon juice. Serve warm.


Recipe courtesy of Live to Eat by Michael Psilakis.

Nutrition Facts

550 calories; 27 g total fat; 1020 mg sodium. 45 g carbohydrates; 38 g protein;