Within the first few hours of arriving in Athens, I found myself standing at a small fast-food counter ordering chicken souvlaki. I think the place may have been called Pita Pan, though the name is less important than the memory. I was tired from travel, excited to be in Greece, and hungry enough to appreciate every bite.
For just a few dollars, that pita tasted unforgettable. Maybe it was the jet lag, maybe it was the atmosphere, or maybe it really was that good. The combination of char-grilled marinated chicken, warm soft pita, garlic, olive oil, and simple seasoning made it one of the best quick meals I had eaten in a long time. It was casual, affordable, and deeply satisfying in the way the best street food often is.
Ever since that first meal in Athens, I have made a habit of ordering souvlaki whenever I visit a Greek restaurant. It has become one of those dishes I look for on the menu almost automatically, especially when I want something flavorful, comforting, and not overly complicated.
At its core, souvlaki is simple: pieces of meat grilled on skewers, often served with pita and a few classic accompaniments. In many ways, it is similar to shish kebab, but Greek souvlaki has its own personality. The best versions are smoky from the grill, lightly crisp around the edges, and tender inside. I especially like mine with tzatziki, the cool yogurt sauce made with cucumber and garlic. Some versions also include olive oil, lemon, and dill, which add brightness and freshness. It is the kind of sauce that makes grilled chicken taste even better, and it is easy to understand why it is so often served with pita and skewered meats.
One of the best places I have found for souvlaki in the Chicagoland area is Greek Islands, a well-known Greek restaurant with locations in Chicago’s Greektown and in Lombard. It has been described as one of the country’s most popular Greek restaurants, and based on my experiences there, it is easy to see why it has earned such a loyal following.
When I picked up takeout from Greek Islands a few weeks ago on a Monday night, the restaurant was packed. That is usually a promising sign, especially for a place that has been around long enough to build a steady crowd. Even with the busy dining room, the takeout process was smooth, and the food was ready without a long wait.
I can understand the enthusiasm for Greek Islands because I have eaten there several times, probably four or five visits in total, and the food has been consistently excellent. The meals have felt generous, well prepared, and full of the familiar flavors that make Greek food so appealing: lemon, garlic, olive oil, grilled meat, fresh bread, and rich dips.
If you are dining in, the skordalia is a strong choice for an appetizer. The garlicky spread is bold and satisfying, especially with bread. The dolmades are also very good, and the fresh sesame bread is one of those small details that can make the whole meal feel more special. It arrives soft, fragrant, and perfect for dipping.
Still, the chicken is what keeps pulling me back. If you visit during lunch, the chicken shish kebabs are worth trying. They offer exactly what I want from Greek grilled chicken: a flavorful marinade, a good char, and a meal that feels both hearty and balanced. For anyone searching for good chicken souvlaki in Chicago or the suburbs, Greek Islands is an easy recommendation.
Of course, dining out regularly is not always practical. Between schedules, budgets, and the simple desire to relax at home, takeout can be the better option. But carryout is also something many restaurants do poorly. Food can arrive lukewarm, sauces can spill, bread can become soggy, and packaging can turn a great dish into a disappointing one.
That was not the case with Greek Islands. The takeout food held up well, the order was packed properly, and the meal tasted just as good as it had during past dine-in visits. Nothing felt like an afterthought. The chicken was still flavorful, the pita was enjoyable, and the tzatziki made the meal feel complete.
For two people, we ordered two “chicken on the spit” entrees along with tzatziki sauce and pitas. Since it was dinnertime, the total was around $30. That is not the cheapest takeout meal, but the portions and quality made it feel worthwhile. If you want to spend less, ordering takeout at lunch would likely make the meal more budget-friendly.
There is something especially satisfying about bringing home a meal like this. You get the pleasure of restaurant-quality Greek food without waiting for a table, sitting in a busy dining room, or cooking dinner yourself. Take the food home, settle in with a good movie, and enjoy the best parts of takeout: warm pita, grilled chicken, cool tzatziki, and the comfort of eating exactly where you want to be.
The Greek Islands
Chicago Location:
200 South Halsted Street
Chicago, IL 60661
312-782-9855 phone
312-454-0937 fax
Open Sunday thru Thursday: 11 am to Midnight
Open Friday and Saturday: 11 am to 1 am
Lombard Location:
300 E 22nd St
Lombard, IL 60148
630-932-4545 phone
630-932-4547 fax
Open Sunday thru Thursday: 11 am to 11 pm
Open Friday and Saturday: 11 am to Midnight